期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 42, 页码 12369-12384出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.1c04020
关键词
food preservation; bioactive peptide; antioxidation; bacteriostasis; stability; encapsulation
资金
- National Natural Science Foundation of China [31772375]
Bioactive peptides used for food preservation can prolong shelf life by inhibiting lipid oxidation and microorganism growth, but they are easily influenced by the external environment in practical application, with current research focusing on encapsulation and chemical synthesis to overcome this weakness.
Bioactive peptides used for food preservation can prolong the shelf life through bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid oxidation by scavenging free radicals, interacting with metal ions, and inhibiting lipid peroxidation. On the other hand, bioactive peptides can fundamentally inhibit the growth and reproduction of microorganisms by destroying their cell membranes or targeting intracellular components. Besides, bioactive peptides are biocompatible and biodegradable in vivo. Therefore, they are regarded as a promising alternative to chemical preservatives. However, bioactive peptides are easily affected by the external environment in practical application, which hinders their commercialization. Currently, the studies to overcome the weakness focus on encapsulation and chemical synthesis. Bioactive peptides have been applied to the preservation of various foods in experimental research, with good results. In the future, with the deepening understanding of their safety and structure-activity relationship, there may be more bioactive peptides as food preservatives.
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