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Articoli di riviste sul tema "Food preservation"

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Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 29 luglio 2024

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1

Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof e NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity". Chemical Engineering Research Bulletin 19 (10 settembre 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.

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<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.</p><p>Chemical Engineering Research Bulletin 19(2017) 145-153</p>

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2

Aguirre-Garcia, Yulma Lizbeth, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres e Raúl Rodríguez-Herrera. "Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food". Fermentation 10, n. 3 (15 marzo 2024): 168. http://dx.doi.org/10.3390/fermentation10030168.

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Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enhance food quality by making it more nutrient-rich and contribute to food preservation. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins, among other compounds, confers these properties to LAB. In the realm of preservation, bacteriocins play a crucial role. This is because bacteriocins act by inhibiting the growth and reproduction of unwanted microorganisms by interacting with the cell membrane, causing its rupture. This preservative effect has led LAB to have widespread use during food processing. This preservative effect has led to widespread use of LAB during food processing. This review highlights the importance of fermentation carried out by LAB in the food industry and in the bio-preservation of foods. These findings emphasize the relevance of continuing investigations and harness the properties of LAB in food production.

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Martindale, Wayne, e Walter Schiebel. "The impact of food preservation on food waste". British Food Journal 119, n. 12 (4 dicembre 2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

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4

M. G. Anjaly, Ann Annie Shaju. "Review on Effect of Hurdle Technology in Food Preservation". International Journal of Current Microbiology and Applied Sciences 10, n. 12 (10 dicembre 2021): 169–76. http://dx.doi.org/10.20546/ijcmas.2021.1012.019.

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When considering food stability the microbial, chemical and sensory qualities must taking into consideration. To achieve these, appropriate preservation measures must be taken to the level that the activities of microorganisms will be overcome. The microbial stability and safety of the most traditional and processed foods is based on a combination of several preservation factors (called hurdles), which the microorganisms present in food are unable to overcome. Hurdles use in food can be physical, physicochemical or microbiologically derived. The main objective of hurdle technology is food preservation, but in addition, many hurdles were reported to improve sensory attributes. Many findings revealed that combination of preservatives at lower concentrations discourage microbial activities more than single preservative at higher concentration. In this review general introduction of hurdle technology was given, also basis on food spoilage and preservation. Principles, application, advantages and effects of hurdles on food quality were also reviewed. Hurdles classification with examples was also stated. Special emphasis was given to contributions from other researchers on the application and effectiveness of hurdle technology in maintaining microbiological, chemical, sensory and physical qualities of processed foods.

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5

Lavine, Marc S. "Better food preservation". Science 368, n. 6495 (4 giugno 2020): 1077.1–1077. http://dx.doi.org/10.1126/science.368.6495.1077-a.

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6

Oladipo, Iyabo Christianah, e S. B. Ogunsona. "Bio-Preservation and the Food Industry: An Overview". International Journal of Current Microbiology and Applied Sciences 11, n. 6 (10 giugno 2022): 318–34. http://dx.doi.org/10.20546/ijcmas.2022.1106.036.

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The unending needs and demands for chemical free preservatives in food industry are on the increase due to the facts that diseases like cancer and complications from oxidative stress have been linked to the xenobiotics we eat in foods as preservatives. There is need for safe means of preserving our foods without side effects and that is why the world needs bio-preservative in all forms to augment both the nutritional properties and shelf life of food products. Bio-preservatives like bacteriocins produced from organisms with GRAS status, essential oils, vinegar, herbs/spices and sugar/salt reviewed in this work have shown credible antimicrobial properties against spoilage/food borne pathogenic and toxigenic microorganisms thus served as good bio-preservative agents suitable for a dispensation yearning for green solution areas of food improvement and preservation. This review provides an overview of the importance of bio-preservatives in food safety and nutritional augmentation needed in food industry as a whole.

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7

Click, Melissa A., e Ronit Ridberg. "Saving Food: Food Preservation as Alternative Food Activism". Environmental Communication 4, n. 3 (settembre 2010): 301–17. http://dx.doi.org/10.1080/17524032.2010.500461.

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8

Ullah, Hammad, Yaseen Hussain, Cristina Santarcangelo, Alessandra Baldi, Alessandro Di Minno, Haroon Khan, Jianbo Xiao e Maria Daglia. "Natural Polyphenols for the Preservation of Meat and Dairy Products". Molecules 27, n. 6 (15 marzo 2022): 1906. http://dx.doi.org/10.3390/molecules27061906.

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Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.

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9

Singh, Priyanka. "Nanotechnology in food preservation". FOOD SCIENCE RESEARCH JOURNAL 9, n. 2 (15 ottobre 2018): 441–47. http://dx.doi.org/10.15740/has/fsrj/9.2/441-447.

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10

Wan, Chunpeng (Craig), Kannan R. R. Rengasamy e Chuying Chen. "Biomaterials for Food Preservation". Journal of Food Quality 2022 (31 maggio 2022): 1–3. http://dx.doi.org/10.1155/2022/9805934.

