Background The 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 …

The creation of bioactive peptides (BPs) from dietary proteins holds considerable promise
for the expansion of functional foods and nutraceuticals. BPs have a variety of important …

Food-friendly packaging are supposed to keep the food quality and freshness in terms of
moisture and odour and protect foods against microbial putrefying contaminants and oxidant …

The lack of cost-effective methods for producing antimicrobial peptides has made it
impossible to use their high potential as a new and powerful class of antimicrobial agents. In …

Background Bacteriocins are generally defined as ribosomally synthesized peptides, which
are produced by lactic acid bacteria (LAB) that affect the growth of related or unrelated …

The main cause of non-typhoidal Salmonella (NTS) infection in humans is ingestion of
contaminated animal-derived foods such as eggs, poultry and dairy products. These …

Background The increase in the resistance of bacterial strains to antibiotics has led to
research into the bactericidal potential of non-antibiotic compounds. This study aimed to …

Nisin is a naturally occurring bioactive small peptide produced by Lactococcus lactis subsp.
lactis and belongs to the Type A (I) lantibiotics. Due to its potent antimicrobial activity, it has …

Curcumin efficacy is limited due to its low water-solubility and absorption, making curcumin
nanoparticles (CN) useful alternatives. This study aimed to optimize CN synthesis through …

As a highly perishable food, raw meat, if not preserved, will spoil due to the altered
metabolism, microbial activity and external factors during storage. Biopreservatives, as a …