Novel Trends to Revolutionize Preservation and Packaging of Fruits/Fruit Products: Microbiological and Nanotechnological Perspectives

Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety

Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive bacteria including lactic acid bacteria that have shown positive results as potential food preservatives. In addition, this review encompasses the major focus on bacteriocins encapsulation with nanotechnology to enhance the antimicrobial action of bacteriocins. Several strategies can be employed to encapsulate bacteriocins; however, the nanotechnological approach is one of the most effective strategies for avoiding limitations. Nanoparticles such as liposomes, chitosan, protein, and polysaccharides have been discussed to show their importance in the nanoencapsulation method. The nanoparticles are combined with bacteriocins to develop the nano-encapsulated bacteriocins from Gram-negative and Gram-positive bacteria including LAB. In food systems, nanoencapsulation enhances the stability and antimicrobial functionality of active peptides. This nanotechnological application provides a formulation of a broad range of antimicrobial peptides at the industry-scale level. Nano-formulated bacteriocins have been discussed along with examples to show a broader antimicrobial spectrum, increase bacteriocins' applicability, extend antimicrobial spectrum and enhance stability.

3D-Printed Nanocellulose-Based Cushioning-Antibacterial Dual-Function Food Packaging Aerogel

Cushioning and antibacterial packaging are the requirements of the storage and transportation of fruits and vegetables, which are essential for reducing the irreversible quality loss during the process. Herein, the composite of carboxymethyl nanocellulose, glycerin, and acrylamide derivatives acted as the shell and chitosan/AgNPs were immobilized in the core by using coaxial 3D-printing technology. Thus, the 3D-printed cushioning-antibacterial dual-function packaging aerogel with a shell-core structure (CNGA/C-AgNPs) was obtained. The CNGA/C-AgNPs packaging aerogel had good cushioning and resilience performance, and the average compression resilience rate was more than 90%. Although AgNPs was slowly released, CNGA/C-AgNPs packaging aerogel had an obvious antibacterial effect on E. coli and S. aureus. Moreover, the CNGA/C-AgNPs packaging aerogel was biodegradable. Due to the customization capabilities of 3D-printing technology, the prepared packaging aerogel can be adapted to more application scenarios by accurately designing and regulating the microstructure of aerogels, which provides a new idea for the development of food intelligent packaging.

Application of blockchain technology in food safety control：current trends and future prospects

Blockchain technology is a distributed ledger technology and is expected to face some difficulties and challenges in various industries due to its transparency, decentralization, tamper-proof nature, and encryption security. Food safety has been paid increasing attention in recent years with economic development. Based on a systematic literature critical analysis, the causes of food safety problems and the state-of-the-art blockchain technology overview, including the definition of blockchain, development history, classification, structure, characteristics, and main applications, the feasibility and application prospects of blockchain technology in plant food safety, animal food safety, and processed food safety were proposed in this review. Finally, the challenges of the blockchain technology itself and the difficulties in the application of food safety were analyzed. This study contributes to the extant literature in the field of food safety by discovering the excellent potential of blockchain technology and its implications for food safety control. Our results indicated that blockchain is a promising technology toward a food safety control, with many ongoing initiatives in food products, but many food-related issues, barriers, and challenges still exist. Nevertheless, it is expected to provide a feasible solution for controlling food safety risks.

Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables

Fruit and vegetables are an important part of human diets and provide multiple health benefits. However, due to the short shelf-life of fresh and minimally-processed fruit and vegetables, significant losses occur throughout the food distribution chain. Shelf-life extension requires preserving both the quality and safety of food products. The quality of fruit and vegetables, either fresh or fresh-cut, depends on many factors and can be determined by analytical or sensory evaluation methods. Among the various technologies used to maintain the quality and increase shelf-life of fresh and minimally-processed fruit and vegetables, biological control is a promising approach. Biological control refers to postharvest control of pathogens using microbial cultures. With respect to application of biological control for increasing the shelf-life of food, the term biopreservation is favored, although the approach is identical. The methods for screening and development of biocontrol agents differ greatly according to their intended application, but the efficacy of all current approaches following scale-up to commercial conditions is recognized as insufficient. The combination of biological and physical methods to maintain quality has the potential to overcome the limitations of current approaches. This review compares biocontrol and biopreservation approaches, alone and in combination with physical methods. The recent increase in the use of meta-omics approaches and other innovative technologies, has led to the emergence of new strategies to increase the shelf-life of fruit and vegetables, which are also discussed herein.

