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

Antimicrobials for food and feed; a bacteriocin perspective

(2020) Paula M O’Connor et al.   CURRENT OPINION IN BIOTECHNOLOGY

Effect of crude peptide extract from mutton ham on antioxidant properties and quality of mutton patties

(2020) Jingyun Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Decontamination of seeds destined for edible sprout production from Listeria by using chitosan coating with synergetic lysozyme-nisin mixture

(2020) Gozde Seval Sozbilen et al.   CARBOHYDRATE POLYMERS

Study on the characterisation and application of synthetic peptide Snakin-1 derived from potato tubers – Action against food spoilage yeast

(2020) Laila N. Shwaiki et al.   FOOD CONTROL

Evaluation of Antimicrobial Activity of Buforin I and Nisin and Synergistic Effect of the Combination of them as a Novel Antimicrobial Preservative

(2020) Sahar Roshanak et al.   JOURNAL OF FOOD PROTECTION

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

(2020) Ewelina Jamróz et al.   Polymers

Development and optimization of antimicrobial active films produced with a reinforced and compatibilized biodegradable polymers

(2020) Taíla V. de Oliveira et al.   Food Packaging and Shelf Life

Bioactive films based on cuttlefish (Sepia officinalis) skin gelatin incorporated with cuttlefish protein hydrolysates: Physicochemical characterization and antioxidant properties

(2020) Hela Kchaou et al.   Food Packaging and Shelf Life

Advances on Food-Derived Peptidic Antioxidants—A Review

(2020) Mingfei Pan et al.   Antioxidants

Antimicrobial peptide cocktail activity in minced turkey meat

(2020) Yael Palman et al.   FOOD MICROBIOLOGY

Antimicrobial mechanism of Larimichthys crocea whey acidic protein-derived peptide (LCWAP) against Staphylococcus aureus and its application in milk

(2020) Shen Yang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Polymeric Antimicrobial Food Packaging and Its Applications

(2019) Tianqi Huang et al.   Polymers

A Review on Bioactive Peptides: Physiological Functions, Bioavailability and Safety

(2019) Divya Bhandari et al.   International Journal of Peptide Research and Therapeutics

Evaluation of Mechanical and Interfacial Properties of Bio-Composites Based on Poly(Lactic Acid) with Natural Cellulose Fibers

(2019) Laura Aliotta et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Production of reconstitutable nanoliposomes loaded with flaxseed protein hydrolysates: Stability and characterization

(2019) Khashayar Sarabandi et al.   FOOD HYDROCOLLOIDS

Influence of spray drying encapsulation on the retention of antioxidant properties and microstructure of flaxseed protein hydrolysates

(2019) Zahra Akbarbaglu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging

(2019) Yu Cao et al.   FOOD CONTROL

Active food packaging: Alginate films with cottonseed protein hydrolysates

(2019) Josemar Gonçalves de Oliveira Filho et al.   FOOD HYDROCOLLOIDS

Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion

(2019) Chia Chun Loi et al.   FOOD RESEARCH INTERNATIONAL

Protection of casein hydrolysates within nanoliposomes: Antioxidant and stability characterization

(2019) Khashayar Sarabandi et al.   JOURNAL OF FOOD ENGINEERING

Bioactivity and bioaccessibility of protein hydrolyzates from industrial byproducts of Stripped weakfish (Cynoscion guatucupa)

(2019) Karina Oliveira Lima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray-drying encapsulation of protein hydrolysates and bioactive peptides: Opportunities and challenges

(2019) Khashayar Sarabandi et al.   DRYING TECHNOLOGY

Effects of Edible Coatings Based on Ultrasound-treated Fish Proteins Hydrolysate in Quality Attributes of Chilled Bonito Fillets

(2019) Gulsum Balcik Misir et al.   Journal of Aquatic Food Product Technology

Delivery, impact and approach of household food waste reduction campaigns

(2019) Gesyeana Bazlyn Zamri et al.   JOURNAL OF CLEANER PRODUCTION

Antioxidant and Emulsifying Activities of Corn Gluten Meal Hydrolysates in Oil‐in‐Water Emulsions

(2019) Yanting Shen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Polymeric micelles with aggregation-induced emission based on microbial ε-polylysine for doxorubicin delivery

(2019) Yanhai Li et al.   EUROPEAN POLYMER JOURNAL

Antimicrobial peptides from the edible insect Musca domestica and their preservation effect on chilled pork

(2019) Xiangli Dang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin

(2019) Joanna Tkaczewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates

(2019) Ashutosh Kumar Hemker et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shelf‐life extension of whole shrimp using an active coating containing fish skin gelatin hydrolysates produced by a natural protease

(2019) Armin Mirzapour‐Kouhdasht et al.   Food Science & Nutrition

Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork

(2019) Yun Xiong et al.   FOOD CONTROL

Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review

(2018) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activities

(2018) Nasreddine Benbettaïeb et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits

(2018) Andrea Milagros Reyes Jara et al.   FOOD CHEMISTRY

Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder ( Paralichthys orbignyanus ) fillets shelf-life

