Plant-based peptides (PBPs) benefit functional food development and environmental sustainability. Proteolysis remains the primary method of peptide production because it is a mild and nontoxic technique. However, potential safety concerns still emanate from toxic or allergenic sequences, amino acid racemization, iso-peptide bond formation, Maillard reaction, dose usage, and frequency. The main aim of this review is to investigate the techno-functions of PBPs in food matrices, as well as their safety concerns. The distinctive characteristics of PBPs exhibit their techno-functions for improving food quality and functionality by contributing to several crucial food formulations and processing. The techno-functions of PBPs include solubility, hydrophobicity, bitterness, foaming, oil-binding, and water-holding capacities, which subsequently affect food matrices. The safety and quality of foodstuff containing PBPs depend on the proper source of plant proteins, the selection of processing approaches, and compliance with legal regulations for allergen labeling and safety evaluations. The safety concerns in allergenicity and toxicity were discussed. The conclusion is that food technologists must apply safe limits and consider potential allergenic components generated during the development of food products with PBPs. Therefore, functional food products containing PBPs can be a promising strategy to provide consumers with wholesome health benefits.

Department of Food Engineering Faculty of Engineering and Natural Sciences Istanbul Sabahattin Zaim University Halkalı Avenue No 28 Halkalı Küçükçekmece Istanbul 34303 Türkiye

Department of Multifunctional Agriculture Faculty of Agriculture and Technology University of South Bohemia in České Budějovice České Budějovice Branišovská 1645 31a 370 05 České Budějovice 2 Czechia

Faculty of Medicine Duy Tan University Da Nang 550000 Viet Nam

Institute for Global Health Innovations Duy Tan University Da Nang 550000 Viet Nam

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