Technological watch

Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review

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.

Publication date: 01/12/2020

Author: Joanna Tkaczewska

Trends in Food Science & Technology


This project has received funding from the Bio Based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 837761.