1
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Paudel S, Janaswamy S. Corncob-derived biodegradable packaging films: A sustainable solution for raspberry post-harvest preservation. Food Chem 2024; 454:139749. [PMID: 38797104 DOI: 10.1016/j.foodchem.2024.139749] [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: 03/11/2024] [Revised: 04/23/2024] [Accepted: 05/18/2024] [Indexed: 05/29/2024]
Abstract
Plastic food packaging, with its harmful migration of microplastics and nanoplastics into food, presents significant ecological imbalance and human health risks. In this regard, using food and agricultural byproducts as packaging materials reduces environmental and economic concerns and supports their sustainable management. Herein, cellulosic residue from corncob was employed as a renewable source for developing biodegradable packaging films. It was solubilized in ZnCl2 solution, crosslinked with Ca2+ ions, and plasticized with sorbitol to form films and used to improve the shelf-life of raspberries. The optimized film possesses water vapor permeability, tensile strength, and elongation at break of 1.8(4) x10-10 g-1 s-1 Pa-1, 4.7(1) MPa, and 15.4(7)%, respectively. It displays UV-blocking and antioxidant properties and biodegrades within 29 days at 24% soil moisture. It preserves raspberries for 7 and 5 more days at room temperature and refrigeration conditions, respectively, compared to polystyrene film. Overall, more value addition could be envisioned from agricultural residues to minimize post-harvest losses and food waste through biodegradable packaging, which also aids in mitigating plastic perils.
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Affiliation(s)
- Sandeep Paudel
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
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2
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Kowalczyk M, Domaradzki P, Skałecki P, Kaliniak-Dziura A, Stanek P, Teter A, Grenda T, Florek M. Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means. Meat Sci 2024; 216:109551. [PMID: 38852287 DOI: 10.1016/j.meatsci.2024.109551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 04/25/2024] [Accepted: 05/28/2024] [Indexed: 06/11/2024]
Abstract
Packaging material should guarantee the longest possible shelf life of food and help to maintain its quality. The aim of the study was to assess the physicochemical changes taking place during 28-day ageing of beef steaks packed in two types of multilayer films containing biodegradable polymers - polylactic acid (NAT/PLA) and Mater-Bi® (NAT/MBI). The control group consisted of steaks packed in synthetic polyamide/polyethylene (PA/PE) film. The samples stored in NAT/PLA had significantly lower purge loss than the control samples and the lowest expressible water amount after 14 and 21 days. Following blooming, the most favourable colour was shown in steaks stored in NAT/MBI, with the highest values for the L*, a* and C* parameters and the R630/580 ratio, a high proportion of oxymyoglobin, and the lowest share of metmyoglobin. All steaks, regardless of the type of packaging material, had acceptable tenderness and were stable in terms of lipid oxidation.
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Affiliation(s)
- Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Stanek
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Anna Teter
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, Partyzantow 57, 24-100 Pulawy, Poland.
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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3
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Sunesh NP, Suyambulingam I, Divakaran D, Pulikkalparambil H, Sanjay MR, Siengchin S. Pedalium murex plant-based bioplasticizer reinforced polylactic acid films: A promising approach for biodegradable fruit packaging applications. Int J Biol Macromol 2024; 270:132392. [PMID: 38754681 DOI: 10.1016/j.ijbiomac.2024.132392] [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: 11/27/2023] [Revised: 05/08/2024] [Accepted: 05/13/2024] [Indexed: 05/18/2024]
Abstract
The most likely materials for use in packaging are plastics. A lot of synthetic polymers are harming the environment. A plasticizer is required for all polymers to improve their characteristics and workability. The plasticizers come in liquid form and are also derived from fossil fuels, which are harmful to the environment. Producing functional and affordable biopolymer for packaging applications is a difficult task nowadays. The preparation of biofilm for packaging using biopolymer and bioplasticizer is the main aim of this work. The biopolymer poly L-lactic acid (PLA) is used, and the bio plasticizer is extracted from Pedalium murex plant. Chemical and mechanical methods are used to extract the plasticizer. Plasticization of polylactic acid biopolymer was done using the extracted plasticizer at additions of 1 %, 2 %, 3 %, 4 %, and 5 %. FT-IR spectroscopy, X-ray diffraction spectroscopy, and surface roughness values are used to characterise the prepared biofilms. Scanning electron spectroscopy pictures are utilised to evaluate the morphological orientation of the biofilms. Strawberries packed with biofilms are used to evaluate the barrier properties of biofilms using UV spectroscopy analysis. Thermal degradation behaviour is investigated using thermo gravimetric analysis. We examined the mechanical characteristics, such as tensile strength, elongation modulus, and elongation break percentage. The plasticizing effect of the plasticizer raises the elongation break percentage while decreasing the tensile strength and modulus. For 2 % plasticizer addition the elongation break increases and the tensile not much affected. To demonstrate biodegradability and microbial resistance, the soil degradation behaviour and antimicrobial activities were examined.
