Sustainability in Bio-Based Edible Films, Coatings, and Packaging for Small Fruits

Applied Sciences, Год журнала: 2025, Номер 15(3), С. 1462 - 1462

Опубликована: Янв. 31, 2025

Sustainability in bio-based edible films, coatings, and packaging integrates environmental, economic, social sustainability using renewable resources. These materials offer an eco-friendly alternative to traditional petroleum-based plastics can extend the shelf life of fruits. The wine industry’s by-products, rich bioactive compounds, create films coatings. However, some challenges limitations may occur. Producing coatings on a commercial scale be challenging, requiring significant investment research development. While many benefits, they not always match synthetic plastics’ mechanical strength barrier properties. ongoing is actively working improve functionality durability these materials, offering hope for future. Bio-based more expensive produce than conventional plastics, which limit their widespread adoption without economic incentives or subsidies. Therefore, this review, aims provide literature review about challenges, prospects offered packaging, particularly small fruits grapevine important field.

Язык: Английский

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Physicochemical Properties, Antioxidant Activity, and Flavor Profile of Strawberry Fruit-Based Novel Drinking Jelly Made with Gracilaria fisheri Seaweed as a Gelling Agent at Varying Concentrations

Gels, Год журнала: 2025, Номер 11(1), С. 54 - 54

Опубликована: Янв. 10, 2025

Gracilaria fisheri (GF) is a red seaweed that widely found in Southeast Asia and has gained attention for its potential bioactive compounds versatile applications food products. This study explored the of GF as natural gelling agent development sustainable strawberry-based drinking jelly. By utilizing at varying concentrations (0.2 (S1), 0.4 (S2), 0.6 (S3), 0.8 (S4), 1.0% (S5)), impact on physicochemical, textural, phytochemical, flavor profiles strawberry concentrate-based jelly was examined. The results demonstrated concentration significantly affected color characteristics, structural development, samples. Increasing levels progressively enhanced lightness (L*) redness (a*) values while reducing yellowness (b*), with optimal visual appeal achieved S4 samples compared to others. Microscopical observations revealed gel matrix improved up 0.8% transitioning from sparse, liquid-like structure lower compact, over-gelated network (S5). Physicochemical parameters, including pH, total soluble solid (TSS), TSS/titratable acidity (TA) ratios, increased levels, contributing sweeter, less acidic product, water activity (aw) decreased, enhancing stability. Viscosity sulfate content concentration, indicating strength but reduced fluidity. Phytochemical analysis ascorbic acid (AsA) phenolic (TPC) decreased higher leading reduction antioxidant (DPPH ABTS). Volatile compound identified alcohols, esters, aldehydes dominant contributors profile. 1-Octanol (waxy, citrus-like) methyl anthranilate (grape-like, sweet) substantially, minor groups such terpenoids contributed floral woody notes. findings suggest strike balance between texture, color, flavor, properties, achieving cohesive, visually appealing, flavorful suitable commercial applications.

Язык: Английский

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Application of Isochoric Impregnation: Effects on Microbial and Physicochemical Parameters and Shelf Life of Strawberries Stored Under Refrigeration

Foods, Год журнала: 2025, Номер 14(3), С. 540 - 540

Опубликована: Фев. 6, 2025

This study evaluates the effectiveness of isochoric impregnation during cold storage in extending shelf life strawberries. Strawberries two different solutions—(1) sucrose solution and (2) containing calcium chloride (CaCl2) ascorbic acid (AA)—were first stored an chamber at −2 °C/48 MPa for 1 week, followed by refrigeration 4 °C 3 weeks. For comparison, strawberries were also immersed each week then refrigerated Additionally, a control group fresh was The quality assessed 1-week intervals throughout period. Isochoric effectively inhibited microbial growth reduced weight loss compared to storage. Also, resulted that retained their color attributes, whereas led significant change attributes. impregnated CaCl2 AA showed better mechanical properties higher nutrient contents (anthocyanins acid) than those solution, solutions °C, with no (control). results demonstrated sucrose, CaCl2, maintained strawberries, as indicated parameters such firmness, retention, growth. method extended strawberries’ up

Язык: Английский

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Force Sensing and Force Control of Flexible Gripper with Integrated Flexible Strain and Tactile Sensors for Strawberry Non-Destructive Gripping and Freshness Grading

Food and Bioprocess Technology, Год журнала: 2025, Номер unknown

Опубликована: Март 6, 2025

Язык: Английский

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Nanoencapsulation of curcumin and quercetin in zein-chitosan shells for enhanced broad spectrum antimicrobial efficacy and shelf-life extension of strawberries

Journal of Food Protection, Год журнала: 2025, Номер unknown, С. 100517 - 100517

Опубликована: Апрель 1, 2025

Strawberries face significant post-harvest microbial spoilage risks due to high water and sugar content as well low organic acid contents in their flesh. The study aimed develop characterize a novel strategy delay microbiological strawberries using single co-encapsulation of curcumin (Cm) quercetin (Q), creating stable nanoencapsulates specifically designed target mold spores, vegetative fungi, bacteria, with potential applications for both foodservice consumer use. Using layer-by-layer antisolvent method, Cm Q were synthesized, characterized, assayed against human plant pathogenic bacteria fungi vitro situ. formed stable, spherical emulsion droplets monodisperse size distribution, specific surface area, moderately electro-positive ζ-potentials. Encapsulation efficiencies 56% (Cm), 65% 46.05±4.78% 53.68±4.83% (Q) CmQ. nanoencapsulated compounds exhibited strong antimicrobial activity Pseudomonas aeruginosa, Listeria monocytogenes, Salmonella Montevideo, Saccharomyces cerevisiae, Botrytis cinerea Aspergillus niger spores vitro. In strawberries, reduced decay incidence by 60% 80% at 25°C 4°C, respectively, significantly lowering aerobic 3.55 ± 0.20 log CFU/g 1.97 0.35 Q, respectively. Yeast counts likewise 2.46 0.02 1.43 0.16 Q. Strawberry quality parameters (firmness, pH, color) remained (P≥0.05) after five days 15 4°C. This highlights sustainable effective nanoencapsulation approach extending shelf life offering promising opportunity food preservation mitigate reduce losses on perishable fruits vegetables.

Язык: Английский

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The postharvest application of biodegrable polymers and a priming agent as a potential tool to enhance phytochemical content, aroma profile and market life of strawberry fruit

LWT, Год журнала: 2025, Номер unknown, С. 117877 - 117877

Опубликована: Май 1, 2025

Язык: Английский

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Extending the shelf life of strawberries using an edible packaging made of chitosan, octenyl succinylated starch and cinnamon essential oil microencapsulated in silica mesoporous nanoparticles

Journal of Food Science and Technology, Год журнала: 2025, Номер unknown

Опубликована: Май 21, 2025

Язык: Английский

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Protein hydrogel formation from chicken processing By-Products: Exploring applications in food

Food Research International, Год журнала: 2024, Номер 201, С. 115632 - 115632

Опубликована: Дек. 30, 2024

Язык: Английский

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