Food biopreservation

Food biopreservation is a method of extending the shelf life and enhancing the safety of foods by using natural or controlled microbiota and/or their antibacterial products. It is a sub-discipline of food science and food technology that focuses on understanding and implementing biological methods to preserve food quality and safety.

History

The concept of biopreservation has been practiced for centuries in various forms, such as the use of salt, sugar, vinegar, and fermentation to preserve food. The scientific understanding and application of food biopreservation, however, has evolved significantly in the last few decades with advancements in microbiology, biochemistry, and food technology.

Methods

Food biopreservation involves several methods, including fermentation, hurdle technology, and the use of bioprotective cultures, bacteriocins, and antimicrobial enzymes.

Fermentation

Fermentation is one of the oldest and most common forms of food biopreservation. It involves the use of microorganisms such as bacteria, yeasts, and molds to convert sugars into other substances like alcohol or acids, which help preserve the food and enhance its flavor and nutritional value.

Hurdle Technology

Hurdle technology is a method of ensuring that pathogens in food products are eliminated or controlled. This is done by controlling multiple factors like temperature, pH, and water activity that affect microbial growth.

Bioprotective Cultures

Bioprotective cultures are strains of bacteria or yeast that are known to have a protective effect against food spoilage and foodborne pathogens. They are often used in dairy products, meat, and fermented foods.

Bacteriocins

Bacteriocins are proteinaceous toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strain(s). They are used in food preservation for their ability to inhibit harmful bacteria.

Antimicrobial Enzymes

Antimicrobial enzymes are used in food biopreservation for their ability to break down the cell walls of harmful bacteria, thereby inhibiting their growth.

Applications

Food biopreservation is used in a variety of food products, including dairy products, meat and poultry, seafood, fruits and vegetables, and fermented foods. It helps to extend the shelf life of these products, maintain their nutritional value, and ensure their safety for consumption.

See Also

• Food preservation
• Food safety
• Food microbiology
• Food technology

References

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