Journal articles on the topic 'Food packaging, preservation and processing'
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Burnd, Menduza, and Joffersen Yrick. "Product Preservation Design of Vegetable and Animal Food Processing." Journal La Lifesci 2, no. 6 (December 31, 2021): 1–12. http://dx.doi.org/10.37899/journallalifesci.v2i6.525.
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The aims of the research is determine the Product Preservation Design of Vegetable and Animal Food Processing. Packaging designed to preserve food components in the hands of customers while preventing contamination by bacteria and fungus is the goal. As long as food is stored properly, the quality of the food will deteriorate. Packaging is necessary in order to deliver the following information: Package must convey an accurate representation of its contents; it should neither be copied from other parties' packaging designs, nor should it be too complex, making it prohibitively costly to produce
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Varzakas, Theodoros, and Panagiotis Tsarouhas. "Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)." Applied Sciences 11, no. 12 (June 10, 2021): 5417. http://dx.doi.org/10.3390/app11125417.
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The aim of this special issue was to bring about advances in the area of food manufacturing, including packaging, addressing issues of food safety, quality, fraud and how these processes (new and old) could affect the organoleptic characteristics of foods, with the aim of promoting consumer satisfaction [...]
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Rodionova, K. O., and A. P. Paliy. "Analysis of contemporary meat and meat products’ processing methods." Journal for Veterinary Medicine, Biotechnology and Biosafety 5, no. 2 (June 24, 2019): 31–38. http://dx.doi.org/10.36016/jvmbbs-2019-5-2-6.
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For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.
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Giannakourou, Maria C., and Theofania N. Tsironi. "Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation." Foods 10, no. 4 (April 11, 2021): 830. http://dx.doi.org/10.3390/foods10040830.
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Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.
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Morris, Caroline, Aaron L. Brody, and Louise Wicker. "Non-thermal food processing/preservation technologies: a review with packaging implications." Packaging Technology and Science 20, no. 4 (2007): 275–86. http://dx.doi.org/10.1002/pts.789.
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Biswas, Rahul, Mahabub Alam, Animesh Sarkar, Md Ismail Haque, Md Moinul Hasan, and Mominul Hoque. "Application of nanotechnology in food: processing, preservation, packaging and safety assessment." Heliyon 8, no. 11 (November 2022): e11795. http://dx.doi.org/10.1016/j.heliyon.2022.e11795.
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Álvarez, M. Fernández. "Revisión: Envasado activo de los alimentos / Review: Active food packaging." Food Science and Technology International 6, no. 2 (April 2000): 97–108. http://dx.doi.org/10.1177/108201320000600203.
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A great technological development for food packaging has been developed over the past few decades to satisfy consumer demands relating to more natural forms of preservation, and methods to control packaging and storage for assurance and food safety. Active packaging is, certainly, one of the most important innovations in this field. Active packages are designed to perform a role other than to provide an inert barrier between the product and the outside environment, using the possible interactions between food and package in a positive way to improve product quality and acceptability. Active food packaging is a heterogeneous concept involving a wide range of possibilities which globally can be grouped in two main goals: (i) to extend shelf life, and (ii) to facilitate processing and consumption of foods. In the first case, active packaging solutions include the systems studied to control the mechanisms of deterioration inside the package (i.e. oxygen scavengers, moisture absorbers or antimicrobial agents). In relation to the second goal, active packaging allows us to match the package to the properties of the food, to reduce costs of processing, or even to perform some processing operations in-package or to control the product history and quality. This paper reviews the different applications of active packaging and their commercial use, together with some legal aspects and future trends.
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Pradhan, Neha, Surjit Singh, Nupur Ojha, Anamika Shrivastava, Anil Barla, Vivek Rai, and Sutapa Bose. "Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry." BioMed Research International 2015 (2015): 1–17. http://dx.doi.org/10.1155/2015/365672.
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Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry.
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JIN, TONY Z., RAMADAN M. ABOELHAGGAG, and MINGMING GUO. "Apple Juice Preservation Using Combined Nonthermal Processing and Antimicrobial Packaging." Journal of Food Protection 84, no. 9 (April 20, 2021): 1528–38. http://dx.doi.org/10.4315/jfp-21-035.
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ABSTRACT This study was conducted to investigate the effectiveness of pulsed electric fields (PEFs), pulsed UV light (PL), and antimicrobial packaging (AP), either individually or combined, for inactivating bacteria and maintaining the quality of fruit juices. Apple juice samples were inoculated with Escherichia coli K-12 or native molds and yeasts (M&Y), treated with bench-scale PEF and/or PL processing systems, and stored in glass jars with antimicrobial caps containing 10 μL of carvacrol. The reductions in microbial populations and the physicochemical properties of juice samples were determined after treatments and during storage at 10°C. The treatments were PL (5 to 50 s at 1.04 J/cm2/s), PEF (19, 23, and 30 kV/cm), PEF followed by PL (PEF+PL), PL followed by PEF (PL+PEF), and PEF+PL+AP. PEF treatments at 19 to 30 kV/cm (PEF19, PEF23, and PEF30) resulted in 2.0-, 2.6-, and 4.0-log reductions of E. coli, respectively, and PL treatments for 10 to 50 s (PL10, PL20, PL30, PL40, and PL50) resulted in 0.45-, 0.67-, 0.76-, 2.3-, and 4.0-log reductions, respectively. No significant differences (P > 0.05) were found between the combined PL20+PEF19 and PEF19+PL20 treatments; both treatments reduced E. coli K-12 populations to nondetectable levels (>5-log reductions) after 7 days. Both PEF+PL and PEF+PL+AP treatments achieved >5-log reductions of M&Y; however, juice samples subjected to PEF+PL+AP treatment had lower M&Y counts (2.9 log units) than did samples subjected to PEF+PL treatment (3.9 log units) after 7 days. No significant differences (P > 0.05) in pH, acidity, and total soluble solids were found among all samples after treatments. Increased PL treatment times reduced color a* and b* values, total phenolics, and carotenoids. This study provides information valuable to juice processors for consideration and design of nonthermal pasteurization of juice products. HIGHLIGHTS
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Bayram, Banu, Gulay Ozkan, Tina Kostka, Esra Capanoglu, and Tuba Esatbeyoglu. "Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials." Molecules 26, no. 13 (July 1, 2021): 4031. http://dx.doi.org/10.3390/molecules26134031.
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The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.
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Dhaswadikar Usha Sitaram. "New technologies in fish processing and fishery products: A review." World Journal of Advanced Research and Reviews 9, no. 2 (February 28, 2021): 141–43. http://dx.doi.org/10.30574/wjarr.2021.9.2.0038.
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Health, nutrition are the main factors for human beings. Fishes are the source of protein, vitamins, minerals and fats. These are the main source as a food for human beings for their health and nutrition. A proper processing and packaging of fishes helps in maintaining the quality of fish. Today many new technologies are emerging for preservation of fish. This article gives the recent advance techniques in the processing and packaging of fish and their products.
