Biopreservatives for Improved Shelf-Life and Safety of Dairy Products: Biopreservatives for Dairy Products

Biopreservatives for Improved Shelf-Life and Safety of Dairy Products: Biopreservatives for Dairy Products

Tejinder Pal Singh, Sarang Dilip Pophaly, Ruby Siwach
Copyright: © 2018 |Pages: 18
DOI: 10.4018/978-1-5225-5363-2.ch004
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Globally, there is an increasing demand for minimally processed, easily prepared, and ready-to-eat fresh food, globalization of food trade, and distribution from centralized processing which pose major challenges for food safety and quality because perishable food may get contaminated with undesirable microorganisms. Food spoilage adversely affects the economy and also erodes the consumer's confidence. On other hand, food-borne illness leads to loss of earnings and productivity, unemployment and litigation, and weakens trade and tourism. Another challenge for the food producers is to produce less stable foods by processes that confer less harm to the detrimental microflora. A challenge for food producers is to develop products with a sufficiently longer shelf-life and at a competitive price. This brings them to the most promising approach to this end, the so-called biopreservation. This chapter provides a scientific background, functionality, as well as food applications and further commercial aspects of biopreservatives derived from microbial sources.
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The concept of biopreservation is not new to us, as we humans have continuously been using this biotechnological approach for preserving food, for many years, without even knowing the underlying mechanisms. In present world, the changing food trends, lifestyle and increasing consumer’s awareness has brought up the challenge to food producers to meet totally contradictory trends and demands (Table 1).

Table 1.
Highlighting consumer’s preferences, changing food trends and demands, and problems associated with them
Preferences  Trends and Demands  Problems Associated
Health trends  Consumers concern for health has raised the demand for food products with reduced levels of salt, sugar and fat.  This also confers an increase in water activity, which provides a much suitable environment for microorganisms.
Taste preferences  In many products, trends are towards a milder (i.e. less acidic) taste.  This results in a higher pH that again is less adverse for microorganisms.
Perception of ‘‘natural’’  Demand for milder or minimally processed foods (More natural/fresh food). Demand for ‘‘preservative-free’’ products.  Less inactivation of unwanted microorganisms.
Convenience trends (‘‘practically homemade’’)  Two main risks associated with this trend—namely, more extensive processing, which results in more steps in which contamination with detrimental microorganisms can occur, and the need for proper handling by the consumer (e.g. sufficient heating), which may be neglected.
Durability and open shelf-life  Market access and economically viable logistics require a long shelf-life.  Furthermore, a sufficient open shelf-life is required to ensure customer loyalty.
Ethical issues  Concerns such as corporate social responsibility, carbon dioxide (CO2) footprint, and fair-trade and organic products put restrictions on which solutions a food producer can employ.

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