Innovative applications of pediocin in food preservation: A natural alternative to chemical additives – A review
Mohammad Afraei, Seyed Hadi Razavi, Mehran Nouri, Fardis Maleki Jahan, Melika Shafiepour
Abstract
Food spoilage continues to pose a major challenge to the food industry, traditionally managed by chemical preservatives. However, the increasing awareness of the long-term health risks associated with synthetic additives has driven the demand for natural alternatives. This review highlights the properties and innovative applications of pediocin, a class IIa bacteriocin produced by Pediococcus spp., as an effective, safe, and eco-friendly food preservative. Pediocin exhibits strong antimicrobial activity, particularly against Listeria monocytogenes , with notable stability across a wide pH range (2–10) and high temperatures (up to 121 °C). It functions effectively at nanomolar concentrations and is non-toxic, being degraded by gastrointestinal enzymes. Its mechanism involves membrane pore formation in target bacteria, leading to loss of cell viability. Pediocin is applied in a variety of food systems including dairy, meat, and wine either alone or synergistically with technologies like high hydrostatic pressure (HHP), lactic acid, bacteriophages, and antimicrobial packaging. The review discusses the structure, genetic basis, and identification methods of pediocin, alongside strategies to optimize its production. Cost-effective fermentation using by-products like molasses, whey, and grape juice, as well as fed-batch and immobilized-cell systems, improves scalability. Isolation and purification methods such as chromatography, ultrafiltration, and aqueous two-phase systems are evaluated for industrial processing. Furthermore, pediocin's incorporation into bioactive packaging and nanocomposites enhances shelf life and safety, with demonstrated effectiveness against both Gram-positive and selected Gram-negative pathogens when combined with other treatments. Its resistance to enzymes and heat, and ability to be used in minimally processed foods, positions it as a strong candidate for hurdle technology and clean-label product development. Overall, pediocin stands out as a sustainable and potent antimicrobial agent, aligning with current trends in natural preservation and consumer demand for safe, high-quality foods.