Current trends and perspectives on aquatic-derived protein: A focus on structure-technofunctional properties relationship and application for food preservation

Abstract

BackgroundStored food is susceptible to deterioration owing to oxidation, endogenous enzymes, and microbial action. Proteins extracted from aquatic plants and animals have attracted attention as alternatives to chemical preservatives because of their antimicrobial, antioxidant, antifreeze, and excellent mechanical properties, rendering them highly promising active ingredients in the field of food preservation. Scope and approachThe type and molecular structure of proteins affect their preservation mechanisms and effectiveness. Therefore, this review summarizes different proteins extracted from aquatic plants and animals for food preservation applications, as well as their application background, structure-technofunctional properties relationship, and mode of application. Key findings and conclusionsAquatic-derived proteins are effective in mitigating the quality deterioration of food products owing to their good food preservation properties and storage quality control. Furthermore, the challenges faced by aquatic-derived proteins in the current research and their application in food preservation are discussed, considering the commercial economic benefits and current development of the food industry and the future direction of their development. This review provides guidance on the application of aquatic-derived proteins in food preservation and a theoretical basis for future research.