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dc.creatorRivero Pino, Fernandoes
dc.creatorLeón León, María Josées
dc.creatorMillán-Linares, María del Carmenes
dc.creatorMontserrat de la Paz, Sergioes
dc.date.accessioned2023-04-14T13:57:55Z
dc.date.available2023-04-14T13:57:55Z
dc.date.issued2023
dc.identifier.citationRivero Pino, F., León León, M.J., Millán-Linares, M.d.C. y Montserrat de la Paz, S. (2023). Antimicrobial plant-derived peptides obtained by enzymatic hydrolysis and fermentation as components to improve current food systems. Trends in Food Science and Technology, 135, 32-42. https://doi.org/10.1016/j.tifs.2023.03.005.
dc.identifier.issn0924-2244es
dc.identifier.urihttps://hdl.handle.net/11441/144432
dc.description.abstractBackground: New challenges in our society are appearing following the emergence of antibiotic-resistant mi- croorganisms and the concerns about the use of antibiotics. Furthermore, food spoilage due to microorganisms leads to food waste of around 1.3 billion tons each year. Bioactive peptides obtained from food proteins, released by enzymatic hydrolysis or fermentation, can be employed as a natural alternative to antibiotics and as pre- servative agents, due to their ability to inhibit the growth of several microorganisms. Plant protein use in the food industry is increasing over animal protein, due to the environmental and animal welfare concerns of the population. Considering the concerns about the use antibiotics, their exploitation as a source of antimicrobial peptides is gaining interest in recent years. Scope and approach: This review aims to summarize the published literature on protein hydrolysates as a source of antimicrobial peptides, obtained by enzymatic hydrolysis or fermentation of plants, their mechanisms, and the use in the food industry by producing fortified products or edible coatings. Key findings and conclusions: Antibacterial and antifungal plant peptides obtained by enzymatic hydrolysis are studied to a larger extent that antiviral peptides but further research concerning identification and applicability must be done. The results published show promising uses in the food industry in many areas such as fortification of foods or active packaging with dual bioactivity, related to the antimicrobial activity – avoiding food spoilage and antimicrobial resistance.es
dc.description.sponsorshipMinisterio de Ciencia e Innovación TED2021-130521A-I0es
dc.description.sponsorshipJunta de Andalucía 2021/CTS-1074, US-1381492es
dc.formatapplication/pdfes
dc.format.extent11es
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofTrends in Food Science and Technology, 135, 32-42.
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectAntibacteriales
dc.subjectAntifungales
dc.subjectAntiviruses
dc.subjectBioactive peptideses
dc.subjectProtein hydrolysatees
dc.titleAntimicrobial plant-derived peptides obtained by enzymatic hydrolysis and fermentation as components to improve current food systemses
dc.typeinfo:eu-repo/semantics/articlees
dcterms.identifierhttps://ror.org/03yxnpp24
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Bioquímica Médica y Biología Molecular e Inmunologíaes
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Microbiología y Parasitología
dc.relation.projectID2021/CTS-1074es
dc.relation.projectIDUS-1381492es
dc.relation.projectIDTED2021-130521A-I0es
dc.relation.publisherversionhttps://doi.org/10.1016/j.tifs.2023.03.005es
dc.identifier.doi10.1016/j.tifs.2023.03.005es
dc.journaltitleTrends in Food Science and Technologyes
dc.publication.volumen135es
dc.publication.initialPage32es
dc.publication.endPage42es
dc.contributor.funderJunta de Andalucíaes
dc.contributor.funderMinisterio de Ciencia e Innovación (MICIN). Españaes
dc.description.awardwinningPremio Mensual Publicación Científica Destacada de la US. Facultad de Medicina

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