Edible Coatings Enriched with Essential Oils on Apples Impair the Survival of Bacterial Pathogens through a Simulated Gastrointestinal System

Edible coatings supplemented with essential oil components have been investigated to control spoilage microorganisms. In this study, the survival of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on apples treated with edible coatings based on sodium alginate (2%) (ECs) and supplemented with essential oil components, namely eugenol (Eug) at 0.2% or in combination with 0.1% (v/v) of Eug and citral (Cit) at 0.15% was determined. Both bacterial pathogens were exposed on apples treated with ECs supplemented with Eug or Eug + Cit and challenged with gastrointestinal fluids and their survival was examined. Both pathogens were able to survive on the surface of 'Bravo de Esmolfe' apple. The use of ECs in fresh-cut fruits impaired the survival of both bacterial populations over 72 h at 4 °C. The exposure of the pathogens on apples with ECs supplemented with Eug and Cit and challenged with gastrointestinal fluids significantly reduced their survival. This study evidences that the use of alginate edible coating enriched with Eug or the combination of Eug and Cit can contribute to the safer consumption of minimally processed fruits.

Structural model of perishable food supply chain quality (PFSCQ) to improve sustainable organizational performance

Purpose

The purpose of this paper is to examine the concept of perishable food supply chain quality (PFSCQ) and to suggest a structural model that counts the influence of PFSCQ practices on organizational sustainable performance.

Design/methodology/approach

On the basis of comprehensive literature review, PFSCQ highly significant practices were examined and designated. These practices were classified into four dimensions: upstream quality (supplier quality), downstream quality (customer focus), internal quality (process and logistics quality) and support practices (top management leadership and commitment to quality, quality of human resource, quality of information and supply chain integration). The measurement instrument of organizational sustainable performance was also build on, containing three aspects: economic, environmental and social performance.

Findings

An inventive conceptual model that specifies a comprehensive image cover up core dimensions of PFSCQ and various aspects of organizational sustainable performance was suggested. This conceptual model can be used as “a directive” for theory developing and measurement instrument development of PFSCQ practices and organizational sustainable performance. More prominently, on the road to achieving additional insight, an extensive structural model that makes out direct and indirect relationships between PFSCQ practices and organizational sustainable performance was also developed. Practitioners can apply this model as “a path plan” for implementing PFSCQ practices to improve organizational sustainable performance.

Originality/value

The integration of quality and supply chain even now remains inadequate in the literature. Consequently, it is required to have a more focused approach in assessing quality issues inside the upstream, internal and downstream of the supply chain. This study concentrates on the practices which make better quality aspects of the supply chain, known as PFSCQ practices. Suggested research models in this paper contribute to conceptual frameworks for theory building in PFSCQ and sustainable organizational performance. It is also expected that this research can suggest a useful direction for determining and implementing PFSCQ practices as well as make possible further studies in this arena.

Nanotechnology in Food Packaging

Food packaging is an integral component of the global food supply chain, protecting food from dirt, chemical contaminants and microorganisms, and helping to maintain food quality during transport and storage. Much of this packaging relies on modern polymeric materials, which have been developed to help control the exposure of products to light, oxygen and moisture. These have the benefits of being lightweight, cost-effective, reusable, recyclable and resistant to chemical and physical damage. Although traditional polymeric materials can fulfill many of these requirements, efforts continue to maintain or improve packaging performance while reducing the use of raw materials, waste and costs. The use of nanotechnology to produce nanocomposite materials has great promise to improve the characteristics of food packaging, but many of the products are still in their infancy. Only a relatively small number of nanoenabled products have entered the market and many, but not all, occupy niche markets. This chapter briefly describes the areas where nanomaterials have been used in research and commercial products to improve mechanical and barrier properties and to create active and intelligent packaging materials. It also addresses the regulation of nanomaterials in food contact applications and migration when evaluating the safety of these materials.