Development and Valuation of Novel PLA-Based Biodegradable Packaging Materials Complemented with Food Waste of Plant and Animal Origin for Shelf-Life Extension of Selected Foods: Trends and Challenges

Sustainability, Journal Year: 2025, Volume and Issue: 17(2), P. 720 - 720

Published: Jan. 17, 2025

Food waste and food by-products have gained considerable attention in recent years. Based on the principles of circular economy, these materials can be used for preparation novel biodegradable packaging preservation. Among matrices that been well exploited, poly-lactic acid (PLA) comprises a key material to fortified with by-products, as shown by numerous studies literature. In this context, aim present review was provide an overview literature most trends use PLA prepare films shelf-life extension foods animal or plant origin. The results showed origin has greatly expanded last 20 application led stability. However, there is still gap specific origin, such peels, seeds, gels (i.e., onion grape seed extract, pomace, prickly pear cladode gel) whey, collagen, gelatin), PLA-based films. review, which thematic issue ongoing doctoral study, examines challenges regard topic not extensively studied.

Language: Английский

Fishery Products Safety, Processing and Utilization

Published: March 11, 2024

Abstract Global marine fish harvest has reached a plateau over the last decade. Efforts to increase aquaculture tend face limitations in water resources and contamination problems. Of current at least 50% is discarded as waste. The chemical microbiological contaminations limit utilization of harvested fish. There need improve preservation minimize spoilage process them into more appealing products. Instead resorting individual food processing methods, efficiency could best be increased by combination conventional modern or combinations methods. Fish waste rich source oils containing essential fatty acids, polypeptides, amino polysaccharides that utilized through upscaling scientifically proven new technologies. Separation collagens, gelatins, bioactive peptides, edible oils, chitosan form primary stages products purification meet quality safety standards, desirable industrial characteristics. diversity information generated methods requires advanced data handling prediction systems, such artificial intelligence, address get out utilization.

Language: Английский

Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp

Fishes, Journal Year: 2024, Volume and Issue: 10(1), P. 2 - 2

Published: Dec. 24, 2024

Gelatin coatings have been shown to successfully slow the oxidation of fresh foods. Furthermore, organic acids proven effective in inhibition bacteria and extension product shelf life. The purpose this study was observe effects gelatin lactic acid treatment combinations on previously frozen (thawed) wild-caught shrimp. samples were separated into four groups: control (C), coating (G), followed by (L), infused with (LG). Half each group stored at refrigeration temperature (≤4 °C), while other half (≤−18 °C) thawed for study. Physical, chemical, microbiological changes observed storage 8 days. Results showed that shrimp exhibited darkening color over time. Treatments more blue than yellow. Treated developed less control. Psychrophilic counts L LG remained below 7 log CFU/g threshold throughout In samples, addition just a able increase life three days, lowered microbial extended six freeze–thaw cycle negatively affected G group.

Language: Английский