Biopreservatives are emerging as a promising alternative to conventional food preservation methods. However, there is limited empirical evidence integrating validated psychometric instruments with advanced unsupervised segmentation techniques to iden...
This study explores the biopreservative and antioxidant potential of lactic acid bacteria (LAB) isolated from low-sodium vegetable fermentations. Five vegetables, green pepper, tomato, eggplant, carrot, and cabbage, were fermented with varying NaCl c...
This study presents an innovative approach to enhancing the shelf life and maintaining the quality of sliced cooked ham through the application of a natural biopreservative derived from lactic fermentation. The biopreservative, at concentrations rang...
Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb. paracasei MG847589) and/or its bacteriocin;...
Biopreservatives have received considerable attention in recent years as natural alternatives to synthetic preservatives. This seems to be a response to an increased demand for natural and organic foods. This study investigates the potential market f...
Maintaining the overall quality and shelf life of plant-based food and beverages is particularly important yet challenging to the food industry. Demand for natural preservation techniques has increased with the rising concerns over food safety and co...
Presently, biopreservation through protective bacterial cultures and their antimicrobial products or using antibacterial compounds derived from plants are proposed as feasible strategies to maintain the long shelf-life of products. Another emerging c...
The increase in the nutritional awareness of consumers has meant that products with high nutritional value, sensory attractiveness, and safety are currently being sought on the market. One of the aspects in which the innovativeness of a food product...
Fresh-cut vegetables are widely consumed, but there is no food preservative available to selectively inhibit vancomycin-resistant E. faecalis, which is a serious health menace in fresh-cut vegetables. To develop a promising food biopreservative, a ba...
Microbial spoilage causes food losses in the food industry and as such, the use of synthetic chemical preservatives is still required. The current study proposes the use of agro-waste, i.e., grape pomace extracts (GPE), as production medium for biopr...
Food preservation is a method used to handle and treat food products to slow down food spoilage and subsequently reduce the risk of foodborne illness. Nowadays, the demand for natural preservatives over chemical preservatives in food is increasing du...
It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage. This study evaluated the interaction between mixtures of cru...
Meat and some meat products are highly perishable due to their high-water content, pH, and high content of nutrients. Therefore, spoilage control in these products is one of the critical challenges in the food industry. On the other hand, the increas...
Critical health considerations for both raw and processed meats include addressing bacterial spoilage and ensuring safety. Nitrites and nitrates are widely used in the meat industry to enhance color and flavor and extend shelf life. However, health c...
Probiotic bacteria are used for food biopreservation because their metabolic products might contribute to ensuring food microbiological safety and/or increase its shelf life without the addition of chemical preservatives. Moreover, biopreserved foods...
Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery i...
Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study w...
Beef is a perishable food that can be naturally preserved using antimicrobial chemicals in a procedure known as biopreservation. Probiotic bacteria, or bacteria with the ability to create antimicrobial metabolites, are known as lactic acid bacteria....
Low alcohol wine is a new entry in the global wine market, due to the increase in consumers’ concern for health, economic and modern lifestyle issues. As low alcohol products are prone to spoilage, the adoption of natural-derived products with antimi...
We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from lo...
Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess...
Through fishing and aquaculture activities, humans have access to fish, which are a basic food source in the diet due to their nutritional value. Fish are widely distributed and commercialized worldwide in different products (e.g., whole fresh, fille...
Perishable food spoilage caused by fungi is a major cause of discomfort for food producers. Food sensory abnormalities range from aesthetic degeneration to significant aroma, color, or consistency alterations due to this spoilage. Bio-preservation is...
Ensuring the microbiological safety of food products is a pressing global concern. With the increasing resistance of microorganisms to chemical agents and the declining effectiveness of synthetic preservatives, there is a growing need for alternative...
Microbial contamination affects the quality of the fermented Houttuynia cordata Thunb. (H. cordata) beverage (FHB). The present study aimed to assess the bio-preservative property of Enterococcus faecium OV3-6 (E. faecium OV3-6) during the production...
The content of polyphenols, lactic acid, and antioxidant properties in fermented juice increases more at 30 °C than at 35 °C during the lactic fermentation process in butanol extract and broccoli juice. The concentration of polyphenols is exp...
In this study, a new heteropolysaccharide extracted from Lobularia maritima (L.) Desv. (LmPS), a halophyte harvested in Tunisia, was evaluated as an antioxidant and antibacterial additive in the bio-preservation of raw minced meat. For antibacterial...
