Food Biopreservation - Softcover

Sarkar, Tanmay; Sadhukhan, Parnasree

Softcover

ISBN 10: 1837073619 ISBN 13: 9781837073610

Publisher: Royal Society of Chemistry, 2026

Synopsis

This book explores the chemistry and practical application of natural food preservation techniques using biopreservatives sourced from microorganisms, plants and animals. It highlights key bioactive agents including bacteriocins, lysozyme, lactoferrin, chitosan, essential oils and plant extracts and their roles in enhancing food safety, extending shelf life and maintaining quality across diverse food systems such as dairy, meat, seafood and fresh produce.

Designed for both academic and industry professionals, the book offers targeted solutions tailored to specific food matrices, including optimal concentration ranges and storage conditions. It also explores the mechanisms of action behind these agents while addressing critical challenges such as regulatory compliance, safety assessments and consumer acceptance.

In response to growing demand for clean-label and sustainable preservation methods, the book introduces emerging technologies like nanoencapsulation, synergistic biopreservative combinations, active packaging innovations and the use of food industry by-products. Backed by current market data indicating growth in the biopreservatives sector, it positions natural preservation as a compelling alternative to chemical additives – one that supports both environmental stewardship and public health.

Edition details

• Publisher: Royal Society of Chemistry
• Publication date: 2026
• Language: English
• ISBN 10: 1837073619
• ISBN 13: 9781837073610
• Binding: Paperback
• Edition number: 1
• Number of pages: 112