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.
Foods,
Journal Year:
2024,
Volume and Issue:
13(6), P. 896 - 896
Published: March 15, 2024
Dill
(Anethum
graveolens
L.)
essential
oil
(DEO)
obtained
by
hydrodistillation
(HD)
and
lipid
extracts
(DSE1
DSE2)
supercritical
CO2
extraction
(SFE)
were
used
as
potential
antioxidants
antimicrobial
agents
in
beef
burgers
at
two
different
concentrations
(0.075
0.15
µL/g).
The
chemical
profile
of
the
their
vitro
activity
against
common
pathogens
E.
coli
L.
monocytogenes
(MIC
MBC)
determined.
quality
shelf
life
monitored
through
(lipid
oxidation—TBARS
test;
protein
oxidation—thiol
group
content
selected
biogenic
amine
content)
microbiological
(Enterobacteriaceae—EB,
aerobic
mesophilic
bacteria—TAMB,
lactic
acid
bacteria—LAB).
(DEO
DSE1)
significantly
(p
<
0.05)
reduced
oxidation
burgers,
while
extract
(DSE2)
showed
pro-oxidative
effects.
strongest
EB
was
found
SFE1150
(1.15
log
cfu/g).
Putrescine,
cadaverine,
histamine,
tyramine
not
detected
any
analyzed
samples
during
storage
period,
total
amines
ranged
from
21.4
mg/kg
to
285
mg/kg.
Generally,
it
can
be
concluded
that
dill
DSE1
novel
natural
additives
minced-meat
products.
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.
