Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review

María Fernanda González-Osuna, Ariadna Thalía Bernal-Mercado, Francisco Javier Wong-Corral, Josafat Marina Ezquerra-Brauer, Herlinda Soto-Valdez, Alejandro Castillo, José Carlos Rodríguez-Figueroa, Carmen Lizette Del-Toro-Sánchez*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

Resumen

Meat is highly perishable due to its composition and susceptibility to microbial growth and enzymatic degradation. Preservation methods are necessary to extend its shelf life, allowing for longer storage, transportation, and distribution without compromising quality or safety. With increasing consumer demand for natural, minimally processed foods and concerns about synthetic additives, there is a growing need for preservation alternatives, including packaging, which align with these preferences. Natural preservation methods, such as those utilizing peptides and protein hydrolysates, offer a solution that meets consumer demands and industry requirements. This review highlights the significance of isolating peptides and protein hydrolysates with antioxidant and antimicrobial properties for application alone or combined with edible films in meat and meat products. Studies have demonstrated that these bioactive compounds effectively inhibit lipid oxidation and microbial proliferation as viable alternatives to synthetic preservatives without affecting meat’s quality and sensory characteristics. The future application of these natural preservation alternatives holds considerable promise in the food industry. However, overcoming hurdles such as scaling production and ensuring stability are crucial. Interdisciplinary collaborations, technological advancements, and continued research efforts are essential. In particular, artificial intelligence may be the solution to problems commonly encountered when obtaining bioactive peptides and protein hydrolysates, enhancing the efficiency of identifying novel bioactive compounds. Nonetheless, adopting peptides and protein hydrolysates as natural preservatives represents a significant step toward improving food quality and safety while meeting consumer preferences for more natural products.

Idioma originalInglés
Páginas (desde-hasta)1003-1016
Número de páginas14
PublicaciónACS Food Science and Technology
Volumen4
N.º5
DOI
EstadoPublicada - 17 may. 2024

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© 2024 The Authors. Published by American Chemical Society

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