Advancements in Sustainable Food Packaging: From Eco-friendly Materials to Innovative Technologies

Sustainable Food Technology, Journal Year: 2024, Volume and Issue: 2(5), P. 1297 - 1364

Published: Jan. 1, 2024

The demand for sustainable food packaging solutions has escalated in response to growing environmental concerns and consumer preferences eco-friendly products.

Language: Английский

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Nano Revolution: “Tiny tech, big impact: How nanotechnology is driving SDGs progress"

Heliyon, Journal Year: 2024, Volume and Issue: 10(10), P. e31393 - e31393

Published: May 1, 2024

Nanotechnology has emerged as a powerful tool in addressing global challenges and advancing sustainable development. By manipulating materials at the nanoscale, researchers have unlocked new possibilities various fields, including energy, healthcare, agriculture, construction, transportation, environmental conservation. This paper explores potential of nanotechnology nanostructures contributing to achievement United Nations (UN) Sustainable Development Goals (SDGs) by improving energy efficiency conversion, leading more clean future, water purification processes, enabling access drinking for communities, targeted drug delivery systems, early disease detection, personalized medicine, thus revolutionizing crop yields, efficient nutrient pest control mechanisms, many other areas, therefore food security issues. It also highlights nanomaterials remediation pollution control. Therefore, understanding harnessing nanotechnology's potential, policymakers, researchers, stakeholders can work together toward future achieving 17 UN SDGs.

Language: Английский

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A Critical Review on Nano-selenium Based Materials: Synthesis, Biomedicine Applications and Biocompatibility Assessment

Journal of Inorganic and Organometallic Polymers and Materials, Journal Year: 2024, Volume and Issue: 34(7), P. 3037 - 3055

Published: Jan. 11, 2024

Language: Английский

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Developmental Formulation Principles of Food Preservatives by Nanoencapsulation—Fundamentals, Application, and Challenges

Applied Biochemistry and Biotechnology, Journal Year: 2024, Volume and Issue: 196(10), P. 7503 - 7533

Published: May 7, 2024

Language: Английский

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Smart Packaging Based on Polylactic Acid: The Effects of Antibacterial and Antioxidant Agents from Natural Extracts on Physical–Mechanical Properties, Colony Reduction, Perishable Food Shelf Life, and Future Prospective

Polymers, Journal Year: 2023, Volume and Issue: 15(20), P. 4103 - 4103

Published: Oct. 16, 2023

Changes in consumer lifestyles have raised awareness of a variety food options and packaging technologies. Active smart is an innovative technology that serves to enhance the safety quality products like fruit, vegetables, fish, meat. Smart packaging, as subset this technology, entails integration additives into materials, thereby facilitating preservation or extension product shelf life. This technological approach stimulates heightened demand for safer with prolonged predominantly relies on utilization natural active substances. Therefore, combination substances has significant impact characteristics particularly polymeric blends polylactic acid (PLA) matrix. review will summarize how addition agents influences performance through systematic analysis, providing new insights types physical–mechanical properties, colony reduction, its application foods. Through their integration, market systems expected bright future.

Language: Английский

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Starch-chitosan-Taro mucilage nanocomposite active food packaging film doped with zinc oxide nanoparticles – Fabrication, mechanical properties, anti-bacterial activity and eco toxicity assessment

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 277, P. 134319 - 134319

Published: Aug. 2, 2024

Language: Английский

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Microbial spoilage of foods: fundamentals

Elsevier eBooks, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 22

Published: Nov. 1, 2024

Language: Английский

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Potential biological active bacteriocin production by Bifidobacterium via eco‐friendly, low‐cost solid state fermentation principle

Environmental Quality Management, Journal Year: 2024, Volume and Issue: 34(1)

Published: March 3, 2024

Abstract The present study is undertaken to evaluate the potential biological activities of bacteriocin produced by Lactic acid bacteria Bifidobacterium sp. adopting solid state fermentation. was isolated from cooked fermented rice water. Isolated bacterial strain identified morphological, biochemical, and molecular characteristics. Sterilized inoculated with inoculum followed extraction under aseptic condition. Extracted screened for antibacterial, antioxidant, anti‐inflammatory invitro Cooked fermentation medium used (SSF) supported growth production longum . Potential antibacterial activity extracted confirmed inhibition Bacillus subtilis , Escherichia coli strain. Notable free radical scavenging at 120 μg/mL concentration clearly indicated antioxidant activity. Anti‐inflammatory determined which showed maximum concentration. All these finding suggest possible utilization as an effective, safe bioactive agent.

Language: Английский

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Research progress and future trends in smart response packaging for food preservation

Journal of Stored Products Research, Journal Year: 2025, Volume and Issue: 112, P. 102597 - 102597

Published: Feb. 24, 2025

Language: Английский

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Nanoarchitectonics of Sustainable Food Packaging: Materials, Methods, and Environmental Factors

Materials, Journal Year: 2025, Volume and Issue: 18(5), P. 1167 - 1167

Published: March 6, 2025

Nanoarchitectonics influences the properties of objects at micro- and even macro-scales, aiming to develop better structures for protection product. Although its applications were analyzed in different areas, nanoarchitectonics food packaging-the focus this review-has not been discussed, best our knowledge. The (A) structural (B) functional hierarchy packaging is discussed here enhancement protection, extending shelf-life, preserving nutritional quality diverse products including meat, fish, dairy, fruits, vegetables, gelled items, beverages. Interestingly, structure design these often possess similar principles methods active packaging, gas permeation control, sensor incorporation, UV/pulsed light processing, thermal/plasma treatment. Here, nanoarchitechtonics serves as unifying component, enabling against oxidation, light, microbial contamination, temperature, mechanical actions. Finally, materials are an essential consideration particularly beyond commonly used polyethylene (PE), polypropylene (PP), terephthalate (PET), polystyrene (PS), polyvinyl chloride (PVC) plastics, with emphasis on biodegradable (polybutylene succinate (PBS), alcohol (PVA), polycaprolactone (PCL), polybutylene adipate co-terephthalate (PBAT)) well green edible (bio)-materials: polysaccharides (starch, cellulose, pectin, gum, zein, alginate, agar, galactan, ulvan, galactomannan, laccase, chitin, chitosan, hyaluronic acid, etc.). Nanoarchitechnotics eventually determines level sustainability processes. Marketing, safety, sustainability, ethics also context industrial viability consumer satisfaction.

Language: Английский

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