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 proceedingChapterpeer-review


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 languageEnglish
Title of host publicationNovel approaches in biopreservation for food and clinical purposes
EditorsEnriqueta Garcia-Gutierrez, Natalia Gomez-Torres, Sara Arbulu
Place of PublicationBoca Raton
PublisherCRC Press
Number of pages25
ISBN (Electronic)9781003853985
ISBN (Print)9781032213552
Publication statusPublished - 6 Feb 2024


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