Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides

Scientific research consistently demonstrates that diseases may be delayed, treated, or even prevented and, thereby, health may be maintained with health-promoting functional food ingredients (FFIs). Consumers are increasingly demanding sound information about food, nutrition, nutrients, and their a...

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Autores principales:	Aoife Doherty, Audrey Wall, Nora Khaldi, Martin Kussmann
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	bioactive food ingredient functional food artificial intelligence characterisation mass spectrometry Genetics QH426-470
Acceso en línea:	https://doaj.org/article/499589d4cceb43ff803ef9ab32992dbb
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spelling	oai:doaj.org-article:499589d4cceb43ff803ef9ab32992dbb2021-11-19T07:47:41ZArtificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides1664-802110.3389/fgene.2021.768979https://doaj.org/article/499589d4cceb43ff803ef9ab32992dbb2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fgene.2021.768979/fullhttps://doaj.org/toc/1664-8021Scientific research consistently demonstrates that diseases may be delayed, treated, or even prevented and, thereby, health may be maintained with health-promoting functional food ingredients (FFIs). Consumers are increasingly demanding sound information about food, nutrition, nutrients, and their associated health benefits. Consequently, a nutrition industry is being formed around natural foods and FFIs, the economic growth of which is increasingly driven by consumer decisions. Information technology, in particular artificial intelligence (AI), is primed to vastly expand the pool of characterised and annotated FFIs available to consumers, by systematically discovering and characterising natural, efficacious, and safe bioactive ingredients (bioactives) that address specific health needs. However, FFI-producing companies are lagging in adopting AI technology for their ingredient development pipelines for several reasons, resulting in a lack of efficient means for large-scale and high-throughput molecular and functional ingredient characterisation. The arrival of the AI-led technological revolution allows for the comprehensive characterisation and understanding of the universe of FFI molecules, enabling the mining of the food and natural product space in an unprecedented manner. In turn, this expansion of bioactives dramatically increases the repertoire of FFIs available to the consumer, ultimately resulting in bioactives being specifically developed to target unmet health needs.Aoife DohertyAudrey WallNora KhaldiMartin KussmannFrontiers Media S.A.articlebioactivefood ingredientfunctional foodartificial intelligencecharacterisationmass spectrometryGeneticsQH426-470ENFrontiers in Genetics, Vol 12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bioactive food ingredient functional food artificial intelligence characterisation mass spectrometry Genetics QH426-470
spellingShingle	bioactive food ingredient functional food artificial intelligence characterisation mass spectrometry Genetics QH426-470 Aoife Doherty Audrey Wall Nora Khaldi Martin Kussmann Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides
description	Scientific research consistently demonstrates that diseases may be delayed, treated, or even prevented and, thereby, health may be maintained with health-promoting functional food ingredients (FFIs). Consumers are increasingly demanding sound information about food, nutrition, nutrients, and their associated health benefits. Consequently, a nutrition industry is being formed around natural foods and FFIs, the economic growth of which is increasingly driven by consumer decisions. Information technology, in particular artificial intelligence (AI), is primed to vastly expand the pool of characterised and annotated FFIs available to consumers, by systematically discovering and characterising natural, efficacious, and safe bioactive ingredients (bioactives) that address specific health needs. However, FFI-producing companies are lagging in adopting AI technology for their ingredient development pipelines for several reasons, resulting in a lack of efficient means for large-scale and high-throughput molecular and functional ingredient characterisation. The arrival of the AI-led technological revolution allows for the comprehensive characterisation and understanding of the universe of FFI molecules, enabling the mining of the food and natural product space in an unprecedented manner. In turn, this expansion of bioactives dramatically increases the repertoire of FFIs available to the consumer, ultimately resulting in bioactives being specifically developed to target unmet health needs.
format	article
author	Aoife Doherty Audrey Wall Nora Khaldi Martin Kussmann
author_facet	Aoife Doherty Audrey Wall Nora Khaldi Martin Kussmann
author_sort	Aoife Doherty
title	Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides
title_short	Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides
title_full	Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides
title_fullStr	Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides
title_full_unstemmed	Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides
title_sort	artificial intelligence in functional food ingredient discovery and characterisation: a focus on bioactive plant and food peptides
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/499589d4cceb43ff803ef9ab32992dbb
work_keys_str_mv	AT aoifedoherty artificialintelligenceinfunctionalfoodingredientdiscoveryandcharacterisationafocusonbioactiveplantandfoodpeptides AT audreywall artificialintelligenceinfunctionalfoodingredientdiscoveryandcharacterisationafocusonbioactiveplantandfoodpeptides AT norakhaldi artificialintelligenceinfunctionalfoodingredientdiscoveryandcharacterisationafocusonbioactiveplantandfoodpeptides AT martinkussmann artificialintelligenceinfunctionalfoodingredientdiscoveryandcharacterisationafocusonbioactiveplantandfoodpeptides
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Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides

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