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Vishakha Sharma, Rahul C Ranveer, Neelam Jain, and Gajender Kumar Aseri. "Bacteriocins: Production, different strategies of purification and applications." International Journal of Research in Pharmaceutical Sciences 10, no. 3 (July 12, 2019): 1808–17. http://dx.doi.org/10.26452/ijrps.v10i3.1376.
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Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.
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Kontominas, Michael G., Anastasia V. Badeka, Ioanna S. Kosma, and Cosmas I. Nathanailides. "Recent Developments in Seafood Packaging Technologies." Foods 10, no. 5 (April 25, 2021): 940. http://dx.doi.org/10.3390/foods10050940.
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Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.
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Roy, Swarup, Wanli Zhang, Deblina Biswas, Rejish Ramakrishnan, and Jong-Whan Rhim. "Grapefruit Seed Extract-Added Functional Films and Coating for Active Packaging Applications: A Review." Molecules 28, no. 2 (January 11, 2023): 730. http://dx.doi.org/10.3390/molecules28020730.
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Recently, consumers have been increasingly inclined towards natural antimicrobials and antioxidants in food processing and packaging. Several bioactive compounds have originated from natural sources, and among them, grapefruit seed extract (GSE) is widely accepted and generally safe to use in food. GSE is a very commonly used antimicrobial in food; lately, it has also been found very effective as a coating material or in edible packaging films. A lot of recent work reports the use of GSE in food packaging applications to ensure food quality and safety; therefore, this work intended to provide an up-to-date review of GSE-based packaging. This review discusses GSE, its extraction methods, and their use in manufacturing food packaging film/coatings. Various physical and functional properties of GSE-added film were also discussed. This review also provides the food preservation application of GSE-incorporated film and coating. Lastly, the opportunities, challenges, and perspectives in the GSE-added packaging film/coating are also debated.
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Torres-Giner, Sergio, Cristina Prieto, and Jose M. Lagaron. "Nanomaterials to Enhance Food Quality, Safety, and Health Impact." Nanomaterials 10, no. 5 (May 14, 2020): 941. http://dx.doi.org/10.3390/nano10050941.
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Food quality and safety are key aspects to guarantee that foods reach consumers in optimal conditions from the point of view of freshness and microbiology. Nanotechnology offers significant potential to secure or even enhance these aspects. Novel technologies, such as nanofabrication and nanoencapsulation, can provide new added value solutions for the fortification of foods with bioactives and targeted controlled release in the gut. Nanomaterials can also support food preservation aspects by being added directly into a food matrix or into food contact materials such as packaging. Thus, nanomaterials can be leveraged in the form of nanocomposites in food packaging design by melt compounding, solvent casting, lamination or electrohydrodynamic processing (EHDP) to promote passive, active, and even bioactive properties such as barrier, antimicrobial, antioxidant, and oxygen scavenging roles and the controlled release of functional ingredients. These attributes can be exerted either by the intended or non-intended migration of the nanomaterials or by the active substances they may carry. Lastly, nanomaterials can be advantageously applied to provide unique opportunities in Circular Bioeconomy strategies in relation to the valorization of, for instance, agro-industrial wastes and food processing by-products.
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Truc, H. T., P. Q. Trung, N. T. L. Ngoc, N. D. T. Binh, L. N. D. Duy, T. T. A. Ngoc, and N. C. Ha. "Improvement of roasted germinated brown rice flour processing using ergothioneine to limit oxidation during processing and preservation." Supplementary 1 5, S1 (January 17, 2021): 94–102. http://dx.doi.org/10.26656/fr.2017.5(s1).032.
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Roasting temperature and time are important parameters in the process of roasted germinated brown rice flour (RGBRF), which cause the loss of bioactive ingredients and sensory value of the product. During roasting and storage, fat oxidation is also one of the problems that reduce the quality of RGBRF. In order to complete the RGBRF process, experiments using different temperature and time as 160oC, 200oC, 240oC for 10 to 30 mins were done to find the best roasting conditions. To limit the oxidation of fat during the processing and preserving RGBRF, ergothioneine (ERG) extract from enoki mushroom were supplemented at 3%, 5%, 7% and 10% (w/w) before roasted, the product was then ground and put into two types of packaging (PA and aluminum), vacuum seamed and stored at room temperature for 8 weeks were carried out. The results showed that germinated brown rice (GBR) which supplemented 3% of the extract before roasted at 200oC for 30 mins showed the best quality in term of sensory value, γ-aminobutyric acid (GABA) content and helped to limit fat oxidation as well as maintained stable quality after 8 weeks of storage in PA and aluminum packaging. In addition, the results from in vitro of starch resistance and in vivo of sugar absorption capacity in rats showed that RGBRF did not significantly change the GI index as well as the ability to absorb sugar compared to unroasted product. The results indicated that RGBRF should be used as a nutritious food with the ability to supplement bioactive compounds to the people at risk of lifestyle diseases.
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Jabeen, Sidra, Amina Ahsan, Syeda Rida Fatima Kazmi, Maria Alvi, Muhammad Kamran Arshad, Hafiza Anam Asghar, Anoshi Anoshi, and Mehjabeen Mehjabeen. "New Insights in Food Processing, Preservation through Advanced Methods and Applications in Food Technology." Haya: The Saudi Journal of Life Sciences 6, no. 12 (December 7, 2021): 300–304. http://dx.doi.org/10.36348/sjls.2021.v06i12.001.
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Several procedures, methods, and techniques aiming at generating higher quality foodstuffs with minimal sensory and nutritive qualities have been developed and adapted over the past several decades. Pasteurization is a heat treatment procedure that kills harmful micro-organisms in foods and drinks. Pasteurized juices have been warmed to great temperatures for limited period of time to destroy any germs or bacteria which may still present. Double-pasteurization, that contains a subordinate heating procedure, can increase the shelf-life by killing the spores which have developed. Drying is indeed a natural method of prevent spoiling because most of the disease-causing microorganisms needed a humid environment to exist and grow. Chemical and physical methods of preserving food are used to destroy or hinder the development of germs. Modified atmosphere packaging, different conditions dehydration, controlled atmospheric storage, freezing, refrigeration, vacuum- packing, different forms of thermal treatment, ultraviolet-radiation, ionizing radiation, and extreme hydrostatic pressure are all physical ways of preserving food. canning heat methods are meant to eliminate the spores of a bacteria C. botulinum.
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Coşansu, Serap, and Özlem Kıymetli. "Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 4, no. 11 (November 12, 2016): 919. http://dx.doi.org/10.24925/turjaf.v4i11.919-925.727.
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Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.
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Raheem, Dele. "The Need for Agro-Allied Industries to Promote Food Security by Value Addition to Indigenous African Food Crops." Outlook on Agriculture 40, no. 4 (December 2011): 343–49. http://dx.doi.org/10.5367/oa.2011.0063.
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Food security is a major concern in developing countries and requires urgent attention and collaborative effort from all stakeholders. As the human population continues to increase, the demand for food becomes far greater than the supply can meet. There is a need to cultivate more indigenous food crops and to diversify into new products by using processing and preservation techniques to ensure that more people have access to good quality, nutritious foods. It is therefore essential that agro-allied industries in African countries receive encouragement to improve the application of technology for processing raw food crops, increasing their shelf life, improving nutritional values and packaging, and maintaining high quality standards. This paper emphasizes the potential benefits for three staple African foods – maize, cassava and sorghum. The application of science to transform the properties of these foods and relevant technologies, such as extrusion cooking, can add value to their use in the immediate future and will help in meeting the Millennium Development Goals.
