Active food packaging through controlled in situ production and release of hexanal

Life cycle assessment and waste reduction optimisation of household food waste in Finland

This study assessed the environmental impacts of national household food waste in Finland, both the edible (EFW) and inedible (IFW) fractions. The analysis covered the upstream stage, where the food was produced and the end-of-life (EoL) stage, which consisted of waste-to-energy (WtE) and anaerobic digestion (AD). Life cycle assessment with a consequential approach was applied, and a CML baseline was selected as the impact assessment method. An optimisation problem using non-dominated sorting genetic algorithm II was then implemented to investigate the optimum reduction strategy of the EFW. The results showed that the food production stage caused detrimental impacts while the EoL generated environmental benefits due to product substitution. The annual climate change impact from upstream and EoL stages was 0.332 M tonne (Mt) CO2 eq and - 0.05 Mt. CO2 eq, respectively. Beef production was an environmental hotspot in the upstream stage that contributed to about 28 % of climate change impact (0.093 Mt. CO2 eq), although the product was only 3 % of EFW. The hotspots in the EoL stage were energy recovery in WtE (-0.03 Mt. CO2 eq) and petrol substitution in AD (-0.04 Mt. CO2 eq). The optimisation minimised the climate change and cost of EFW when a 50 % reduction was achieved. The optimised solutions decreased 59.5 % climate change impact and 54.6 % cost. The research underlined the importance of quantifying the impacts of food waste as the first step for devising targeted interventions which can be implemented throughout the food supply chain.

Ionic-physical-chemical triple cross-linked all-biomass-based aerogel for thermal insulation applications

Aerogels, as a unique porous material, are expected to be used as insulation materials to solve the global environmental and energy crisis. Using chitosan, citric acid, pectin and phytic acid as raw materials, an all-biomass-based aerogel with high modulus was prepared by the triple strategy of ionic, physical and chemical cross-linking through directional freezing technique. Based on this three-dimensional network, the aerogel exhibited excellent compressive modulus (24.89 ± 1.76 MPa) over a wide temperature range and thermal insulation properties. In the presence of chitosan, citric acid and phytic acid, the aerogel obtained excellent fire safety (LOI value up to 31.2%) and antibacterial properties (antibacterial activity against Staphylococcus aureus and Escherichia coli reached 81.98% and 67.43%). In addition, the modified aerogel exhibited excellent hydrophobicity (hydrophobic angle of 146°) and oil-water separation properties. More importantly, the aerogel exhibited a biodegradation rate of up to 40.31% for 35 days due to its all-biomass nature. This work provides a green and sustainable strategy for the production of highly environmentally friendly thermal insulation materials with high strength, flame retardant, antibacterial and hydrophobic properties.

In silico evaluation of potential breast cancer receptor antagonists from GC-MS and HPLC identified compounds in Pleurotus ostreatus extracts

