Antimicrobial peptides (AMPs) are a group of molecules that has gained interest in research due to their important role in the inhibition of bacterial agents. Their structure shows heterogeneity among the different types of AMPs. However, most of them stand out for their cationic nature and amphipathic character that allows them to interact with membrane components of bacterial cells. Some features such as high selectivity and thermostability have attracted the interest of the food industry toward the application of AMPs in food preservation due to their ability to inhibit foodborne pathogens and spoilage microorganisms. Despite this, there is a limited number of AMPs used as food preservatives nowadays. Therefore, this review aims to offer an overview of AMPs, challenges, and potential applications in the food industry.

中文翻译：

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审查抗菌肽作为食品安全的促进剂：食品工业中的局限性和可能性

抗菌肽（AMPs）是一类分子，由于它们在抑制细菌因子方面的重要作用而引起了研究兴趣。它们的结构显示了不同类型AMP之间的异质性。然而，它们中的大多数因其阳离子性质和两亲特性而脱颖而出，这使它们能够与细菌细胞的膜成分相互作用。由于具有抑制食源性病原体和变质微生物的能力，诸如高选择性和热稳定性等一些特征吸引了食品工业对AMP在食品保鲜中的应用的兴趣。尽管如此，如今用作食品防腐剂的AMP数量仍然有限。因此，本综述旨在概述AMPs，挑战以及在食品行业中的潜在应用。