TY - JOUR
AU1 - Muthuvelu, Kirupa Sankar
AU2 - Ethiraj, Baranitharan
AU3 - Pramnik, Shreyasi
AU4 - Raj, N. Keerthish
AU5 - Venkataraman, Swethaa
AU6 - Rajendran, Devi Sri
AU7 - Bharathi, Priyadharshini
AU8 - Palanisamy, Elakiya
AU9 - Narayanan, Anusri Sathiya
AU1 - Vaidyanathan, Vinoth Kumar
AU1 - Muthusamy, Shanmugaprakash
AB - 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.
TI - Biopreservative technologies of food: an alternative to chemical preservation and recent developments
JF - Food Science and Biotechnology
DO - 10.1007/s10068-023-01336-8
DA - 2023-09-01
UR - https://www.deepdyve.com/lp/springer-journals/biopreservative-technologies-of-food-an-alternative-to-chemical-4cl7sSGXem
SP - 1337
EP - 1350
VL - 32
IS - 10
DP - DeepDyve
ER -