Marine bio-peptides integrated with foods supported by a nanotechnology approach

Abstract

Food is evaluated as a unique source in the human diet, and food manufacturers are likewise. Beyond conventional food preservation methods, novel nanobiotechnological approaches are attracting considerable attention among scientists and food producers. In this respect, nanofibres, nanoemulsions, and, more recently, nanoparticles have been used to enhance food safety, taste, and consumer preferences by limiting nutritional loss, microbiological spoilage, and chemical and physical deterioration. In combination with the nanotechnology approaches mentioned above and bioactive materials (e.g., thymol), marine-based bio-peptides could be effectively encapsulated within the wall material to preserve their quality and that of food materials for more extended periods. When marine-based bioactive peptides (from salmon, crustaceans, rainbow trout, skin, and so on) and protein hydrolysate, having antioxidant, antibacterial, and antihypertensive properties, can be encapsulated in the nanocarrier, a controlled release property and, with less material, a higher surface area should be obtained. This property can improve the shelf life of food. Therefore, this review, based on marine bio-peptides integrated into foods supported by nanotechnology, may serve as a guide for novel food applications.