eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2024-08-30 12 2 539 560 10.12944/CRNFSJ.12.2.5 19890 article K. V. Muhammed Rameez 1 P. Santhoshkumar 1 K. S. Yoha 1 J. A. Moses 1 Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology Entrepreneurship and Management – Thanjavur Ministry of Food Processing Industries, Government of India Thanjavur, Tamil Nadu, India Food preservation has received a paramount focus throughout history, prompting the use of various methods such as chemical additives, thermal treatments, and nonthermal approaches to prolong the shelf life of food. In this regard, biopreservation is emerging as a promising alternative owing to its eco-friendly nature and minimal toxicity effects. It involves harnessing natural microorganisms and their byproducts to enhance both the nutritional value and longevity of food products. This review delves into the role of probiotics and postbiotics in biopreservation, elucidating their beneficial impact on human health and their potential as ‘safe’ food preservatives. It covers a spectrum of pro/post-biotic organisms, including bacteria and yeast, alongside different types of biopreservatives, their mechanisms of action, and applications across diverse food categories. Furthermore, the review assesses the influence of biopreservation on food quality and sensory attributes. However, commercialization hurdles loom, particularly concerning safety and regulatory compliance, necessitating thorough scrutiny before widespread implementation. https://www.foodandnutritionjournal.org/volume12number2/biopreservation-of-food-using-probiotics-approaches-and-challenges/ Biopreservation Biosynthesis Food preservation Natural preservatives Probiotics Postbiotics