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Ekrem Parlak M, Irmak Sahin O, Neslihan Dundar A, Türker Saricaoglu F, Smaoui S, Goksen G, Koirala P, Al-Asmari F, Prakash Nirmal N. Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety. Food Chem 2024; 439:138160. [PMID: 38086233 DOI: 10.1016/j.foodchem.2023.138160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/25/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.
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Affiliation(s)
- Mahmud Ekrem Parlak
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Oya Irmak Sahin
- Department of Chemical Engineering, Faculty of Engineering, Yalova University, 76200 Yalova, Turkey
| | - Ayse Neslihan Dundar
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Furkan Türker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982 Al-Hofuf, Saudi Arabia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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2
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Abdin M, Naeem MA, Aly-Aldin MM. Enhancing the bioavailability and antioxidant activity of natamycin E235-ferulic acid loaded polyethylene glycol/carboxy methyl cellulose films as anti-microbial packaging for food application. Int J Biol Macromol 2024; 266:131249. [PMID: 38569998 DOI: 10.1016/j.ijbiomac.2024.131249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 03/18/2024] [Accepted: 03/27/2024] [Indexed: 04/05/2024]
Abstract
This study investigated the development of biodegradable films made from a combination of polyethylene glycol (PEG), carboxymethyl cellulose (CMC) and mixtures from natamycin and ferulic acid. The films were characterized for their surface microstructure, antioxidant activity, thermal stability, mechanical properties, permeability and antifungal/bacterial activity. The addition of natamycin and ferulic acid to the film matrix enhanced antioxidant activity, thermal stability, antimicrobial activity, reduced the water vapor permeability (WVP) to 1.083 × 10-10 g × m-1s-1Pa-1, imparted opaque color and increased opacity up to 3.131 A mm-1. The attendance of natamycin and ferulic acid inside films created a clear roughness shape with agglomerates on the surface of films and caused a clear inhibition zone for Aspergillus niger, E. coli and C. botulinum. The utilization of PG/CMC/N-F packaging material on Ras cheese had a noticeable effect, resulting in a slight decrease in moisture content from 34.23 to 29.17 %. Additionally, it helped maintain the titrable acidity within the range of 0.99 % to 1.11 % and the force required for puncture from 0.035 to 0.052 N with non-significant differences. Importantly, these changes did not significantly affect the sensory qualities of Ras cheese during the storage period.
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Affiliation(s)
- Mohamed Abdin
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt.
| | - Mohamed Ahmed Naeem
- Nutrition and Food Science of Ain Shams University Specialized Hospital, Ain Shams University, Cairo, Egypt
| | - Mohamed M Aly-Aldin
- Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt
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3
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Jastrzębska A, Kmieciak A, Gralak Z, Brzuzy K, Nowaczyk J, Cichosz M, Krzemiński MP, Szłyk E. Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film. Foods 2024; 13:985. [PMID: 38611289 PMCID: PMC11011730 DOI: 10.3390/foods13070985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
A new chitosan-based protective film containing rosemarinic acid (0.282% w/w) has been elaborated. The film was formed from a water-oil emulsion system and applied to poultry meat samples using a dip-coating technique. Various physicochemical parameters of the coatings, such as thickness, Young's modulus, elongation at break, water vapor transmission rates, and antioxidant activity, were tested with free-standing film samples peeled from a Petri dish. Compared to neat chitosan films obtained similarly, new films cast from the emulsion showed significantly better elasticity (Young's modulus was diminished from 1458 MPa to about 29 MPa). Additionally, barrier properties for moisture transition decreased from 7.3 to 5.8 g mm m-2 day-1 kPa-1. The coated poultry samples were subsequently evaluated in juxtaposition with uncoated ones in a storage test. Levels of selected biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, putrescine, cadaverine, spermine, and spermidine), total bacterial count, and lipid oxidation levels in the meat samples were analyzed during storage at 4 °C (up to 96 h). The results obtained for the biogenic amines, total bacterial content, calculated biogenic amine index, and the ratio of spermidine to spermine in meat samples suggest the advantage of the proposed coatings with rosmarinic acid in protecting poultry meat against environmental factors and rapid spoilage.
