Polyphosphate in food systems: Their roles and applications in foods and contribution to sustainable processing practices

Background

Polyphosphates (PolyPs) are essential not only for microbial metabolism but also as versatile agents in food science, where they play a significant role in enhancing food quality, safety, and sustainability. This review aims to investigate the multifaceted roles of PolyPs from both microbial and chemical perspectives, highlighting their importance in advancing food technologies and promoting sustainable practices.

Scope and approach

This review provides a comprehensive analysis of how polyphosphates can improve food quality and contribute to sustainable practices in food systems through microbial production, transport, and chemical additives, which are important for both food preservation. It explores the innovative applications of PolyPs in the field of food science and technology, including their use in meat, dairy, seafood, and plant-based food products, with implications for sustainable agriculture and the food industry. Additionally, the review assesses the impact of PolyPs on food product quality, including their roles in moisture retention, texture enhancement, and mineral fortification, while also addressing potential health risks and environmental impacts.

Key findings and conclusions

The review presents novel insights into the potential of microbial-derived short polyphosphates (SpolyPs) as a sustainable alternative to synthetic additives in food systems. These compounds, produced through microbial processes, offer significant benefits for enhancing food quality and extending shelf life, while aligning with green chemistry principles by reducing reliance on synthetic chemicals. Furthermore, PolyPs from chemical additives are shown to be pivotal in balancing food safety with nutritional enhancement, as their ability to chelate and stabilize essential minerals can contribute to public health by addressing micronutrient deficiencies. However, the review also underscores the need for careful management of polyphosphate use due to potential health risks associated with excessive intake, such as kidney damage and cardiovascular disease. To mitigate these risks, the development of safer, next-generation polyphosphate formulations and alternative compounds is advocated. Thus, there is a strong correlation between polyphosphate applications in food science and sustainable practices. By supporting nutrient recovery, reducing food waste, and improving environmental outcomes, PolyPs play a dual role in advancing food technology and fostering sustainability in food supply chains.