Bioactive Peptides from Fermented Foods as Natural Antimicrobials and Antioxidants
Introduction Fermented foods have emerged as a promising source of bioactive peptides (BAPs) that demonstrate significant antimicrobial and antioxidant properties, offering sustainable alternatives to synthetic preservatives and therapeutic agents [1]. BAPs are peptides consisting of 2 to 20 amino acids originating from precursor proteins following an activation process involving multiple reactions such as chemical hydrolysis, … Read more