The global market for fermented functional foods containing probiotics has expanded rapidly, driven by increasing consumer interest in health-oriented food products. However, despite their long history and recognized benefits, the international commercialization of these products is hindered by heterogeneous regulatory frameworks. This review examines the current global regulatory landscape governing probiotic fermented foods, with particular emphasis on key regions, including the United States, the European Union, Asia, Africa, Oceania, and Latin America. Differences in product classification, safety assessment, the permitted use of the term “probiotic”, and scientific substantiation requirements for health claims are discussed. Additionally, major regulatory barriers affecting international trade are analyzed, including non-tariff barriers, labeling restrictions, and variability in sanitary registration and approval processes. These challenges are further compounded by inconsistencies in evaluation methodologies and the lack of harmonized criteria for microbial characterization and functional validation. Together, these factors limit product standardization, increase development costs, and hinder innovation and market access, particularly for emerging probiotic strains. This review highlights the need for greater international harmonization and for integrating robust scientific evidence into regulatory frameworks to facilitate global trade while ensuring consumer safety and claimed product functionality.

Quinoa (Chenopodium quinoa) is a promising source of plant proteins with the potential to produce bioactive peptides through enzymatic hydrolysis. This study aimed to extract quinoa protein and produce bioactive peptides using two microbial proteases: Alcalase (from Bacillus licheniformis) and Flavourzyme (from Aspergillus oryzae). The protein was extracted through alkaline solubilization and isoelectric precipitation, achieving a 72% yield. Hydrolysis was conducted for 4 h, and enzymatic activity was measured using the TNBS method to determine the degree of hydrolysis, while SDS-PAGE was used to analyze protein breakdown. The reaction was performed at controlled pH and temperature (Alcalase: 9.5 and 55 °C; Flavourzyme: 7 and 37 °C). Both enzymes achieved maximum hydrolysis at 60 min. Consequently, the separation and inhibitory capacity of angiotensin-converting enzyme (ACE-I) were tested at the first four time points (0, 20, 40, and 60 min). A wider variety and higher concentration of peptides smaller than 2 kDa were found in hydrolysates treated with Flavourzyme, which is associated with antihypertensive activity. The ACE-I assay showed greater activity at the end of hydrolysis. Inhibition percentages of 87.5 ± 2.11 were observed in hydrolysates with Flavourzyme, and 94.1 ± 1.11 in those with Alcalase. These findings indicate that quinoa protein, hydrolyzed with microbial proteases, is a feasible source of peptides with potential antihypertensive effects for use in functional foods and nutraceuticals.

Whey is a major by-product of the dairy industry and represents a valuable source of proteins that can be enzymatically converted into bioactive peptides with diverse health-related functions. In recent years, increasing attention has been given to whey-derived peptides due to their antioxidant, antihypertensive, antimicrobial, anti-inflammatory, antithrombotic, immunomodulatory, and anticancer activities, highlighting their potential use as functional ingredients and nutraceutical compounds. The generation and biological functionality of these peptides are strongly influenced by the protein source, processing conditions, enzymatic or microbial hydrolysis strategies, and peptide structure. Unlike the existing literature, this review provides an analysis of individual peptide sequences, meticulously linking their specific chemical structures to their diverse biological activities, such as antioxidants, antihypertensive, and immunomodulatory effects. By moving beyond general protein hydrolysis, this work offers a unique comparative framework that evaluates how these distinct peptide fractions perform under industrial conditions. Furthermore, it bridges the gap between laboratory discovery and commercial implementation, focusing on critical parameters for large-scale production, stability in functional food matrices, and the regulatory pathways required for market-ready nutraceuticals. This integrated approach provides a strategic roadmap for translating molecular bioactivity into high-value industrial applications. This review provides an applied overview of recent advances in the production of whey bioactive peptides, emphasizing enzymatic generation methods, structure–activity relationships, and underlying mechanisms of action associated with their biological effects. In addition, current and emerging applications of whey-derived peptides in functional foods, nutraceuticals, and health-oriented formulations are critically discussed. Finally, key challenges related to peptide stability, bioavailability, industrial scalability, and regulatory aspects are addressed to identify future perspectives for the effective translation of whey bioactive peptides from research to practical applications.

El uso de tecnologías no térmicas en la industria alimentaria es una estrategia clave para avanzar hacia un sistema sostenible y eficiente. En un contexto donde la demanda de alimentos seguros y nutritivos crece junto con la necesidad de reducir el impacto ambiental, estas tecnologías ofrecen soluciones innovadoras. Su aplicación permite reducir el consumo energético y la generación de residuos, conservando la calidad sensorial y nutricional de los alimentos al evitar la aplicación de altas temperaturas que pueden degradar compuestos bioactivos. En la ciencia y tecnología de alimentos, el ultrasonido, las altas presiones hidrostáticas y campos electrostáticos de alto voltaje han demostrado ser herramientas eficaces para asegurar la calidad microbiológica, prolongar la vida útil y conservar/mejorar propiedades funcionales. Su integración en la industria no sólo responde a exigencias regulatorias y comerciales, sino que también impulsa la competitividad del sector al alinearse con principios de sustentabilidad e innovación. En este capítulo se explorarán las ventajas ambientales, nutricionales y económicas de estas tecnologías, así como su papel en la transición hacia una producción alimentaria más responsable en México.

Las ondas ultrasónicas tienen múltiples aplicaciones en la industria, especialmente en el sector alimentario. Son útiles para la limpieza de equipos, el análisis de alimentos, la reducción de la carga bacteriana, la extracción de compuestos y la modificación de compuestos como las proteínas. Estas últimas son nutrientes esenciales para el funcionamiento del organismo. Este artículo presenta los fundamentos y avances más relevantes del ultrasonido como una tecnología emergente no térmica que mejora las propiedades funcionales y nutricionales de las proteínas en los alimentos, ofreciendo una alternativa innovadora que preserva nutrientes y fomenta la creación de productos más seguros y atractivos para los consumidores.

Las emulsiones son sistemas de dispersión ampliamente presentes en la cocina tradicional y moderna, cuya estabilidad depende de principios físicos y químicos. Este artículo revisa los factores que determinan su comportamiento, como la tensión interfacial, el tamaño de gota y la viscosidad, así como el papel de los emulsionantes naturales y las técnicas culinarias que influyen en su formación. Se abordan ejemplos que van desde el batido mecánico y el control de la temperatura hasta la incorporación de hidrocoloides, emulsiones Pickering y tecnologías modernas como el ultrasonido. Además, se destacan aplicaciones en la gastronomía contemporánea, para destacar cómo la integración de la Ciencia de los Alimentos en la práctica culinaria no solo favorece la estabilidad y calidad sensorial de los alimentos, sino que también impulsa la innovación y el desarrollo de preparaciones con valor agregado.