Sustainable strategies for using natural extracts in smart food packaging

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 267, С. 131537 - 131537

Опубликована: Апрель 10, 2024

The growing demand for sustainable and eco-friendly food packaging has prompted research on innovative solutions to environmental consumer health issues. To enhance the properties of smart packaging, incorporation bioactive compounds derived from various natural sources attracted considerable interest because their functional properties, including antioxidant antimicrobial effects. However, extracting these poses challenges complex chemical structures low concentrations. Traditional extraction methods are often environmentally harmful, expensive time-consuming. Thus, green techniques have emerged as promising alternatives, offering approaches that minimise use hazardous solvents reduce impact. This review explores cutting-edge into systems in last 10 years. Then, an overview compounds, techniques, integrated application was provided, impact incorporated shelf lives products explored. Furthermore, it highlights opportunities within this field presents recommendations future research, aiming contribute advancement efficient solutions.

Язык: Английский

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Sustainable Management Strategies for Fruit Processing Byproducts for Biorefineries: A Review

Sustainability, Год журнала: 2024, Номер 16(5), С. 1717 - 1717

Опубликована: Фев. 20, 2024

The fruit processing industry generates enormous amounts of byproducts, which are primarily removed through landfill or incineration. However, these processes cause carbon dioxide and methane emissions release dioxin into the environment. management byproducts is important for reducing amount food waste that sent to landfills developing strategies reuse products valorization economic added value. Fruit rich sources bioactive compounds fermentable nonfermentable sugars. Therefore, materials very attractive feedstocks integrated multifeed biorefineries coproduce a wide range natural bioenergy. studies presented here have shown sustainable managing via biorefinery approach achieve full circular economy. project proposed five main phases, namely, pretreatment, extraction, dark aerobic fermentation, anaerobic digestion, post-treatment, as well two additional pathways generate bioelectricity. When choosing appropriate directions concept, technoeconomic analysis should be carried out, considering type biomass its availability at site throughout year production. Applying concept in closed-loop technology promising way enhance efficiency decrease environmental influence accordance with development.

Язык: Английский

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Valorization of bioactive compounds from juice industry waste: Applications, challenges, and future prospects

Trends in Food Science & Technology, Год журнала: 2024, Номер 152, С. 104693 - 104693

Опубликована: Авг. 30, 2024

Язык: Английский

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Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions

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

Опубликована: Янв. 27, 2025

Язык: Английский

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Obtaining value-added products from cashew apple bagasse: A sustainable alternative achieved through a hydrothermal process

Food Research International, Год журнала: 2025, Номер unknown, С. 116276 - 116276

Опубликована: Март 1, 2025

Язык: Английский

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Impacts of microwaves on the pectin extraction from apple pomace: Technological properties in structuring of hydrogels

Food Hydrocolloids, Год журнала: 2024, Номер unknown, С. 110766 - 110766

Опубликована: Окт. 1, 2024

Язык: Английский

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Bioconversion of Apple Pomace to Meyerozyma guilliermondii and Scheffersomyces stipitis Biomass

Applied Sciences, Год журнала: 2024, Номер 14(14), С. 6108 - 6108

Опубликована: Июль 13, 2024

Poland is one of the leading apple-producing countries, both in Europe and around world. One main byproducts apple processing pomace, which can account for 20–35% harvested apples. Pomace a potential source many valuable bioactive components also serve as food ingredient, either directly or indirectly (after bioconversion with fodder yeast). This study aimed to evaluate possibility converting polysaccharides contained pomace yeast biomass. Meyerozyma guilliermondii Scheffersomyces stipitis yeasts were grown medium prepared by pretreatment raw material water 2% sulphuric acid at 120 °C. Subsequently, enzymatic hydrolysis was performed using Cellic CTec2 preparation 30 °C 50 The resulting hydrolysates enriched ammonium salts, shaken cultures incubated 72 h. Based on results, it be concluded that more effective than under same time temperature conditions. strain grows efficiently (16.29 g/L) cells do (14.63 g/L).

Язык: Английский

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Apple Pomace: Influence on the Physico-Chemical and Textural Characteristics of Gluten-Free Biscuits

IFMBE proceedings, Год журнала: 2024, Номер unknown, С. 542 - 550

Опубликована: Янв. 1, 2024

Язык: Английский

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