Antimicrobial plant-derived peptides obtained by enzymatic hydrolysis and fermentation as components to improve current food systems

Background: New challenges in our society are appearing following the emergence of antibiotic-resistant mi- croorganisms and the concerns about the use of antibiotics. Furthermore, food spoilage due to microorganisms leads to food waste of around 1.3 billion tons each year. Bioactive peptides obtained from food proteins, released by enzymatic hydrolysis or fermentation, can be employed as a natural alternative to antibiotics and as pre- servative agents, due to their ability to inhibit the growth of several microorganisms. Plant protein use in the food industry is increasing over animal protein, due to the environmental and animal welfare concerns of the population. Considering the concerns about the use antibiotics, their exploitation as a source of antimicrobial peptides is gaining interest in recent years. Scope and approach: This review aims to summarize the published literature on protein hydrolysates as a source of antimicrobial peptides, obtained by enzymatic hydrolysis or fermentation of plants, their mechanisms, and the use in the food industry by producing fortified products or edible coatings. Key findings and conclusions: Antibacterial and antifungal plant peptides obtained by enzymatic hydrolysis are studied to a larger extent that antiviral peptides but further research concerning identification and applicability must be done. The results published show promising uses in the food industry in many areas such as fortification of foods or active packaging with dual bioactivity, related to the antimicrobial activity – avoiding food spoilage and antimicrobial resistance.