Introduction: Pharmacotherapeutic targets for breast cancer include the estrogen receptor (ER), progesterone receptor (PR), and human epidermal growth factor receptor (EGFR). Inhibitors of these receptors could be interesting therapeutic candidates for the treatment and management of breast cancer (BC). Aim: This study used GC-MS and HPLC to identify bioactive compounds in Pleurotus ostreatus (P. ostreatus) extracts and applied in silico methods to identify potent EGFR, ER, and PR inhibitors from the compounds as potential drug candidates. Method: GC-MS and HPLC were used to identify bioactive chemicals in P. ostreatus extracts of aqueous (PO-A), methanol (PO-M), ethanol (PO-E), chloroform (PO-C), and n-hexane (PO-H). The ER, PR, and EGFR model optimization and molecular docking of compounds/control inhibitors in the binding pocket were simulated using AutoDock Vina in PyRx. The drug-likeness, pharmacokinetic, and pharmacodynamic features of prospective docking leads were all anticipated. Result: The results indicated the existence of 29 compounds in PO-A, 36 compounds in PO-M and PO-E, 42 compounds in PO-C, and 22 compounds in PO-H extracts. With ER, only o-tolylamino-acetic acid (4-nitro-benzylidene)-hydrazide (-7.5 kcal mol-1) from the ethanolic extract could bind to the receptor. PR and EGFR, on the other hand, identified several compounds with higher binding affinities than the control. Ergotaman-3',6',18-trione (-8.1 kcal mol-1), 5,10-diethoxy-2,3,7,8-tetrahydro-1H,6H-dipyrrolo[1,2-a:1',2'-d]pyrazine (-7.8 kcal mol-1) from the aqueous extract; o-tolylamino-acetic acid (4-nitro-benzylidene)-hydrazide (-8.4 kcal mol-1) from the ethanolic extract had better binding affinity compared to progesterone (-7.7 kcal mol-1). Likewise, ergotaman-3',6',18-trione (-9.7 kcal mol-1) from the aqueous extract and phenol, 2,4-bis(1,1-dimethyl ethyl) (-8.2 kcal mol-1) from the chloroform extract had better binding affinities compared to the control, gefitinib (-7.9 kcal mol-1) with regards to EGFR. None of the PO-H or PO-M extracts outperformed the control for any of the proteins. Phenols and flavonoids such as quercetin, luteolin, rutin, chrysin, apigenin, ellagic acid, and naringenin had better binding affinity to PR and EGFR compared to their control. Conclusion: The identified compounds in the class of phenols and flavonoids were better lead molecules due to their ability to strongly bind to the proteins' receptors. These compounds showed promising drug-like properties; they could be safe and new leads for creating anticancer medicines.

Characteristics and source apportionment of ambient volatile organic compounds and ozone generation sensitivity in urban Jiaozuo, China

In recent years, many cities have taken measures to reduce volatile organic compounds (VOCs), an important precursor of ozone (O3), to alleviate O3 pollution in China. 116 VOC species were measured by online and offline methods in the urban area of Jiaozuo from May to October in 2021 to analyze the compositional characteristics. VOC sources were analyzed by a positive matrix factorization (PMF) model, and the sensitivity of ozone generation was determined by ozone isopleth plotting research (OZIPR) simulation. The results showed that the average volume concentration of total VOCs was 30.54 ppbv and showed a bimodal feature due to the rush-hour traffic in the morning and at nightfall. The most dominant VOC groups were oxygenated VOCs (OVOCs, 29.3%) and alkanes (26.7%), and the most abundant VOC species were acetone and acetylene. However, based on the maximum incremental reactivity (MIR) method, the major VOC groups in terms of ozone formation potential (OFP) contribution were OVOCs (68.09 µg/m3, 31.5%), aromatics (62.90 µg/m3, 29.1%) and alkene/alkynes (54.90 µg/m3, 25.4%). This indicates that the control of OVOCs, aromatics and alkene/alkynes should take priority. Five sources of VOCs were quantified by PMF, including fixed sources of fossil fuel combustion (27.8%), industrial processes (25.9%), vehicle exhaust (19.7%), natural and secondary formation (13.9%) and solvent usage (12.7%). The empirical kinetic modeling approach (EKMA) curve obtained by OZIPR on O3 exceedance days indicated that the O3 sensitivity varied in different months. The results provide theoretical support for O3 pollution prevention and control in Jiaozuo.

