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^*

^*Autor correspondente para este trabalho

Resultado de pesquisa › revisão de pares

Resumo

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.

Idioma original	English
Título da publicação do anfitrião	Novel approaches in biopreservation for food and clinical purposes
Editores	Enriqueta Garcia-Gutierrez, Natalia Gomez-Torres, Sara Arbulu
Local da publicação	Boca Raton
Editora	CRC Press
Páginas	41-65
Número de páginas	25
Edição	1
ISBN (eletrónico)	9781003853985
ISBN (impresso)	9781032213552
DOIs	https://doi.org/10.1201/9781003267997-3
Estado da publicação	Publicado - 6 fev. 2024

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10.1201/9781003267997-3

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Citação

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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.",

author = "B{\'a}rbara Ramos and Brand{\~a}o, {Teresa R. S.} and Paula Teixeira and Silva, {Cristina L. M.}",

note = "Publisher Copyright: {\textcopyright} 2024 Enriqueta Garcia-Gutierrez, Natalia Gomez-Torres and Sara Arbulu.",

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AU - Ramos, Bárbara

AU - Brandão, Teresa R. S.

AU - Teixeira, Paula

AU - Silva, Cristina L. M.

PY - 2024/2/6

Y1 - 2024/2/6

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AB - 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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EP - 65

BT - Novel approaches in biopreservation for food and clinical purposes

A2 - Garcia-Gutierrez, Enriqueta

A2 - Gomez-Torres, Natalia

A2 - Arbulu, Sara

PB - CRC Press

CY - Boca Raton

ER -

Biopreservation of vegetables

Resumo

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