Article Dans Une Revue Journal of Biology and Nature Année : 2025

Exploring the Biopreservation Strategies in Dairy

Résumé

Traditional methods of preservation and recent methods including hurdle technologies are altering the nutritional quality of dairy products or affecting the sensory values of the products. Further it is very important that any other preservation method irrespectively kill the beneficial bacteria also in fermented dairy products. Similarly prolonged consumption of chemical preservatives in food is also harming the human life such as tumor in stomach, brain, delirium, reduced fertility etc. Biopreservation techniques are promising means of increasing shelf life of dairy product as well as protecting the health of the consumer. Without harming the life, the dairy products should be preserved without altering the physicochemical and sensory properties is the challenging task of biopreservation in any of the food industry. Fermentation is the oldest technique of preservation taught us the concept of extending the shelf life of dairy foods with beneficial bacteria. In the recent past years many researches showed much interest towards the lactic acid bacteria for natural preservation of dairy foods. In this review it is focussed with advancement and techniques, pros and cons, commercial preparations and applications of each biopreservatives viz., probiotics, postbiotics, bacteriocin, phages and enzybiotics. Every method has its own advantages and drawbacks with respect to production, purification, application, stability and efficiency against pathogenic bacteria in various types of dairy products. Many of the biopreservatives like bacteriocin, phages etc are identified and tested in the laboratory scale and there are some challenges in commercialisation of biopreservatives. Very few commercial products of bacteriocins and phages are available for dairy food application.

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Dates et versions

hal-05124095 , version 1 (21-06-2025)

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  • HAL Id : hal-05124095 , version 1

Citer

V Jayalalitha, A Elango, T. R. Pugazhenthi, B Balasundaram, R Priyadharsini. Exploring the Biopreservation Strategies in Dairy. Journal of Biology and Nature, 2025, 17 (2), pp.35-46. ⟨hal-05124095⟩
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