Innovative Food Science & Emerging Technologies, Год журнала: 2025, Номер unknown, С. 103996 - 103996
Опубликована: Март 1, 2025
Язык: Английский
Case Studies in Chemical and Environmental Engineering, Год журнала: 2024, Номер 10, С. 100776 - 100776
Опубликована: Май 28, 2024
The growing global population challenges the food industry to ensure it remains safe for consumption. Food waste caused by imbalances between production and handling creates significant economic, environmental, social risks. However, packaging technology innovation has emerged as a powerful tool, offering solution extending shelf life maintaining product quality. Consumers' increasing interest in eco-friendly driven research into renewable materials low-toxicity bioactive components. Gallic acid, promising phenolic compound, holds potential preservation sustainable development. Its antibacterial antifungal properties against resistant microbes biofilm formation, its ability prevent lipid protein oxidation, color indicator monitoring freshness all contribute preservation. incorporation edible polymers offers strategy innovative packaging. Depending on dosage material composition, loading gallic acid within polymer matrix can improve properties, including UV barrier, mechanical strength, water vapor oxygen permeability. This article reviews of developing biodegradable, active, intelligent, Future directions include evaluating acid's toxicity, dispersion matrix, pro-oxidative activity, compatibility with biodegradable (especially those derived from agricultural by-products), migration products, stability under different environmental conditions. sustainability perspective (environment, social) is also discussed.
Язык: Английский
Процитировано
18
LWT, Год журнала: 2024, Номер 199, С. 116138 - 116138
Опубликована: Апрель 27, 2024
The effect of gelatin-chitosan (GEL-CS) films supplemented with different concentration (0.1%, 0.2%, 0.3%) Cyclocarya paliurus flavonoid (CPF) on the freshness beef was investigated for 14 days at 4 °C. results showed that CPF-added GEL-CS film maintained better than film. coated good color, pH, and texture during storage, total volatile base nitrogen (TVB-N) 15.517 mg/100 g day 14, which 36.75 lower control group. In addition, retarded oxidation lipids proteins in compared to promoted retention quality by inhibiting deterioration reaction, a TBA value 0.33 mg MDA/kg 2.081 higher antimicrobial activity against spoilage microorganisms film, thus further ensuring edible chilled beef. conclusion, this study shows can be used as packaging preservation effectively extend shelf life up days.
Язык: Английский
Процитировано
17
Food Control, Год журнала: 2025, Номер 172, С. 111154 - 111154
Опубликована: Янв. 17, 2025
Язык: Английский
Процитировано
2
Food Hydrocolloids, Год журнала: 2023, Номер 147, С. 109440 - 109440
Опубликована: Окт. 18, 2023
Язык: Английский
Процитировано
30
Current Research in Food Science, Год журнала: 2024, Номер 8, С. 100667 - 100667
Опубликована: Янв. 1, 2024
Post-harvest losses of fruits due to decay and concerns regarding microbial food safety are significant within the produce processing industry. Additionally, maintaining quality exported commodities distant countries continues pose a challenge. To address these issues, application bioactive compounds, such as essential oils, has gained recognition means extend shelf life by acting antimicrobials. Herein, we have undertaken an innovative approach nano-encapsulating cinnamon-bark oil using whey protein concentrate imbibing nano-encapsulates into food-grade wax commonly applied on surfaces. We comprehensively examined physical, chemical, antimicrobial properties this hybrid evaluate its efficacy in combatting various foodborne pathogens that frequently trouble producers handlers post-harvest The coatings demonstrated static contact angle 85 ± 1.6°, advancing receding angles 90 1.1° 53.0 respectively, resembling wetting natural waxes apples. Nanoencapsulation significantly delayed release oil, increasing half-life 61 h compared unencapsulated counterparts. This delay correlated with statistically reductions (p = 0.05) bacterial populations providing both immediate (up 72 h) antibacterial effects well expanded fungal growth inhibition zones existing technologies, demonstrating promising applicability for high-quality fruit storage export. utilization advanced coating technology offers considerable potential bolstering enhanced protection against bacteria fungi commodities.
Язык: Английский
Процитировано
15
International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 135661 - 135661
Опубликована: Сен. 1, 2024
Язык: Английский
Процитировано
14
Food Science & Nutrition, Год журнала: 2024, Номер 12(8), С. 5561 - 5571
Опубликована: Май 13, 2024
Abstract The quality of pistachio, one the export products Iran, will be decreased during storage as a result mold spoilage, toxins production, and oil oxidation. This study aimed to investigate capability pistachio hull extract (PHE) loaded in fenugreek seed gum (FSG):whey protein isolate (WPI) nanoemulsion control oxidation, fungi growth fresh nut at 4°C. total anthocyanin phenolic content PHE were 125.44 μg/g 675.18 mg/g, respectively. DPPH radical scavenging activity 100 ppm was higher than that tert‐butylhydroquinon (TBHQ). In comparison with other concentrations, 50 showed strongest antifungal against Aspergillus flavus , parasiticus nomius . All nanoemulsions have mean size lower 265 nm. polydispersity index (PDI) different 0.3, negative zeta potential observed. encapsulation efficiency 67.0% all had spherical morphology. nuts coated coating solutions containing 0 stored 4°C for 8 weeks. results sample composite WPI FSG has moisture changes L *, b * indexes, development, yeast count. treatment exhibited overall acceptance samples end time. this suggest use biodegradable coatings enriched natural extracts high antioxidant activities.
Язык: Английский
Процитировано
11
Food Chemistry, Год журнала: 2024, Номер 460, С. 140476 - 140476
Опубликована: Июль 15, 2024
Язык: Английский
Процитировано
11
Progress in Organic Coatings, Год журнала: 2024, Номер 193, С. 108537 - 108537
Опубликована: Май 27, 2024
Язык: Английский
Процитировано
9
Foods, Год журнала: 2024, Номер 13(16), С. 2638 - 2638
Опубликована: Авг. 22, 2024
Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials packaging are plastic, glass, metal, paper. Plastic films produced based on petroleum widely because they have good mechanical properties help the characteristics of food. However, environmental concerns leading trend towards biopolymers. Films coatings biopolymers been extensively studied in recent years, as cause less impact environment, can be obtained from renewable sources or by-products, relatively abundant, a coating film-forming capacity, biodegradable nutritional that beneficial human health. Whey protein-based demonstrated resistance barrier gases when at low relative humidity levels, addition demonstrating an excellent aromatic compounds especially oils. use whey proteins has studied, these edible, high value, biodegradable. Thus, main objective this document was review new methodologies improve physicochemical protein coatings. Importance will also given combinations with other polymers development techniques allow manipulation structures molecular level. controlled release mass transfer biomaterials improvement design desired functional increase and, consequently, broaden their applications.
Язык: Английский
Процитировано
9