Extremophiles: Nature’s solution to extending food and beverage shelf life
Extremophiles, microorganisms thriving in harsh environments, offer promising solutions for extending food and beverage shelf life. Their enzymes, called extremozymes, remain stable under conditions that typically deactivate conventional enzymes. These enzymes, derived from thermophilic, acidophilic, alkaliphilic, and halophilic extremophiles, can improve food preservation methods, potentially reducing the need for artificial additives. Applications include natural antioxidants, bioactive packaging, and enzyme-based preservatives. While challenges in scaling and regulation exist, advancements in biotechnology are making extremozyme utilisation more feasible, potentially revolutionising food preservation technology and addressing food waste concerns.
