Antimicrobial Peptides in Food Systems: Classification, Mechanism, and Industrial Application

Antimicrobial peptides (AMPs) are an emerging field with potential as preservatives, sanitizers, and coating agents to improve food safety and quality. These small, cationic, and amphipathic peptide molecules act through various mechanisms, including pore or channel formation, disruption of cellular membranes, inhibition of cell wall biosynthesis, and interference with intracellular components and cell division. These cellular mechanisms enable the inhibition of foodborne pathogens such as Listeria monocytogenes and Salmonella spp., offering a promising strategy. Their variable properties, including biodegradability, hydrophobicity, heat stability, and biocompatibility, make them strong candidates as alternatives to chemical cleaners and conventional antimicrobial agents. Despite these advantages, the use of AMP in the food industry remains limited due to environmental factors such as pH variability, enzymatic, and proteolytic degradation. In some cases, complex food matrices also reduce peptide stability and efficacy. This review synthesizes current knowledge on AMPs’ mechanisms and structural diversity and highlights their potential in food safety systems. It explores advances in molecular design and encapsulation technologies and examines key barriers such as large-scale production. Finally, it presents a comprehensive perspective on how AMPs can transition from natural peptides to broad-spectrum agents to ensure food safety and reduce reliance on chemical agents.