Bioactive Compounds in Active Food Packaging (ACP): Health and Safety Considerations

Engineering materials, Год журнала: 2025, Номер unknown, С. 335 - 357

Опубликована: Янв. 1, 2025

Язык: Английский

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Influence of selected organic acid concentration on the quality and shelf life of teff injera

Discover Food, Год журнала: 2025, Номер 5(1)

Опубликована: Фев. 20, 2025

Язык: Английский

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Casein and Chitosan Polymers: Use in Antimicrobial Packaging

Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 635 - 652

Опубликована: Янв. 1, 2025

Язык: Английский

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A novel dual-chamber microcapsule inspired by lotus seedpod for temperature-controlled fragrance release and thermal-regulation of fabrics

Colloids and Surfaces A Physicochemical and Engineering Aspects, Год журнала: 2025, Номер unknown, С. 136739 - 136739

Опубликована: Март 1, 2025

Язык: Английский

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Active films produced using ginger oleoresin nanoemulsion: characterization and application on mozzarella cheese.

Food Hydrocolloids, Год журнала: 2025, Номер unknown, С. 111394 - 111394

Опубликована: Апрель 1, 2025

Язык: Английский

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Development and evaluation of grape and fig leaf extracts-modified polyvinyl alcohol composite packaging films

Iranian Polymer Journal, Год журнала: 2025, Номер unknown

Опубликована: Апрель 24, 2025

Язык: Английский

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Migration of chemical substances from packaging materials to food

Food Chemistry, Год журнала: 2025, Номер unknown, С. 144544 - 144544

Опубликована: Апрель 1, 2025

Язык: Английский

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Biopolymer sporopollenin reinforced pectin/PVA composite films for sustainable packaging application

Sustainable Chemistry and Pharmacy, Год журнала: 2024, Номер 41, С. 101711 - 101711

Опубликована: Июль 19, 2024

Язык: Английский

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Encapsulation of tuna oil by liquid and solid self‐emulsifying delivery system: in vitro digestion and oxidative stability assessment

International Journal of Food Science & Technology, Год журнала: 2024, Номер 59(3), С. 1945 - 1954

Опубликована: Янв. 30, 2024

Summary Tuna oil, one of the main sources omega‐3 polyunsaturated fatty acids (omega‐3 or n‐3 PUFAs), is known to have limited bioavailability due its hydrophobicity. Moreover, PUFAs found in tuna that docosahexaenoic acid (DHA) and eicosapentaenoic (EPA) are prone oxidation. To overcome these drawbacks, oil encapsulation via liquid (LSEDS) solid self‐emulsifying delivery system (SSEDS) was developed. Different LSEDS formulations were prepared evaluated terms droplet size dispersibility. Accordingly, formulation with small droplets narrow distribution selected further developed into SSEDS by spray drying process. thereafter characterised concerning production yield, moisture content, size, morphology. Furthermore, vitro simulated gastrointestinal model carried out. The results showed after intestinal digestion stage, 87% 72% DHA released from SSEDS, respectively. Therefore, proven their ability enhance bioaccessibility DHA. oxidative stability investigated compared pure using non‐isothermal differential scanning calorimetry (DSC) analysis under oxygen. both exhibited a high resistance higher energy needed induce oxidation than oil. chemical thermal given may be efficiently applied food area techno‐functional properties hydrophobic compounds.

Язык: Английский

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Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil

Antioxidants, Год журнала: 2024, Номер 13(6), С. 707 - 707

Опубликована: Июнь 11, 2024

In this research, bio-based films were developed using polyelectrolyte complexes derived from chitosan and gelatin for packaging fish oil. To further enhance the antioxidant functionality, enriched with gallic acid orange essential oils, either individually or in combination. Initially, characterized their physico-chemical, optical, surface, barrier properties. Subsequently, phenolic compounds capacity of assessed. Finally, tested as cover lids oil, which was then stored at ambient temperature 30 days, periodical monitoring oil oxidation parameters. This study revealed that inclusion acid-induced possible crosslinking effects, evidenced by changes moisture content, solubility, liquid absorption. Additionally, shifts FTIR spectral bands suggested binding and/or phenols oils to CSGEL polymer chains, noticeable alterations film coloration. Notably, containing exhibited enhanced UV properties crucial preserving UV-degradable food compounds. Moreover, formulations demonstrated decreased water vapor permeability, while samples had lower CO

Язык: Английский

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