Biopreservation of Food Using Probiotics: Approaches and Challenges

K. V. Muhammed Rameez, P. Santhoshkumar, K. S. Yoha and J. A. Moses^*

Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management – Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India.

Corresponding Author E-mail: moses.ja@iifpt.edu.in

Food preservation has received a paramount focus throughout history, prompting the use of various methods such as chemical additives, thermal treatments, and nonthermal approaches to prolong the shelf life of food. In this regard, biopreservation is emerging as a promising alternative owing to its eco-friendly nature and minimal toxicity effects. It involves harnessing natural microorganisms and their byproducts to enhance both the nutritional value and longevity of food products. This review delves into the role of probiotics and postbiotics in biopreservation, elucidating their beneficial impact on human health and their potential as ‘safe’ food preservatives. It covers a spectrum of pro/post-biotic organisms, including bacteria and yeast, alongside different types of biopreservatives, their mechanisms of action, and applications across diverse food categories. Furthermore, the review assesses the influence of biopreservation on food quality and sensory attributes. However, commercialization hurdles loom, particularly concerning safety and regulatory compliance, necessitating thorough scrutiny before widespread implementation.

Biopreservation; Biosynthesis; Food preservation; Natural preservatives; Probiotics; Postbiotics

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