Combined use of bacteriocins and bacteriophages as food biopreservatives. A review

Throughout history, humans have consistently developed strategies to prevent food-associated illnesses. However, despite our multiple technological advances, food safety is still an issue of concern. Moreover, there is a demand for gaining access to less processed and naturally preserved food. Food...

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Autores: Rendueles Martínez, Claudia, Duarte, Ana Catarina, Escobedo, Susana, Fernández Llamas, Lucía, Rodríguez González, Ana, García Suárez, María Pilar, Martínez Fernández, Beatriz
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/263381
Acceso en línea:http://hdl.handle.net/10261/263381
Access Level:acceso abierto
Palabra clave:Food safety
Sustainability
Biopreservation
Hurdle technology
Synergy
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
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spelling Combined use of bacteriocins and bacteriophages as food biopreservatives. A reviewRendueles Martínez, ClaudiaDuarte, Ana CatarinaEscobedo, SusanaFernández Llamas, LucíaRodríguez González, AnaGarcía Suárez, María PilarMartínez Fernández, BeatrizFood safetySustainabilityBiopreservationHurdle technologySynergyhttp://metadata.un.org/sdg/2End hunger, achieve food security and improved nutrition and promote sustainable agricultureThroughout history, humans have consistently developed strategies to prevent food-associated illnesses. However, despite our multiple technological advances, food safety is still an issue of concern. Moreover, there is a demand for gaining access to less processed and naturally preserved food. Food biopreservation, understood as the use of natural antimicrobials already present in food with a long history of safe consumption, is seen as a plausible strategy to reduce the intensity of current preservation technologies (e.g., presence of chemically synthesized food preservatives). In that sense, the combined use of several antimicrobial strategies, known as hurdle technology, has been often chosen as a means to improve the efficacy of food biopreservation. This review intends to summarize the most recent examples of the combined use of bacteriocins and bacteriophages to extend food shelf-life and reduce the risks associated with the presence of foodborne bacteria along the food chain. However, while the efficacy of bacteriocins has been extensively documented, bacteriophages have only started to be assessed as potential food biopreservatives more recently. Within this context, we would like to consider whether these two types of natural antimicrobials would help each other to overcome bottlenecks in food biopreservation.Research at the DairySafe group is funded by grant PID2019-105311RB-I00 (MCIN/ AEI/10.13039/501100011033) to P.G. and A.R., grant PID2020-119697RB-I00 (MCIN/ AEI/10.13039/501100011033) to B.M. and A.R and grant AYUD/2021/52120 (Program of Science, Technology and Innovation 2021–2023 (FICYT and FEDER EU), Principado de Asturias, Spain). C.R is a fellow of the program “Ayudas Severo Ochoa” of the Principado de Asturias, Spain (BP20 006). A.C.D. is a fellow from the European Union's Horizon 2020 research and innovation program under the Marie Skłodowska-Curie Grant Agreement No. 813439.Peer reviewedElsevier BVMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)European CommissionFundación para el Fomento en Asturias de la Investigación Científica Aplicada y la TecnologíaPrincipado de AsturiasConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/263381reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-105311RB-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119697RB-I00info:eu-repo/grantAgreement/EC/H2020/813439https://doi.org/10.1016/j.ijfoodmicro.2022.109611Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2633812026-05-22T06:33:51Z
dc.title.none.fl_str_mv Combined use of bacteriocins and bacteriophages as food biopreservatives. A review
title Combined use of bacteriocins and bacteriophages as food biopreservatives. A review
spellingShingle Combined use of bacteriocins and bacteriophages as food biopreservatives. A review
Rendueles Martínez, Claudia
Food safety
Sustainability
Biopreservation
Hurdle technology
Synergy
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
title_short Combined use of bacteriocins and bacteriophages as food biopreservatives. A review
title_full Combined use of bacteriocins and bacteriophages as food biopreservatives. A review
title_fullStr Combined use of bacteriocins and bacteriophages as food biopreservatives. A review
title_full_unstemmed Combined use of bacteriocins and bacteriophages as food biopreservatives. A review
title_sort Combined use of bacteriocins and bacteriophages as food biopreservatives. A review
dc.creator.none.fl_str_mv Rendueles Martínez, Claudia
Duarte, Ana Catarina
Escobedo, Susana
Fernández Llamas, Lucía
Rodríguez González, Ana
García Suárez, María Pilar
Martínez Fernández, Beatriz
author Rendueles Martínez, Claudia
author_facet Rendueles Martínez, Claudia
Duarte, Ana Catarina
Escobedo, Susana
Fernández Llamas, Lucía
Rodríguez González, Ana
García Suárez, María Pilar
Martínez Fernández, Beatriz
author_role author
author2 Duarte, Ana Catarina
Escobedo, Susana
Fernández Llamas, Lucía
Rodríguez González, Ana
García Suárez, María Pilar
Martínez Fernández, Beatriz
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
European Commission
Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología
Principado de Asturias
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Food safety
Sustainability
Biopreservation
Hurdle technology
Synergy
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
topic Food safety
Sustainability
Biopreservation
Hurdle technology
Synergy
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
description Throughout history, humans have consistently developed strategies to prevent food-associated illnesses. However, despite our multiple technological advances, food safety is still an issue of concern. Moreover, there is a demand for gaining access to less processed and naturally preserved food. Food biopreservation, understood as the use of natural antimicrobials already present in food with a long history of safe consumption, is seen as a plausible strategy to reduce the intensity of current preservation technologies (e.g., presence of chemically synthesized food preservatives). In that sense, the combined use of several antimicrobial strategies, known as hurdle technology, has been often chosen as a means to improve the efficacy of food biopreservation. This review intends to summarize the most recent examples of the combined use of bacteriocins and bacteriophages to extend food shelf-life and reduce the risks associated with the presence of foodborne bacteria along the food chain. However, while the efficacy of bacteriocins has been extensively documented, bacteriophages have only started to be assessed as potential food biopreservatives more recently. Within this context, we would like to consider whether these two types of natural antimicrobials would help each other to overcome bottlenecks in food biopreservation.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/263381
url http://hdl.handle.net/10261/263381
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-105311RB-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119697RB-I00
info:eu-repo/grantAgreement/EC/H2020/813439
https://doi.org/10.1016/j.ijfoodmicro.2022.109611
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier BV
publisher.none.fl_str_mv Elsevier BV
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
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