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Biswas, MM Hasan, B. Ahmed, MLJ Taneya, and MB Uddin. "Development of preservation by processing technologies of BAU kul." Journal of the Bangladesh Agricultural University 12, no. 1 (December 31, 2014): 143–52. http://dx.doi.org/10.3329/jbau.v12i1.21404.
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This study reports on processing of jam, jelly and chutney from BAU kul and assessing the products shelf life and food value. This study was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The fruits were collected from the local market and the pulp was extracted and analyzed for proximate composition. The proximate analysis of BAU kul pulp showed 86.12% moisture, 19.00% TSS, 06.04% reducing sugar, 15.16 % non-reducing sugar, 21.20% total sugar, 01.35% ash, 04.50PH, 00.44% acidity and 65mg/100g vitamin C. A total three types of products each with 3 different formulations were prepared and packed in appropriate packaging for storage studies. Products were stored at room temperatures and change their physical and chemical condition during storage was observed at an interval of 30 days for a period of four months. A taste panel consisting 10 panelists studied the acceptability of the samples. The consumers preferences were measured by statistical analysis of the scores obtained from the responses of the taste panel. Among the samples jam of (TSS 65.50%, pectin 0.5%, PH 3.10), jelly of (TSS 66.50%, pectin 0.5% and PH 3.15) and chutney of (TSS 65.5%, PH 3.20) were awarded the highest scores by the panelists. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21404 J. Bangladesh Agril. Univ. 12(1): 143-152, June 2014
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Galstyan, Vardan, Manohar Bhandari, Veronica Sberveglieri, Giorgio Sberveglieri, and Elisabetta Comini. "Metal Oxide Nanostructures in Food Applications: Quality Control and Packaging." Chemosensors 6, no. 2 (April 14, 2018): 16. http://dx.doi.org/10.3390/chemosensors6020016.
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Metal oxide materials have been applied in different fields due to their excellent functional properties. Metal oxides nanostructuration, preparation with the various morphologies, and their coupling with other structures enhance the unique properties of the materials and open new perspectives for their application in the food industry. Chemical gas sensors that are based on semiconducting metal oxide materials can detect the presence of toxins and volatile organic compounds that are produced in food products due to their spoilage and hazardous processes that may take place during the food aging and transportation. Metal oxide nanomaterials can be used in food processing, packaging, and the preservation industry as well. Moreover, the metal oxide-based nanocomposite structures can provide many advantageous features to the final food packaging material, such as antimicrobial activity, enzyme immobilization, oxygen scavenging, mechanical strength, increasing the stability and the shelf life of food, and securing the food against humidity, temperature, and other physiological factors. In this paper, we review the most recent achievements on the synthesis of metal oxide-based nanostructures and their applications in food quality monitoring and active and intelligent packaging.
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Mandal, Ronit, Xanyar Mohammadi, Artur Wiktor, Anika Singh, and Anubhav Pratap Singh. "Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview." Applied Sciences 10, no. 10 (May 22, 2020): 3606. http://dx.doi.org/10.3390/app10103606.
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Consumers of the 21st century tend to be more aware and demand safe as well as nutritionally balanced food. Unfortunately, conventional thermal processing makes food safe at the cost of hampering nutritional value. The food industry is trying to develop non-thermal processes for food preservation. Pulsed light (PL) is one such emerging non-thermal food processing method that can decontaminate food products or food contact surfaces using white light. Exposure to intense light pulses (in infrared, visible, and ultraviolet (UV) regions) causes the death of microbial cells, rendering the food safe at room temperature. PL technology is an excellent and rapid method of disinfection of product surfaces and is increasingly being used for food surfaces and packaging decontamination, enabling the minimal processing of food. This paper aims to give an overview of the latest trends in pulsed light research, discuss principles of pulse generation, and review applications of various PL systems for the inactivation of microorganisms in vitro, in various food products, and on food contact surfaces. Effects of PL on food quality, challenges of the process, and its prospects are presented.
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Augusto, Pedro Esteves Duarte, and Marcelo Cristianini. "Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package." Food Science and Technology 32, no. 1 (February 16, 2012): 134–41. http://dx.doi.org/10.1590/s0101-20612012005000014.
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Food processes must ensure safety and high-quality products for a growing demand consumer creating the need for better knowledge of its unit operations. The Computational Fluid Dynamics (CFD) has been widely used for better understanding the food thermal processes, and it is one of the safest and most frequently used methods for food preservation. However, there is no single study in the literature describing thermal process of liquid foods in a brick shaped package. The present study evaluated such process and the influence of its orientation on the process lethality. It demonstrated the potential of using CFD to evaluate thermal processes of liquid foods and the importance of rheological characterization and convection in thermal processing of liquid foods. It also showed that packaging orientation does not result in different sterilization values during thermal process of the evaluated fluids in the brick shaped package.
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Shishkina, N. S., O. V. Karastoyanova, N. I. Fedyanina, and N. V. Korovkina. "Application of complex radiation and refrigeration technology for antiseptic treatment and preservation of the quality of mushrooms." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (October 19, 2020): 58–64. http://dx.doi.org/10.20914/2310-1202-2020-3-58-64.
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The use of effective physical processing methods to preserve food and agricultural products is gaining more and more popularity every year. This article presents a complex technology, including processing by accelerated electrons with doses of 1–3 kGy at a beam energy of 5 MeV. The efficiency of application of processing with accelerated electrons and modification of the composition of the gaseous medium for optimization of the technology of refrigerated storage of champignon mushrooms has been investigated. The technology parameters have been established to ensure microbiological safety and preservation of the consumer qualities of mushrooms under production conditions. The treatment with accelerated electrons at doses of 1–3 kGy in combination with cooling and modification of the composition of the gaseous medium delayed the postharvest maturation processes and led to an increase in the storage time of mushrooms up to 20 days (control 10–14 days). The modification of the composition of the gaseous medium was ensured by the selective gas permeability of the used packaging material (polypropylene, polyethylene, biaxially oriented polypropylene) and the respiration of the raw material. Depending on the intended purpose of the product - fresh sale or further processing (drying, freezing, etc.), the technology under consideration, due to the differentiated choice of technological parameters of storage and processing, allows to control changes in organoleptic, physicochemical and microbiological indicators of the quality of mushrooms in a targeted manner. Packaging made of biaxially oriented polypropylene and polypropylene should be used for mushrooms for processing, due to the best preservation of the structure of plant tissue, as a result of slowing down the ripening processes and delaying aging and spoilage, for the sale of fresh mushrooms, it is most effective to use polyethylene packaging.
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Popović, Senka, Jovana Ugarković, Danijela Šuput, Nevena Hromiš, and Ranko Romanić. "A review of biopolymer films application for sustainable packaging of edible oils." Journal on Processing and Energy in Agriculture 25, no. 3 (2021): 106–9. http://dx.doi.org/10.5937/jpea25-31624.
