Eco-friendly additives for biodegradable polyesters: Recent progress in performance optimization and environmental impact reduction

Sustainable materials and technologies, Journal Year: 2025, Volume and Issue: unknown, P. e01395 - e01395

Published: April 1, 2025

Language: Английский

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Innovative Microalgae-Based Edible Coatings with Encapsulated Bioactives: Enhancing Fresh Raspberry Shelf Life and Quality

Processes, Journal Year: 2025, Volume and Issue: 13(4), P. 1193 - 1193

Published: April 15, 2025

Raspberries are increasingly popular due to their high nutritional value. However, oxidative reactions, respiration, spoilage bacteria, and improper storage conditions throughout the supply chain can lead rapid quality degradation a short shelf life. Extending life of raspberries with minimal processing, so as not compromise content, physical characteristics, or sensory attributes, remains significant challenge in food industry. Edible coatings offer promising solution for extending commercial raspberries, while enriching these encapsulated bioactive compounds further enhance The objective this study was develop Chlorella vulgaris protein-based edible coatings, enriched from rosemary (via electrospinning), extend fresh raspberries. berries were immersed coating solutions air-dried until fully set. coated then evaluated, samples stored at 4 °C. Key including color, weight loss, antioxidant activity, microorganism levels, monitored predetermined time intervals. results demonstrated that application significantly extended improved overall quality.

Language: Английский

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Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage

Foods, Journal Year: 2024, Volume and Issue: 13(17), P. 2699 - 2699

Published: Aug. 26, 2024

This study developed functional white chocolate enriched with free (WC-F) and encapsulated β-carotene using whey protein isolate (WPI) pullulan (PUL) blends through spray drying (WC-SP), freeze (WC-LP), coaxial electrospinning (WC-EL). The thermal properties, rheological hardness, color of the chocolates were evaluated, stability was monitored over 4 months at 25 °C. No significant differences found in melting profile temperatures among samples; however, WC-LP WC-EL exhibited higher energies (30.88 J/g 16.00 J/g) compared to control (12.42 J/g). WC-F WC-SP showed behaviors similar those control, while displayed altered flow characteristics. Hardness unaffected (7.77 N/mm

Language: Английский

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Enhancing Shelf-life Stability of Refrigerated Potatoes through Osmotic Dehydration and Ohmic Heating Optimization: A Strategy to Mitigate Enzymatic Browning

Potato Research, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 4, 2024

Language: Английский

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