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Affiliation(s)
- Narayana Perumal Sunesh
- Department of Mechanical Engineering, Rohini College of Engineering and Technology, Palkulam, Kanyakumari, Tamil Nadu 629401, India
| | - Indran Suyambulingam
- Natural Composites Research Group Lab, Department of Materials and Production Engineering, The Sirindhorn International Thai-German School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok (KMUTNB), Bangkok 10800, Thailand.
| | - Divya Divakaran
- Natural Composites Research Group Lab, Department of Materials and Production Engineering, The Sirindhorn International Thai-German School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok (KMUTNB), Bangkok 10800, Thailand
| | | | - M R Sanjay
- Natural Composites Research Group Lab, Department of Materials and Production Engineering, The Sirindhorn International Thai-German School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok (KMUTNB), Bangkok 10800, Thailand
| | - Suchart Siengchin
- Natural Composites Research Group Lab, Department of Materials and Production Engineering, The Sirindhorn International Thai-German School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok (KMUTNB), Bangkok 10800, Thailand
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4
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Soro AB, Botinestean C, Shokri S, Juge A, Hannon S, Whyte P, Bolton DJ, Bourke P, Poojary MM, Tiwari BK. Comparison of the impact of UV-light emitting diode and UV lamp at pilot-plant scale level on quality parameters and consumer perception of fresh chicken meat. Food Chem 2024; 434:137397. [PMID: 37725840 DOI: 10.1016/j.foodchem.2023.137397] [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: 03/09/2023] [Revised: 08/21/2023] [Accepted: 09/02/2023] [Indexed: 09/21/2023]
Abstract
The present study compared the impact of two UV light devices: conventional UV lamp and UV-LED on the colour, pH, lipid and protein oxidation of fresh chicken breast meat aerobically stored at 4 °C for 10 days. Lipid oxidation was the most impacted quality attribute in UV lamp treated meat, unlike UV-LED that showed no effect compared to non-treated meat. Slight changes were observed in colour, pH and protein oxidation of chicken samples subjected to UV lamp and UV-LED. To evaluate these changes from a consumer perspective, the different treatment samples were stored at 4 °C for 3 days and colour likeness, odour likeness and overall appearance were assessed by consumer sensory analysis. However, alterations in quality parameters of chicken meat caused by UV light did not decrease overall acceptance in the sensory analysis. UV-LED was the preferred chicken meat by the participants, even compared to non-treated meat.
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Affiliation(s)
- Arturo B Soro
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland; Infectious Diseases in Humans, Sciensano, 1050 Brussels, Belgium.
| | | | - Sajad Shokri
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland.
| | - Alexandre Juge
- Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering University, 101 Rte de Gachet, 44300 Nantes, France.
| | - Shay Hannon
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Paul Whyte
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
| | | | - Paula Bourke
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland.
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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5
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Wang S, Rao W, Hou C, Suleman R, Zhang Z, Chai X, Tian H. Development of Plastic/Gelatin Bilayer Active Packaging Film with Antibacterial and Water-Absorbing Functions for Lamb Preservation. Food Sci Anim Resour 2023; 43:1128-1149. [PMID: 37969331 PMCID: PMC10636216 DOI: 10.5851/kosfa.2023.e32] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/20/2023] [Accepted: 06/20/2023] [Indexed: 11/17/2023] Open
Abstract
In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an active packaging system based on plastic/gelatin bilayer film with essential oil was developed in this study. Three kinds of petroleum-derived plastic films, oriented polypropylene (OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin to make bilayer films for lamb preservation. The results showed significant improvement in the mechanical properties, oxygen, moisture, and light barriers of the bilayer films compared to the gelatin film. The OPP/gelatin bilayer film was selected for further experiments because of its highest acceptance by panelists. If the amount of juice outflow was less than 350% of the mass of the gelatin layer, it was difficult for the gelatin film to separate from lamb. With the increase in essential oil concentration, the water absorption capacity decreased. The OPP/gelatin bilayer films with 20% mustard or 10% oregano essential oils inhibited the growth of bacteria in lamb and displayed better mechanical properties. Essential oil decreased the brightness and light transmittance of the bilayer films and made the film yellow. In conclusion, our results suggested that the active packaging system based on OPP/gelatin bilayer film was more suitable for raw lamb preservation than single-layer gelatin film or petroleum-derived plastic film, but need further study, including minimizing the amount of essential oil, enhancing the mechanical strength of the gelatin film after water absorption.
