**7. Future trends**

Bioactive peptides (BP) are short sequences of amino acids, which in most cases are composed of 2–20 hydrophobic amino acids in the peptide chain. Nonetheless, longer sequences of BP have been reported, such as Linasin, which is a soy-derived peptide wherein 43 amino acid residues exist [30]. BP can be utilized in foodstuffs to produce functional foods due to the numerous health-promoting outcomes that they bestow on consumers [57], such as imparting antihypertension, antithrombotic, anti-cancer, antimicrobial, antioxidant, and immunomodulatory to the human body. Several natural sources of BP are exploitable, including soybean, cereals germ, potato, nuts, dairy products, egg, and meat proteins [58]. Moreover, marine microorganisms, for instance, microalgae, recently captivated increasing attention as a source of BP [59]. BP does not display biological activities unless they become activated through enzymatic, chemical, and microbial hydrolysis [58]. For the production of BP, enzymatic hydrolysis and fermentation are preferable to the chemical approaches [31]. The BP production via an enzymatic procedure possesses the advantage of complete control over the process [57]. However, in comparison to the enzymatic manner, fermentation is considered a more cost-effective strategy to obtain BP [31]. Moreover, novel technologies employed to produce BP in foods are

