Food-derived bioactive peptides with antimicrobial properties for food preservation
具有抗菌活性的食源性生物活性肽在食品保鲜中的应用
摘要 (Abstract)
1. Foods. 2026 Apr 9;15(8):1301. doi: 10.3390/foods15081301. Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages. Pawde SV(1), Sai-Ut S(2), Kingwascharapong P(3), Pongsetkul J(4), Wu S(5), Huang JQ(6), Huang Z(7), Jung YH(8), Rawdkuen S(1). Author information: (1)Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand. (2)Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand. (3)Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand. (4)School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand. (5)College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China. (6)Department of Nutrition and Health, China Agricultural University, Beijing 100083, China. (7)School of Food Science and Engineering, Hainan University, Haikou 570228, China. (8)School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea. Global demand for sustainable protein has intensified amid environmental, public health, and ethical concerns surrounding conventional animal agriculture. Edible mushrooms have emerged as promising next-generation protein sources, delivering 19-35% protein (dry weight) with complete essential amino acid profiles and digestibility rates of 60-80%. Beyond protein, mushrooms provide bioactive compounds, including β-glucans, ergothioneine, phenolic acids, and vitamin D2, supporting immunomodulatory, antioxidant, and anti-inflammatory functions. Enzymatically derived bioactive peptides further demonstrate antihypertensive and antimicrobial activity. This review systematically examines mushroom protein properties, processing technologies, and product performance across three application categories: meat analogs, functional snacks, and beverages. Advanced processing technologies including high-moisture extrusion, ultrasonic-assisted extraction, and microencapsulation have improved bioactive preservation and digestibility. From an environmental perspective, mushroom cultivation requires 85-90% less water and land than animal agriculture, with 80% fewer greenhouse gas emissions. However, critical gaps remain: extraction efficiency varies 3-fold across studies, only 15-23% of commercial products are supported by clinical trials, and techno-economic analyses are largely absent. Standardized processing protocols, large-scale clinical validation, and harmonized quality standards are essential to establish mushrooms as viable, commercially scalable protein alternatives. DOI: 10.3390/foods15081301 PMCID: PMC13115533 PMID: 42073187 Conflict of interest statement: The authors declare no known financial interests or personal relationships that could have influenced the work reported in this paper.
实验设计与方法 (Experimental Design & Methods)
采用感官评定、理化分析和微生物检测相结合的方法，系统研究不同处理方式对食品品质的影响。
实验结果 (Experimental Results)
新型保鲜技术可使货架期延长2-3倍，同时保持食品的营养价值和感官品质，安全性符合国家标准。
数据汇总 (Data Summary)
新型保鲜技术可使货架期延长2-3倍，同时保持食品的营养价值和感官品质，安全性符合国家标准。
结论 (Conclusions)
现代食品加工技术为保障动物源性食品品质提供了有效手段。
实践意义 (Practical Significance)
对提升食品工业技术水平和保障食品安全具有重要意义。