Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2023,
Volume and Issue:
23(1)
Published: Dec. 13, 2023
Abstract
Consumers
expect
safe,
healthy,
natural,
and
sustainable
food.
Within
the
food
industry,
ingredient
use
is
changing
due
to
these
consumer
demands.
While
no
single
agreed‐upon
definition
of
clean
label
exists,
a
“clean
label”
in
context
refers
product
that
has
simplified
transparent
list,
with
easily
recognizable
commonly
understood
components
general
public.
Clean‐label
products
necessitate
foster
heightened
level
transparency
between
companies
consumers.
Dairy
are
vulnerable
being
contaminated
by
both
pathogens
spoilage
microorganisms.
These
microorganisms
can
be
effectively
controlled
replacing
conventional
antimicrobials
clean‐label
ingredients
such
as
protective
cultures
or
bacterial/fungal
fermentates.
This
review
summarizes
perspectives
consumers
industry
regarding
label,”
current
potential
future
dairy
products.
A
key
goal
this
make
concept
antimicrobial
agents
better
manufacturers
researchers.
The Scientific World JOURNAL,
Journal Year:
2022,
Volume and Issue:
2022, P. 1 - 11
Published: Sept. 23, 2022
Food-borne
illnesses
are
a
significant
concern
for
consumers,
the
food
industry,
and
safety
authorities.
Natural
preservatives
very
crucial
enhancing
shelf
life.
Therefore,
this
review
aimed
to
assess
literature
regarding
potential
of
natural
enhance
extend
life
products.
The
paper
indicated
that
antimicrobial
agents
inhibit
bacterial
fungal
growth
better
quality
have
been
considerable
interest
in
recent
years.
antimicrobials
mainly
extracted
isolated
as
secondary
metabolites
plants,
animals,
microorganisms.
Plants,
especially
herbs
spices,
given
more
attention
source
antimicrobials.
Microorganisms
used
fermentation
also
produce
different
metabolites,
including
organic
acids,
hydrogen
peroxide,
diacetyl,
addition
bacteriocins.
Products
animal
origin,
such
tissues
milk,
contain
agents.
primarily
purified
before
utilization
product
development.
extraction
condition
purification
may
change
their
structure
affect
functionality.
Selecting
best
method
coupled
with
minimal
processing
direct
mechanical
seems
preserve
active
ingredients.
activity
could
be
influenced
by
source,
time
harvesting,
stage
effectiveness
compounds
applications
is
affected
factors,
composition,
method,
storage
conditions.
safe
because
they
can
limit
microbial
resistance
meet
consumers'
demands
healthier
foods.
Foods,
Journal Year:
2023,
Volume and Issue:
12(15), P. 2850 - 2850
Published: July 27, 2023
Lactic
acid
bacteria
(LAB)
are
beneficial
microbes
known
for
their
health-promoting
properties.
LAB
well
ability
to
produce
substantial
amounts
of
bioactive
compounds
during
fermentation.
Peptides,
exopolysaccharides
(EPS),
bacteriocins,
some
amylase,
protease,
lipase
enzymes,
and
lactic
the
most
important
generated
by
activity
Additionally,
product
produced
is
dependent
on
type
fermentation
used.
derived
from
genera
Lactobacillus
Enterococcus
popular
probiotics
at
present.
Consuming
fermented
foods
has
been
previously
connected
a
number
benefits
such
as
antibacterial
immune
system
modulation.
Furthermore,
functional
food
implementations
lead
application
in
therapeutic
nutrition
prebiotic,
immunomodulatory,
antioxidant,
anti-tumor,
blood
glucose
lowering
actions.
Understanding
characteristics
diverse
sources
its
potential
crucial
applications.
This
review
presents
an
overview
knowledge
regarding
interactions
between
isolated
dairy
products
(dairy
LAB)
foods,
prospect
functioning
human
health.
Finally,
health
advantages
emphasized.
Annals of Microbiology,
Journal Year:
2023,
Volume and Issue:
73(1)
Published: April 10, 2023
Abstract
Purpose
The
textile
industry’s
previous
chemical
use
resulted
in
thousands
of
practical
particulate
emissions,
such
as
machine
component
damage
and
drainage
system
blockage,
both
which
have
implications.
Enzyme-based
processing
is
cost-effective,
environmentally
friendly,
non-hazardous,
water-saving.
purpose
this
review
to
give
evidence
on
the
potential
activity
microbial
cellulase
industry,
mostly
confined
realm
research.
Methods
This
was
progressive
by
considering
peer-reviewed
papers
linked
production,
its
prospective
application
for
industries
appraised
produced
develop
assessment.
Articles
were
divided
into
two
categories
based
results
trustworthy
educational
journals:
methods
used
produce
diversity
microorganisms
through
fermentation
processes
approaches
microbes
fermentation.
Submerged
(SMF)
solid-state
(SSF)
techniques
are
currently
being
meet
industrial
demand
production
bio
industry.
Results
Microbial
vital
increasing
day
due
no
side
effect
environment
human
health
becoming
increasingly
important.
In
conventional
processing,
gray
cloth
subjected
a
series
treatments
that
involved
breaking
dye
molecule’s
amino
group
with
Cl
−
,
started
accelerated
dye(-resistant)
bond
cracking.
A
enzyme
primarily
derived
from
variety
species
found
various
ecological
settings
biotextile/bio-based
product
technology
future
needs
applications.
