International Journal of Vegetable Science,
Год журнала:
2024,
Номер
30(4), С. 450 - 469
Опубликована: Июль 3, 2024
Due
to
basil's
short
shelf
life
and
the
insufficient
research
on
utilizing
plant
extracts
ɛ-polylysine
as
a
natural
preservative
for
vegetables,
this
was
investigate
different
concentrations
of
Thymus
vulgaris,
Zataria
multiflora,
Salvia
verticillata,
ε-Polylysine
increasing
basil
during
cold
storage
at
temperature
8°C
over
12
days.
All
treatments
had
less
weight
loss
compared
control
group
end
period.
(3
ml/L)
T.
vulgaris
(2
g/L)
effectively
reduced
spoilage
symptoms
by
decreasing
activity
degrading
enzymes
like
cellulase
polyphenol
oxidase.
Additionally,
these
increased
such
catalase,
which
inhibits
production
reactive
oxygen
species.
By
preserving
phenolic
compounds,
antioxidant
activity,
ascorbic
acid,
reducing
microbial
load,
extended
quality
basil.
The
results
indicate
that
using
preserved
sensory
attributes
basil,
including
freshness,
appearance,
overall
acceptability,
odor,
throughout
storage.
Furthermore,
spoilage,
life,
improved
nutritional
value
Molecules,
Год журнала:
2024,
Номер
29(15), С. 3482 - 3482
Опубликована: Июль 25, 2024
Nanoparticles
are
structures
that
possess
unique
properties
with
high
surface
area-to-volume
ratio.
Their
small
size,
up
to
100
nm,
and
potential
for
modifications
have
enabled
their
use
in
a
wide
range
of
applications.
Various
factors
influence
the
applications
NPs,
including
synthesis
method
physical
attributes
such
as
size
shape.
Additionally,
materials
used
NPs
primary
determinants
application.
Based
on
chosen
material,
generally
classified
into
three
categories:
organic,
inorganic,
carbon-based.
These
categories
include
variety
materials,
proteins,
polymers,
metal
ions,
lipids
derivatives,
magnetic
minerals,
so
on.
Each
material
possesses
activity
application
NPs.
Consequently,
certain
typically
particular
areas
because
they
higher
efficiency
along
tenable
toxicity.
Therefore,
classification
base
NP
hold
significant
importance
both
research
In
this
paper,
we
discuss
these
classifications,
exemplify
most
major
categorize
them
according
preferred
area
This
review
provides
an
overall
application,
Food Chemistry X,
Год журнала:
2025,
Номер
25, С. 102171 - 102171
Опубликована: Янв. 1, 2025
Edible
coatings
are
revolutionizing
food
preservation
by
offering
a
sustainable
and
effective
solution
to
key
industry
challenges.
Made
from
natural
biopolymers
such
as
proteins,
polysaccharides,
lipids,
these
form
thin,
edible
layer
on
surfaces.
This
barrier
reduces
moisture
loss,
protects
against
oxidative
damage,
limits
microbial
growth,
thereby
extending
shelf
life
while
preserving
quality.
Enhanced
with
additives
like
essential
oils
antioxidants,
offer
antimicrobial
benefits
contribute
health.
Applications
span
fresh
produce,
where
they
control
respiration
moisture,
meat,
dairy,
bakery
products,
maintaining
sensory
nutritional
properties.
Innovations
in
coating
technologies-such
composite
materials,
nano-emulsions,
bio-nanocomposites-are
improving
their
mechanical
strength,
properties,
compatibility
other
methods
modified
atmosphere
packaging.
Although
challenges
remain
cost,
consumer
acceptance,
regulation,
represent
significant
stride
towards
systems
reduced
dependence
synthetic
International Journal of Food Science & Technology,
Год журнала:
2024,
Номер
59(12), С. 9646 - 9665
Опубликована: Сен. 16, 2024
Summary
This
article
aimed
at
reviewing
recent
developments
shaping
the
future
of
antimicrobial
edible
food
packaging.
The
main
issues
discussed
in
are
(i)
factors
(e.g.
waste
valorisation,
sustainability,
health
and
environmental
concerns,
religious
etc.)
causing
emerging
alternative
hydrocolloids
extracted
from
farming/processing
wastes
plants,
animals,
fungi,
insects,
snails,
etc.
as
packaging
material;
(ii)
methods
manufacturing
extruded
co‐extruded
casings,
electrospun
mats,
electrosprayed
films,
coatings
particles);
(iii)
concepts
using
natural
antimicrobials
such
narrow‐
or
broad‐spectrum
antimicrobials,
synergetic
mixtures,
controlled
release
strategies
based
on
nanoencapsulation
Pickering
emulsions,
nanoemulsions,
inclusion
complexes,
solid
lipid
nanoparticles
nanostructured
carriers).
review
helps
discovering
active
that
is
expected
to
play
a
central
role
improving
safety
quality,
human
environmentally
friendly
practices.
Frontiers in Sustainable Food Systems,
Год журнала:
2025,
Номер
9
Опубликована: Апрель 28, 2025
Global
concerns
over
the
depletion
of
fossil
fuels
and
their
impact
on
environment
have
resulted
in
development
bio-based
materials
with
more
sustainable
approaches.
The
need
for
a
economy
reduction
fuel
dependency
is
driving
research
this
field.
Biopolymers
are
chain-like
molecular
structures
made
covalently
attached
monomeric
units
derived
from
renewable
resources,
microorganisms,
or
synthetic
biodegradable
sources.
Although
biopolymer-based
coatings
promising
applications
postharvest
preservation,
they
often
limited
by
inherent
properties
when
applied
alone
to
fresh
produce.
This
review
focuses
assessing
efficacy
potential
edible
specific
emphasis
role
functional
additives
enhancing
performance.
Furthermore,
it
explores
how
natural
like
essential
oils,
antioxidants,
antimicrobials
interact
biopolymer
matrixes
synergy,
evaluating
enhanced
extending
shelf
life
produce
as
well
environmental
biodegradability.
By
analyzing
interactions,
release
mechanisms,
comparative
effectiveness
additives,
future
active
ingredients
creating
multifunctional
preservation
systems
that
meet
food
safety
sustainability
requirements
presented.
