Foods Bio-preservation : A Review
Keywords:
Foods Bio preservation, LAB bacteriocins, organic acids, plant essential oils, salts, sugarsAbstract
In developed countries, the danger of food-borne illness and product deterioration has been reduced thanks to advances in food processing technology and microbiological food safety standards. However, this risk has not been eradicated entirely. Biopreservation is a method of preserving food that makes advantage of the antibacterial capabilities of naturally occurring organisms and the metabolites produced by them. This method is also known as "living preservation." The efficiency of biological antimicrobial systems such as lactic acid bacteria (LAB) and/or their bacteriocins, in addition to other metabolites, is essential to the biopreservation of a wide variety of foods. This biopreservation technique is also known as cold storage. As a result of the growing desire for natural foods among consumers, it is of the utmost significance to conduct research on and develop natural and efficient food preservation components as a replacement for artificial preservatives. This review was conducted with the intention of shedding light on natural food preservatives such as LAB bacteriocins, organic acids, plant essential oils, salts, and sugars.
Downloads
References
Sauceda ENR. Uso de agentes antimicrobianos naturales en la conservación de frutas y hortalizas. Ra Ximhai. 2011;7(1):153- 70.
S. Nath, S. Chowdhury, S. Sarkar, and K.C. Dora, Lactic Acid Bacteria – A Potential Biopreservative In Sea Food Industry, International Journal of Advanced Research, 1(6), 2013, 471-475
Sharif ZIM, Mustapha FA, Jai J, Yusof NM, Zaki NAM. Review on methods of preservation and natural preservatives for extending the food longevity. Chem Eng Res Bull. 2017;19:145-153.
S.F. Deraz, E.N. Karlsson, M. Hedström, M.M. Andersson, and B. Mattiasson, Purification and characterisation of acidocin D20079, a bacteriocin produced by Lactobacillus acidophilus DSM 20079, Journal of Biotechnology, 117(4), 2005, 343-354.
S. Nath, S. Chowdhury, S. Sarkar, and K.C. Dora, Lactic Acid Bacteria – A Potential Biopreservative In Sea Food Industry, International Journal of Advanced Research, 1(6), 2013, 471-475
J.M. Saavedra, A. Abi-Hanna, N. Moore, and R.H. Yolken, Long-term consumption of infant formulas containing live probiotic bacteria: tolerance and safety, American Journal of Clinical Nutrition, 79(2), 2004, 261-267.
García-Bayona, L., Guo, S.M. and Laub, T.M. 2017. Contact-dependent killing by Caulobacter crescentus via cell surface-associated, glycine zipper proteins. eLife. 6, e24869. doi: 10.7554/eLife.24869.
Mokoena, M.P. 2017. Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A MiniReview. Molecules 22, 1255. doi: 10.3390/molecules22081255.
Leyva Salas, M., Mounier, J., Valence, F., Coton, M., Thierry, A., and Coton, E. (2017). Antifungal microbial agents for food biopreservation—a review. Microorganisms 5:37. doi: 10.3390/microorganisms5030037
Arena, M. P., Silvain, A., Normanno, G., Grieco, F., Drider, D., Spano, G., et al. (2016). Use of Lactobacillus plantarum strains as a bio-control strategy against food-borne pathogenic microorganisms. Front. Microbiol. 7:464. doi: 10.3389/ fmicb.2016.00464
Lucera A, Costa C, Conte A, Del Nobile MA. Food applications of natural antimicrobial compounds. Front Microbiol. 2012;3:287.