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Affiliation(s)
- Shijing Wang
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Weili Rao
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Chengli Hou
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, National Risk Assessment
Laboratory of Agro-Products Processing Quality and Safety, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Raheel Suleman
- Department of Food Science and Technology,
Faculty of Food Science and Nutrition, Bahauddin Zakariya
University, Multan 60000, Pakistan
| | - Zhisheng Zhang
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Xiaoyu Chai
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Hanxue Tian
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
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6
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Ong KJ, Tejeda-Saldana Y, Duffy B, Holmes D, Kukk K, Shatkin JA. Cultured Meat Safety Research Priorities: Regulatory and Governmental Perspectives. Foods 2023; 12:2645. [PMID: 37509737 PMCID: PMC10379195 DOI: 10.3390/foods12142645] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/23/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
As with every new technology, safety demonstration is a critical component of bringing products to market and gaining public acceptance for cultured meat and seafood. This manuscript develops research priorities from the findings of a series of interviews and workshops with governmental scientists and regulators from food safety agencies in fifteen jurisdictions globally. The interviews and workshops aimed to identify the key safety questions and priority areas of research. Participants raised questions about which aspects of cultured meat and seafood production are novel, and the implications of the paucity of public information on the topic. Novel parameters and targets may require the development of new analytical methods or adaptation and validation of existing ones, including for a diversity of product types and processes. Participants emphasized that data sharing of these efforts would be valuable, similar to those already developed and used in the food and pharmaceutical fields. Contributions to such databases from the private and public sectors would speed general understanding as well as efforts to make evaluations more efficient. In turn, these resources, combined with transparent risk assessment, will be critical elements of building consumer trust in cultured meat and seafood products.
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Affiliation(s)
| | | | | | - Dwayne Holmes
- Stichting New Harvest Netherlands, 1052 Amsterdam, The Netherlands
| | - Kora Kukk
- Vireo Advisors, LLC, Boston, MA 02130, USA
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7
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Seier M, Archodoulaki VM, Koch T, Duscher B, Gahleitner M. Prospects for Recyclable Multilayer Packaging: A Case Study. Polymers (Basel) 2023; 15:2966. [PMID: 37447609 DOI: 10.3390/polym15132966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/26/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
Food preservation is an essential application for polymers, particularly in packaging. Complex multilayer films, such as those used for modified atmosphere packaging (MAP), extend the shelf life of sensitive foods. These mostly contain various polymers to achieve the necessary combination of mechanic, optic, and barrier properties that limit their recyclability. As the European Union's Circular Economy Action Plan calls for sustainable products and business models, including waste prevention policies and recycling quotas, with plastic packaging being a high priority, solutions towards more sustainable multilayer packaging are urgently needed. This study evaluated and compared the recycling potential of functionally equivalent PET (polyethylene terephthalate) and PP (polypropylene) post-consumer MAP through structure analysis and recycling simulation. The structure analysis revealed that both types of MAP contained functional (stability) and barrier layers (oxygen and moisture). The recycling simulation showed that the PP-based packaging was recyclable 10 times, maintaining its mechanical properties and functionality. At the same time, the PET-based MAP resulted in a highly brittle material that was unsuitable for reprocessing into similar economic value products. The secondary material from the PP-based MAP was successfully manufactured into films, demonstrating the functional possibility of closed-loop recycling. The transition from a linear to a circular economy for MAP is currently still limited by safety concerns due to a lack of sufficient and efficient purification methods, but the proper design of multilayers for recyclability is a first step towards circularity.