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Affiliation(s)
- Aneta Jastrzębska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
| | - Anna Kmieciak
- Department of Organic Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (A.K.); (M.P.K.)
| | - Zuzanna Gralak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
| | - Kamil Brzuzy
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
| | - Jacek Nowaczyk
- Department of Physical Chemistry and Polymer Physical Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland;
| | - Marcin Cichosz
- Department of Chemical Technology, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland;
| | - Marek P. Krzemiński
- Department of Organic Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (A.K.); (M.P.K.)
| | - Edward Szłyk
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
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4
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Demircan B, Velioglu YS. Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 38117069 DOI: 10.1080/10408398.2023.2295433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Edible food packaging has emerged as a critical focal point in the discourse on sustainability, prompting the development of innovative solutions, notably in the realm of edible pouches. Often denoted as sachets, bags, or packets, these distinct designs have garnered attention owing to their water-soluble and heat-sealable attributes, tailored explicitly for single-use applications encompassing oils, instant or dry foods, and analogous products. While extant literature extensively addresses diverse facets of edible films, this review addresses a conspicuous void by presenting a consolidated and specialized overview dedicated to the intricate domain of edible pouches. Through a meticulous synthesis of current research, we aim to illuminate the trajectory of advancements made thus far, delving into critical aspects, including materials, production techniques, functional attributes, consumer perceptions, and regulatory considerations. By furnishing a comprehensive perspective on the potential, challenges, and opportunities inherent in edible pouches, our overarching aim is to stimulate collaborative endeavors in research, innovation, and exploration. In doing so, we aspire to catalyze the broader adoption of sustainable packaging solutions tailored to the exigencies of single-use applications.
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Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Ankara University, Ankara, Turkey
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5
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Yaashikaa PR, Kamalesh R, Senthil Kumar P, Saravanan A, Vijayasri K, Rangasamy G. Recent advances in edible coatings and their application in food packaging. Food Res Int 2023; 173:113366. [PMID: 37803705 DOI: 10.1016/j.foodres.2023.113366] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 10/08/2023]
Abstract
The food packaging industries are facing the challenge of food waste generation. This can be addressed through the use of edible coating materials. These coatings aid in extending the shelf life of food products, reducing waste. The key components of these coatings include food-grade binding agents, solvents, and fillers. The integration of polysaccharide, protein, lipids, bioactive and composite-based materials with edible coating matrix aids to combat substantial post-harvest loss of highly perishable commodities and elevates the quality of minimally processed food. The aim of this review is to introduce the concept of edible coatings and discuss the different coating materials used in the food industry, along with their properties. Additionally, this review aims to classify the coating types based on characteristic features and explore their application in various food processing industries. This review provides a comprehensive overview of edible coatings, including the integration of polysaccharides, proteins, lipids, bioactive, and composite-based materials into the coating matrix. This review also addresses the significant post-harvest loss of highly perishable commodities and emphasizes the enhancement of quality in minimally processed food. Furthermore, the antimicrobial, anti-corrosive, and edible characteristics are highlighted, showcasing their potential applications in different food packaging industries. Moreover, it also discusses the challenges, safety and regulatory aspects, current trends, and future perspectives, aiming to shed light on the commercialization and future investigation of edible coatings.
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Affiliation(s)
- P R Yaashikaa
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - R Kamalesh
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam 603110, Tamil Nadu, India; Centre of Excellence in Water Research (CEWAR), Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam 603110, Tamil Nadu, India.
| | - A Saravanan
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - K Vijayasri
- Department of Biotechnology, Center for Food Technology, Anna University, Chennai 600025, India
| | - Gayathri Rangasamy
- School of Engineering, Lebanese American University, Byblos, Lebanon; University Centre for Research and Development & Department of Civil Engineering, Chandigarh University, Gharuan, Mohali, Punjab 140413, India
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6
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Nunes C, Silva M, Farinha D, Sales H, Pontes R, Nunes J. Edible Coatings and Future Trends in Active Food Packaging-Fruits' and Traditional Sausages' Shelf Life Increasing. Foods 2023; 12:3308. [PMID: 37685240 PMCID: PMC10486622 DOI: 10.3390/foods12173308] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/16/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.