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Lipid oxidation is a major cause of off-flavors and the loss of nutrients in fat-containing foods and oils. The prevention or retardation of those deteriorative reactions of oil during processing and storage is required. Commercially available synthetic packaging materials are causing serious environmental problems due to their non-degradability. To reduce environmental impacts associated with synthetic plastics, biopolymer materials have a great potential to be used instead. Further, biopolymers play an important role in food preservation because of their antioxidant and antimicrobial activities. The packing system is comprised of natural active materials that can improve the shelf life of oil-packed, minimize oxidation and improve mechanical, barrier and biological properties of biopolymer films. This paper aims to review currently available literature in the field of biopolymer materials application for packaging different types of edible oils.
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Katsara, Klytaimnistra, George Kenanakis, Eleftherios Alissandrakis, and Vassilis M. Papadakis. "Low-Density Polyethylene Migration from Food Packaging on Cured Meat Products Detected by Micro-Raman Spectroscopy." Microplastics 1, no. 3 (August 12, 2022): 428–39. http://dx.doi.org/10.3390/microplastics1030031.
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Food packaging has been demonstrated as a crucial issue for the migration of microplastics (MPs) into foodstuffs, concerning human health risk factors. Polymeric materials called plastics are continuously utilized in food packaging. Polyethylene (PE) is commonly used as a food packaging material, because it offers easy handling during transportation and optimal storage conditions for food preservation. In this work, three types of cured meat products of different fat compositions and meat processing methods—bacon, mortadella, and salami—were studied using spectroscopic methods (Raman and FT–IR/ATR) to determine the migration of low-density polyethylene (LDPE) from plastic packaging to the surface of the meat samples. The experimental duration of this study was set to be 28 days owing to the selected meat samples’ degradation, which started to become visible to the human eye after 10 days of storage in vacuum LDPE packaging, under refrigerated conditions at 4 °C. Spectroscopic measurements were performed at 0, 3, 9, 12, 15, and 28 days of storage to obtain comparative results. We demonstrated that the Raman spectral peaks of LDPE firstly appeared as a result of polymeric migration on day 9 in Bacon, on day 15 in Salami, and finally on day 28 in Mortadella. On day 28, all meat samples were tainted, with a layer of bacterial outgrowth developed, as proven by bright–field microscopic observation. Food packaging migration to the surface of cured meat samples was validated using Raman vibrational spectroscopy. To ensure minimal consumption of MPs in cured meat products stored in plastic packaging, while at the same time maintaining good food quality, they should be kept in refrigerated conditions and consumed within a short period of time. In this work, the migration of MPs from food packaging to the surface of cured meat samples was observed using micro-Raman spectroscopy.
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Ammar, A. S., and W. A. Bazaraa. "Juice nanotechnology: A mini review." Food systems 4, no. 4 (January 5, 2022): 255–58. http://dx.doi.org/10.21323/2618-9771-2021-4-4-255-258.
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In the past two decades, nano-science is widely used in different applications and the increased interest in the utilization of nanoparticles in food processing is clear. Such applications include processing, packaging, development of functional food, safety, foodborne pathogens detection, and shelf-life extension. In this article, the essential facts and the latest uses of nano-science in fruit and vegetable juices were described. The green synthesis of nanoparticles with antioxidant, antibacterial and antifungal characteristics is of great interest in food preservation. These nanoparticles such as metals, oxidized metals and its bioactivity in juice were reviewed. The current procedures to prepare nanojuice including nanofiltration and the most recent nanomilling were presented. Beside the preparation, special emphasis has also been given to the chemical as well as the biological (microbial and enzymatic) quality of the produced nanojuice. The role of nanotechnology in the development of the smart and the active food packaging systems for the improvement of food shelf- life and quality was also discussed. Since the physical and chemical characteristics of nanoparticles are completely different from those of macro-size. Therefore, special and urgent attention by responsible authorities should be given and effective policies should be applied for food products to ensure product quality, customer health and safety as well as the environmental protection.
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Soriano Cuadrado, Belén, Antonio Peñas Sanjuan, Javier Rodríguez López, Irene Delgado Blanca, Maria José Grande, Rosario Lucas, Antonio Galvez, and Rubén Pérez Pulido. "Effect of High-Pressure Treatments on the Properties of Food Packaging Materials with or without Antimicrobials." Polymers 14, no. 24 (December 17, 2022): 5535. http://dx.doi.org/10.3390/polym14245535.
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The aim of this research work was the comparative study of the different properties of interest in the case of plastic materials for food use before and after being subjected to treatment by high hydrostatic pressure (HHP) as well as the impact of additivation with antimicrobials. This method of food preservation is currently on the rise and is of great interest because it is possible to extend the shelf life of many foods without the need for the use of additives or thermal processing, as is the case with other preservation methods currently used. The effects of HHP treatment (680 MPa for 8 min) on plastic materials commonly used in the food industry were studied. These materials, in sheet or film form, were polyethylene (PE), polyethylene terephthalate (PET), polystyrene (PS), multilayer polyethylene terephthalate–ethylene-vinyl alcohol copolymer–polyethylene (PET–EVOH–PE), multilayer polyethylene–polyethylene terephthalate (PE–PET), polyvinyl chloride aluminum (PVC–AL), and polylactic acid (PLA), which were provided by manufacturing companies in the sector. PE, PP, and PLA activated with tyrosol, zinc oxide, or zinc acetate were also tested. The phenomena and properties, such as overall migration, thermal behavior, oxygen barrier, and physical properties were analyzed before and after the process. The results show that the HHP process only slightly affected the properties of the materials. After pressurization, oxygen permeability increased greatly in PVC–AL (from 7.69 to 51.90) and decreased in PLA (from 8.77 to 3.60). The additivation of the materials caused a change in color and an increase in oxygen permeability. The additivated PE and PP showed migration values above the legal limit for certain simulants. The HHP treatment did not greatly affect the mechanical properties of the additivated materials. The main increases in the migration after HHP treatment were observed for PE activated with tyrosol or zinc oxide and for PS activated with zinc oxide. Activated PLA performed the best in the migration studies, irrespective of the HHP treatment. The results suggest that activated PLA could be used in HHP food processing as an inner antimicrobial layer in contact with the food packed in a container with the desired oxygen permeability barrier.
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VADUGANATHAN, LAKSHMINARAYANAN. "The The Ozone treatment for Elimination of toxic waste – An alternate for preservation of goat skins and enhancement of bleaching property of starch." JOURNAL OF ADVANCES IN CHEMISTRY 13, no. 11 (March 15, 2017): 6005–10. http://dx.doi.org/10.24297/jac.v13i11.5883.
