Biopreservation of vegetables

Bárbara Ramos; Teresa R. S. Brandão; Paula Teixeira; Cristina L. M. Silva

doi:10.1201/9781003267997-3

Biopreservation of vegetables

Bárbara Ramos, Teresa R. S. Brandão, Paula Teixeira, Cristina L. M. Silva^*

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

The interest on minimally processed vegetables prepared without chemical preservatives has prompted the quest for biopreservation or biological control (biocontrol) approaches. Protective cultures of lactic acid bacteria have been developed over the last few decades to increase the safety and shelf-life of these products. Bacteriocins have been widely recognized as natural food biopreservatives, and the latest advances in bacteriocin biology opened new fields to explore. Recently, the use of bacteriophages has been considered, with promising perspectives. This review provides an overview of the current and novel applications of protective cultures, bacteriocins and bacteriophages along fresh and minimally processed vegetables processing.

Original language	English
Title of host publication	Novel approaches in biopreservation for food and clinical purposes
Editors	Enriqueta Garcia-Gutierrez, Natalia Gomez-Torres, Sara Arbulu
Place of Publication	Boca Raton
Publisher	CRC Press
Pages	41-65
Number of pages	25
Edition	1
ISBN (Electronic)	9781003853985
ISBN (Print)	9781032213552
DOIs	https://doi.org/10.1201/9781003267997-3
Publication status	Published - 6 Feb 2024

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abstract = "The interest on minimally processed vegetables prepared without chemical preservatives has prompted the quest for biopreservation or biological control (biocontrol) approaches. Protective cultures of lactic acid bacteria have been developed over the last few decades to increase the safety and shelf-life of these products. Bacteriocins have been widely recognized as natural food biopreservatives, and the latest advances in bacteriocin biology opened new fields to explore. Recently, the use of bacteriophages has been considered, with promising perspectives. This review provides an overview of the current and novel applications of protective cultures, bacteriocins and bacteriophages along fresh and minimally processed vegetables processing.",

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AU - Ramos, Bárbara

AU - Brandão, Teresa R. S.

AU - Teixeira, Paula

AU - Silva, Cristina L. M.

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Y1 - 2024/2/6

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BT - Novel approaches in biopreservation for food and clinical purposes

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A2 - Arbulu, Sara

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Biopreservation of vegetables

Abstract

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