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Affiliation(s)
| | | | - Diana Farinha
- Association BLC3–Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição 2, Lagares da Beira, 3405-155 Oliveira do Hospital, Portugal; (C.N.); (M.S.); (H.S.); (R.P.); (J.N.)
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7
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Liang Y, Han Y, Dan J, Li R, Sun H, Wang J, Zhang W. A high-efficient and stable artificial superoxide dismutase based on functionalized melanin nanoparticles from cuttlefish ink for food preservation. Food Res Int 2023; 163:112211. [PMID: 36596142 DOI: 10.1016/j.foodres.2022.112211] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Natural superoxide dismutase (SOD), consisting of proteins and metal cofactors, is widely used in food preservation because of its good antioxidant activity. However, due to the poor stability of SOD enzyme, its activity was reduced in the process of moving into the film, resulting in limited application. Based on the structure of the active site of the natural enzyme, Cu2+ was used to functionalize the melanin nanoparticles (NMPs) in ink of cuttlefish, and an SOD-like nanozyme (Cu-NMPs) with high stability, high activity and strong free radical scavenging capacity was constructed. In order to apply the constructed simulated enzyme to food preservation, the simulated enzyme was embedded into carrageenan (Carr) films to prepare the composite film for food packaging. The results showed that when the concentration of Cu-NMPs was 10 μg/mL, the ·O2- rate could reach more than 80 %, the activity exceeded that of 60 U/mL natural SOD. In addition, the fresh-keeping test of cherry tomatoes showed that Carr/Cu-NMPs composite film extended the storage time of cherry tomatoes by more 3 days. Therefore, the present work showed that nanozymes with advanced catalytic capabilities can be constructed by metal ions and NMPs, thus successfully combined with food packaging for food preservation.
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Affiliation(s)
- Yanmin Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yaru Han
- Department of Chemical Engineering, Columbia University, New York, NY 10027, USA
| | - Jie Dan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Runli Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Hao Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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8
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Hu X, Lu C, Tang H, Pouri H, Joulin E, Zhang J. Active Food Packaging Made of Biopolymer-Based Composites. MATERIALS (BASEL, SWITZERLAND) 2022; 16:279. [PMID: 36614617 PMCID: PMC9821968 DOI: 10.3390/ma16010279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 06/17/2023]
Abstract
Food packaging plays a vital role in protecting food products from environmental damage and preventing contamination from microorganisms. Conventional food packaging made of plastics produced from unrenewable fossil resources is hard to degrade and poses a negative impact on environmental sustainability. Natural biopolymers are attracting interest for reducing environmental problems to achieve a sustainable society, because of their abundance, biocompatibility, biodegradability, chemical stability, and non-toxicity. Active packaging systems composed of these biopolymers and biopolymer-based composites go beyond simply acting as a barrier to maintain food quality. This review provides a comprehensive overview of natural biopolymer materials used as matrices for food packaging. The antioxidant, water barrier, and oxygen barrier properties of these composites are compared and discussed. Furthermore, biopolymer-based composites integrated with antimicrobial agents-such as inorganic nanostructures and natural products-are reviewed, and the related mechanisms are discussed in terms of antimicrobial function. In summary, composites used for active food packaging systems can inhibit microbial growth and maintain food quality.
