Source, mechanisms, preparation and potential applications of the antifreeze peptide: a review

Abstract Antifreeze peptides (AFP) constitute a unique category of small-molecule proteins or protein hydrolysates that shield organisms from harm induced by freezing or sub-freezing conditions. The heightened effectiveness of AFP compared to traditional commercial antifreeze agents and natural antifreeze proteins has sparked a surge in research interest in recent years. This burgeoning enthusiasm has driven significant advancements in AFP research, paving the way for their potential industrial utilization within the food sector. This review provides a comprehensive exploration of the source of AFP, assesses their antifreeze capabilities, elucidates their mechanisms of action, outlines various preparation methods, and scrutinizes their diverse applications in the food industry. Furthermore, it delves into the prospects for the development and application of AFP, shedding light on the trajectory for ongoing and future research endeavors.