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Affiliation(s)
- Martina Seier
- Institute of Materials Science and Technology, TU Wien, Getreidemarkt 9, 1060 Vienna, Austria
| | | | - Thomas Koch
- Institute of Materials Science and Technology, TU Wien, Getreidemarkt 9, 1060 Vienna, Austria
| | - Bernadette Duscher
- Borealis Polyolefine GmbH, Innovation Headquarters, St. Peter Str. 25, 4021 Linz, Austria
| | - Markus Gahleitner
- Borealis Polyolefine GmbH, Innovation Headquarters, St. Peter Str. 25, 4021 Linz, Austria
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8
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Mendes CG, Martins JT, Lüdtke FL, Geraldo A, Pereira A, Vicente AA, Vieira JM. Chitosan Coating Functionalized with Flaxseed Oil and Green Tea Extract as a Bio-Based Solution for Beef Preservation. Foods 2023; 12:foods12071447. [PMID: 37048269 PMCID: PMC10093991 DOI: 10.3390/foods12071447] [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: 02/18/2023] [Revised: 03/26/2023] [Accepted: 03/28/2023] [Indexed: 04/14/2023] Open
Abstract
Ecological and safe packaging solutions arise as pivotal points in the development of an integrated system for sustainable meat production. The aim of this study was to assess the effect of a combined chitosan (Ch) + green tea extract (GTE) + essential oil (thyme oil, TO; flaxseed oil, FO; or oregano oil, OO) coating on the safety and quality of vacuum-packaged beef during storage at 4 °C. An optimized bio-based coating formulation was selected (2% Ch + 2% GTE + 0.1% FO) to be applied to three fresh beef cuts (shoulder, Sh; knuckle, Kn; Striploin, St) based on its pH (5.8 ± 0.1), contact angle (22.3 ± 0.4°) and rheological parameters (viscosity = 0.05 Pa.s at shear rate > 20 s-1). Shelf-life analysis showed that the Ch-GTE-FO coating delayed lipid oxidation and reduced total viable counts (TVC) and Enterobacteriaceae growth compared with uncoated beef samples over five days. In addition, Ch-GTE-FO coating decreased total color changes of beef samples (e.g., ∆E* = 9.84 and 3.94, for non-coated and coated Kn samples, respectively) for up to five days. The original textural parameters (hardness, adhesiveness and springiness) of beef cuts were maintained during storage when Ch-GTE-FO coating was applied. Based on the physicochemical and microbial characterization results, the combination of the Ch-GTE-FO coating developed was effective in preserving the quality of fresh beef cuts during refrigerated storage along with vacuum packaging.
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Affiliation(s)
- Cíntia G Mendes
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Joana T Martins
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Fernanda L Lüdtke
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Ana Geraldo
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, University of Evora, 7006-554, Évora, Portugal
| | - Alfredo Pereira
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, University of Evora, 7006-554, Évora, Portugal
| | - António A Vicente
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Jorge M Vieira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
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9
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Korte I, Albrecht A, Mittler M, Waldhans C, Kreyenschmidt J. Quality impact of sustainable ma-packaging options for emulsion-type sausage: A German case study. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023] Open
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10
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An ultra-sensitive smartphone-integrated digital colorimetric and electrochemical Camellia sinensis polyphenols encapsulated CuO nanoparticles-based ammonia biosensor. INORG CHEM COMMUN 2022. [DOI: 10.1016/j.inoche.2022.109733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Ahmed MW, Haque MA, Mohibbullah M, Khan MSI, Islam MA, Mondal MHT, Ahmmed R. A review on active packaging for quality and safety of foods: Current trends, applications, prospects and challenges. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100913] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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12
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Research on Shelf-Life Extension Technologies for Food Sustainability: An Assessment of Scientific Activities and Networks. ScientificWorldJournal 2022; 2022:7120662. [PMID: 35991089 PMCID: PMC9391154 DOI: 10.1155/2022/7120662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 07/13/2022] [Indexed: 11/17/2022] Open
Abstract
A clearer understanding of research streams and players involved in efforts to address the sustainability of global food and agricultural systems is needed to clarify the current state of scientific knowledge and form collaborations to pursue future research directions. This study presents new insights into this issue through a scientometric process involving a case study of technologies for extending fruit shelf-life. The text mining software was utilized to analyze 3,131 Web of Science-indexed articles published between 2000 and 2020 as a means to glean the conceptual structure of current knowledge and conduct a social network analysis to explore scientific and publication activity. The findings were mapped onto a strategic diagram of research productivity and collaboration between players at the national, organizational, and individual levels. This research’s main findings highlight that research on shelf-life technology is in continuous development, and academic institutions from China, Spain, and the U.S. are the core national players in this field. The results provide insights for further investigation to strengthen co-research and technological development programs in other fields. Researchers who are exploring networking opportunities can use the model and process presented as a guideline for identifying emerging and future research trends and formulating strategies.
