{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T15:52:36Z","timestamp":1777650756873,"version":"3.51.4"},"reference-count":136,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2025,4,11]],"date-time":"2025-04-11T00:00:00Z","timestamp":1744329600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"PRR (Programa de Recupera\u00e7\u00e3o e Resili\u00eancia) agenda VIIAFOOD\u2014Platform for Valorization, Industrialization and Commercial Innovation for Agro-Food","award":["C644929456-00000040"],"award-info":[{"award-number":["C644929456-00000040"]}]},{"name":"PRR (Programa de Recupera\u00e7\u00e3o e Resili\u00eancia) agenda VIIAFOOD\u2014Platform for Valorization, Industrialization and Commercial Innovation for Agro-Food","award":["UIDB\/50016\/2020"],"award-info":[{"award-number":["UIDB\/50016\/2020"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["C644929456-00000040"],"award-info":[{"award-number":["C644929456-00000040"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UIDB\/50016\/2020"],"award-info":[{"award-number":["UIDB\/50016\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sustainability"],"abstract":"<jats:p>Food safety is a critical global health concern, as the consumption of unsafe food can lead to various acute and chronic diseases. While various preservation methods are employed to prevent food spoilage, it remains a significant issue for the food industry, resulting not only in food waste but also significant economic losses for manufacturers and consumers alike. Furthermore, there is growing consumer concern regarding food quality and safety, leading to the rejection of chemical additives due to their associated health risks. Organic acids, naturally occurring compounds of plants and animals, and produced by various beneficial microorganisms, play an important role in enhancing food flavor, preserving nutritional quality, and extending the shelf life of food products. Recognized for their antimicrobial potential, organic acids are commonly utilized as food preservatives, thus contributing to food safety. This review focuses on organic acids as natural preservatives within the food industry. It delves into their chemical structures, mode of action in cells, the types commonly used in preservation along with their general properties, and their antimicrobial activity against bacteria, yeasts, and fungi. These insights are drawn from the published literature, providing comprehensive understanding of the role organic acids play in ensuring food safety and maintaining food quality.<\/jats:p>","DOI":"10.3390\/su17083434","type":"journal-article","created":{"date-parts":[[2025,4,14]],"date-time":"2025-04-14T04:42:07Z","timestamp":1744605727000},"page":"3434","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":33,"title":["Organic Acids in Food Preservation: Exploring Synergies, Molecular Insights, and Sustainable Applications"],"prefix":"10.3390","volume":"17","author":[{"given":"Kavita Bhavin","family":"Sorathiya","sequence":"first","affiliation":[{"name":"Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9685-4689","authenticated-orcid":false,"given":"Adma","family":"Melo","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Maria Concei\u00e7\u00e3o","family":"Hogg","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0760-3184","authenticated-orcid":false,"given":"Manuela","family":"Pintado","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"110514","DOI":"10.1016\/j.foodres.2021.110514","article-title":"Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques","volume":"147","author":"Aaliya","year":"2021","journal-title":"Food Res. 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