Bioprotective cultures as a clean label strategy for food preservation: From concept to market

Abstract

Bioprotective cultures and their derived antimicrobial agents represent a promising clean label strategy to enhance food safety and extend shelf-life while aligning with consumer demand for minimally processed products. This review critically analyses the scientific foundations and mechanisms of action of bioprotective agents, with a particular focus on lactic acid bacteria. It elucidates how they inhibit spoilage and pathogenic microorganisms through different strategies (competitive exclusion, acidification, and the production of bacteriocins and other compounds). This work also evaluates international regulatory frameworks and outlines the key technological criteria that must be met for both bioprotective agents (both protective cultures and their derived antimicrobial agents) to be considered suitable for bioprotective applications. Under this practical perspective, we discuss the main strategies for incorporating these protective agents (direct addition into formulations, surface application via immersion or spraying, and integration into edible coatings and active packaging) and analyse published studies across diverse food matrices, including fruits, vegetables, dairy, cereals, meat, and seafood, showing how bioprotective agents can replace or complement conventional preservatives. Finally, we discuss emerging trends and real-world examples of successful industrial application across multiple food matrices. Overall, this review provides practical guidance to support the effective and strategic use of bioprotective cultures and their derived antimicrobial agents as a clean-label preservation strategy, connecting scientific and regulatory insights with actual implementation in industrial settings.