José JL Silva , Maria RA de Miranda , Pedro FN Souza
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引用次数: 0
Abstract
Fungal contamination is among the leading causes of food spoilage promoting serious risks to human health and economic losses. In 2021, 135 billion pounds of food, estimated at $169 billion, were wasted due to food spoilage caused by fungi. So, the need for alternative methods against fungal resistance, including resistance to preservatives, becomes increasingly relevant. This review addresses the aspects involved in antimicrobial mechanisms of action and resistance while exposing recent advances in using synthetic peptides as agents to address foodborne fungal resistance. Here, is discussed how the properties of synthetic peptides may have sparked the food industry's interest in food preservation and display an overview of how these advances have contributed to the control of fruit-infecting fungi. Overall, this review aims to provide an overview of synthetic antimicrobial peptides, their potential applications in food safety, and their feasibility and main challenges.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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