Modern biotechnological substances for food system processing

The modern food industry is seeing a growing demand for minimally processed foods. Consumers are increasingly choosing minimally processed foods because of their significant health benefits. This trend is driven by growing consumer interest in healthy eating. The key value of such products lies in their high content of dietary fiber, macro- and micronutrients, and bioactive compounds. Maintaining the quality of minimally processed foods during storage is a significant challenge. For example, fruits and vegetables, being perishable, rarely retain their quality at room temperature, forcing producers to develop effective methods for preserving their freshness and nutritional value. During industrial processing, even minimal technological operations initiate biochemical processes that negatively impact product shelf life. These processes trigger undesirable changes: products begin to darken, produce increased ethylene, respire more rapidly, and develop the risk of harmful microorganism growth. All of these processes reduce the product’s presentation, nutritional value, and shelf life. As people increasingly choose natural foods, finding safe ways to preserve food is becoming increasingly important. In the face of increasingly stringent regulatory requirements, the development of organic preservatives and clean-label formulations, which require minimal ingredients and the absence of synthetic additives, is becoming increasingly important. Optimizing the shelf life of minimally processed foods is a complex scientific and technological challenge that requires the integration of knowledge from food chemistry, microbiology, and biotechnology. Under current conditions, the most promising strategy is the synergistic combination of various classes of biologically active compounds, including enzyme inhibitors, antimicrobial peptides, natural essential oils, organic acids, and synthetic biocides with an established safety profile. This approach is based on the principle of creating multi-layered barrier systems, where each component contributes to the suppression of key spoilage mechanisms, microbial contamination, oxidative reactions, and enzymatic degradation. The rational combination of biotechnological substances and natural compounds forms a methodological basis for the development of innovative food preservation solutions. This approach not only meets modern requirements for naturalness and safety but also opens up prospects for developing products with extended shelf lives while maintaining their nutritional value and consumer properties. The purpose of this review was to examine modern biotechnological products and methods for their application to improve the quality and extend the shelf life of food products.

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