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Affiliation(s)
- Xuanjun Hu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Chao Lu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Howyn Tang
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Hossein Pouri
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Etienne Joulin
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Jin Zhang
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
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9
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Kumar N, Daniloski D, Pratibha, Neeraj, D'Cunha NM, Naumovski N, Petkoska AT. Pomegranate peel extract – A natural bioactive addition to novel active edible packaging. Food Res Int 2022; 156:111378. [DOI: 10.1016/j.foodres.2022.111378] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/30/2022] [Accepted: 05/11/2022] [Indexed: 01/24/2023]
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10
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Bharti SK, Pathak V, Arya A, Alam T, Singh VK, Verma AK, Rajkumar V. Characterization of composite active edible film functionalized through reinforced
Pimpinella anisum
essential oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sanjay Kumar Bharti
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh 281 001 India
| | - Vikas Pathak
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh 281 001 India
| | - Anita Arya
- Department of Livestock Products Technology College of Veterinary and Animal Sciences GBPUAT Pantnagar‐263 145 Uttarakhand India
| | - Tanweer Alam
- Indian Institute of Packaging Ministry of Commerce and Industry Government of India, Delhi ‐ 110 092 India
| | - Vinod Kumar Singh
- Department of Veterinary Microbiology College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh 281 001 India
| | - Arun Kumar Verma
- Goat Products Technology Laboratory Central Institute for Research on Goats Uttar Pradesh Makhdoom Farah‐281 122 Mathura India
| | - Vincentraju Rajkumar
- Goat Products Technology Laboratory Central Institute for Research on Goats Uttar Pradesh Makhdoom Farah‐281 122 Mathura India
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Abelti AL, Teka TA, Fikreyesus Forsido S, Tamiru M, Bultosa G, Alkhtib A, Burton E. Bio-based smart materials for fish product packaging: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2066121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Alemu Lema Abelti
- Batu Fish and other Aquatic Life Research Center, Oromia Agricultural Research Institute, Batu, Ethiopia
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Tilahun A. Teka
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Sirawdink Fikreyesus Forsido
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Metekia Tamiru
- Department of Animal Science, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Geremew Bultosa
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Gaborone, Botswana
| | - Ashraf Alkhtib
- Nottingham Trent University, School of Animal, Rural and Environmental Sciences, Brackenhurst Campus, Southwell, UK, NG25 0QF
| | - Emily Burton
- Nottingham Trent University, School of Animal, Rural and Environmental Sciences, Brackenhurst Campus, Southwell, UK, NG25 0QF
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12
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Yadav A, Kumar N, Upadhyay A, Fawole OA, Mahawar MK, Jalgaonkar K, Chandran D, Rajalingam S, Zengin G, Kumar M, Mekhemar M. Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration. PLANTS 2022; 11:plants11040547. [PMID: 35214879 PMCID: PMC8879830 DOI: 10.3390/plants11040547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/12/2022] [Accepted: 02/14/2022] [Indexed: 11/16/2022]
Abstract
Guava (Psidium guajava L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste. It is considered an excellent source of nutrients and phytochemicals. Guava is a climacteric fruit that continues to mature or ripen even after harvest, showing an increase in the rate of respiration and metabolic activities within a short period, leading to rapid senescence or spoilage of fruit. It has limitations in terms of commercialization due to short storage life after harvest and sensitivity to diseases and chilling injury during the storage period. Many postharvest technologies such as edible packaging, modified atmosphere packaging (MAP), composite packaging, controlled atmosphere packaging (CAP), antimicrobial/antifungal packaging, and nano packaging have been used to retard the chilling injury and enhance the keeping quality of guava fruits during the storage period to control respiration rate, reduce weight loss, minimize lipid oxidation, and maintain organoleptic properties. However, these packaging technologies have varied effects on the internal and external quality attributes of guava fruits. This review, therefore, discusses the physiology, mechanism of ripening, oxidation, and ethylene production of guava fruits. The review also discusses the packaging technologies and their effect on the postharvest characteristics of guava fruits during the storage period.
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Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR—Central Institute of Agricultural Engineering, Bhopal 462038, India;
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat 131028, India;
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat 131028, India;
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat 131028, India;
- Correspondence: (A.U.); (M.K.); (M.M.)
