ReviewFood science and biotechnology2023
Biopreservative technologies of food: an alternative to chemical preservation and recent developments.
Review in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 54 citations in OpenAlex.
- Electrospraying and Nano-Enabled Edible Films for Food Preservation: Controlled Release, Antimicrobial Function, and Future Horizons.Food science & nutrition · 2026Review
- Optimization of Chitosan/Modified Chitosan-Silver(I) Composite Film and Application to Strawberries.Foods (Basel, Switzerland) · 2026Article
- Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages.Foods (Basel, Switzerland) · 2025Review
- Screening of Microbial Isolates from Tomato Plants (Foods (Basel, Switzerland) · 2025Article
- Food, Health, and Environmental Impact of Lactic Acid Bacteria: The Superbacteria for Posterity.Probiotics and antimicrobial proteins · 2025Review
- Probiotics and Postbiotics for Green Control of Foodborne Pathogens: Intelligent Detection and Biopreservation Strategies for Safer Foods.Foods (Basel, Switzerland) · 2025Review
- Toward safer and sustainable food preservation: a comprehensive review of bacteriocins in the food industry.Bioscience reports · 2025Review
- A Review on Recent Trends in Bacteriophages for Post-Harvest Food Decontamination.Microorganisms · 2025Review
- The dual role of microbes in food safety and human health: from pathogens to probiotics.Future microbiology · 2025Article
- Article
- Use of Live Biopreservatives and Bacteriophages to Enhance the Safety of Meat Products.Life (Basel, Switzerland) · 2025Review
- Chia Derived Peptides Affecting Bacterial Membrane and DNA: Insights from Staphylococcus aureus and Escherichia coli Studies.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Thyme Essential Oil as a Potential Tool Against Common and Re-Emerging Foodborne Pathogens: Biocidal Effect on Bacterial Membrane Permeability.Microorganisms · 2024Article
- Application of chitosan in fruit preservation: A review.Food chemistry: X · 2024Review
- Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects.Molecules (Basel, Switzerland) · 2024Review
- Antimicrobial Compounds in Wine.Probiotics and antimicrobial proteins · 2024Review
- Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review.Foods (Basel, Switzerland) · 2024Review
- Safety Properties ofFoods (Basel, Switzerland) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Despite centuries of developing strategies to prevent food-associated illnesses, food safety remains a significant concern, even with multiple technological advancements. Consumers increasingly seek less processed and naturally preserved food options. One promising approach is food biopreservation, which uses natural antimicrobials found in food with a long history of safe consumption and can help reduce the reliance on chemically synthesized food preservatives. The hurdle technology method that combines multiple antimicrobial strategies is often used to improve the effectiveness of food biopreservation. This review attempts to provide a research summary on the utilization of lactic acid bacteria, bacteriocins, endolysins, bacteriophages, and biopolymers helps in the improvement of the shelf-life of food and lower the risk of food-borne pathogens throughout the food supply chain. This review also aims to evaluate current technologies that successfully employ the aforementioned preservatives to address obstacles in food biopreservation.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.