Sustainable preservative strategies for food safety and quality enhancements: a review

Vaibhavi, Kartik, Anjali Sharma, Garima Verma*

School of Biological Engineering and Sciences, Shobhit University, Saharanpur, India

Refer this article

Vaibhavi, Kartik, Anjali Sharma, Garima Verma, 2026. Sustainable preservative strategies for food safety and quality enhancements: a review. Journal of medical pharmaceutical and allied sciences, V 15, I 3, Pages 49 – 54. Doi: https://doi.org/10.55522/jmpas.V15I3.7071.

ABSTRACT

This review provides a comprehensive overview of recent advancements in food science, with a particular focus on the impact of novel preservation technologies on the biochemical, nutritional, and sensory integrity of diverse food matrices. Over the past decade, significant progress has been made in enhancing food safety through the development and application of innovative preservation strategies. The review highlights emerging technologies that have improved the efficiency and practicality of bio-preservation methods, including nano-enabled delivery systems for controlled release of bioactive compounds, probiotic-based preservation approaches that utilize beneficial microorganisms, and bioactive packaging systems designed to extend shelf life while maintaining food quality. It further discusses current regulatory considerations and addresses the importance of compliance with global food safety standards. Moreover, the integration of advanced technologies with traditional practices is identified as a key pathway toward achieving a more resilient and efficient food system. Overall, this review emphasizes that continued research and innovation are essential to balance food quality, safety, and sustainability in the evolving landscape of the food industry.

Keywords:

Bio-preservation, Bacteriocins, Natural preservation, Non-thermal processing, Nutritional quality, VBNC state, Post-harvest physiology, Food safety, Microbial spoilage.

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