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Bio-preservation of Foods: A Review
European Journal of Nutrition & Food Safety
Biopreservatives are commonly used in food products to satisfy the increasing demand of consumers with increasing advancement in food and technology. The foods with chemical preservatives are now being neglected by the people and they prefer products which are generally recognized as safe (GRAS). Thus, as a result food industry is using naturally produced preservatives to increase the shelf life of product without any new technology. The most commonly used bio-preservatives are bacteriocins, essential oils, herbs and spices, vinegar, fermentation and sugar and salt. They exhibit growth inhibition of various microorganisms when added at different concentrations so as to preserve food products. These preservatives have been tested under laboratory conditions to know their apt use. This review provides an overview of the importance of bio-preservatives as per the increasing demand of consumers.
Bio-Preservation and the Food Industry: An Overview
International Journal of Current Microbiology and Applied Sciences
The unending needs and demands for chemical free preservatives in food industry are on the increase due to the facts that diseases like cancer and complications from oxidative stress have been linked to the xenobiotics we eat in foods as preservatives. There is need for safe means of preserving our foods without side effects and that is why the world needs bio-preservative in all forms to augment both the nutritional properties and shelf life of food products. Bio-preservatives like bacteriocins produced from organisms with GRAS status, essential oils, vinegar, herbs/spices and sugar/salt reviewed in this work have shown credible antimicrobial properties against spoilage/food borne pathogenic and toxigenic microorganisms thus served as good bio-preservative agents suitable for a dispensation yearning for green solution areas of food improvement and preservation. This review provides an overview of the importance of bio-preservatives in food safety and nutritional augmentation needed...
International Journal of Food Microbiology, 1995
A review is presented on the present status of biological preservation of foods. Recent developments are discussed with respect to underlying mechanisms of inhibition by 'protective' cultures, and special reference is made to lactic acid bacteria (LAB) and their 'food-grade' safety. The role of bacteriocins, their limitations and potentiating role in biological systems, is also addressed. The use of enzymes (e.g. lysozyme) for food preservation is mainly restricted by economic factors, their inactivation by endogenous food components and their limited activity spectrum. Practical applications of protective cultures refer to particular food commodities that either constitute novel systems with respect to packaging and/or composition, or represent special hygienic risks. It is concluded that biological preservation cannot substitute GMP; it, however, offers an additional (and acceptable) processing parameter for improving the safety and assuring the quality of a given food.
Natural antimicrobials for food preservation
Journal of Pharmacognosy and Phytochemistry, 2017
Many nontraditional preservation techniques are being developed to satisfy consumer demand of nutritious food. Generally, foods are thermally treated with temperatures varying from 60 to 100 C for few seconds or a minute to destroy vegetative microorganisms. The energy transferred to the food during thermal treatment can affect the organoleptic and nutritional attributes. Ensuring food safety and at the same time meeting such demands for retention of nutrition and quality attributes has resulted in increased interest in alternative preservation techniques for inactivating microorganisms and enzymes in foods. Flavour, odor, color, texture, and nutritional value of a food are its important quality attributes. Use of natural preservatives derived from plants, animals, or microflora is being increasing studied to fulfill consumer demands. Use of natural or controlled microflora, mainly lactic acid bacteria (LAB) and/or their antibacterial products such as lactic acid, bacteriocins, and ...
BIO web of conferences, 2022
The antimicrobial activity of potentially probiotic strains is important for their possible application in the development of successful strategies for bio-preservation of different foods. The antimicrobial activity of the potentially probiotic strain Lactobacillus plantarum L4 against the pathogenic bacteria Salmonella abony; Staphylococcus aureus; Escherichia coli and the phytopathogenic fungi Aspergillus niger and Aspergillus flavus was determined using agar-diffusion assay with wells. Lb. plantarum L4 exhibited high antagonistic activity against all test microorganisms included in the study, which was due not only to the production and accumulation of lactic acid and other organic acids, but also to the production of other bioactive substances. The bioactive substances were then submitted to the action of different enzymes. This allowed to observe that they have protein nature, suggesting that they are likely bacteriocins or bacteriocin-like substances. The substances produced by Lb. plantarum L4 did not lose their antimicrobial activity during heat treatment at temperatures above 100 ⁰С for 15 min and they exhibited high inhibitory activity against the test-microorganisms when pH ranged between 4 and 7. After further examination of the properties of the produced antimicrobial compounds, Lb. plantarum L4 can be used in the development of strategies for bio-preservation of different food products.
Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum
Alexandria Journal of Food Science and Technology, 2021
Food bio-preservation has gained considerable attention during the last decade. It is considered a promising alternative to classical means of food preservations and meets current consumer demands for the consumption of safe, nutritious, and chemicalfree products. The main techniques of food bio-preservation, include the application of bacteriocins, bacteriophages, endolysins, and protective cultures, which compose mainly of lactic acid bacteria. To date, the use of lactic acid bacteria (as protective cultures) or their metabolites in foods is known as the main acceptable tool of food bio-preservation. This review focus on the concept of food bio-preservation and its techniques, and the role of lactic acid bacteria and their antimicrobials in food bio-preservation. Among lactic acid bacteria, particular attention is given to Lactobacillus plantarum, a versatile species with important antimicrobial activity. This species is known to produce numerous bacteriocins and antifungal-active compounds. Also, Lactobacillus plantarum is extensively used in the production of many fermented foods either as a starter culture and probiotic microorganism.
Without food preservation, human life is in danger. Because there are many serious diseases transmitted through spoiled foods called foodborne diseases, like meningitis, diarrhea and cancer, and can be lead to long-lasting disability and death. Therefore, there had to be many ways to preserve food to prevent poisoning, illnesses, increase the shelf life of foods and maintain its nutritional values. Food preservation is a very sensitive issue and its' techniques can generally be divided into three categories: physical, chemical and biological. This paper aims to review the three main categories of food preservation methods. Definitions, types, applications, advantages and disadvantages of each category will be considered with emphasis on its' importance to the future of the food industry, antimicrobial activities and consumers' health. Chemical-based preservation methods' hazards will be discussed and possible side effects and diseases were mentioned. Biological preservation methods have been extensively reviewed with explanations of the natural antimicrobials from animal, microbial and plant origins. This review paper lists and discusses the three types of food preservation methods and focuses on, natural methods from different origins to maintain the quality and nutritional values of foods as well as extend their shelf life.
Advances in Applied Biotechnology, 2012
Advances in Applied Biotechnology 64 vegetables and Korean kim-chi, Thai pak-sian-don, Chinese hum-choy, Malaysian pickled vegetables and Malaysian tempoyak. Lactic acid fermented cereals and tubers (cassava) include: Mexican pozol, Ghanaian kenkey, Nigerian gari; boiled rice/raw shrimp/raw fish mixtures: Philippine balao-balao, burong dalag; lactic fermented/leavened breads: sourdough breads in the Western world; Indian idli, dhokla, khaman, Sri-lankan hoppers; Ethiopian enjera, Sudanese kisra and Philippine puto; Lactic acid fermented cheeses in the Western world and Chinese sufu/tofu-ru. Lactic acid fermented yogurt/wheat mixtures: Egyptian kishk, Greek trahanas, Turkish tarhanas.
ADVANCES IN FOOD SCIENCE AND NUTRITION
It is the first edition of SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE for food world. It gives me great pleasure in bringing out book entitled “ADVANCES IN FOOD SCIENCE AND NUTRITION” for the student of Food Technology, Food Nutrition and all those aspirants who desire to brighten their career in the field of food technology. Our goal is to provide readers with introductory foundation to budding food professionals. I was also well aware that the book is widely used as a basic reference outside the academic environment. I have attempted to take utmost care to cover the particular topic with latest research updates. In this concern I had compiled all the newer areas of food science and nutrition with the older existing knowledge. I also hope to provide insight into the scope of food science for people considering food science as a career. The book chapters introduces and complex interrelationship among food functional properties, processing, distribution and storage. Every chapter has been extensively appropriate and justified with suitable diagrams and tables. Multicolor picture have been also added to enhance the content value and to give the students an idea of what he will be dealing in reality, and to bridge the gap between theory and practice. I am indebted to Mr. Abulude, F.O. President/CEO, Science and Education Development Institute (SEDInst), AKURE, ONDO STATE, NIGERIA for giving an opportunity for this book project, also Mr. Adeyemi Adewale for editing the book. Relevant information on food sector has also been given. Moreover at the end of text Appendices have been given through which the readers can be benefitted. We are confident that this edition will again receive your overwhelming response.