Advances in Colloid and Interface Science, Journal Year: 2025, Volume and Issue: 340, P. 103457 - 103457
Published: Feb. 23, 2025
Language: Английский
Processes, Journal Year: 2025, Volume and Issue: 13(2), P. 539 - 539
Published: Feb. 14, 2025
The advancement of intelligent packaging technologies has emerged as a pivotal innovation in the food industry, significantly enhancing safety and preservation. This review explores latest developments fabrication packaging, with focus on applications Intelligent systems, which include sensors, indicators, RFID technologies, offer real-time monitoring quality by detecting changes environmental conditions microbial activity. Innovations nanotechnology, bio-based materials, smart polymers have led to development eco-friendly highly responsive solutions. underscores role active components—such oxygen scavengers, freshness antimicrobial agents extending shelf life ensuring product integrity. Moreover, it highlights transformative potential preservation through examination recent case studies. Finally, this provides comprehensive overview current trends, challenges, future directions rapidly evolving field.
Language: Английский
Citations
3
Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 141, P. 104197 - 104197
Published: Oct. 11, 2023
Language: Английский
Citations
42
Food Control, Journal Year: 2023, Volume and Issue: 147, P. 109617 - 109617
Published: Jan. 9, 2023
Language: Английский
Citations
36
Food Chemistry, Journal Year: 2023, Volume and Issue: 429, P. 136905 - 136905
Published: July 20, 2023
Language: Английский
Citations
35
Journal of Food Science and Technology, Journal Year: 2023, Volume and Issue: 61(2), P. 242 - 252
Published: Feb. 9, 2023
Language: Английский
Citations
26
Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: unknown, P. 1 - 16
Published: May 22, 2023
Active packaging is a novel strategy for maintaining the shelf life of products and ensuring their safety, freshness, integrity that has emerged with consumer demand safer, healthier, higher quality food. Nanofibers have received lot attention application in active food due to high specific surface area, porosity, loading capacity substances. Three common methods (electrospinning, solution blow spinning, centrifugal spinning) preparation nanofibers influencing parameters are presented, advantages disadvantages between these compared. The main natural synthetic polymeric substrate materials nanofiber discussed; elaborated. current limitations future trends also discussed. There been many studies on using from different sources packaging. However, most still laboratory research stage. Solving issues efficiency cost key commercial
Language: Английский
Citations
25
Sustainable Food Technology, Journal Year: 2023, Volume and Issue: 1(4), P. 528 - 544
Published: Jan. 1, 2023
Cellulose-based natural nanofibers in fresh produce packaging can provide benefits, including excellent barrier and carrier properties due to high surface area-to-volume ratio, which help prevent spoilage extend shelf life.
Language: Английский
Citations
25
Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2023, Volume and Issue: 22(3), P. 1722 - 1762
Published: March 1, 2023
Abstract Chitosan is an interesting alternative material for packaging development due to its biodegradability. However, poor mechanical properties and low permeability limit actual applications. nanoparticles (CHNPs) have emerged as a suitable solution overcome these intrinsic limitations. In this review, all studies regarding the use of CHNPs extend shelf life improve quality postharvest products are covered. The characteristics their combinations with essential oils metals, along effects on products, compared discussed throughout manuscript. enhanced antioxidant capacity, extended life, increased nutritional quality, promoted tolerance chilling stress. Additionally, reduced incidence phytopathogens. most instances, smaller (<150 nm) conferred higher benefits than larger ones (>150 nm). This was likely result greater plant tissue penetrability surface area CHNPs. were either applied after preparing emulsion or incorporated into film, latter often exhibiting antimicrobial activities. used encapsulate oils, which could be released over time may enhance Even though applications performed harvest, preharvest application had longer lasting effects.
Language: Английский
Citations
23
Packaging Technology and Science, Journal Year: 2023, Volume and Issue: 36(8), P. 629 - 646
Published: May 31, 2023
Abstract Edible mushrooms are favoured by people for their rich nutrition, medicinal value and unique flavour. The quality of postharvest mushroom decreased sharply because its special tissue structure physiological characteristics. Compared with other preservation technologies, packaging has been widely used in the strong effect, green convenient characteristic. This review discussed deterioration fresh influencing factors, summarised research advances mechanism modified atmosphere (MAP), active (ACP), biodegradable film (BFP) nanocomposite (NCP) to cope mushrooms. mainly maintains extends shelf life exerting antibacterial, antiviral antioxidant, regulating respiration energy metabolism, cell wall metabolism membrane lipid metabolism. Currently, combined based on nano, is getting more attention, but there a lack in‐depth genetic mechanism. Nanoemulsion‐based was many foods; however, little Based above packaging, next step explore intelligent edible can provide reference further application mushrooms, improve
Language: Английский
Citations
23
Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 145, P. 109092 - 109092
Published: July 18, 2023
Language: Английский
Citations
23