ANTIOXIDANT AND ANTIMICROBIAL PEPTIDES AS ADDITIVES IN ACTIVE AND BIODEGRADABLE FOOD PACKAGING: A REVIEW

Abstract

The pervasive reliance on non-biodegradable plastics in food packaging poses significant environmental and public health challenges. This critical issue has promoted the development of sustainable alternatives, particularly bioplastics, which can be further enhanced into active packaging systems. This comprehensive review highlights the significant potential of antioxidant and antimicrobial peptides (AMPs) as key bioactive additives in this emerging field. Derived from diverse biological sources (animals, plants, microorganisms), these short amino acid sequences (typically 2-20 AAs) exhibit a broad spectrum of bioactivities, including potent antioxidant, antimicrobial, antiviral, and antidiabetic effects. Their effectiveness is rooted in diverse mechanisms such as free radical scavenging, metal chelation, and direct microbial membrane disruption, which collectively contribute to prolonging food shelf life and enhancing safety. The aim of this review is to provide an up-to-date perspective on the application, sources, and underlying mechanisms of antimicrobial and antioxidant peptides in active and biodegradable food packaging. While offering immense benefits for food preservation and sustainability, widespread adoption hinges on addressing critical challenges related to their long-term stability, cost-effective production, standardized regulatory frameworks, and consumer acceptance. Ultimately, advanced research in peptide extraction, synthesis, and formulation holds the key to unlocking their full potential and transforming the food packaging industry towards more secure and environmentally sustainable practices.