A review on polysaccharide-based jelly: Gell food

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101562 - 101562

Published: June 18, 2024

The prevalence of gel foods in the food industry has grown significantly due to their high water content, low calorie and ability enhance satiety. This review focuses on jelly powder, earliest form current industry. Jelly is gel-food, dating back Northern Song dynasty China, it relies gelatinizing aging starch a gel. With development technology, gradually evolved rely additives. divided into non-starch according different formation. status two kinds also summarized. Additionally, research these materials summarized broaden understanding offer valuable insights for future this field.

Language: Английский

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CO2-responsive multifunctional label based on chitosan and hyaluronic acid for visualizing and maintaining postharvest freshness

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 157, P. 110438 - 110438

Published: July 18, 2024

Language: Английский

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Recent Progress on the Application of Chitosan, Starch and Chitosan–Starch Composites for Meat Preservation—A Mini Review

Journal of Composites Science, Journal Year: 2024, Volume and Issue: 8(8), P. 302 - 302

Published: Aug. 5, 2024

The preservation of meat via sustainable methods and packaging is an area continued interest driven by the need to address food security. use biomaterial films coatings has gained significant attention due their non-toxicity biodegradability compared with conventional synthetic films. Starch chitosan are sources for preparation films/coatings owing relatively low cost, natural abundance derived from numerous sources, biocompatibility, biodegradability, antimicrobial, antioxidant, film-forming attributes. These remarkable features have notably increased shelf life inhibiting lipid oxidation microbial activity in products. Furthermore, recent studies successfully incorporated binary biopolymer (starch chitosan) systems combine beneficial properties upon composite formation. This literature review 2020 present reveals that chitosan- starch-based potential contribute enhanced security safety measures whilst reducing environmental issues improving sustainability, materials.

Language: Английский

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Preservative for High Antioxidant and Antimicrobial Activity and Low Toxicity

Langmuir, Journal Year: 2024, Volume and Issue: 40(49), P. 26055 - 26066

Published: Nov. 26, 2024

There is an urgent need for highly efficacious and minimally toxic preservatives vegetables fruits to ensure extended freshness safety. Using natural polymer starch as the matrix, we produced nicotinated starch-ethylamine (NSA) based on N,N′-carbonyldiimidazole (CDI) acting catalyst 2-chloroethylaminehydrochloride nucleophile. To strengthen antimicrobial antioxidant activity, NSA was reacted with three different cinnamic acids prepare derivatives bearing cinnamyl (CNSA, DNSA, ENSA). With a grafting rate of 27%, ENSA demonstrated notable capability reaching ∼85% at 1.6 mg/mL. Also, it displayed inhibitory indices 88.14%, 89.11%, 77.90% against Botrytis cinerea, Phomopsis asparagi, Glomerella cingulate, respectively, concentration 1.0 The cytotoxicity test showed that 293T cell survival ratio reached 101.5%. In addition, sample able extend shelf life cherry tomatoes by days. This study has successfully developed novel starch-based preservative not only possesses excellent properties but also effectively extends produce, demonstrating its broad application prospects in field fruit vegetable storage preservation.

Language: Английский

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Natural preservative Litsea cubeba essential oil: With emphasis on its biological activities, encapsulation methods and application in food preservation

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105557 - 105557

Published: Nov. 1, 2024

Language: Английский

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