Natural biopreservatives for dairy products: Microbial and plant-derived solutions and recent advancements

Dairy products are an important part of the human diet that provides valuable nutrients and contributes to overall health and well-being. But the perishable nature of these dairy products poses challenges in terms of maintaining their quality and extending their shelf life. Traditional preservation techniques like chemical additives and thermal processing have limitations because of their impact on product's nutritional quality, characteristics and consumer perception. On the other hand, bio-preservatives offer a natural and sustainable approach to dairy and dairy product preservation. The efficiency of biopreservatives in extending the shelf life of dairy products depends on a variety of parameters including product formulation, processing conditions, and storage temperature. Interactions between different biopreservatives and their compatibility with specific dairy matrices need to be considered for optimal preservation outcomes. Leveraging the different antimicrobial properties of bacteria, and metabolites from plant extracts can effectively inhibit the growth of spoilage microorganisms, thereby preserving the quality and safety of dairy products. Biopreservatives provide a viable solution to the problem of prolonging the shelf life of dairy-based products. while meeting consu These microorganisms produce extracellular enzymes such as proteases and lipases, leading to off-flavors, off-odors, and texture changes, such as coagulation and curdling.mer demands for safer and more sustainable options like utilization of biological agents. Biopreservatives are poised to revolutionize the dairy industry and contribute to a more responsible and sustainable food supply. As future research advances the understanding and applications of biopreservatives, the potential benefits for both consumers and the environment are significant.