Callus Derived from Petals of the Rosa hybrida Breeding Line 15R-12-2 as New Material Useful for Fragrance Production

Rose (Rosa hybrida) is a major flower crop worldwide and has long been loved for its variety of colors and scents. Roses are mainly used for gardening or cutting flowers and are also used as raw materials for perfumes, cosmetics, and food. Essential oils, which are extracted from the flowers of plants, including roses, have various scents, and the essential oil market has been growing steadily owing to the growing awareness of the benefits of natural and organic products. Therefore, it is necessary to develop a system that stably supplies raw materials with uniform ingredients in line with the continuous increase in demand. In this study, conditions for the efficient induction of callus were established from the petals of the rose breeding line 15R-12-2, which has a strong scent developed by the National Institute of Horticultural and Herbal Science, Rural Development Administration. The highest callus induction rate (65%) was observed when the petals of the fully open flower (FOF) were placed on the SH11DP medium so that the abaxial surface was in contact with the medium. In addition, the VOCs contained in the petals of 15R-12-2 and the petal-derived callus were analyzed by HS-SPME-GC-MS. Thirty components, including esters and alcohols, were detected in the petal-derived callus. Among them, 2-ethylhexan-1-ol, which showed 59.01% relative content when extracted with hexane as a solvent, was the same component as detected in petals. Therefore, petal-derived callus is expected to be of high industrial value and can be suggested as an alternative pathway to obtaining VOCs.

Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing

The development of plant-based meat analogs is currently hindered by the beany flavor generated by raw soybean protein and extrusion processing. Wide concern has led to extensive research on the generation and control of this unwanted flavor, as an understanding of its formation in raw protein and extrusion processing and methods through which to control its retention and release are of great significance for obtaining ideal flavor and maximizing food quality. This study examines the formation of beany flavor during extrusion processing as well as the influence of interaction between soybean protein and beany flavor compounds on the retention and release of the undesirable flavor. This paper discusses ways to maximize control over the formation of beany flavor during the drying and storage of raw materials and methods to reduce beany flavor in products by adjusting extrusion parameters. The degree of interaction between soybean protein and beany compounds was found to be dependent on conditions such as heat treatment and ultrasonic treatment. Finally, future research directions are proposed and prospected. This paper thus provides a reference for the control of beany flavor during the processing, storage, and extrusion of soybean raw materials used in the fast-growing plant-based meat analog industry.

Application of chickpea-based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds

The objective of this study was to evaluate the protective effect of a chickpea-based edible coating with the addition of polyphenols on the chemical, microbiological, and sensory quality of roasted sunflower seeds throughout storage. Four different samples were prepared: roasted sunflower seeds (control sample, SF-C), roasted sunflower seeds with BHT (SF-BHT), roasted sunflower seeds with chickpea-based coating (SF-CCs), and roasted sunflower seeds with chickpea-based coating with chickpea polyphenolic extract (SF-CCPE). The samples were stored for 60 days at room temperature, and their chemical, microbiological, and sensory parameters were analyzed. The acceptability of fresh samples was also studied. The use of chickpea-based coatings retarded the lipid oxidation process efficiently, but the inclusion of chickpea polyphenols in the coating enhanced the protective effect. At 60th day of storage, no statistically significant differences were found between SF-CCPE and SF-BHT in relation to peroxides and conjugated dienes values, saturated/unsaturated ratio, and hexanal content. Linoleic acid content was reduced significantly more in SF-CCs than SF-CCPE. The addition of chickpea coating with chickpea antioxidants did not modify the flavor of the sunflower seeds and was the most accepted treatment by the consumer. The formation of undesirable flavors (cardboard and oxidized) was less in SF-CC, SF-CCPE, and SF-BHT without finding significant differences between these treatments. None of the samples presented microbiological contamination or an increase in bacteria, yeast, and molds during storage. The chickpea-based coating was able to retard lipid oxidation in roasted sunflower seeds, proving to be a good alternative as a natural method to preserve foods with high lipid content. PRACTICAL APPLICATION: Discarded chickpeas and chickpea husks constitute byproducts from the chickpea industry. The grain husks are currently discarded or marketed at a very low cost, constituting a novel residue with antioxidant properties. Considering the growing interest in sustainability and the circular economy, this investigation proposes the utilization of nutritional materials to prepare edible coatings. The chickpea-based coatings loaded with polyphenol extract (obtained from the husk of chickpea) demonstrated to have a protective effect against lipid oxidation process in sunflower seeds, which represent a good alternative to be used for the food industry to increase the shelf life of lipid foods.

Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles

Thermal stabilization is efficient for slowing lipid degradation and prolonging the shelf life of highland barley, but the impacts of different thermal stabilized treatments on highland barley and possible chemical reactions remain unclear. The effects of thermal stabilization treatments (bake, far-infrared, fry, microwave and steam) on the enzymes, lipids and aroma profiles of highland barley flour (HBF) were investigated in this study. Thermal stabilization significantly decreased the contents of ash and GABA. Baked HBF exhibited the lowest fatty acid value and peroxide value. Untreated HBF had higher lipase and lipoxygenase activities and fried mostly inactivated these enzymes. All thermal stabilization treatments increased the catalase activities and fried showed the higher level. Thus, fried might be an effective method to stabilize the HBF. The high temperatures during stabilizing triggered the complex reactions, leading to the loss of some volatile compounds, and in the meantime the formation of others such as furans and aldehydes. These productions contributed to the unique aroma profiles of different HBFs. Furthermore, a chemometric approach was used to analyze the changes of thermal stabilized treated HBFs and to identity six key volatile compounds, which provided important knowledge on possible chemical reactions caused by thermal stabilization. Overall, these results provide the theoretical basis for the wider application of thermal stabilization technologies in highland barley processing.

Mutual Relations between Texture and Aroma of Cooked Rice-A Pilot Study

Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer from a deteriorated aroma property. To better understand the relations between texture and aroma, six different rice varieties with desirable eating qualities have been selected, with their texture and aroma profile characterized by a texture analyzer and gas chromatography-ion mobility spectrometry, respectively. A large variance of textural attributes and a total number of 39 major volatile organic components were observed for these cooked rice varieties. Pearson correlation showed that the hardness of cooked rice was positively correlated with the content of E-2-hexenal, 2-hexanol-monomer, 1-propanol, and E-2-pentenal, while stickiness was positively correlated with 5-methyl-2-furanmethanol and dimethyl trisulfide. Possible underneath mechanisms were discussed for these relations. These results could help the rice industry to develop rice products with both desirable texture and aroma property.

Determination of Optimum TBARS Conditions for Evaluation of Cow and Sheep Milk Oxidative Stability

Having a complex fatty acid profile, milk is the subject of several oxidation processes that are different to those in other food matrices. Considering this, is important to appreciate the degradation status of milk using rapid and simple methods to quantify the main degradation products. The aim of this study was to adapt a simple and rapid method for determination of milk oxidative stability and to quantify malondialdehyde, one of the lipid oxidation products. Four parameters (trichloroacetic acid concentration—TCA, antioxidant type, incubation time, and thiobarbituric acid—TBA concentration) were modified to establish the best experimental sequence. It was concluded that the relevant results were obtained by precipitating milk proteins using 20% TCA; incubating samples for 90 min with 0.8% TBA, without adding antioxidant; and registering absorbance at three different wavelengths (450, 495, and 532 nm). This method was successfully applied to cow and sheep milk samples and the absorbance values obtained provided information about degradation of fatty acids for both milk types. The Pearson correlation showed a positive relationship between the fatty acid profiles of milk samples and the absorbance values that characterized their oxidation pattern during storage.

Grafting Hollow Covalent Organic Framework Nanoparticles with Thermal-Responsive Polymers for the Controlled Release of Preservatives