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Auckland Park, Johannesburg P.O. Box 524, South Africa;
| | - Manoj Kumar Mahawar
- Technology Transfer Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India;
| | - Kirti Jalgaonkar
- Quality Evaluation and Improvement Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India;
| | - Deepak Chandran
- Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India;
| | - Sureshkumar Rajalingam
- Department of Agronomy, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India;
| | - Gokhan Zengin
- Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, Konya 42130, Turkey;
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India
- Correspondence: (A.U.); (M.K.); (M.M.)
| | - Mohamed Mekhemar
- Clinic for Conservative Dentistry and Periodontology, School of Dental Medicine, Christian-Albrecht’s University, 24105 Kiel, Germany
- Correspondence: (A.U.); (M.K.); (M.M.)
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13
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Improving shelf life of calf fillet in refrigerated storage using edible coating based on chitosan/natamycin containing Spirulina platensis and Chlorella vulgaris microalgae. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01153-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Bharti SK, Pathak V, Alam T, Arya A, Singh VK, Verma AK, Rajkumar V. Starch bio-based composite active edible film functionalized with Carum carvi L. essential oil: antimicrobial, rheological, physic-mechanical and optical attributes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:456-466. [PMID: 35153304 PMCID: PMC8814089 DOI: 10.1007/s13197-021-05028-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/31/2020] [Accepted: 02/10/2021] [Indexed: 02/03/2023]
Abstract
In the present study, the antimicrobial, rheological, mechanical, barrier and optical properties of Carrageenan and Manihot esculenta (composite) starch biobased edible film incorporated with caraway (Carum carvi L.) essential oil (EO) were investigated. The Minimum Inhibitory Concentration (MIC) of caraway oil against B. cereus, E. coli, P. aeruginosa and S. aureus were found to be 0.6, 1.4, 1.4 and 0.8% respectively. The Gas Chromatography- Mass Spectroscopy (GC-MS) of caraway EO expressed a distinct chromatogram peak for phenolic compounds. Rheological results of Film-Forming Solution (FFS) revealed solid-like viscoelastic behavior. Incorporation of caraway EO in the film caused significant (P < 0.05) increase in moisture, moisture absorption, bio-degradability in terms of film solubility, L value, total color difference (ΔE), haziness and transparency value, however, significantly (P < 0.05) decreased tensile strength and whiteness index were observed. The zone of inhibition of caraway EO incorporated films against all test bacteria were highly significant (P < 0.01) than control whereas antibacterial activity was found more towards gram-positive bacteria than gram-negative bacteria. No significant (P>0.05) changes in thickness, density, water activity, swelling, elongation at break, water vapor transmission rate, a and b value were observed with increasing caraway EO concentration. These results with some good rheological, physic-mechanical, antimicrobial and optical characteristics suggest the application of such active film into a variety of foods with improved food safety and quality. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05028-1.
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Affiliation(s)
- S. K. Bharti
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh 281 001 India
| | - V. Pathak
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh 281 001 India
| | - T. Alam
- Indian Institute of Packaging, an autonomous body under aegis of Ministry of Commerce and Industry, Government of India, Delhi, 110 092 India
| | - A. Arya
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, GBPUAT, Pantnagar, Uttarakhand 263 145 India
| | - V. K. Singh
- Department of Veterinary Microbiology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh 281 001 India
| | - A. K. Verma
- Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom Farah-281 122, Mathura, Uttar Pradesh India
| | - V. Rajkumar
- Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom Farah-281 122, Mathura, Uttar Pradesh India
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15
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Hamed I, Jakobsen AN, Lerfall J. Sustainable edible packaging systems based on active compounds from food processing byproducts: A review. Compr Rev Food Sci Food Saf 2021; 21:198-226. [PMID: 34907649 DOI: 10.1111/1541-4337.12870] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 12/25/2022]
Abstract
