Future of antimicrobial peptides derived from plants in food application – A focus on synthetic peptides

Food spoilage is caused by the undesirable growth of microorganisms in food products. This can lead to global loss and waste food. It estimated that 1.3 billion tons edible produced for human consumption either lost or wasted each year. Different preservation techniques have been developed prevent this spoilage; however, problem still occurs. Plants ability produce compounds protect themselves from harsh environment. has led exploitation plant antimicrobial peptides (AMPs) which naturally extracted study their activity against plant, food, pathogens. The chemical synthesis such also grown popularity over years. review will focus on different be applied generate peptide sequences, them through various biological methods, predict activity. These approaches are reviewed develop synthetic (based AMPs) with greater characteristics essential application as potential preservatives. development these reduced toxicity cells, improved stability a possible solution continuous fight waste. Synthetic being modified way encompass potent safe characteristics. knowledge exploited foods preservative agents. A deeper understanding structure, function mechanisms action used integrate into reduction spoilage, consequently, Although production methods suitable reducing cost drawback methods. Nevertheless, technologies improve time, AMPs fully role sector.