Antifungal peptides and essential oils as novel food preservatives

Overview

This solution introduces the use of antifungal peptides and essential oils as cutting-edge food preservatives. By harnessing naturally occurring compounds from mammals and plants, this approach offers a natural and effective method to extend the shelf life of food products. The antifungal peptides have been isolated using a peptidomics approach, showcasing their ability to combat a variety of fungal pathogens. Similarly, essential oils, which are derived from plants through steam distillation, have demonstrated effectiveness in inhibiting fungal growth both through direct contact and vapor phase.

Technical specifications

Key features:

• Antifungal peptides: Sourced from mammals, these peptides have been identified and tested for antifungal efficacy against a range of pathogens.
• Essential oils: Obtained from plants, these oils are tested for antimicrobial activity, particularly against fungal pathogens, and can be used in both liquid and vapor forms.
• Target fungi: Includes strains such as Zygosaccharomyces bailii, among others, known for their spoilage potential in food products.

Technology readiness level

The technology is currently at TRL 3, indicating that it is in the early stages of validation. Future tests will focus on evaluating the effectiveness of these compounds against target strains, determining their viability at acidic pH levels, and selecting the most promising peptides or oils for further development.