Antimicrobial Peptides for Food Protection: Leveraging Edible Mushrooms and Nano-Innovation

Interest in natural biopreservatives has increased significantly due to growing consumer demand for safer and more environmentally friendly food preservation strategies. Antimicrobial peptides (AMPs), naturally occurring molecules (typically <10 kDa), have emerged as a promising alternative to synthetic chemical preservatives. Found in bacteria, fungi, plants, and animals, including humans, AMPs play a crucial role in innate immune defense. Their antibacterial and antioxidant effects enable them to prevent microbial spoilage and extend the shelf life of food, reducing the need for artificial additives. AMPs are biodegradable and environmentally friendly, and they specifically target harmful microorganisms, minimizing disruption to beneficial microorganisms. Despite their promising properties, challenges such as stability, cost and potential sensory impairment limit their wide application. Recent advances, such as encapsulation techniques and nanotechnology, have shown remarkable potential to improve the stability and functionality of AMPs in complex food systems. In addition, AMPs derived from edible mushrooms represent a sustainable and natural approach to food preservation and could offer effective solutions against foodborne pathogens and oxidative spoilage. This review examines the structural features, mechanisms of action and practical applications of AMPs in food protection, with a particular focus on their innovative integration with nanotechnology to address current food safety challenges.