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In line with the staggering number of about 14 percent of India's GDP relying on the food processing industry. Our area of research aims at exploring the wide spread applications of the use of ozone a chemical compound that has the property of being a strong oxidant along with its potent capabilities of being a disinfecting agent in the food processing industry. Specifically focusing on the implication of the ozonized based processing techniques on the food and animal related processed products which include goat skin and manufacturing of starch. During the phase of the research we compared the impacts, advantages on using Ozone based processing technique over the existing methods like salt curing, and starch manufacturing from tapioca starch involves peeling, washing, rasping, screening, dewatering, drying, pulverization, dry screening and packaging. Ozonised skins kept exposed to atmospheric air were more impervious to microbial activity is in existence. This opens up the likelihood of applying Ozonisation innovation to protect goatskins so as to take out earth unsafe salt curing. And improving the whiteness property of sago starch without creating any harmful by products using Ozonisation based techniques.
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Anilakumar, K. R., Natarajan Gopalan, and R. K. Sharma. "Advances in the Value Addition to Foods-recent Trends." Defence Life Science Journal 2, no. 2 (May 31, 2017): 90. http://dx.doi.org/10.14429/dlsj.2.11377.
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Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition
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YUSTE, J., R. PLA, M. CAPELLAS, E. PONCE, and M. MOR-MUR. "High-Pressure Processing Applied to Cooked Sausages: Bacterial Populations during Chilled Storage." Journal of Food Protection 63, no. 8 (August 1, 2000): 1093–99. http://dx.doi.org/10.4315/0362-028x-63.8.1093.
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Vacuum-packaged cooked sausages were pressurized at 500 MPa for 5 or 15 min at mild temperature (65°C) and later stored at 2 and 8°C for 18 weeks. Counts of aerobic mesophiles and psychrotrophs, lactic acid bacteria, enterobacteria, Baird-Parker microbiota, and Listeria spp. were determined 1 day and 3, 6, 9, 12, 15, and 18 weeks after treatment and compared with those of cooked sausages treated at 80 to 85°C for 40 min. Pressurization generated reductions of about 4 log CFU/g in psychrotrophs and lactic acid bacteria. Enterobacteria and Listeria proved the most pressure sensitive; insignificant or no growth was detected throughout the study. Heat treatment inactivated psychrotrophs and enterobacteria similarly to pressure treatment. Listeria monocytogenes and enterotoxigenic Staphylococcus aureus were not found in treated samples. In general, there was no significant difference in counts of any bacterial populations either among treatments or between storage temperatures. High-pressure processing at mild temperature is an effective preservation method that can replace heat pasteurization applied to some cooked meat and poultry products after packaging.
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Guan, Xiangfei, Xuequn Zhong, Yuhao Lu, Xin Du, Rui Jia, Hansheng Li, and Minlian Zhang. "Changes of Soybean Protein during Tofu Processing." Foods 10, no. 7 (July 9, 2021): 1594. http://dx.doi.org/10.3390/foods10071594.
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Tofu has a long history of use and is rich in high-quality plant protein; however, its production process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. Furthermore, soy protein gel is the basis for the formation of soy curd. This review summarizes the series of changes in the composition and structure of soy protein that occur during the processing of tofu (specifically, during the pressing, preservation, and packaging steps) and the effects of soybean varieties, storage conditions, soybean milk pretreatment, and coagulant types on the structure of soybean protein and the quality of tofu. Finally, we highlight the advantages and limitations of current research and provide directions for future research in tofu production. This review is aimed at providing a reference for research into and improvement of the production of tofu.
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Howard, Luke. "HACCP Principals and Product Operations: What is the Future?" HortScience 33, no. 3 (June 1998): 551f—552. http://dx.doi.org/10.21273/hortsci.33.3.551f.
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Food safety has become a major issue for producers and processors of fresh fruit and vegetable products. Although the safety of fresh and pre-cut fruit and vegetables is outstanding, several recent food-borne outbreaks have increased the public's awareness of microbiological hazards associated with these products. Hazard Analysis Critical Control Point (HACCP) programs are well-established for many food systems. HACCP is a systematic approach to the identification, assessment, and control of hazards associated with the environment in which foods are produced and handled. Fresh and pre-cut produce are ready-to-eat products that do not receive a preservation (heating) treatment like traditional canning or freezing methods. Since there is no microbiological kill step associated with these products, hazards cannot be eliminated. Therefore, it is critical that efforts be focused on minimizing the incidence of food-borne pathogens on fruits and vegetables through the use of good agricultural practices during growing, postharvest handling, storage, and minimal processing. Several sanitation hurdles can be combined in a synergistic effort to control food-borne pathogens. In addition to chlorination, researchers have investigated alternative treatments for sanitation such as ozone, hydrogen peroxide, trisodium phosphate, edible coatings containing antimicrobial agents, irradiation, pulsed light and bacteriocins. Selection of proper oxygen permeable packaging material is also important to prevent anaerobic conditions that may result in growth and toxin production by Clostridium botulinum. However, caution is advised when evaluating new sanitation and packaging materials for fresh produce, because the elimination of spoilage microorganisms may result in conditions that favor the growth of surviving pathogens.
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Shaalan, Nagih M., Faheem Ahmed, Osama Saber, and Shalendra Kumar. "Gases in Food Production and Monitoring: Recent Advances in Target Chemiresistive Gas Sensors." Chemosensors 10, no. 8 (August 17, 2022): 338. http://dx.doi.org/10.3390/chemosensors10080338.
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The rapid development of the human population has created demand for an increase in the production of food in various fields, such as vegetal, animal, aquaculture, and food processing. This causes an increment in the use of technology related to food production. An example of this technology is the use of gases in the many steps of food treatment, preservation, processing, and ripening. Additionally, gases are used across the value chain from production and packaging to storage and transportation in the food and beverage industry. Here, we focus on the long-standing and recent advances in gas-based food production. Although many studies have been conducted to identify chemicals and biological contaminants in foodstuffs, the use of gas sensors in food technology has a vital role. The development of sensors capable of detecting the presence of target gases such as ethylene (C2H4), ammonia (NH3), carbon dioxide (CO2), sulfur dioxide (SO2), and ethanol (C2H5OH) has received significant interest from researchers, as gases are not only used in food production but are also a vital indicator of the quality of food. Therefore, we also discuss the latest practical studies focused on these gases in terms of the sensor response, sensitivity, working temperatures, and limit of detection (LOD) to assess the relationship between the gases emitted from or used in foods and gas sensors. Greater interest has been given to heterostructured sensors working at low temperatures and flexible layers. Future perspectives on the use of sensing technology in food production and monitoring are eventually stated. We believe that this review article gathers valuable knowledge for researchers interested in food sciences and sensing development.
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Sportelli, Maria Chiara, Antonio Ancona, Annalisa Volpe, Caterina Gaudiuso, Valentina Lavicita, Valerio Miceli, Amalia Conte, Matteo Alessandro Del Nobile, and Nicola Cioffi. "A New Nanocomposite Packaging Based on LASiS-Generated AgNPs for the Preservation of Apple Juice." Antibiotics 10, no. 7 (June 22, 2021): 760. http://dx.doi.org/10.3390/antibiotics10070760.