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13
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Xiao L, Kang S, Lapu M, Jiang P, Wang X, Liu D, Li J, Liu M. Preparation and characterization of chitosan/pullulan film loading carvacrol for targeted antibacterial packaging of chilled meat. Int J Biol Macromol 2022; 211:140-149. [PMID: 35561855 DOI: 10.1016/j.ijbiomac.2022.05.044] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/02/2022] [Accepted: 05/06/2022] [Indexed: 01/13/2023]
Abstract
In this research, the common microorganisms in chilled meat were used as the targeted antibacterial objects. Chitosan, pullulan, and carvacrol were chosen to prepare the edible antibacterial film. The effects of different concentrations of carvacrol on the microstructure, physical properties and antibacterial properties of the films were investigated. The results showed that the antibacterial activity of chitosan/pullulan film (CS/PU) was unsatisfactory, when carvacrol was added, the antibacterial activity of the chitosan/pullulan/carvacrol film (CS/PU/CAR) improved significantly (p < 0.05), and the water vapor permeability (WVP) of the CS/PU/CAR decreased significantly (p < 0.05). When the carvacrol concentration was higher than 1.25% (w/v), the tensile strength and percentage elongation at break of the CS/PU/CAR increased significantly (p < 0.05), and the CS/PU/CAR exhibited satisfying antibacterial activity against the common bacteria in chilled meat such as Pseudomonas fluorescens, Listeria monocytogenes, Escherichia coli, Pseudomonas putida, Enterobacter cloacae, and Staphylococcus aureus. Finally, the CS/PU/CAR film was applied to the preservation of chilled goat meat and extended the shelf life of goat meat to more than 15 days. These results suggested that the targeted CS/PU/CAR film can be used as biodegradable films for the active packaging of chilled meat.
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Affiliation(s)
- Longquan Xiao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Shuai Kang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Molazi Lapu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Peng Jiang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China
| | - Xinhui Wang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, Sichuan, China
| | - Dayu Liu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jing Li
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Mingxue Liu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China.
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14
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Wu W, Liu L, Goksen G, Demir D, Shao P. Multidimensional (0D-3D) nanofillers: fascinating materials in the field of bio-based food active packaging. Food Res Int 2022; 157:111446. [DOI: 10.1016/j.foodres.2022.111446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/13/2022] [Accepted: 05/28/2022] [Indexed: 11/24/2022]
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15
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Nie X, Zhang R, Cheng L, Zhu W, Li S, Chen X. Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108805] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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Zheng H, Tang H, Yang C, Chen J, Wang L, Dong Q, Shi W, Li L, Liu Y. Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets. Food Chem 2022; 385:132693. [PMID: 35303650 DOI: 10.1016/j.foodchem.2022.132693] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/13/2022]
Abstract
Active packaging is an innovative and effective way to extend the shelf life of food, but few studies have focused on the effect of its active ingredients on food flavor. This study aimed to develop slow-release polylactic acid/polyhydroxyalkanoates (PLA/PHA) active packaging containing oregano essential oil (OEO) and investigate the effect of active composite packaging on the flavor and quality of pufferfish fillets. The plasticizing effect of OEO increased the elongation at break (EAB) of the films from 23.36% to 65.80%. The adsorption of montmorillonite (MMT) reduces the loss of OEO during processing. The amount of active substance (carvacrol) released from PLA/PHA/OEO/MMT film to pufferfish was 9.70 mg/kg. The pufferfish fillets packed in PLA/PHA/OEO/MMT film showed the slightest difference on the 8th day from the beginning of storage. The slow-release composite films could extend the shelf life of pufferfish fillets by 2-3 days at 4 °C ± 1 °C.
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Affiliation(s)
- Hui Zheng
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Haibing Tang
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Chunxiang Yang
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Jingwen Chen
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Li Wang
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Qingfeng Dong
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Wenzheng Shi
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Li Li
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
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