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Review article - Peer-reviewed, 2022

Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages

Udayakumar, Srusti; Rasika, Dissanayake M. D.; Priyashantha, Hasitha; Vidanarachchi, Janak K.; Ranadheera, Chaminda Senaka

Abstract

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 consumer awareness, e.g., health consciousness and food trends such as veganism and the demand for clean, labelled foods. Thus, a technique such as biopreservation has the potential to enhance food safety while fostering the quality, originality and naturalness of food. The application of probiotic microorganisms to foods and beverages provides various health benefits in addition to improved shelf life, stability and microbial safety of the food. The provision of probiotics is known to deliver various health benefits for the host’s gut health. Therefore, this review aims to investigate the importance of biopreservation and the role of probiotics in the food industry. An attempt was made to explore the various possibilities of shelf-life enhancement through the use of probiotic microorganisms as biopreservatives. Noticeable improvements in the shelf life of plant-based foods and beverages were observed due to the antimicrobial effects exerted by probiotics and potential probiotic strains which make them useful alternatives to artificially synthesized chemical preservatives.

Keywords

biopreservation; biopreservatives; plant-based food; beverages; probiotics

Published in

Applied Sciences
2022, volume: 12, number: 22, article number: 11737

Authors' information

Swedish University of Agricultural Sciences, Department of Molecular Sciences
Udayakumar, Srusti
University of Melbourne
Rasika, Dissanayake M. D.
Wayamba University of Sri Lanka
Swedish University of Agricultural Sciences, Department of Molecular Sciences
Vidanarachchi, Janak K.
University of Peradeniya
Ranadheera, Chaminda Senaka
University of Melbourne

UKÄ Subject classification

Microbiology
Food Science

Publication Identifiers

DOI: https://doi.org/10.3390/app122211737

URI (permanent link to this page)

https://res.slu.se/id/publ/119774