Effects of Lactic Acid Bacteria Replacement Sodium Dehydroacetate on Food Safety and Functionality of Fruits and Vegetables

DOI: https://doi.org/10.62517/jlsa.202507309

Author(s)

Yixuan Wang

Affiliation(s)

College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China

Abstract

This study investigates the feasibility of lactic acid bacteria as a sustainable alternative to sodium dehydroacetate (DHA-S) in fruit and vegetable preservation, conducting a systematic evaluation across three dimensions: safety, functionality, and cost-effectiveness. Comparative analysis reveals that lactic acid bacteria achieve comparable preservative efficacy to DHA-S through multi-target antibacterial mechanisms and metabolic regulation, while enhancing sensory quality and nutritional value. Their natural attributes better align with clean label trends. Safety assessments demonstrate that lactic acid bacteria pose no chemical residue risks and exhibit potential probiotic benefits, showing significantly higher consumer acceptance than chemical preservatives. Although challenges remain in large-scale implementation regarding strain adaptation and cost optimization, technological advancements and improved standards position lactic acid bacteria as a promising sustainable replacement for DHA-S, driving the green transformation of fruit and vegetable preservation.

Keywords

Lactic Acid Bacteria; Sodium Dehydroacetate; Fruit and Vegetable Preservation; Biological Preservative; Clean Label

References

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