Antimicrobial activities of peptides isolated from cruciferos vegetables


Favela-González, K.M., Pérez-García, L.A., De la Fuente-Salcido, N.M.

Worldwide it has been confirmed that most of the chemical/artificial dditives used to preserve food are causing undesirable damage to human health, and currently the consumers are demanding the change of potentially harmful ingredients by safe and natural compounds. According to this demand, there is growing interest in expanding the use of natural antimicrobial activity of extracts ibtained from brócoli (Brassica oleracea alica) and cauliflower (Brassica oleracea var botrytis) and assay their stability to be incorporated in natural, edible and biodegradable coetings of films.