This study determined the favourable fermentation conditions for the production of antifungal peptides from kenaf seeds and their effectiveness in extending the shelf-life of tomato puree. The optimum fermentation conditions for the maximum activity of the antifungal peptides were 8.4% (w/v), 7 days and 3.7% for substrate/water ratio, fermentation time and glucose concentration, respectively. Eight cationic peptides of low molecular weight ranging from 840 to 1876 Da were identified in kenaf seed peptides mixture (KSPM). The minimum inhibitory concentration and minimum fungicidal concentration of KSPM against Fusarium sp. were 0.18 mg/mL and 0.70 mg/mL, respectively, while those for Aspergillus niger were 1.41 mg/mL and 2.81 mg/mL respectively. KSPM exhibited a fungicidal effect and a prolonged lag phase, with increased fungal membrane permeability as the concentration of KSPM increased, as evidenced by the release of intracellular constituents. The treatment of tomato puree with 1000 mg/kg KSPM delayed fungal growth for up to 14 and 23 days at 25 °C and 4 °C respectively, significantly reducing Aspergillus niger and Fusarium sp. counts. In conclusion, kenaf seed peptides prepared by lacto-fermentation possess antifungal activity, hence can be applied as natural bio preservatives to extend the shelf-life of food products such as tomato puree.
In this study, supercritical carbon dioxide solution-enhanced dispersion (SEDS) was used to encapsulate hemp seed oil (HSO) within matrices of hemp seed protein isolate (HPI), pea protein (PPI) and soy protein (SPI) (0.5 % w/v) in complex with alginate (AL) (0.01 % w/v). The effects of different pH levels (3-9), NaCl concentrations (0-200 mmol/L) and simulated gastrointestinal conditions on HSO release and digestion patterns were analyzed. The findings revealed that SPI/AL microcapsules effectively maintained structural integrity and controlled oil release across diverse pH levels and salt concentrations. During gastrointestinal phases, minimal oil release was observed during oral digestion (<25 % for all samples), while significant (P