Nanotechnology's role in ensuring food safety and security

Biocatalysis and Agricultural Biotechnology, Journal Year: 2024, Volume and Issue: 58, P. 103220 - 103220

Published: May 14, 2024

Language: Английский

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The physicochemical properties of Cassava Starch/Carboxymethyl cellulose sodium edible film incorporated of Bacillus and its application in salmon fillet packaging

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101537 - 101537

Published: June 5, 2024

Edible film is now a trend in the food packaging industry. In this study, edible films were prepared by adding two Bacillus spp. (Bacillus amyloliquefaciens Y11 and velezensis Y12) to cassava starch carboxymethyl cellulose sodium matrix. The structural, physicochemical, biological characteristics of analyzed, its application salmon preservation was explored. had dense structure no pores, indicating that polymeric components compatible with each other. addition increased antioxidant activity ability eliminate hydroxyl radicals (84.57% 91.86%, respectively). also showed good antibacterial against several pathogens underwent complete degradation natural soil within 12 days. significantly reduced total coliform count extended shelf life 3 days, demonstrating value as food-packaging material.

Language: Английский

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Application of Electrospun Biomimetic Packaging Materials for Prolonged Preservation and Quality Retention of Mongolian Cheese

International Dairy Journal, Journal Year: 2025, Volume and Issue: unknown, P. 106263 - 106263

Published: April 1, 2025

Language: Английский

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Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(4), P. 2327 - 2338

Published: Feb. 7, 2024

Summary The present study aimed to evaluate the combined application of edible coatings (alginate or pectin) and osmotic dehydration process (glucose solution at 40 °Brix 60 °Brix, temperatures 20 °C, times 1, 2, 4, 8, 16 h) on mass transfer kinetics physicochemical parameters (weight reduction (WR), water loss (WL), solids gain (SG), optical mechanical properties) pear cubes. best performance was observed in coated samples treated °Brix‐40 °C. At end this process, showed higher values WR (77.30% 75.13%) WL (77.39%; 74.38%) lower SG (1.69% 1.24%) than uncoated (WR: 65.97%, WL: 68.38%, SG: 4.12%). Additionally, optimal retention properties achieved exposed °C condition.

Language: Английский

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Reutilization of Fruit Waste as Potential Prebiotic for Probiotic or Food-grade Microorganisms in Food Applications: A Review

Probiotics and Antimicrobial Proteins, Journal Year: 2024, Volume and Issue: unknown

Published: Oct. 9, 2024

Language: Английский

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