| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2098583 | Trends in Food Science & Technology | 2015 | 9 Pages |
•Biocontrol agents are able to prolong shelf-life and safety of minimally processed fruits.•Bioprotection of minimally processed vegetables.•LAB to increase safety and shelf-life of minimally processed products.•Mechanisms of action of biocontrol agents.
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.
