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

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.

Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives

“…While probiotics have traditionally been delivered through fermented and non-fermented foods, the modern food industry aims to integrate probiotic microorganisms into non-fermented food products. Additionally, probiotics are employed in the form of functional foods and pharmaceuticals [ 78 ].…”

Recent updates on correlation between reactive oxygen species and synbiotics for effective management of ulcerative colitis

“…Probiotics are living microorganisms with a wide range of beneficial features which play an important role in GIT protection ( 13 ). However, probiotics have a wide range of impacts on the human body, including the skin, oral cavity, respiratory tract, urinary tract, and reproductive tract.…”

Chemical Composition and Antimicrobial Activity of Lavender (Lavandula angustifolia Mill.), Peppermint (Mentha piperita L.), Raspberry Seed (Rubus idaeus L.), and Ylang-Ylang (Cananga odorata (Lam.) Essential Oils—Towards Hurdle Technologies in the Production of Chocolate Mousse

“…Various foods have been successfully preserved using probiotic bacteria. These include dairy products, fermented vegetables (like sauerkraut and kimchi), fermented meats, and even baked goods [40,41]. The incorporation of probiotic bacteria into these foods not only provides health benefits but also contributes to their preservation by inhibiting spoilage and pathogenic microorganisms.…”

“…Overall, probiotic bacteria, particularly lactobacilli and bifidobacteria, offer promising potential as natural preservatives in a number of foods. Their ability to inhibit spoilage microorganisms, improve food safety, and provide health benefits makes them an attractive option for enhancing food shelf life and quality [40][41][42].…”