Revisiting the application, current trends, and prospect of bacteriocins in food preservation
Yemisi Dorcas Obafemi, Anulika C. Obiukwu, S. U. Oranusi
Abstract
Bacteriocins, naturally produced antimicrobial peptides from bacteria, are emerging as crucial tools in modern food preservation. They effectively inhibit spoilage and pathogenic bacteria, offering a natural alternative to traditional preservatives. By targeting foodborne pathogens like Listeria monocytogenes, Salmonella paratyphi, and E. coli, bacteriocins enhance food safety and extend shelf life, reducing waste and economic losses. The shift towards clean-label products has increased the adoption of bacteriocins, which meet consumer preferences for transparent and wholesome ingredients. They find applications across various food categories, including dairy, meat, seafood, and produce. Recent advancements in bacteriocin research focus on identifying novel bacteriocins with enhanced antimicrobial potency. Combining bacteriocins with other preservation techniques, such as modified atmosphere packaging and high-pressure processing, maximises their efficacy. Incorporating bacteriocins into active packaging materials offers sustained protection against spoilage and pathogens. Beyond food, bacteriocins promise in animal feed, pharmaceuticals, and cosmetics. Research also explores their interaction with the human gut microbiome, opening possibilities for personalised nutrition. In conclusion, bacteriocins represent a sustainable approach to food preservation, enhancing food safety, extending shelf life, and meeting consumer demands. Their continued development holds immense potential for the future of food technology and public health.