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Designing bioactive materials, with controlled metal ion release, exerting a significant biological action and associated to low toxicity for humans, is nowadays one of the most important challenges for our community. The most looked-for nanoantimicrobials are capable of releasing metal species with defined kinetic profiles, either by slowing down or inhibiting bacterial growth and pathogenic microorganism diffusion. In this study, laser ablation synthesis in solution (LASiS) has been used to produce bioactive Ag-based nanocolloids, in isopropyl alcohol, which can be used as water-insoluble nano-reservoirs in composite materials like poly(3-hydroxybutyrate-co-3-hydroxyvalerate). Infrared spectroscopy was used to evaluate the chemical state of pristine polymer and final composite material, thus providing useful information about synthesis processes, as well as storage and processing conditions. Transmission electron microscopy was exploited to study the morphology of nano-colloids, along with UV-Vis for bulk chemical characterization, highlighting the presence of spheroidal particles with average diameter around 12 nm. Electro-thermal atomic absorption spectroscopy was used to investigate metal ion release from Ag-modified products, showing a maximum release around 60 ppb, which ensures an efficient antimicrobial activity, being much lower than what recommended by health institutions. Analytical spectroscopy results were matched with bioactivity tests carried out on target microorganisms of food spoilage.
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Gomes, Maria T. M. S., Ádina L. Santana, Diego T. Santos, and Maria A. A. Meireles. "Trends on the Rapid Expansion of Supercritical Solutions Process Applied to Food and Non-food Industries." Recent Patents on Food, Nutrition & Agriculture 10, no. 2 (September 18, 2019): 82–92. http://dx.doi.org/10.2174/2212798410666180925160459.
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Background: The supercritical fluids applied to particle engineering over the last years have received growing interest from the food and non-food industries, in terms of processing, packaging, and preservation of several products. The rapid expansion of supercritical solutions (RESS) process has been recently reported as an efficient technique for the production of free-solvent particles with controlled morphology and size distribution. Objective: In this review, we report technological aspects of the application of the RESS process applied to the food and non-food industry, considering recent data and patent survey registered in literature. Methods: The effect of process parameters cosolvent addition, temperature, pressure, nozzle size among others, during RESS on the size, structure and morphology of the resulted particles, and the main differences about recent patented RESS processes are reviewed. Results: Most of the experimental works intend to optimize their processes through investigation of process parameters. Conclusion: RESS is a feasible alternative for the production of particles with a high yield of bioactive constituents of interest to the food industry. On the other hand, patents developed using this type of process for food products are very scarce, less attention being given to the potential of this technique to develop particles from plant extracts with bioactive substances.
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Martillanes, Sara, Javier Rocha-Pimienta, Rosario Ramírez, Jesús García-Parra, and Jonathan Delgado-Adámez. "Effect of an active packaging with rice bran extract and high-pressure processing on the preservation of sliced dry-cured ham from Iberian pigs." LWT 151 (November 2021): 112128. http://dx.doi.org/10.1016/j.lwt.2021.112128.
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PINTADO, MANUELA E., and F. XAVIER MALCATA. "Characterization of Whey Cheese Packaged under Vacuum." Journal of Food Protection 63, no. 2 (February 1, 2000): 216–21. http://dx.doi.org/10.4315/0362-028x-63.2.216.
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Vacuum packaging was assayed at 4°C and was tested in comparison to unpackaged counterparts, in both microbiological and physicochemical terms, in studies pertaining to the preservation of Requeijão, a traditional Portuguese whey cheese. Bacteria were absent (i.e., <10 CFU/g) in whey cheeses on the day of manufacture as a result of thermal processing. After storage, both unpackaged and packaged cheeses exhibited high viable counts of Bacillus, Pseudomonas, Enterobacteriaceae, and lactic acid bacteria (especially lactococci). Yeasts, staphylococci, enterococci, and spore-forming clostridia were severely inhibited by the package vacuum combined with the increasing acidification developed therein. Whey cheeses packaged under vacuum underwent substantial acidification, slight depletion of lactose, and no significant variation in moisture content or texture; conversely, unpackaged whey cheeses exhibited substantial loss of water and a concomitant increase in rigidity. Vacuum packaging strongly inhibited lipolysis (even if viable counts of some microbial groups were high); saturated fatty acids (mainly C16:0 and C14:0) accounted for ca. 73% of the total free–fatty acid content, whereas the most concentrated unsaturated fatty acids were C18:1 and C18:2 (ca. 14% each). The conclusions generated in our study are, in general, useful for a wide range of whey cheeses worldwide: i.e., Requéson (Spain), Ricotta (Italy), Broccio (France), and Anthotyro (Greece). In addition, our conclusions are particularly helpful in terms of improving the safety of Requeijão, a widely acclaimed dairy specialty.
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Adeyanju, James A., Adekanmi O. Abioye, Adefemiwa A. Adekunle, Adeladun S. Ajala, Abiola A. Oloyede, and Esther T. Afolayan. "Assessment of Physical and Thermal Properties of Velvet Bean (Mucuna pruriens) as Potentials for Development of Processing Machines." FUOYE Journal of Engineering and Technology 7, no. 2 (June 30, 2022): 122–25. http://dx.doi.org/10.46792/fuoyejet.v7i2.778.
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The engineering properties of food materials have helped design, develop, and select suitable equipment for preservation, processing, packaging, and storage of food material, including velvet bean, an underutilised legume. Therefore, this research work is aimed at assessing the influence of moisture variation on some engineering properties of velvet beans. The velvet bean seed used was conditioned to moisture content ranging between 8.12 and 28.21 % to determine some selected physical properties. The thermal properties were determined using a KD2-Pro thermal analyser. The physical properties results indicated that the arithmetic mean, geometric mean, volume, and surface area increased with varying moisture content while there was a decrease in the sphericity and aspect ratio. Thermal conductivity, thermal diffusivity, and specific heat capacity ranged from 0.18 to 0.65 W/mK, 1.2×10-7 to 3.1×10-7 m2/s and 1.57 to 2.16 kJ/kgK, respectively. The physical and thermal properties of the seeds were measured and their respective high correlation coefficients indicate that they can be used to simulate these parameters within the moisture domain investigated. The physical and thermal properties of velvet bean differ significantly with moisture contents. The information obtained on some engineering properties of velvet bean seeds could help design processing machinery and optimise milling operations.
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VASIUTA, Viktoriia, Rostyslav ZIELOV, and Konstiantyn OMELIANENKO. "SAFETY OF CONSUMER GOODS AS THE MAIN PROBLEM OF MODERN COMMODITY SCIENCE." Herald of Khmelnytskyi National University 302, no. 1 (January 2022): 178–84. http://dx.doi.org/10.31891/2307-5740-2022-302-1-30.