Covalent organic frameworks (COFs) hold great potential in various applications because of their well-defined pore structures and morphologies. However, most COF materials demonstrate poor dispersibility in solvents that significantly limits their processing and applications. Herein, we report the synthesis of COF-based hollow nanoparticles (h-NPs) with good water dispersibility, high capacity, and thermal responsiveness to load essential oil molecules for longer-term preservation of fruits. Imine-based COF h-NPs possessing a pore width of 1.3 nm, inner/outer diameters of ∼150/239 nm, and high crystallinity were synthesized and grafted with water-soluble polymers such as polyethylene glycol or poly(N-isopropylacrylamide) (PNIPAM) with molecular weights of 1-3 kDa. The h-NP products with grafting densities of 0.6-2.1 nm-2 can be well dispersed in water at room temperature. PNIPAM-grafted ones are temperature-responsive in that they can precipitate out from the dispersion at 40 °C and redisperse at 25 °C for at least 15 cycles. The h-NPs are used as nanocarriers to load essential oils such as hexanal and trans-2-hexenal with a high capacity of 1.1 g/g for fruit fresh-keeping, and the encapsulated preservatives can be released controllably at 25-40 °C as regulated by the grafted polymers. As a result, the storage time of cherry tomatoes can be prolonged by 4 days compared to the control run. Moreover, these h-NPs can be recycled and reused. Our work highlights the potential of COF nanomaterials grafting with stimuli-responsive polymers for controlled release application in various food preservation.

New Trends in the Use of Volatile Compounds in Food Packaging

In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented.

Aerogels in drug delivery: From design to application

Aerogels are the lightest processed solid materials on Earth and with the largest empty volume fraction in their structure. Composition versatility, modularity, and feasibility of industrial scale manufacturing are behind the fast emergence of aerogels in the drug delivery field. Compared to other 3D materials, the high porosity (interconnected mesopores) and high specific surface area of aerogels may allow faster loading of small-molecule drugs, less constrained access to inner regions of the matrix, and more efficient interactions of the biological milieu with the polymer matrix. Processing in supercritical CO₂ medium for both aerogel production (drying) and drug loading (impregnation) has remarkable advantages such as absence of an oxidizing environment, clean manufacture, and easiness for the scale-up under good manufacturing practices. The aerogel solid skeleton dictates the chemical affinity to the different drugs, which in turn determines the loading efficiency and the release pattern. Aerogels can be used to increase the solubility of BCS Class II and IV drugs because the drug can be deposited in amorphous state onto the large surface area of the skeleton, which facilitates a rapid contact with the body fluids, dissolution, and release. Conversely, tuning the aerogel structure by functionalization with drug-binding moieties or stimuli-responsive components, application of coatings and incorporation of drug-loaded aerogels into other matrices may enable site-specific, stimuli-responsive, or prolonged drug release. The present review deals with last decade advances in aerogels for drug delivery. An special focus is paid first on the loading efficiency of active ingredients and release kinetics under biorelevant conditions. Subsequent sections deal with aerogels intended to address specific therapeutic demands. In addition to oral delivery, the physical properties of the aerogels appear to be very advantageous for mucosal administration routes, such as pulmonary, nasal, or transdermal. A specific section devoted to recent achievements in gene therapy and theranostics is also included. In the last section, scale up strategies and life cycle assessment are comprehensively addressed.

The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins

Mycotoxins present a great concern to food safety and security due to their adverse health and socio-economic impacts. The necessity to formulate novel strategies that can mitigate the economic and health effects associated with mycotoxin contamination of food and feed commodities without any impact on public health, quality and nutritional value of food and feed, economy and trade industry become imperative. Various strategies have been adopted to mitigate mycotoxin contamination but often fall short of the required efficacy. One of the promising approaches is the use of bioactive plant components/metabolites synergistically with mycotoxin-absorbing components in order to limit exposure to these toxins and associated negative health effects. In particular, is the fabrication of β-cyclodextrin-based nanosponges encapsulated with bioactive compounds of plant origin to inhibit toxigenic fungi and decontaminate mycotoxins in food and feed without leaving any health and environmental hazard to the consumers. The present paper reviews the use of botanicals extracts and their phytochemicals coupled with β-cyclodextrin-based nanosponge technology to inhibit toxigenic fungal invasion and detoxify mycotoxins.

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.