Plant compounds for the potential reduction of food waste – a focus on antimicrobial peptides

Abstract

A large portion of global food waste is caused by microbial spoilage. The modern approach to preserve food is to apply different hurdles for microbial pathogens to overcome. These vary from thermal processes and chemical additives, to the application of irradiation and modified atmosphere packaging. Even though such preservative techniques exist, loss of food to spoilage still prevails. Plant compounds and peptides represent an untapped source of potential novel natural food preservatives. Of these, antimicrobial peptides (AMPs) are very promising for exploitation. AMPs are a significant component of a plant’s innate defense system. Numerous studies have demonstrated the potential application of these AMPs; however, more studies, particularly in the area of food preservation are warranted. This review examines the literature on the application of AMPs and other plant compounds for the purpose of reducing food losses and waste (including crop protection). A focus is placed on the plant defensins, their natural extraction and synthetic production, and their safety and application in food preservation. In addition, current challenges and impediments to their full exploitation are discussed.

Keywords:

• Defensins
• food spoilage
• food waste
• plant antimicrobial peptides
• synthetic peptides

Disclosure statement

The authors declare that there is no conflict of interest.

Additional information

Funding

This work was supported by the Department of Agriculture, Food and the Marine (F.I.R.M.), Project Reference 15/F/731.