(2018) Meritaine da Rocha et al.   FOOD HYDROCOLLOIDS

The influence of pH and enzyme cross-linking on protein delivery properties of WPI-beet pectin complexes

(2018) Qiang Wang et al.   FOOD RESEARCH INTERNATIONAL

Nisin and other antimicrobial peptides: Production, mechanisms of action, and application in active food packaging

(2018) Johnson C.P. Santos et al.   Innovative Food Science & Emerging Technologies

Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems

(2018) Kholoud Awad Al-Shamsi et al.   JOURNAL OF DAIRY SCIENCE

Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties

(2018) Khashayar Sarabandi et al.   JOURNAL OF FOOD ENGINEERING

Edible Corn-zein-based Coating Incorporated with Nisin or Lemongrass Essential Oil Inhibits Listeria monocytogenes on Cultured Hybrid Striped Bass, Morone chrysops × Morone saxatilis , Fillets During Refrigerated and Frozen Storage

(2018) Janelle V. Hager et al.   JOURNAL OF THE WORLD AQUACULTURE SOCIETY

Assessment of physico-chemical, antioxidant and antimicrobial activity of porcine blood protein hydrolysate in pork emulsion stored under aerobic packaging condition at 4 ± 1 °C

(2018) Akhilesh K. Verma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive peptides as natural antioxidants in food products – A review

(2018) Jose M. Lorenzo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The preparation and physiochemical characterization of rapeseed protein hydrolysate-chitosan composite films

(2018) Cheng Zhang et al.   FOOD CHEMISTRY

Isolation of antioxidative peptide from Caragana ambigua seeds’ protein hydrolysate and its mechanism in retarding lipid auto-oxidation

(2018) Yu Jie et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Novel natural food preservatives and applications in seafood preservation: a review

(2018) Nalan Gokoglu   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification of Antioxidant Peptides in Enzymatic Hydrolysates of Carp (Cyprinus Carpio) Skin Gelatin

(2018) Joanna Tkaczewska et al.   MOLECULES

Antioxidant activity of Sind sardine hydrolysates with pistachio green hull (PGH) extracts

(2018) Roghayeh Amini Sarteshnizi et al.   Food Bioscience

Characterization of nanoliposomes containing bioactive peptides obtained from sheep whey hydrolysates

(2018) Ana Paula Folmer Corrêa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent

(2018) Ola Abdelhedi et al.   FOOD HYDROCOLLOIDS

Biopolymer-coated nanoliposomes as carriers of rainbow trout skin-derived antioxidant peptides

(2017) Leila Ramezanzade et al.   FOOD CHEMISTRY

Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract

(2017) Mariel Calderón-Oliver et al.   FOOD HYDROCOLLOIDS

Zein films and coatings as carriers and release systems of Zataria multiflora Boiss. essential oil for antimicrobial food packaging

(2017) Mahboobeb Kashiri et al.   FOOD HYDROCOLLOIDS

All Natural and Clean-Label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging

(2017) Ar'quette Grant et al.   JOURNAL OF FOOD PROTECTION

Antimicrobial potency of cationic antimicrobial peptides can be predicted from their amino acid composition: Application to the detection of “cryptic” antimicrobial peptides

(2017) Katia Pane et al.   JOURNAL OF THEORETICAL BIOLOGY

Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates

(2017) Yuanyuan Li et al.   PROCESS BIOCHEMISTRY

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

(2017) Arantzazu Valdés et al.   Coatings

Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative

(2016) Rémi Przybylski et al.   FOOD CHEMISTRY

Prevention of lipid oxidation in muscle foods by milk proteins and peptides: A review

(2016) Parminder Singh et al.   FOOD REVIEWS INTERNATIONAL

Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review

(2016) Muhammad Sohaib et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Antioxidant activity of milk protein hydrolysate in alloxan-induced diabetic rats

(2016) S. Awad et al.   JOURNAL OF DAIRY SCIENCE

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

(2016) Mahendra Rai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bacteriocins from lactic acid bacteria and their applications in meat and meat products

(2016) Weerapong Woraprayote et al.   MEAT SCIENCE

Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review

(2016) N.R.A. Halim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microencapsulation of a whey protein hydrolysate within micro-hydrogels: Impact on gastrointestinal stability and potential for functional yoghurt development

(2016) Laura G. Gómez-Mascaraque et al.   Journal of Functional Foods

Properties of Whey Protein–Based Films Containing Organic Acids and Nisin To Control Listeria monocytogenes

(2016) CRISTINA M. B. S. PINTADO et al.   JOURNAL OF FOOD PROTECTION

Incorporation of Preservatives in Polylactic Acid Films for Inactivating Escherichia coli O157:H7 and Extending Microbiological Shelf Life of Strawberry Puree

(2016) TONY JIN et al.   JOURNAL OF FOOD PROTECTION

Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films

(2015) Olga Moreno et al.   CARBOHYDRATE POLYMERS

Potential use of gelatin hydrolysate as plasticizer in fish myofibrillar protein film