The aim of this study was to characterize lactic acid bacteria (LAB) isolated from cocoa mucilage and beef and evaluate their inhibitory effect in vitro against pathogenic bacteria, as well as determine their effect on beef quality. For the antagonis...
The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to ch...
The aim of this study is to evaluate the effects of different types of sourdough (I to IV), developed with a specific starter culture (including Lactiplantibacillus plantarum, Levilactobacillus brevis, and Candida famata), on bread fermentation perfo...
Lactic acid bacteria (LABs) produce bacteriocins, which are increasingly recognized as effective biopreservatives for smoked salmon. These bacteriocins may help solve the ongoing problem of controlling Listeria monocytogenes in the smoked salmon indu...
Probiotic Enterococcus faecium OV3-6 and its secreted active peptide were characterized and investigated. The strain survived in simulated gastric and small intestinal conditions at 88.16% and 94.33%, respectively. The safety assessment revealed that...
The extensive use of chemical preservatives in the food industry has raised concerns over their association with gut microbiota imbalance, allergenic reactions, and potential carcinogenicity. Growing consumer demand for “clean label” prod...
Lactiplantibacillus plantarum OV50 is a novel strain that was isolated from Algerian olives. Prior to its use as a natural biopreservative, OV50 underwent characterization for various functions. OV50 shows no proteolytic, lipolytic, or hemolytic acti...
Shiga toxin-producing E. coli (STEC) is considered a worldwide public health and food safety problem. Despite the implementation of various different approaches to control food safety, outbreaks persist. The aim of study is to evaluate the applicabil...
‘Red Globe’ table grapes are large, edible, seeded fruit with firm flesh that tastes good, but can have poor postharvest shelf-life. This study was conducted to explore the effects of products of Lactobacillus delbrueckii subsp. bulgaricu...
In the present study, Lobularia maritima (Lm) flavonoid extract (LmFV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed; the o...
The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (Lactobacillus rhamnosus), labeled as F, and HOLDBAC YM-B LYO 100 DCU (Lactobacillus rhamnosus and Propionibacterium freudenreichii subsp. shermanii), labeled as...
The emerging interest in the search for alternatives to synthetic preservatives has led to various successful research studies exploring the use of yeasts as potential biological control agents and producers of biopreservatives. The findings that yea...
Artisanal fermented products constitute a worthwhile source of autochthonous lactic acid bacteria (LAB) with biopreservative, technological and organoleptic potential. This study aimed to characterize the fate of autochthonous LAB in artisanal goat&r...
Lactic acid bacteria (LAB) are valuable natural bio-preservatives due to their ability to produce antimicrobial compounds such as organic acids, hydrogen peroxide, and bacteriocins. This study aimed to isolate and characterize LAB from Moroccan camel...
Traditional fermented foods and culinary plants constitute complementary microbial and chemical biodiversity resources for food-process innovation. This narrative review critically synthesizes evidence from Bulgarian and French food systems as comple...
This review examines the current state of the supply chain management for Dicentrarchus labrax (sea bass) and Sparus aurata (sea bream), two key commercial fish species in the Mediterranean. It provides a comprehensive analysis of sustainable innovat...
Crab roe sauce (CRS) is prone to spoilage due to microbial contamination. Therefore, this study aimed to investigate the inhibitory effects and mechanisms of a mixed bio-preservative (0.025% ε-polylysine hydrochloride (ε-PL) + 0.01% n...
Lactic acid bacteria are beneficial for food biopreservation by inhibiting not only bacteria but also fungi. However, reports on the control of fungi, especially yeasts, by lactic acid bacteria are limited. In this study, strain 3121M0s derived from...
The antimicrobial potential of the strain Lactiplantibacillus plantarum CNPC001 in fermented raw goat milk against contamination indicators (Escherichia coli, Staphylococcus spp., Salmonella spp., as well as yeasts and molds) was assessed. To do this...
This study explored a novel application of bacterial preparations, derived from lactic acid bacteria (LAB) and acetic acid (AAB), to preserve ready-to-cook minced pork. Two LAB and AAB cell-free supernatant mixtures were evaluated as raw meat additiv...
Despite the fact that researchers have been working on the preservation of raw milk at room temperature for several decades, most of the processes are limited to the use of chemical preservatives. One of the major problems of raw milk self-life is it...
The microbiological and biochemical properties of a goat cheese produced using Helianthus annuus (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture Limosilactobacillus mucosae CNPC007 were examined in comparis...
For food quality and safety issues, the emergence of foodborne pathogenic bacteria has further accelerated the spread of antibiotic residues and drug resistance genes. To alleviate the harm caused by bacterial infections, it is necessary to seek nove...
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