The global food processing industries represent a challenge and a risk to the environment due to the poor handling of residues, which are often discarded as waste without being used in further sidestreams. Although some part of this biomass is utilized, large quantities are, however, still under- or unutilized despite these byproducts being a rich resource of valuable compounds. These biowastes contain biopolymers and other compounds such as proteins, polysaccharides, lipids, pigments, micronutrients, and minerals with good nutritional values and active biological properties with applications in various fields including the development of sustainable food packaging. This review offers an update on the recent advancement of food byproducts recycling and upgrading toward the production of food packaging materials, which could be edible, (bio)degradable, and act as carriers of biobased active agents such as antimicrobials, antioxidants, flavoring additives, and health-promoting compounds. This should be a global initiative to promote the well-being of humans and achieve sustainability while respecting the ecological boundaries of our planet. Edible films and coatings formulations based on biopolymers and active compounds extracted from biowastes offer great opportunities to decrease the devastating overuse of plastic-based packaging. It has become evident that a transition from a fuel-based to a circular bio-based economy is potentially beneficial. Therefore, the exploitation of food discards within the context of a zero-waste biorefinery approach would improve waste management by minimizing its generation, reduce pollution, and provide value-added compounds. Most importantly, the development of edible packaging materials from food byproducts does not compete with food resources, and it also helps decrease our dependency on petroleum-based products. Practical Application Almost 99% of current plastics are petroleum-based, and their continuous use has been devastating to the planet as plastic-derived components have been detected in all trophic levels. Besides, the increasing amounts of food by-products are a socioeconomic and environmental challenge, and halving food loss and waste and turning it into valuable products has become necessary to achieve sustainability and economic circularity. The development of new packaging systems such as edible materials could be one of the solutions to limit the use of persistent plastics. Edible films and coatings by-products-based could also enhance food packaging performance due to their compounds' bioactivities.
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Affiliation(s)
- Imen Hamed
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
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16
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Tan C, Han F, Zhang S, Li P, Shang N. Novel Bio-Based Materials and Applications in Antimicrobial Food Packaging: Recent Advances and Future Trends. Int J Mol Sci 2021; 22:9663. [PMID: 34575828 PMCID: PMC8470619 DOI: 10.3390/ijms22189663] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/25/2021] [Accepted: 09/03/2021] [Indexed: 01/20/2023] Open
Abstract
Food microbial contamination not only poses the problems of food insecurity and economic loss, but also contributes to food waste, which is another global environmental problem. Therefore, effective packaging is a compelling obstacle for shielding food items from outside contaminants and maintaining its quality. Traditionally, food is packaged with plastic that is rarely recyclable, negatively impacting the environment. Bio-based materials have attracted widespread attention for food packaging applications since they are biodegradable, renewable, and have a low carbon footprint. They provide a great opportunity to reduce the extensive use of fossil fuels and develop food packaging materials with good properties, addressing environmental problems and contributing significantly to sustainable development. Presently, the developments in food chemistry, technology, and biotechnology have allowed us to fine-tune new methodologies useful for addressing major safety and environmental concerns regarding packaging materials. This review presents a comprehensive overview of the development and potential for application of new bio-based materials from different sources in antimicrobial food packaging, including carbohydrate (polysaccharide)-based materials, protein-based materials, lipid-based materials, antibacterial agents, and bio-based composites, which can solve the issues of both environmental impact and prevent foodborne pathogens and spoilage microorganisms. In addition, future trends are discussed, as well as the antimicrobial compounds incorporated in packaging materials such as nanoparticles (NPs), nanofillers (NFs), and bio-nanocomposites.
