Debittering and Masking Soy Peptides for Oral Consumption and Immune-Boosting Function

Abstract

Soy peptides (SPs) have been extensively studied with an emphasis on their immune-boosting efects and production-associatedbitterness. This associated bitterness afects SPs’ oral consumption despite their bioactivities. In this review, the immune-boostingfunctions, factors afecting bitterness, and consumers’ perceptions of SPs are explored. Debittering/masking strategies to improveSP acceptability for oral consumption and formulation of SP-based food products are ultimately provided. It is established that SPscan contribute to immune functions despite diferent factors afecting bitterness perception by consumers, ranging from dietaryand culinary to genetic and other components of the food matrix. Furthermore, SP bitterness levels can be reduced using a widerange of biophysicochemical debittering and masking methods. This review provides a unique and integrative perspective bylinking the immune-boosting functions of SPs directly to the critical challenge of bitterness and its mitigation. Future studiesfocusing on highly efcient debittering techniques that support the immune-boosting efect, quality, and mouthfeel of SPs and SP-incorporated products are warranted.