Polymers,
Journal Year:
2024,
Volume and Issue:
16(9), P. 1232 - 1232
Published: April 28, 2024
Meat
quality
and
shelf
life
are
important
parameters
affecting
consumer
perception
safety.
Several
factors
contribute
to
the
deterioration
spoilage
of
meat
products,
including
microbial
growth,
chemical
reactions
in
food’s
constituents,
protein
denaturation,
lipid
oxidation,
discoloration.
This
study
reviewed
development
functional
packaging
biomaterials
that
interact
with
food
environment
improve
sensory
properties
Bioactive
incorporates
additive
compounds
such
as
essential
oils,
natural
extracts,
substances
produce
composite
polymers
polymer
blends.
The
findings
showed
incorporation
enhanced
packaging’s
functionality
improved
compatibility
polymer–polymer
matrices
between
active
compounds.
Food
preservatives
alternative
for
prevent
preserve
quality.
safety
contact
materials,
especially
flavor/odor
contamination
from
mass
transfer
packaging,
was
also
assessed.
Flavor
is
a
key
factor
purchasing
decisions
determines
products.
Novel
can
be
used
packaged
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
21, P. 101240 - 101240
Published: Feb. 19, 2024
Encapsulation
technology
has
been
extensively
used
to
enhance
the
stability,
specificity,
and
bioavailability
of
essential
food
ingredients.
Additionally,
it
plays
a
vital
role
in
improving
product
quality
reducing
production
costs.
This
study
presents
comprehensive
classification
encapsulation
techniques
based
on
state
different
cores
(solid,
liquid,
gaseous)
offers
detailed
description
analysis
these
methods.
Specifically,
introduces
diverse
applications
food,
encompassing
areas
such
as
antioxidant,
protein
activity,
physical
controlled
release,
delivery,
antibacterial,
probiotics.
The
potential
impact
is
expected
make
major
process
research
hotspot
industry.
Future
directions
include
for
enzymes,
microencapsulation
biosensors,
novel
technologies
self-assembly.
provides
valuable
theoretical
reference
in-depth
wide
application
Antioxidants,
Journal Year:
2023,
Volume and Issue:
12(2), P. 500 - 500
Published: Feb. 16, 2023
In
recent
decades,
there
has
been
growing
interest
in
the
fortification
of
dairy
products
with
antioxidants
and
phenolics
derived
from
plant
byproducts
herbs.
The
present
study
focused
on
analysis
products,
including
kefir,
cream
cheese,
yogurt,
vegan
enhanced
aqueous
extracts
(Citrus
aurantium
peel,
Citrus
limon
peel
Rosa
canina
seed)
herbs
(Sideritis
spp.,
Hypericum
perforatum,
Origanum
dictamnus,
Mentha
pulegium
L.,
Melissa
oficinallis,
spicata
L.
Lavandula
angustifolia)
to
characterize
their
antioxidant
content,
phenolic
profile,
organoleptic
characteristics.
Antioxidant
content
were
determined
by
Folin-Ciocalteu
ferric
reducing
power
(FRAP)
assays
presented
values
up
46.61
±
7.22
mmol
Fe2+/L
82.97
4.29
mg
gallic
acid
(GAE)/g,
respectively
for
extracts,
as
well
0.68
0.06
2.82
0.36
GAE/g
fortified
products.
bioavailability
foods
was
after
vitro
digestion
ranged
between
4
68%.
phytochemical
profile
mass
spectrometry,
162
phytochemicals
determined,
which
128
belong
polyphenol
family
flavonoids
acids.
Furthermore,
most
identified
compounds
have
recorded
possess
capacity
correlation
findings.
Finally,
evaluation
showed
an
overall
acceptability
around
3.0
1.0
a
5-point
scale.
conclusion,
studied
plants
herbal
can
be
used
variety
potential
positive
effects
human
health.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2024,
Volume and Issue:
23(3)
Published: May 1, 2024
The
environmental
challenges
posed
by
plastic
pollution
have
prompted
the
exploration
of
eco-friendly
alternatives
to
disposable
packaging
and
utensils.
Paper-based
materials,
derived
from
renewable
resources
such
as
wood
pulp,
non-wood
pulp
(bamboo
straw
reed
etc.),
recycled
paper
fibers,
are
distinguished
their
recyclability
biodegradability,
making
them
promising
substitutes
in
field
food
packaging.
Despite
merits,
like
porosity,
hydrophilicity,
limited
barrier
properties,
a
lack
functionality
restricted
potential.
To
address
these
constraints,
researchers
introduced
antimicrobial
agents,
hydrophobic
substances,
other
functional
components
improve
both
physical
properties.
This
enhancement
has
resulted
notable
improvements
preservation
outcomes
real-world
scenarios.
offers
comprehensive
review
recent
progress
paper-based
materials.
In
addition
outlining
characteristics
functions
commonly
used
substances
packaging,
it
consolidates
current
research
landscape
preparation
techniques
for
paper.
Furthermore,
explores
practical
applications
materials
agricultural
produce,
meat,
seafood,
well
ready-to-eat
Finally,
production,
application,
recycling
processes
outlined
ensure
safety
efficacy,
prospects
future
development
discussed.
Overall,
emergence
stands
out
robust
alternative
offering
compelling
solution
with
superior
capabilities.
future,
functionalities
expected
further
enhance
