Food Chemistry Advances (Dec 2023)
Bacteriocin-mediated food preservation in conjugation with silver nanoparticles: A green approach
Abstract
Food spoilage is a major issue in the food sector, posing financial and health risks. New preservation methods have emerged to prolong shelf life and prevent spoilage. Chemical preservatives have been widely used to inhibit spoilage but can adversely affect human health. In this scenario, searching for effective bio-preservatives is more urgent than ever. To address this, researchers are looking for effective bio-preservatives. Bacteriocins, a class of antimicrobial peptides synthesized by LAB (lactic acid bacteria), are used as bio-preservatives. Recently, researchers have emphasized using bacteriocins (e.g., nisin, pediocin) to target food spoilage and harmful microorganisms without causing notable adverse effects. Bacteriocins promote the generation of pores in targeted cell membranes, releasing molecules with low molecular weight and disturbing the proton motive force. However, bacteriocins have a limited antibacterial range and high dose demand. Bacteriocin-nanoconjugates have recently become a possible approach to overcome these barriers. Combining bacteriocins with silver nanoparticles (Ag-NPs) may show improved antimicrobial activity against food-spoiling bacteria. In this work, we have deliberated the various types of bacteriocin, their inherent properties, and their multifaceted mode of action against food pathogens. Moreover, the potential application of bacteriocin-silver nano-conjugation in the food sector is also discussed.
