Application of Peptide Nanostructures in the Food Industry

¹ Department of Mathematics, Physics and Information Technologies, Faculty of Economics, University of Food Technologies, 4002 Plovdiv, Bulgaria
² Department of Computer Science and Mathematics, Faculty of Economics, Trakia University, 6000 Stara Zagora, Bulgaria

^* Corresponding author: mterziyska@uft-plovdiv.bg

Abstract

The purpose of this article is to present the concept of nanotechnology, its growing importance in the food industry, and the challenges associated with its use, with a special focus on peptide nanostructures. Peptide nanostructures are innovative materials that self-assemble into nanometer-scale configurations such as nanoparticles, nanocapsules, and nanofibers. These structures can encapsulate bioactive ingredients such as vitamins, antioxidants, and minerals, providing controlled release and enhanced bioavailability. Peptide nanostructures also exhibit strong antimicrobial properties, making them suitable for use as natural bio-preservatives, reducing the risk of microbial contamination, and extending the shelf life of food products. In packaging, these nanostructures can improve the barrier properties of materials, protecting food from external influences and maintaining its freshness. This article examines current research and applications of peptide nanostructures, highlighting their unique properties and potential benefits for the food industry. Despite their promising potential, addressing issues related to the safety and public acceptance of these technologies remains important to ensure their successful implementation.