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KMID : 1007520230320101337
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Food Science and Biotechnology
2023 Volume.32 No. 10 p.1337 ~ p.1350
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Biopreservative technologies of food: an alternative to chemical preservation and recent developments
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Kirupa Sankar Muthuvelu
Baranitharan Ethiraj
Shreyasi Pramnik
N Keerthish Raj
Swethaa Venkataraman
Devi Sri Rajendran
Priyadharshini Bharathi
Elakiya Palanisamy
Anusri Sathiya Narayanan
Vinoth Kumar Vaidyanathan
Shanmugaprakash Muthusamy
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Abstract
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Despite centuries of developing strategies to prevent food-associated illnesses, food safety remains a significant concern, even with multiple technological advancements. Consumers increasingly seek less processed and naturally preserved food options. One promising approach is food biopreservation, which uses natural antimicrobials found in food with a long history of safe consumption and can help reduce the reliance on chemically synthesized food preservatives. The hurdle technology method that combines multiple antimicrobial strategies is often used to improve the effectiveness of food biopreservation. This review attempts to provide a research summary on the utilization of lactic acid bacteria, bacteriocins, endolysins, bacteriophages, and biopolymers helps in the improvement of the shelf-life of food and lower the risk of food-borne pathogens throughout the food supply chain. This review also aims to evaluate current technologies that successfully employ the aforementioned preservatives to address obstacles in food biopreservation.
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KEYWORD
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Biopreservation, Bacteriophages, Bacteriocins, Endolysins, Encapsulation, Lactic acid bacteria
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FullTexts / Linksout information
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Listed journal information
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