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The problem of the safety of consumer goods and the way they are stored is relevant in the modern world. Particular attention is paid to the issue of packaging, namely the choice of this type of packaging, which will not harm the health of consumers. the issue of reducing the negative impact on the environment is also important. Currently, one of the main directions in the development of commodity science is the problem of the safety of consumer goods. With the development of scientific and technological progress and the globalization of production, the number and scale of goods produced are constantly increasing. In these conditions, control over the complete quality control of the product itself is lost. Therefore, the issue of product safety is becoming increasingly important. The main task of product quality control is to provide consumers with products that will not harm their physical and psychological health. Harmful substances pose a danger not only to humans, but also to the environment. The packaging of goods also has a negative impact on nature. It is necessary to ensure the ability to decompose in nature or to introduce systems for the recycling of such materials (recycling). Today, the pollution of the environment in Ukraine with harmful substances is quite high, but modern science is able to minimize this problem as much as possible. The article discusses the existing types of dangers from low-quality food products, the negative impact of some types of packaging on human health. The main possible ways of processing the packaging of goods after their consumption are considered. The authors believe that in Ukraine it is necessary to strengthen the quality control of goods, introduce and stimulate the development of recycling and disposal of packaging to ensure the preservation of the health of citizens and reduce the impact on the environment of negative factors of human existence. The authors noted that in order to minimize the negative impact on the environment, manufacturers need to use safe materials for packaging. Consumers are encouraged to support those manufacturers who produce quality products and promote innovative recycling systems. The production of ecological, safe goods, their safe processing and disposal, ecological packaging do not lose their relevance and have become one of the main directions of development of modern commodity science.
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Lima, Rayssa Cruz, Anna Paula Azevedo de Carvalho, Carla P. Vieira, Rodrigo Vilela Moreira, and Carlos Adam Conte-Junior. "Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings." Polymers 13, no. 16 (August 10, 2021): 2675. http://dx.doi.org/10.3390/polym13162675.
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The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials’ potential as cheese preservatives.
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Giavoni, Marta, María José Villanueva-Suárez, Rocío De la Peña-Armada, Alejandra Garcia-Alonso, and Inmaculada Mateos-Aparicio. "Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product." Foods 11, no. 13 (July 2, 2022): 1973. http://dx.doi.org/10.3390/foods11131973.
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After orange processing, different by-products are generated, i.e., peels, seeds and pulps. The pulp is highly perishable, being an unstable food matrix that needs a preservation process to be stored and used again in the food production chain. Pasteurization is the technique of choice before aseptically packaging and storing under refrigerated conditions. In this study, the effect of pasteurization has been evaluated on the chemical, functional and sensorial profiles. Ash content decreased (p < 0.05) after the thermal treatment. Indeed, magnesium, calcium and zinc diminished, although copper was found to be higher (p < 0.05) in the pasteurized product. Total dietary fiber decreased (p < 0.05), but soluble dietary fiber raised (p < 0.05) due to hydrolysis caused by pasteurization. SDF:IDF ratio, hydration properties, and fat binding capacity were improved. Total soluble phenolic compounds remained similar but FRAP and DPPH scavenging activity decreased (p < 0.05) in the pasteurized by-product. Regarding the sensorial profile, pasteurization produced darkening, appearance of a cooked smell and an increase in bitterness. Therefore, pasteurization deteriorates the sensorial profile being able to change the attributes of an added-pasteurized-pulp juice; however, it is a good choice to preserve the orange pulp by-product to formulate food products different from juices or other beverages.
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Ismiyati, Ismiyati, Ratri Ariatmi Nugrahani, and Tri Yuni Hendrawati. "Diversifikasi menjadi Produk Selai dan Peningkatan Mutu Jus Aloe Vera di SIGMA Food Sawangan Depok." Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) 3, no. 2 (June 5, 2018): 178–83. http://dx.doi.org/10.22146/jpkm.29242.
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Community engagement activities, science and technology development for community for one of the partner SIGMA Food, Sawangan, Depok, has been done with purpose to overcome the priority problems, which are improving quality and quantity of Aloe vera juice products and diversification of Aloe vera products into jams. The abdimas team, act as the facilitator and instructor, has trained/accompanied (a) quality improvement training/counseling for Aloe vera juice by preservative addition; (b) quality improvement of Aloe vera juice in SIGMA Food by pasteurization and sterilization; and (c) diversification of Aloe vera jam product processing. The result of this training is known for improving partner’s understandings in (a) quality improvement of Aloe vera juices by preservative addition, bottle packaging sterilization process, and Aloe vera juice pasteurization; and (b) diversification of Aloe vera products.
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Gonçalves-Tenório, Andiara, Beatriz Silva, Vânia Rodrigues, Vasco Cadavez, and Ursula Gonzales-Barron. "Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys." Foods 7, no. 5 (May 3, 2018): 69. http://dx.doi.org/10.3390/foods7050069.
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The objective of this study was to investigate and summarize the levels of incidence of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Campylobacter spp. in poultry meat commercialized in Europe. After systematic review, incidence data and study characteristics were extracted from 78 studies conducted in 21 European countries. Pooled prevalence values from 203 extracted observations were estimated from random-effects meta-analysis models adjusted by pathogen, poultry type, sampling stage, cold preservation type, meat cutting type and packaging status. The results suggest that S. aureus is the main pathogen detected in poultry meat (38.5%; 95% CI: 25.4–53.4), followed by Campylobacter spp. (33.3%; 95% CI: 22.3–46.4%), while L. monocytogenes and Salmonella spp. present lower prevalence (19.3%; 95% CI: 14.4–25.3% and 7.10%; 95% CI: 4.60–10.8%, respectively). Despite the differences in prevalence, all pathogens were found in chicken and other poultry meats, at both end-processing step and retail level, in packed and unpacked products and in several meat cutting types. Prevalence data on cold preservation products also revealed that chilling and freezing can reduce the proliferation of pathogens but might not be able to inactivate them. The results of this meta-analysis highlight that further risk management strategies are needed to reduce pathogen incidence in poultry meat throughout the entire food chain across Europe, in particular for S. aureus and Campylobacter spp.
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Khan, Muhammad Junaid, Amina Ashfaq, Yahya Khan, Bibi Zainab, Kinza Bashir, Shahid Nazeer, Asia Bibi, Muhammad Alamgeer, and Muhammad Sheeraz Javed. "Nanochemistry: A Multidisplinary Approach towards Innovations in Agriculture Soils and Improved Yields." Haya: The Saudi Journal of Life Sciences 7, no. 11 (November 14, 2022): 323–28. http://dx.doi.org/10.36348/sjls.2022.v07i11.004.
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Agriculture has made significant strides recently, and sustainability build on those successes by using a smart strategy that may maintain greater returns and farm profitability without depleting the resources. Furthermore, nano-materials enhance the efficiency of farm production to enable site targeted regulated distribution of minerals, assuring the least amount of agri-input usage while enhancing crop output. Particularly in the agriculture industry, nanoscienceis crucial for agricultural production, food packaging and processing, water purification, nutrition security, and pollution control as well as crop development and plant preservation. NPs display a well-organized antibacterial activity towards bacteria and viruses. Important inorganic NPs with effective pesticide characteristics include silver, aluminum and copper. Chitosan nano-particles, ZnO nano-particles, and silica nano-particles are beneficial for the treatment of virus infection, including the mosaic virus in tobacco, potatoes, and alfalfa. The revitalization of the damaged soil resources may be possible using nano-enabled soil rehabilitation. The toxicity copper in soil is typically linked to soluble free metal ion species like Cu2+, that are easily accessible and extremely hazardous, in traditional forms of higher soil.
