Recent advances and potentiality of phenyllactic acid: Source, antimicrobial mechanism, and applications

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-02-18 DOI:10.1016/j.tifs.2025.104926

Yuwei Sun , Jiang Zhu , Tao Wang , Zhijia Liu , Chuanqi Chu , Junjie Yi

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引用次数: 0

Abstract

Background

Phenyllactic acid (PLA) is a biosafe antimicrobial substance primarily produced by lactic acid bacteria with a broad antimicrobial spectrum. This naturally-derived compound is of interest for its applications in food safety, medical treatments, agricultural processes, and other areas of daily life.

Scope and approach

This review synthesizes current research on PLA, examining its biological sources, antimicrobial mechanisms, applications, and strengths and limitations. It further explores the comparative safety of microbially-derived PLA versus synthetic alternatives and its mechanisms for inhibiting bacteria, fungi, and biofilm formation. Additionally, the SWOT analysis is provided to evaluate the opportunities and obstacles related to PLA production and application.

Key findings and conclusion

PLA demonstrates various inhibitory mechanisms that effectively target a broad spectrum of microbial agents, including bacteria, fungi, and biofilms, highlighting its potential as a multifunctional biopreservative in food systems. Research indicates that PLA, especially in its microbially-derived form, offers advantages over chemically synthesized counterparts by reducing risks associated with chemical additives and aligning with consumer demand for natural products. Beyond food preservation, PLA shows considerable promise in agriculture and healthcare. Nevertheless, the SWOT analyses revealed that the production and application of PLA present opportunities and challenges, particularly concerning production scalability and regulatory consistency. Current methods of PLA production face limitations in yield and cost-effectiveness, while global regulatory standards for its use are still under development. Standardizing safety evaluations and regulatory frameworks will be essential to ensuring the acceptance of PLA as a safe and effective biopreservative.

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.