Conclusion
Cellulase
has
been
advantages
cellulose-based
textiles,
well
quality
enhancement
fabric
maintenance
over
traditional
approaches.
Cellulase’s
role
industry
chosen
an
appropriate
sound
solution
long
healthy
lifestyle.
Sustainability,
Journal Year:
2024,
Volume and Issue:
16(18), P. 8223 - 8223
Published: Sept. 21, 2024
Innovative
and
sustainable
food
preservation
techniques
are
vital
for
enhancing
quality,
safety,
reducing
environmental
impact.
In
this
review,
the
methods
aligned
with
sustainability
goals
explored,
focusing
on
their
mechanisms,
applications,
benefits.
It
examines
non-thermal
technologies
such
as
cold
plasma,
pulsed
light
technology,
high-pressure
processing
(HPP),
electric
fields
(PEFs),
ultraviolet
(UV)
radiation,
which
effectively
inactivate
microbes
while
preserving
nutritional
sensory
qualities.
Natural
preservatives,
including
plant
extracts,
microbial
agents,
enzymes,
highlighted
eco-friendly
alternatives
to
synthetic
chemicals,
supporting
clean
label
initiatives.
Advanced
packaging
solutions,
biodegradable
materials,
intelligent
systems,
modified
atmosphere
(MAP),
assessed
role
in
plastic
waste,
maintaining
product
extending
shelf
life.
The
review
uses
life
cycle
analyses
evaluate
these
techniques’
impact,
considering
factors
like
energy
consumption,
greenhouse
gas
emissions,
water
use,
waste
reduction.
also
explores
potential
of
emerging
technologies,
plasma-activated
(PAW)
nanotechnology,
further
enhance
sustainability.
By
identifying
research
gaps
discussing
industry
challenges,
calls
innovation
broader
adoption
practices
promote
security,
improve
public
health,
foster
a
more
resilient
system
Fermentation,
Journal Year:
2024,
Volume and Issue:
10(1), P. 48 - 48
Published: Jan. 9, 2024
Lactic
acid
bacteria
effectively
utilize
the
nutrients
and
active
compounds
in
plant-based
materials
via
their
powerful
metabolic
pathways
enzyme
systems,
achieving
a
combination
of
nutrition,
functionality,
deliciousness.
Currently,
majority
review
articles
predominantly
concentrate
on
summarizing
fermentation
fruits
vegetables
by
lactic
bacteria,
devoting
comparatively
less
attention
to
researching
other
plant
species
varieties
by-products.
Furthermore,
summary
research
substances
functional
properties
lacks
sufficient
depth.
This
provides
comprehensive
overview
status
technological
progress
various
by-products,
effects
are
emphasized.
In
addition,
this
emphasizes
that
give
products
more
functionality.
The
aim
is
emphasize
significant
contribution
products,
which
will
assist
researchers
better
comprehending
application
value
domain
direct
towards
interaction
mechanisms
between
product
Concurrently,
certain
theoretical
foundation
reference
for
fermented
promoting
health
preventing
diseases.
Foods,
Journal Year:
2024,
Volume and Issue:
13(23), P. 3714 - 3714
Published: Nov. 21, 2024
Lactic
Acid
Bacteria
(LAB)
have
garnered
significant
attention
in
the
food
and
beverage
industry
for
their
roles
enhancing
safety,
quality,
nutritional
value.
As
starter
cultures,
probiotics,
bacteriocin
producers,
LAB
contributes
to
production
of
high-quality
foods
beverages
that
meet
growing
consumer
demand
minimally
processed
functional
health-promoting
products.
Industrial
processing,
especially
fresh
produce
sector,
is
shifting
use
more
natural
bioproducts
production,
prioritizing
not
only
preservation
but
also
enhancement
characteristics
final
product.
Starter
essential
this
approach,
are
carefully
selected
robust
adaptation
environment.
These
often
combined
with
contribute
beyond
basic
fermentation
by
improving
value,
properties
foods.
Thus,
selection
critical
preserving
integrity,
nutrition
foods,
fruits
vegetable
beverages,
which
a
dynamic
microbiome.
In
addition
reducing
risk
foodborne
illnesses
spoilage
through
metabolites,
including
bacteriocins
they
produce,
these
products
can
amino
acids,
lactic
other
directly
impact
quality.
result,
significantly
alter
organoleptic
quality
while
extending
shelf
life.
This
review
aimed
at
highlighting
diverse
applications
value
across
range
fermented
specific
focus
on
metabolites
fruit
contributions
as
producers.
Foods,
Journal Year:
2022,
Volume and Issue:
11(18), P. 2796 - 2796
Published: Sept. 10, 2022
The
addition
of
natural
components
with
functional
properties
in
novel
food
formulations
confers
one
the
main
challenges
that
modern
industry
is
called
to
face.
New
EU
directives
and
global
turn
circular
economy
models
are
also
pressing
agro-industrial
sector
adopt
cradle-to-cradle
approaches
for
their
by-products
waste
streams.
This
review
aims
present
concept
“sustainable
compounds”,
emphasizing
on
some
bioactive
compounds
could
be
recovered
or
biotechnologically
produced
from
renewable
resources.
Herein,
view
efficient
“greener”
production
extraction,
emerging
technologies,
together
possible
advantages
drawbacks,
presented
discussed.
Μodern
examples
novel,
clean
label
products
composed
sustainable
summarized.
Finally,
action
plans
towards
establishment
systems
suggested.