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Kocira, Anna, Katarzyna Kozłowicz, Katarzyna Panasiewicz, Mariola Staniak, Ewa Szpunar-Krok, and Paulina Hortyńska. "Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review." Agronomy 11, no. 5 (April 21, 2021): 813. http://dx.doi.org/10.3390/agronomy11050813.
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There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.
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M.A., Dibirasulaev, Belozerov G.A., Dibirasulaev D.M., Donetskikh A.G., and Ryzhova S.G. "To the development of scientifically based storage modes of meat and meat products in a supercooling state." Vsyo o myase, no. 5 (October 30, 2020): 40–45. http://dx.doi.org/10.21323/2071-2499-2020-5-40-45.
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One of the ways to ensure safety, preserve quality and increase the expiration date (storage) of meat with minimal technological processing of raw materials is the use of supercooling and storage technologies at subcryoscopic temperatures. Supercooling is a refrigeration processing process that provides lowering the meat temperature (1–2 °C) below the cryoscopic temperature without phase transformation of water into ice (supercooling). The phase transformation of water into ice upon freezing and freezing food products causes irreversible changes in them as a result of crystal formation in muscle fibers, decompartmentalization of cell organelles and denaturation of sarcoplasmic and myofibrillar proteins. Subcooling provides better quality preservation and an increase in the expiration date of meat raw materials and finished meat products compared to cooling. To ensure a stable supercooled state of products at a subcryoscopic temperature, studies of the influence of abiotic and anabiotic factors on the limiting temperature of supercooling (nucleation) of a product are of great importance. The article presents the results of studies on the impact of quality meat groups, packaging and the temperature of the cooling medium on the stability indicators of the supercooled state of raw materials and finished products. It is shown that the temperature of the cooling medium, providing a stable state of the product undercooling, lies between its cryoscopic and the limiting temperature of the supercooling, experimentally determined for each type of product.
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Naidenko, Olga V., David Q. Andrews, Alexis M. Temkin, Tasha Stoiber, Uloma Igara Uche, Sydney Evans, and Sean Perrone-Gray. "Investigating Molecular Mechanisms of Immunotoxicity and the Utility of ToxCast for Immunotoxicity Screening of Chemicals Added to Food." International Journal of Environmental Research and Public Health 18, no. 7 (March 24, 2021): 3332. http://dx.doi.org/10.3390/ijerph18073332.
Full textAbstract:
The development of high-throughput screening methodologies may decrease the need for laboratory animals for toxicity testing. Here, we investigate the potential of assessing immunotoxicity with high-throughput screening data from the U.S. Environmental Protection Agency ToxCast program. As case studies, we analyzed the most common chemicals added to food as well as per- and polyfluoroalkyl substances (PFAS) shown to migrate to food from packaging materials or processing equipment. The antioxidant preservative tert-butylhydroquinone (TBHQ) showed activity both in ToxCast assays and in classical immunological assays, suggesting that it may affect the immune response in people. From the PFAS group, we identified eight substances that can migrate from food contact materials and have ToxCast data. In epidemiological and toxicological studies, PFAS suppress the immune system and decrease the response to vaccination. However, most PFAS show weak or no activity in immune-related ToxCast assays. This lack of concordance between toxicological and high-throughput data for common PFAS indicates the current limitations of in vitro screening for analyzing immunotoxicity. High-throughput in vitro assays show promise for providing mechanistic data relevant for immune risk assessment. In contrast, the lack of immune-specific activity in the existing high-throughput assays cannot validate the safety of a chemical for the immune system.
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RONNING, IRENE E., and HILMER A. FRANK*. "Growth Response of Putrefactive Anaerobe 3679 to Combinations of Potassium Sorbate and Some Common Curing Ingredients (Sucrose, Salt, and Nitrite), and to Noninhibitory Levels of Sorbic Acid." Journal of Food Protection 51, no. 8 (August 1, 1988): 651–54. http://dx.doi.org/10.4315/0362-028x-51.8.651.
Full textAbstract:
ABSTRACT The effects of some common curing ingredients (sucrose, sodium chloride, and nitrite) on sorbate-induced inhibition were tested in putrefactive anaerobe (PA) 3679, a proteolytic species of Clostridium. A noninhibitory concentration (1%) of sucrose was not synergistic with the inhibitory action of potassium sorbate (30 mM; pH 6). The effect of sodium chloride depended upon the concentration used; a combination of 3% NaCl and sorbate (30 mM; pH 6) was more inhibitory than either compound alone but 1% NaCl reduced the inhibitory action of sorbate (30 mM; pH 6). Combining a noninhibitory concentration of nitrite (100 pM) and sorbate (30 mM; pH 6) was bactericidal to PA 3679. Nitrite raised the intracellular pH (pHi) and increased the protonmotive force (PMF) of untreated and sorbate-treated cells. Growth of PA 3679 was stimulated by the addition of a noninhibitory level of undissociated sorbic acid (5.5 mM; pH 7) or 0.1% glucose (5.5 mM) to a nutrient-deficient medium (0.25% trypticase [BBL]) but growth initiated more rapidly when sorbic acid was added than when the medium was supplemented with glucose. Results of this study are discussed in relation to the possible mechanisms of preservative action and suggest that certain recent changes in methods of food processing and packaging may increase the possibility of growth of clostridial organisms, including Clostridium botulinum.
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Adeniji, TA. "Plantain, banana and wheat flour composites in bread making: prospects for industrial application." African Journal of Food, Agriculture, Nutrition and Development 15, no. 71 (October 2, 2015): 10182–97. http://dx.doi.org/10.18697/ajfand.71.13330.
Full textAbstract:
Bread is one of the most convenient, least expensive and most important staple foods in the world today. It is usually fermented and baked into loaves or cakes. Bread making has been with the Chinese for 5000 years and has also been found in ancient Egyptian tombs and reported widely in the Old Testament of the Holy Bible and in the Holy Qur’an. Bread was introduced to Nigeria probably about two centuries ago either by white colonialists or it may have been acquired from the Arabs through the Trans-Saharan trade with the Fulanis and Hausas of Northern Nigeria, especially during the eras of Mali and Songhaï Empires. Wheat bread is widely consumed in all parts of Africa. Research into the use of indigenous raw materials in the production of composite bread, cakes and confectionery products has been carried out in several African research institutes and universities. These investigations have proven beyond doubt the baking potentials of various tropical crops including plantain and banana. Improved varieties of plantain and banana have been developed and widely distributed to farmers in West and Central Africa as well as East and Southern Africa by the International Institute of Tropical Agriculture (IITA). This effort was complemented by extensive post-harvest research on new product development and evaluation from various accessions of plantain and banana hybrids. Transformation of fruits at different stages of ripening involving different processing techniques, packaging and preservation of new products was disseminated to farmers and food processors. This was necessary to add value to fresh plantain and banana, reduce post-harvest loss, enhance product diversification and provide jobs. Despite these approaches, there has been limited effort to implement composite bread technology in developing countries at the industrial level. This paper is a review of the application of tropical crops, especially plantain and banana in bread making. Output of this review may provide impetus for sustainable adoption of non-wheat or composite wheat bread making technology in Africa.