Molecular Mechanisms of Bioprotection Process by Trehalose

One of the most serious problems in food science, strictly linked to public health, is answering to the increasing consumer demand about high quality, fresh appearance and convenient products with natural flavour and an extended shelf-life, without compromising safety. In this frame identifying alternative preservation technologies is of utmost importance. In this review the attention is focused on the mechanisms of bioprotection involving trehalose, whose structural, dynamical and glass-forming properties make this disaccharide very effective as a shelf-life extending compound in food industry.