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Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables

Siroli, Lorenzo, Patrignani, Francesca, Serrazanetti, Diana I., Gardini, Fausto, Lanciotti, Rosalba
Trends in food science & technology 2015 v.46 no.2 pp. 302-310
biological control agents, fruits, lactic acid bacteria, mechanism of action, preservatives, shelf life, spoilage, vegetables
The consumption of minimally processed fruits and vegetables has increased in recent years. Currently, the use chemical preservatives is unable to guarantee the safety of minimally processed fruits and vegetables. These conditions have stimulated research into alternative methods for increasing their safety and shelf-life. The use of protective cultures, particularly lactic acid bacteria, microorganisms from indigenous microflora and their antimicrobial products, has been proposed for minimally processed products. However, the application of bioprotective cultures has been limited at the industrial level. In this perspective, the aim of this review was to summarize the state-of-the-art application of biocontrol agents in minimally processed fruits and vegetables and their action mechanisms against spoilage and/or pathogenic microorganisms.