Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

作者：Rai Mahendra^*; Pandit Raksha; Gaikwad Swapnil; Kovics Gyorgy

来源：Journal of Food Science and Technology-Mysore, 2016, 53(9): 3381-3394.

DOI：10.1007/s13197-016-2318-5

• Antimicrobial peptides
• Bio-preservation
• Food preservation
• Nisin

Antimicrobial peptides (AMPs) are diverse group of natural proteins present in animals, plants, insects and bacteria. These peptides are responsible for defense of host from pathogenic organisms. Chemical, enzymatic and recombinant techniques are used for the synthesis of antimicrobial peptides. These peptides have been found to be an alternative to the chemical preservatives. Currently, nisin is the only antimicrobial peptide, which is widely utilized in the preservation of food. Antimicrobial peptides can be used alone or in combination with other antimicrobial, essential oils and polymeric nanoparticles to enhance the shelf-life of food. This review presents an overview on different types of antimicrobial peptides, purification techniques, mode of action and application in food preservation.

• 出版日期2016-9