Antimicrobial Peptides for Food Protection: Leveraging Edible Mushrooms and Nano-Innovation
Dietetics,
Год журнала:
2025,
Номер
4(1), С. 9 - 9
Опубликована: Март 3, 2025
Interest
in
natural
biopreservatives
has
increased
significantly
due
to
growing
consumer
demand
for
safer
and
more
environmentally
friendly
food
preservation
strategies.
Antimicrobial
peptides
(AMPs),
naturally
occurring
molecules
(typically
<10
kDa),
have
emerged
as
a
promising
alternative
synthetic
chemical
preservatives.
Found
bacteria,
fungi,
plants,
animals,
including
humans,
AMPs
play
crucial
role
innate
immune
defense.
Their
antibacterial
antioxidant
effects
enable
them
prevent
microbial
spoilage
extend
the
shelf
life
of
food,
reducing
need
artificial
additives.
are
biodegradable
friendly,
they
specifically
target
harmful
microorganisms,
minimizing
disruption
beneficial
microorganisms.
Despite
their
properties,
challenges
such
stability,
cost
potential
sensory
impairment
limit
wide
application.
Recent
advances,
encapsulation
techniques
nanotechnology,
shown
remarkable
improve
stability
functionality
complex
systems.
In
addition,
derived
from
edible
mushrooms
represent
sustainable
approach
could
offer
effective
solutions
against
foodborne
pathogens
oxidative
spoilage.
This
review
examines
structural
features,
mechanisms
action
practical
applications
protection,
with
particular
focus
on
innovative
integration
nanotechnology
address
current
safety
challenges.
Язык: Английский
An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling
Meat Science,
Год журнала:
2025,
Номер
225, С. 109805 - 109805
Опубликована: Март 9, 2025
Язык: Английский
Bacterial Spore Inactivation Technology in Solid Foods: A Review
Tian Maojin,
Zhou Zheng,
Ying Hu
и другие.
Journal of Food Protection,
Год журнала:
2025,
Номер
unknown, С. 100479 - 100479
Опубликована: Март 1, 2025
In
response
to
physiological
stress,
some
bacterial
strains
have
the
ability
produce
spores
that
are
able
resist
conventional
food
heating
processes
and
even
more
extreme
environmental
factors.
Dormant
can
germinate
return
their
vegetative
state
during
preservation,
leading
spoilage,
or
safety
issues
pose
a
risk
human
health.
Thus,
spore
inactivation
technology
is
gaining
attention.
Several
techniques
been
used
in
liquid
foods
efficiently
inactivate
spores,
including
novel
thermal
non-thermal
treatments.
However,
solid
unique
characteristics
make
it
challenging
achieve
same
effect
as
previous
studies.
Therefore,
exploring
effectiveness
of
great
significance,
clarifying
mechanism
for
deactivating
through
related
informative
enhancing
deactivation
foods.
This
article
reviews
practical
applications
Язык: Английский
A Review of Curcumin-Mediated Photodynamic Bactericidal Technology for Food Preservation: Limitations and Improvement Strategies
Food Microbiology,
Год журнала:
2025,
Номер
unknown, С. 104802 - 104802
Опубликована: Апрель 1, 2025
Язык: Английский
Exploring Fish Processing By-Products as an Alternative Source of Bioactive Peptides: A Review on Extraction and Food Applications
Current Food Science and Technology Reports,
Год журнала:
2024,
Номер
2(4), С. 377 - 391
Опубликована: Окт. 19, 2024
Abstract
Purpose
of
Review
This
review
explores
non-thermal-based
extraction
techniques
for
obtaining
bioactive
peptides
from
fish
processing
by-products.
It
emphasizes
the
potential
these
as
alternatives
in
development
functional
foods.
With
a
focus
on
preserving
bioactivity,
aims
to
explore
utilization
food
applications.
Recent
Findings
research
highlights
food,
pharmaceutical,
and
cosmetic
industries.
Fish
by-products
are
valuable
sources
peptides.
Non-thermal
technologies
preserve
their
while
encapsulation
further
enhance
peptide
protection
efficacy
industrial
Summary
source
peptides,
with
non-thermal
bioactivity.
promising
bioactivities
use
importance
maintaining
provides
comprehensive
insights
into
extraction,
bioavailability,
safety
considerations,
Graphical
Язык: Английский