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Das PP, Prathapan R, Ng KW. Advances in biomaterials based food packaging systems: Current status and the way forward. BIOMATERIALS ADVANCES 2024; 164:213988. [PMID: 39116599 DOI: 10.1016/j.bioadv.2024.213988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 07/16/2024] [Accepted: 08/04/2024] [Indexed: 08/10/2024]
Abstract
World hunger is getting worse, while one-third of food produced around the globe is wasted and never consumed. It is vital to reduce food waste to promote the sustainability of food systems, and improved food packaging solutions can augment this effort. The utilization of biomaterials in smart food packaging not only enhances food preservation and safety but also aligns with current demands for eco-friendly technologies to mitigate the impacts of climate change. This review provides a comprehensive overview of the developments in the field of food packaging based on the innovative use of biomaterials. It emphasizes the potential use of biomaterials derived from nature including cellulose, chitosan, keratin, etc. for this purpose. Various smart food packaging technologies such as active and intelligent packaging are discussed in detail including scavenging additives, colour-changing environment indicators, sensors, RFID tags, etc. The article also delves into the utilization of edible films and coatings, nanoparticle fillers and 2D materials in food packaging systems. Furthermore, it outlines the challenges and opportunities in this dynamic domain, emphasizing the ongoing need for research and innovation to shape the future of sustainable and smart food packaging solutions to enhance and monitor the shelf-life of food products.
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Affiliation(s)
- Partha Pratim Das
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore
| | - Ragesh Prathapan
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore
| | - Kee Woei Ng
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore; Nanyang Environment and Water Research Institute (NEWRI), 1 Cleantech Loop, Singapore 637141, Singapore.
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2
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Brennan CS. Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods. Foods 2024; 13:427. [PMID: 38338562 PMCID: PMC10855700 DOI: 10.3390/foods13030427] [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: 12/04/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Food losses in the agri-food sector have been estimated as representing between 30 and 80% of overall yield. The agro-food sector has a responsibility to work towards achieving FAO sustainable goals and global initiatives on responding to many issues, including climate pressures from changes we are experiencing globally. Regenerative agriculture has been discussed for many years in terms of improving our land and water. What we now need is a focus on the ability to transform innovation within the food production and process systems to address the needs of society in the fundamental arenas of food, health and wellbeing in a sustainable world. Thus, regenerative food innovation presents an opportunity to evaluate by-products from the agriculture and food industries to utilise these waste streams to minimise the global effects of food waste. The mini-review article aims to illustrate advancements in the valorisation of foods from some of the most recent publications published by peer-reviewed journals during the last 4-5 years. The focus will be applied to plant-based valorised food products and how these can be utilised to improve food nutritional components, texture, sensory and consumer perception to develop the foods for the future.
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Huang W, Hua MZ, Li S, Chen K, Lu X, Wu D. Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37585698 DOI: 10.1080/10408398.2023.2242944] [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: 08/18/2023]
Abstract
Fruits and vegetables are essential horticultural crops for humans. The quality of fruits and vegetables is critical in determining their nutritional value and edibility, which are decisive to their commercial value. Besides, it is also important to understand the changes in key substances involved in the preservation and processing of fruits and vegetables. Atomic force microscopy (AFM), a powerful technique for investigating biological surfaces, has been widely used to characterize the quality of fruits and vegetables and the substances involved in their preservation and processing from the perspective of nanoscale structure and mechanics. This review summarizes the applications of AFM to investigate the texture, appearance, and nutrients of fruits and vegetables based on structural imaging and force measurements. Additionally, the review highlights the application of AFM in characterizing the morphological and mechanical properties of nanomaterials involved in preserving and processing fruits and vegetables, including films and coatings for preservation, bioactive compounds for processing purposes, nanofiltration membrane for concentration, and nanoencapsulation for delivery of bioactive compounds. Furthermore, the strengths and weaknesses of AFM for characterizing the quality of fruits and vegetables and the substances involved in their preservation and processing are examined, followed by a discussion on the prospects of AFM in this field.
