Potencial bioconservante de bacterias ácido-lácticas en recubrimientos comestibles: una revisión

Abstract

Millions of tons of food are discarded worldwide, representing a global issue related to Sustainable Development Goal (SDG) 2: Zero

Hunger, established in the United Nations (UN) 2030 Agenda, which aims to reduce food waste and promote responsible production

and consumption. However, there are perishable foods with very short shelf lives that require treatments to extend their shelf life.

Currently, various preservatives are used, generally chemical ones that are not environmentally friendly and may even be harmful to

health. That situation increases the interest in natural alternatives, such as edible coatings (ECs), which can be applied using different

methods, including immersion, spraying, brushing, and dipping.