Technological watch

BackgroundThe consumer demand for food that is minimally processed and that does not include artificial additives makes it necessary to look for new natural sources of preservatives and active packaging that extends the shelf-life of food products. Protein hydrolysates and biologically active peptides isolated from food proteins, due to their antioxidant and antimicrobial activity, can be used as natural food preservatives. In addition, it is possible to include them in packaging materials as active ingredients.