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Affiliation(s)
- Chunming Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fei Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shiqi Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Pinglan Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing 100083, China
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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17
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Yadav A, Kumar N, Upadhyay A, Pratibha, Anurag RK. Edible Packaging from Fruit Processing Waste: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1940198] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, Haryana, India
| | - Nishant Kumar
- Department of Agricultural and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, Haryana, India
| | - Pratibha
- Department of Food Business Management and Entrepreneurship Development, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, India
| | - Rahul Kumar Anurag
- Agricultural Structures and Environmental Control Division, ICAR-Central Institute of Post Harvest Engineering and Technology, PAU Campus-141004 Ludhiana, Punjab, India
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18
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Mironescu M, Lazea-Stoyanova A, Barbinta-Patrascu ME, Virchea LI, Rexhepi D, Mathe E, Georgescu C. Green Design of Novel Starch-Based Packaging Materials Sustaining Human and Environmental Health. Polymers (Basel) 2021; 13:1190. [PMID: 33917150 PMCID: PMC8067845 DOI: 10.3390/polym13081190] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
A critical overview of current approaches to the development of starch-containing packaging, integrating the principles of green chemistry (GC), green technology (GT) and green nanotechnology (GN) with those of green packaging (GP) to produce materials important for both us and the planet is given. First, as a relationship between GP and GC, the benefits of natural bioactive compounds are analyzed and the state-of-the-art is updated in terms of the starch packaging incorporating green chemicals that normally help us to maintain health, are environmentally friendly and are obtained via GC. Newer approaches are identified, such as the incorporation of vitamins or minerals into films and coatings. Second, the relationship between GP and GT is assessed by analyzing the influence on starch films of green physical treatments such as UV, electron beam or gamma irradiation, and plasma; emerging research areas are proposed, such as the use of cold atmospheric plasma for the production of films. Thirdly, the approaches on how GN can be used successfully to improve the mechanical properties and bioactivity of packaging are summarized; current trends are identified, such as a green synthesis of bionanocomposites containing phytosynthesized metal nanoparticles. Last but not least, bioinspiration ideas for the design of the future green packaging containing starch are presented.
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Affiliation(s)
- Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
| | - Andrada Lazea-Stoyanova
- National Institute for Lasers, Plasma and Radiation Physics, 409 Atomistilor Street, Magurele, 077125 Ilfov, Romania
| | - Marcela Elisabeta Barbinta-Patrascu
- Department of Electricity, Faculty of Physics, Solid-State Physics and Biophysics, University of Bucharest, 405 Atomistilor Street, P.O. Box MG-11, 077125 Bucharest-Magurele, Romania
| | - Lidia-Ioana Virchea
- Faculty of Medicine, Lucian Blaga University of Sibiu, 2A Lucian Blaga Street, 550169 Sibiu, Romania;
| | - Diana Rexhepi
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
| | - Endre Mathe
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
- Faculty of Medicine, “Vasile Goldis” Western University of Arad, 310045 Arad, Romania
| | - Cecilia Georgescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
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19
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Bharti SK, Pathak V, Arya A, Alam T, Rajkumar V, Verma AK. Packaging potential of
Ipomoea batatas
and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15153] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sanjay Kumar Bharti
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura India
| | - Vikas Pathak
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura India
| | - Anita Arya
- Department of Livestock Products Technology College of Veterinary and Animal Sciences GBPUAT Pantnagar India
| | - Tanweer Alam
- Indian Institute of Packaging, an autonomous body under aegis of Ministry of Commerce and Industry Government of India Delhi India
| | - Vincentraju Rajkumar
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura India
| | - Arun Kumar Verma
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura India
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20
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Bharti SK, Pathak V, Alam T, Arya A, Singh VK, Verma AK, Rajkumar V. Materialization of novel composite bio‐based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage. J Food Sci 2020; 85:2857-2865. [DOI: 10.1111/1750-3841.15365] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 04/18/2020] [Accepted: 05/21/2020] [Indexed: 11/28/2022]
Affiliation(s)
- Sanjay Kumar Bharti
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh India
| | - Vikas Pathak
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh India
| | - Tanweer Alam
- Indian Institute of Packaging, an autonomous body under Aegis of Ministry of Commerce and Industry Government of India Delhi India
| | - Anita Arya
- Department of Livestock Products Technology College of Veterinary and Animal Sciences GBPUAT Pantnagar Uttarakhand India
| | - Vinod Kumar Singh
- Department of Veterinary Microbiology, College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh India
| | - Arun Kumar Verma
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura Uttar Pradesh India
| | - Vincentraju Rajkumar
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura Uttar Pradesh India
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