Guimarães, A.; Venancio, A.; Abrunhosa, L. Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum. Food Addit. Contam. 2018, 359, 1803–1818. [CrossRef]
Ryan, L.A.; Dal Bello, F.; Arendt, E.K.; Koehler, P. Detection and quantitation of 2, 5-diketopiperazines in wheat sourdough and bread. J. Agric. Food Chem. 2009, 57, 9563–9568. [CrossRef]
Martinez, F.A.C.; Balciunas, E.M.; Salgado, J.M.; González, J.M.D.; Converti, A.; Oliveira, R.P.S. Lactic acid properties, applications and production: A review. Trends Food Sci. Technol. 2013, 30, 70–83. [CrossRef]
Sangmanee, P.; Hongpattarakere, T. Inhibitory of multiple antifungal components produced by Lactobacillus plantarum K35 on growth, aflatoxin production and ultrastructure alterations of Aspergillus flavus and Aspergillus parasiticus. Food Control 2014, 40, 224–233. [CrossRef]
Crowley, S.; Mahony, J.; Sinderen, D.V. Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends Food Sci. Technol. 2013, 33, 93–109. [CrossRef]
Oliveira, P.M.; Zannini, E.; Arendt, E.K. Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products. Food Microbiol. 2014, 37, 78–95. [CrossRef] [PubMed]
Muynck, C.; Leroy, A.I.D.; Maeseneire, S.D.; Arnaut, F.; Soetaert, W.; Vandamme, E.J. Potential of selected lactic acid bacteria to produce food compatible antifungal metabolites. Microbiol. Res. 2004, 159, 339–346. [CrossRef] [PubMed]
Aminzare M, Hashemi M, Hassanzad Azar H, Hejazi J. The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products; A review. Journal of Human, Environment, and Health Promotion. 2016;1(2):63-74.
Tongnuanchan P, Benjakul S. Essential oils: Extraction, bioactivities, and their uses for food preservation. J Food Sci. 2014;79(7):1231-1249.
Guerra-Rosas MI, Morales-Castro J, Cubero-Márquez MA, Salvia-Trujillo L, Martín-Belloso O. Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage. Food Control. 2017;77:131-8.
Amorati R, Foti MC, Valgimigli L. Antioxidant activity of essential oils. J Agric Food Chem. 2013;61(46):10835-47.
Gyawali R, Ibrahim SA. Natural products as antimicrobial agents. Food Control. 2014;46:412-29.
Swamy MK, Akhtar MS, Sinniah UR. Antimicrobial Properties of Plant Essential Oils against Human Pathogens and Their Mode of Action: An Updated Review. Evidence-based complementary and alternative medicine: eCAM. 2016;2016:3012462.
Gill AO, Delaquis P, Russo P, Holley RA. Evaluation of antilisterial action of cilantro oil on vacuum packed ham. International Journal of Food Microbiology. 2002;73(1):83-92.
Juven BJ, Kanner J, Schved F, Weisslowicz H. Factors that interact with the antibacterial action of thyme essential oil and its active constituents. J Appl Bacteriol. 1994;76(6):626-31.
Olmedo RH, Nepote V, Grosso NR. Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils. LWT - Food Science and Technology. 2013;53(2):409-17.
Asensio CM, Grosso NR, Rodolfo Juliani H. Quality preservation of organic cottage cheese using oregano essential oils. LWT - Food Science and Technology. 2015;60(2, Part 1):664-71.
Inguglia ES, Zhang Z, Tiwari BK, Kerry JP, Burgess CM. Salt reduction strategies in processed meat products—A review. Trends in Food Science and Technology. 2017;59:70-78. DOI: 10.1016/j.tifs.2016.10.016
Inguglia ES, Kerry JP, Burgess CM, Tiwari BK. Salts and salt replacers. In: Melton L, Shahidi F, Varelis P, editors. Encyclopedia of Food Chemistry. Oxford: Academic Press; 2019. pp. 235-239
Shelef LA, Seiter J. Indirect and miscellaneous antimicrobials. In: Davidson PM, Sofos JN, Branen AL, editors. Antimicrobials in Food. 3rd ed. Boca Raton, Florida, USA: CRC Press; 2005. pp. 573-598
Featherstone S. 8 Ingredients used in the preparation of canned foods. In: Featherstone S, editor. A Complete Course in Canning and Related Processes. 14th ed. Oxford: Woodhead Publishing; 2015. pp. 147-211
Goldfein KR and Slavin JL. (2015). Why sugar is added to foods: food science 101. Comprehensive Reviews in Food Science and Food Safety, 14: 644 – 656.
Varzakas S, Labropoulos A, Anestis S. 2012. Sweeteners. Nutritional aspects, applications, and production technology. Boca Raton, FL: CRC Press. 437 p.
Spillane WJ. 2006. Optimising sweet taste in foods. Boca Raton, FL: CRC Press. 415 p.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
editor@ijrasb.com 