食物腐败
食品包装
生物高聚物
噬菌体
保质期
食品科学
食品保存
食品
食品工业
食品安全
生化工程
生物技术
化学
生物
细菌
聚合物
大肠杆菌
工程类
生物化学
有机化学
遗传学
基因
作者
S. N. Rindhe,Ajahar Khan,Ruchir Priyadarshi,Manish Kumar Chatli,Rajesh V. Wagh,V. S. Kumbhar,Alok Wankar,Jong‐Whan Rhim
标识
DOI:10.1111/1541-4337.13333
摘要
Abstract Recently, food spoilage caused by pathogens has been increasing. Therefore, applying control strategies is essential. Bacteriophages can potentially reduce this problem due to their host specificity, ability to inhibit bacterial growth, and extend the shelf life of food. When bacteriophages are applied directly to food, their antibacterial activity is lost. In this regard, bacteriophage‐loaded biopolymers offer an excellent option to improve food safety by extending their shelf life. Applying bacteriophages in food preservation requires comprehensive and structured information on their isolation, culturing, storage, and encapsulation in biopolymers for active food packaging applications. This review focuses on using bacteriophages in food packaging and preservation. It discusses the methods for phage application on food, their use for polymer formulation and functionalization, and their effect in enhancing food matrix properties to obtain maximum antibacterial activity in food model systems.
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