Prolonging microbial shelf life of foods through the use of natural compounds and non‐thermal approaches – a review

Summary This paper proposes a review of some alternative approaches for food stabilisation and shelf life prolonging (based on the use of natural compounds and/or non‐thermal techniques). After a brief description of food structure implication on the way of using the alternative approaches, two paragraphs summarise the topics of natural molecules (essential oils, lysozyme, lactoferrin and lactoperoxidase system, fatty acids, chitosan) and non‐thermal approaches (high hydrostatic and homogenisation pressures, pulsed electric fields, high power ultrasound and irradiation). Finally, the last sections deal with the use of combined hurdles (along with the proposal of three possible modes of action of a multi‐target preservation), the mathematical approaches for shelf life evaluating and some critical issues to be addressed in the future for a real scaling up of the proposed techniques.