Lacto-fermented agricultural by-products as potential bio-preservatives: A comprehensive review

Abstract

The potential of lacto-fermented agricultural byproducts as natural bio-preservatives in the food industry is gaining momentum due to indiscriminate use of chemical preservatives. Agricultural byproducts, often considered waste, can be valorised through lactic acid fermentation to produce compounds with antimicrobial and antioxidant properties. The review examines various agricultural byproducts suitable for this process, including fruit and vegetable residues. It discusses the mechanisms of lactic acid fermentation and the bioactive compounds produced, such as organic acids, bacteriocins, and exopolysaccharides. The antimicrobial efficacy of these fermented byproducts against common food spoilage and pathogenic microorganisms is evaluated, along with their potential applications in different food systems. Additionally, the review addresses the challenges and opportunities in scaling up production and consumer acceptance of these novel bio-preservatives. This comprehensive analysis highlights the promising role of lacto-fermented agricultural byproducts in developing sustainable, clean-label food preservation solutions, potentially reducing food waste and improving environment and food safety.