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Affiliation(s)
- Weinan Huang
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Marti Z Hua
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Shenmiao Li
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Kunsong Chen
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Di Wu
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
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Effect of pulse light on the quality of refrigerated (4 °C) large yellow croaker (Pseudosciaena crocea). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Yuniati N, Kusumiyati K, Mubarok S, Nurhadi B. The Role of Moringa Leaf Extract as a Plant Biostimulant in Improving the Quality of Agricultural Products. PLANTS 2022; 11:plants11172186. [PMID: 36079567 PMCID: PMC9460049 DOI: 10.3390/plants11172186] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/12/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022]
Abstract
Ensuring high-quality agricultural products has become important in agriculture since society’s standard of living has risen. Meanwhile, Moringa oleifera L. leaf extract (MLE) has been used as a plant biostimulant to improve product quality. The effectiveness of MLE is associated with its beneficial components, consisting of nutrients, phytohormones, secondary metabolites, amino acids, and bioactive compounds. Previous studies have been carried out to find the effects of MLE application on the quality of different crops, including basil, kale, spinach, maize, radish, brinjal, pepper, tomato, grape, strawberry, and more. The results are generally positive concerning physical, nutritional, and chemical qualities. This review comprises recent findings regarding MLE application as a plant biostimulant to increase quality attributes, with its underlying mechanism.
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Affiliation(s)
- Nita Yuniati
- Faculty of Agriculture, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21 Jatinangor, Sumedang 45363, Indonesia
| | - Kusumiyati Kusumiyati
- Faculty of Agriculture, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21 Jatinangor, Sumedang 45363, Indonesia
- Correspondence:
| | - Syariful Mubarok
- Faculty of Agriculture, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21 Jatinangor, Sumedang 45363, Indonesia
| | - Bambang Nurhadi
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21 Jatinangor, Sumedang 45363, Indonesia
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Bhatkar NS, Shirkole SS, Brennan C, Thorat BN. Pre‐processed
fruits as raw materials: part
II
—process conditions, demand and safety aspects. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15887] [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)
- Nikita S. Bhatkar
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Shivanand S. Shirkole
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Charles Brennan
- School of Science STEM College, RMIT University Melbourne Australia
| | - Bhaskar N. Thorat
- Department of Chemical Engineering Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
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Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031269] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.
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Lammerskitten A, Shorstkii I, Parniakov O, Mykhailyk V, Toepfl S, Rybak K, Dadan M, Nowacka M, Wiktor A. The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14973] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
| | - Ivan Shorstkii
- Department of Technological Equipment and Life‐support Systems Kuban State University of Technology Krasnodar Russia
| | - Oleksii Parniakov
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Quakenbrück Germany
| | - Viacheslav Mykhailyk
- Institute of Engineering Thermal Physics National Academy of Sciences of Ukraine Kyiv Ukraine
| | - Stefan Toepfl
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Quakenbrück Germany
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
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Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices. Foods 2020; 9:foods9010076. [PMID: 31936660 PMCID: PMC7022590 DOI: 10.3390/foods9010076] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 12/19/2019] [Accepted: 01/06/2020] [Indexed: 12/15/2022] Open
Abstract
Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) treatments, alone or in combination in reducing surface discolouration as well as oxidative enzyme activity in apple slices (cv. Golden Delicious and Elstar) exposed to air at room temperature for 0, 30 and 60 min. The total colour change (ΔE) for Golden Delicious was equal to 2.38, 2.68, and 4.05 after 0, 30 and 60 min of air exposure, respectively. Dipping in AA solution (1% w/v) was found to be the best treatment to limit surface discolouration of both apple cultivars. The best heat treatments to inhibit polyphenol oxidase/peroxidase enzymes activity were 70 °C HWB for Golden Delicious and 60 °C HWB for Elstar slices, both in combination with a solution of 1% AA and 1% CA. The tested apple cultivars were found to require different treatments at minimum ambient air exposure to obtain the best surface colour condition.
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