• Title/Summary/Keyword: Preservation of Foods

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Application of bio-preservation to enhance food safety: A review

  • Nethma Samadhi Ranathunga;Kaushalya Nadeeshani Wijayasekara;Edirisinghe Dewage Nalaka Sandun Abeyrathne
    • Food Science and Preservation
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    • v.30 no.2
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    • pp.179-189
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    • 2023

  • Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.

  • https://doi.org/10.11002/kjfp.2023.30.2.179 인용 PDF

Natural Antioxidants (천연 항산화 성분)

  • 하귀현
    • The Korean Journal of Food And Nutrition
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    • v.8 no.2
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    • pp.135-144
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    • 1995

  • Lipid oxidation in foods produce the peroxidation products, toxic substance and rancidity odor. In vivo, lipid peroxidation by free radicals or molecular singlet oxygen cause such as a damage of DNA, cancer and aging. Accordingly, the development of new compound Inhibit lipid oxidation in foods and in vivo is very important. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health for human, development of high effective antioxidants In a nature is required. In this point of view, this paper presents the research trends of a kind of natural antioxidative substances and its antioxidative activity.

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Lactic held Bacteria for the Preservation of Fruit and Vegetables (과실 및 채소류의 저장에 있어서 Lactic Acid Bacteria의 이용)

  • 김건희;배은경
    • Food Science and Preservation
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    • v.6 no.2
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    • pp.245-254
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    • 1999

  • Traditionally, lactic acid bacteria(LAB) is microorganism that has been used for food fermentation. Bacteriocinogenic culture and by-products of lactic acid bacteria have the antimicrobial effect. The antimicrobial effect of lactic acid bacteria enable to extend the shelf life of many foods through fermentation processes. Therefore, a lot of investigation of antimicrobial compounds from LAB have been studied on the effect of foods preservation of fish, meat, dairy product, refreserated nonfermentive food and so on. However a little research on the effects of LAB in fruit and vegetables preservation has been reported. In this study, effectiveness of LAB as a quality preservative in fruit and vegetables storage were reviewed.

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Korean traditional fermented foods and their future approach (한국 전통발효식품의 현재와 미래발전전략)

  • Shin, Dong-Hwa
    • Food Science and Industry
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    • v.53 no.2
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    • pp.148-165
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    • 2020

  • At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.

  • https://doi.org/10.23093/FSI.2020.53.2.148 인용 PDF KSCI