(2015) Sunisa Nuanmano et al.   FOOD HYDROCOLLOIDS

Incorporation of nisin Z and lauric arginate into pullulan films to inhibit foodborne pathogens associated with fresh and ready-to-eat muscle foods

(2015) Rinrada Pattanayaiying et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant Potential of Date (Phoenix dactylifera L.) Seed Protein Hydrolysates and Carnosine in Food and Biological Systems

(2015) Priyatharini Ambigaipalan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fish Protein Hydrolysates: Application in Deep-Fried Food and Food Safety Analysis

(2015) Shan He et al.   JOURNAL OF FOOD SCIENCE

The ability ofin vitroantioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems

(2015) Rósa Jónsdóttir et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Edible films and coatings containing bioactives

(2015) Pablo R Salgado et al.   Current Opinion in Food Science

Nanoencapsulation of an active peptidic fraction from sea bream scales collagen

(2014) Mauricio Mosquera et al.   FOOD CHEMISTRY

Antifungal effect of antimicrobial peptides (AMPs LR14) derived from Lactobacillus plantarum strain LR/14 and their applications in prevention of grain spoilage

(2014) Ruchi Gupta et al.   FOOD MICROBIOLOGY

Active polymers containing Lactobacillus curvatus CRL705 bacteriocins: Effectiveness assessment in Wieners

(2014) M. Blanco Massani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct

(2014) Elessandra da Rosa Zavareze et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of Antimicrobial Films and Edible Coatings Incorporating Chemical and Biological Preservatives to Control Growth ofListeria monocytogeneson Cold Smoked Salmon

(2014) Hudaa Neetoo et al.   Biomed Research International

Characterization and Potential Use of Cuttlefish Skin Gelatin Hydrolysates Prepared by Different Microbial Proteases

(2014) Mourad Jridi et al.   Biomed Research International

ACE inhibitory and antioxidative activities of Goby (Zosterissessor ophiocephalus) fish protein hydrolysates: Effect on meat lipid oxidation

(2013) Rim Nasri et al.   FOOD RESEARCH INTERNATIONAL

Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya

(2013) William Renzo Cortez-Vega et al.   Innovative Food Science & Emerging Technologies

Inhibition of frozen storage-induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition

(2013) Yanqing Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of spray drying and freeze drying on the immunomodulatory activity, bitter taste and hygroscopicity of hydrolysate derived from whey protein concentrate

(2013) Jing-Jiao Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Hydrolysed Whey Proteins on the Techno-Functional Characteristics of Whey Protein-Based Films

(2013) Markus Schmid et al.   Materials

Bioactive Peptides: Synthesis, Properties, and Applications in the Packaging and Preservation of Food

(2012) Paula Judith Perez Espitia et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems

(2012) Phanat Kittiphattanabawon et al.   FOOD CHEMISTRY

Production and functional characterisation of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration

(2012) Kequan Zhou et al.   FOOD CHEMISTRY

Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage

(2012) Sumei Hu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

(2012) Maira R. Segura-Campos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

New Developments and Applications of Bacteriocins and Peptides in Foods

(2012) S. Mills et al.   Annual Review of Food Science and Technology

Novel Natural Food Antimicrobials

(2012) Vijay K. Juneja et al.   Annual Review of Food Science and Technology

Antilisterial activity and stability of nanovesicle-encapsulated antimicrobial peptide P34 in milk

(2011) Patrícia da Silva Malheiros et al.   FOOD CONTROL

Antimicrobial Potential of Polylysine in Edible Films

(2011) İlke UYSAL ÜNALAN et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight

(2011) Ana I. Bourbon et al.   JOURNAL OF FOOD ENGINEERING

QUALITY PRESERVATION OF COMMERCIAL FISH BALLS WITH ANTIMICROBIAL ZEIN COATINGS

(2011) LIAN-SYUN LIN et al.   JOURNAL OF FOOD QUALITY

Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein

(2010) Boce Zhang et al.   FOOD CHEMISTRY

Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates

(2010) Evelien Dekkers et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

(2010) Roberta Di Bernardini et al.   FOOD CHEMISTRY

Development of antioxidant rich peptides from milk protein by microbial proteases and analysis of their effects on lipid peroxidation in cooked beef

(2009) Shelly Hogan et al.   FOOD CHEMISTRY

The use of spray drying technology to reduce bitter taste of casein hydrolysate

(2009) C.S. Favaro-Trindade et al.   FOOD HYDROCOLLOIDS

Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

(2009) Debora V. Mendanha et al.   FOOD RESEARCH INTERNATIONAL

Thermal study and solubility tests of films based on amaranth flour starch–protein hydrolysate

(2009) P. Mokrejs et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Effect of polythene film activated with enterocin EJ97 in combination with EDTA against Bacillus coagulans

(2009) Pilar Martínez Viedma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

(2009) Gema Nieto et al.   MEAT SCIENCE

Preparation and Characterization of Coacervate Microcapsules for the Delivery of Antimicrobial Oyster Peptides

(2008) Li Zhang et al.   DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY

Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

(2008) Xinyan Peng et al.   FOOD CHEMISTRY

Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meat

(2008) Karina Rossini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY