Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation

Zhang, Shuhui; Luo, Liting; Sun, Xueyan; Ma, Aimin

doi:10.1021/acs.jafc.1c04020

Cited by 35 publications

(19 citation statements)

References 147 publications

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“…Indeed, previous studies have reported the use of antioxidant protein hydrolysates and/or antioxidant peptides as food preservatives or food additives from various sources, such as fish, soya, eggs, and others [ 15 , 16 ]. Currently, only a few protein hydrolysates and peptides are accepted as food preservatives/additives, including nisin [ 16 ] and pediocin [ 17 ]; however, their use requires specific conditions [ 18 ], as peptides generally have high sensitivity to external environments [ 19 ]. Thus, further studies on protein hydrolysates, including gastrointestinal stability and non-toxicity, are necessary prior to their application as food preservatives or additives [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates

et al. 2022

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Seal meat is of high nutritive value but is not highly exploited for human food due to ethical issues, undesirable flavors, and loss of nutrients during the processing/cooking step. In this work, commercially available processed seal meat was treated with its hydrolysates as preservatives with the aim of improving nutrient bioavailability. The contents of the nutrients were analyzed after digestion using a simulated dynamic digestion model, and the effects of different processing conditions, i.e., low-temperature processing and storage (25 °C) and high-temperature cooking (100 °C), of seal meat were investigated. Hydrolysates with antioxidant activity decreased the amounts of the less desirable Fe3+ ions in the seal meat digests. After treatment with hydrolysates at room temperature, a much higher total Fe content of 781.99 mg/kg was observed compared to other treatment conditions. The release of amino acids increased with temperature and was 520.54 mg/g for the hydrolysate-treated sample versus 413.12 mg/g for the control seal meat sample treated in buffer. Overall, this study provides useful data on the potential use of seal meat as a food product with high nutritive value and seal meat hydrolysates with antioxidant activity as preservatives to control oxidation in food.

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Section: Resultsmentioning

confidence: 99%

Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates

et al. 2022

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“…Samples were collected; 10 g of each sample was diluted in sterile bags with peptone water (0.2% tween‐20) in a stomacher, and serial dilutions were sown in MRS media and incubated at 35 ± 2°C for 48 hr. We used similar preparations without inoculums as negative controls and 0.1% nisin (Danisco, DuPont, Copenhague, Danemark) as a positive control according to what has been previously described for nisin as an efficient growth controller against LAB (Chung & Hancock, 2000; Gedarawatte et al., 2021; Sozbilen et al., 2018; Zhang et al., 2021).…”

Section: Methodsmentioning

confidence: 99%

Elucidation of antimicrobial and antioxidant activities of selected plant‐based mayonnaise‐derived essential oils against lactic acid bacteria

Muñoz‐González¹,

Pino²,

Villanueva³

et al. 2022

Food Processing Preservation

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The development of new technologies such as artificial intelligence (AI), wet extrusion, and mimicking has led to a significant evolution of the food industry, consumer perceptions, and environmental protection policies. These drivers have influenced the plant-based market, leading to a significant increase in the production of plant-based products in the last five years (Aschemann-Witzel et al., 2020). Some of these products include plant-based burgers (De Marchi et al., 2021), sausages (Estell et al., 2021), alternative dairy products (milk, yoghurts, creams, and cheese) (Paul et al., 2020), alternative products for eggs such as crumbled eggs (McClements & Grossmann, 2021), and mayonnaise (Alu'datt et al., 2017).A common problem with plant-based products is the lack of description in sanitary legislation (e.g., CODEX Alimentarius, Chilean Food Safety Manual [RSA], EFSA documents, and others).Currently, plant-based products do not appear as a category, and their food safety description is determined based on rigorous risk analysis considering the closer descriptors found in the CODEX.In this regard, one problem is that the typical microorganisms described as risk are based on public health issues but not necessarily on product stability. Additionally, most plant-based products

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“…The main drawbacks of natural plant AMPs include poor chemical stability, astringent flavor, short-term effectiveness, and cytotoxicity. Despite all the negative aspects, plant AMPs can be altered or enhanced for use as food preservatives through chemical synthesis and the addition of delivery techniques such as encapsulation, nanoparticles, or edible packaging [ 48 , 92 ]. With recent developments in technology and scientific advancement, some of the natural plant AMPs have been modified and used in the food industry with improved efficacy ( Table 2 ).…”

Section: Applications Of Plant-derived Amps In the Food Industrymentioning

confidence: 99%

Plant-Derived Antimicrobial Peptides: Novel Preservatives for the Food Industry

Baindara

Mandal

2022

Foods

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Food spoilage is a widespread issue brought on by the undesired growth of microbes in food products. Thousands of tons of usable food or food products are wasted every day due to rotting in different parts of the world. Several food preservation techniques are employed to prevent food from rotting, including the use of natural or manufactured chemicals or substances; however, the issue persists. One strategy for halting food deterioration is the use of plant-derived antimicrobial peptides (AMPs), which have been investigated for possible bioactivities against a range of human, plant, and food pathogens. The food industry may be able to benefit from the development of synthetic AMPs, produced from plants that have higher bioactivity, better stability, and decreased cytotoxicity as a means of food preservation. In order to exploit plant-derived AMPs in various food preservation techniques, in this review, we also outline the difficulties in developing AMPs for use as commercial food preservatives. Nevertheless, as technology advances, it will soon be possible to fully explore the promise of plant-derived AMPs as food preservatives.

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Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation

Cited by 35 publications

References 147 publications

Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates

Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates

Elucidation of antimicrobial and antioxidant activities of selected plant‐based mayonnaise‐derived essential oils against lactic acid bacteria

Plant-Derived Antimicrobial Peptides: Novel Preservatives for the Food Industry

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