Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

Abstract

AbstractAntimicrobial peptides (AMPs) are a group of molecules that has gained interest in research due to their important role in the inhibition of bacterial agents. Their structure shows heterogeneity among the different types of AMPs. However, most of them stand out for their cationic nature and amphipathic character that allows them to interact with membrane components of bacterial cells. Some features such as high selectivity and thermostability have attracted the interest of the food industry toward the application of AMPs in food preservation due to their ability to inhibit foodborne pathogens and spoilage microorganisms. Despite this, there is a limited number of AMPs used as food preservatives nowadays. Therefore, this review aims to offer an overview of AMPs, challenges, and potential applications in the food industry.