Critical Reviews in Food Science and Nutrition,
Journal Year:
2022,
Volume and Issue:
64(10), P. 2890 - 2905
Published: Sept. 30, 2022
Nanotechnology
is
being
used
to
create
innovative
food
packaging
systems
that
can
inhibit
the
oxidation
of
foods,
thereby
improving
their
quality,
safety,
and
shelf
life.
These
nano-enabled
antioxidant
materials
may
therefore
increase
healthiness
sustainability
supply
chain.
Recent
progress
in
application
nanotechnology
reviewed
this
paper.
The
utilization
nanoparticles,
nanofibers,
nanocrystals,
nanoemulsions
incorporate
antioxidants
into
these
highlighted.
preserve
meat,
seafood,
fruit,
vegetable,
other
foods
then
discussed.
Finally,
future
directions
challenges
development
kind
active
material
are
highlighted
stimulate
new
areas
research.
has
already
been
oxidative
deterioration
reactions
prolonging
life
reducing
waste.
However,
cost,
efficacy,
scale-up
technology
still
needs
be
established
before
it
will
commercially
viable
for
many
applications.
Molecules,
Journal Year:
2023,
Volume and Issue:
28(5), P. 2293 - 2293
Published: March 1, 2023
Using
food
additives
(e.g.,
preservatives,
antioxidants)
is
one
of
the
main
methods
for
preserving
meat
and
product
quality
(edible,
sensory,
technological)
during
processing
storage.
Conversely,
they
show
negative
health
implications,
so
technology
scientists
are
focusing
on
finding
alternatives
these
compounds.
Terpenoid-rich
extracts,
including
essential
oils
(EOs),
remarkable
since
generally
marked
as
GRAS
(generally
recognized
safe)
have
a
wide
ranging
acceptance
from
consumers.
EOs
obtained
by
conventional
or
non-conventional
possess
different
preservative
potentials.
Hence,
first
goal
this
review
to
summarize
technical-technology
characteristics
procedures
terpenoid-rich
extract
recovery
their
effects
environment
in
order
obtain
safe,
highly
valuable
extracts
further
application
industry.
Isolation
purification
terpenoids,
constituents
EOs,
due
range
bioactivity
potential
utilization
natural
additives.
Therefore,
second
antioxidant
antimicrobial
plant
materials
various
products.
The
results
investigations
suggest
that
several
spices
medicinal
herbs
(black
pepper,
caraway,
Coreopsis
tinctoria
Nutt.,
coriander,
garlic,
oregano,
sage,
sweet
basil,
thyme,
winter
savory)
can
be
successfully
used
antioxidants
antimicrobials
prolong
shelf-life
processed
These
could
encouraged
higher
exploitation
Critical Reviews in Food Science and Nutrition,
Journal Year:
2023,
Volume and Issue:
64(30), P. 11239 - 11262
Published: July 15, 2023
Meat
quality
holds
significant
importance
for
both
consumers
and
meat
producers.
Various
factors
influence
quality,
among
them,
mitochondria
play
a
crucial
role.
Recent
studies
have
indicated
that
can
sustain
their
functions
viability
certain
duration
in
postmortem
muscles.
Consequently,
an
impact
on
oxygen
consumption,
energy
metabolism,
apoptotic
processes,
which
turn
affect
myoglobin
levels,
oxidative
stress,
tenderness,
fat
oxidation,
protein
oxidation.
Ultimately,
these
the
color,
flavor
of
meat.
However,
there
is
dearth
comprehensive
summaries
addressing
effects
muscle
physiology
quality.
Therefore,
this
review
aims
to
describe
characteristics
potential
muscle.
Additionally,
suitable
method
isolating
presented.
Lastly,
emphasizes
regulation
apoptosis
by
mitochondria,
provides
overview
relevant
research
recent
advancements.
The
ultimate
objective
elucidate
underlying
mechanisms
through
Critical Reviews in Food Science and Nutrition,
Journal Year:
2023,
Volume and Issue:
64(18), P. 6298 - 6317
Published: Jan. 19, 2023
Aquatic
products
are
easily
spoiled
during
storage
due
to
oxidation,
endogenous
enzymes,
and
bacteria.
At
the
same
time,
compared
with
synthetic
antioxidants,
based
on
antibacterial
antioxidant
mechanism
of
biological
agents,
development
natural,
nontoxic,
low-temperature,
better-effect
green
preservatives
is
more
acceptable
consumers.
The
type
molecular
structure
polyphenols
affect
their
effectiveness.
This
review
will
describe
how
they
achieve
effects.
And
recent
literature
application
in
preservation
aquatic
was
updated
summarized.
conclusion
that
products,
alleviate
lipid
protein
degradation
inhibit
growth
reproduction
microorganisms,
so
as
effect
quality
control.
put
forward
suggestions
research
results
products.
We
hope
provide
theoretical
support
for
better
exploration
product
storage.
