Abstract
One of the most serious problems in food science, strictly linked to public health, is answering to the increasing consumer demand about high quality, fresh appearance and convenient products with natural flavour and an extended shelf-life, without compromising safety. In this frame identifying alternative preservation technologies is of utmost importance. In this review the attention is focused on the mechanisms of bioprotection involving trehalose, whose structural, dynamical and glass-forming properties make this disaccharide very effective as a shelf-life extending compound in food industry.
Keywords: Trehalose, food stabilization, freeze-drying, vegetables, meat, thermal stress, Bioprotection, glass-forming properties, shelf-life extending, Processing industries, safety of food, food conservation, adaptation strategies, anhydrobiotic organisms, spray-dried flavours, Frozen Vegetables, trehalose cryptobiotic effect, POD activity, organoleptic features, kosmotrope effect, trehalose-cubes samples, lyophilization, strong trehalose-water interaction, freeze drying processes, culture-initiating cells, Stabilization
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