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11

Olszyna-Marzys, Andrzej E. "Radioactivity and Food Preservation*". Nutrition Reviews 50, n. 6 (27 aprile 2009): 162–65. http://dx.doi.org/10.1111/j.1753-4887.1992.tb01313.x.

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12

Buckow, Roman, e Michelle Bull. "Advanced food preservation technologies". Microbiology Australia 34, n. 2 (2013): 108. http://dx.doi.org/10.1071/ma13037.

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13

Heldman, Dennis R. "Food preservation process design". Procedia Food Science 1 (2011): 685–89. http://dx.doi.org/10.1016/j.profoo.2011.09.103.

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14

Durance, Tim. "Handbook of Food Preservation". Food Research International 35, n. 4 (gennaio 2002): 409. http://dx.doi.org/10.1016/s0963-9969(00)00143-5.

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15

Saldaña, Marleny D. A. "Food biodeterioration and preservation". Trends in Food Science & Technology 20, n. 11-12 (dicembre 2009): 596–97. http://dx.doi.org/10.1016/j.tifs.2009.10.003.

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16

Khan, Haider, Steve Flint e Pak-Lam Yu. "Enterocins in food preservation". International Journal of Food Microbiology 141, n. 1-2 (30 giugno 2010): 1–10. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.005.

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17

Floros, John D. "Food packaging and preservation". Trends in Food Science & Technology 7, n. 2 (febbraio 1996): 69. http://dx.doi.org/10.1016/0924-2244(96)81348-3.

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18

Dillon, Vivian M. "Handbook of Food Preservation". International Journal of Food Science & Technology 36, n. 2 (febbraio 2001): 226–27. http://dx.doi.org/10.1046/j.1365-2621.2001.00462.x.

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19

Martindale, Wayne. "The potential of food preservation to reduce food waste". Proceedings of the Nutrition Society 76, n. 1 (14 giugno 2016): 28–33. http://dx.doi.org/10.1017/s0029665116000604.

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While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours. We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the sustainable meal.

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20

Murpi Ningrum, Endah, Naharia Nahariah, Muhammad Irfan e Wahniyati Hatta. "Potential of Egg Shells as a Natural Food Preservative". BIO Web of Conferences 96 (2024): 01004. http://dx.doi.org/10.1051/bioconf/20249601004.

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Food preservatives are food ingredients that are added to food. Preservation aims to maintain the physical and chemical properties of food ingredients. Food preservatives are classified into two, natural and synthetic preservatives. Eggshells that can be used are chicken and duck eggshells. Several ingredients can be used as preservatives in food, such as sodium benzoate, nitrate, and sulphate, but in this case the main ingredient used in making natural preservatives in food is eggshells which are processed into flour for use in food preservation. Eggshells contain high levels of calcium carbonate so they can be used as a natural preservative. Apart from being easy to obtain, eggshells are also economically valuable and easy to apply. This review discusses and explains the function of eggshells as a natural preservative in food.

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21

TSUYUKI, Hideo. "Lipid Deterioration in Food Preservation and Cold Preservation Effect." journal of the japanese society for cold preservation of food 19, n. 4 (1993): 211–21. http://dx.doi.org/10.5891/jafps1987.19.211.

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22

Niu, Chunyan, e Xiaokun Jiang. "The Preparation and Preservation of Soybean Protein Isolate Were Studied Based on the Internet of Things". Journal of Sensors 2022 (6 maggio 2022): 1–8. http://dx.doi.org/10.1155/2022/4941243.

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With the gradual deepening of people’s understanding of the concept of environmental protection, this situation has brought new challenges to the preservation and packaging of food. Pure green, natural, and harmless edible film has become a hot topic. Edible protein membranes include animal protein membrane, plant protein membrane, and composite protein membrane. They are mainly used in the field of food production and food safety. The traditional food film has a poor water barrier in a humid environment, which cannot effectively avoid the anaerobic respiration of fruits. At the same time, it will also cause environmental pollution. In order to solve these problems, this paper studies the preparation and preservation of soybean protein isolate based on the Internet of things. Firstly, polyphenols were fused with soybean protein isolate by ultrasonic technology to form an edible fresh-keeping film. The edible membrane of the soybean protein isolate was tested, and the optimum conditions for the formation of the edible membrane were determined by the orthogonal test. The effects of soybean protein isolate, glycerol, reducing agent, and other additives on the film-forming properties were analyzed. Finally, the changes in properties and preservation indexes after film formation were analyzed. The results showed that the film-forming temperature of polyphenol soybean protein isolate edible film was positively correlated with the film properties. The prepared food preservative film can be used for the preservation of vegetables and other foods and has a good retention effect on food nutrients.

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23

Sorică, Elena, Cristian Marian Sorică, Mario Cristea e Iulia Andreea Grigore. "Technologies used for food preservation using microwaves". E3S Web of Conferences 286 (2021): 04008. http://dx.doi.org/10.1051/e3sconf/202128604008.

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Food preservation is the process of treating food, with the aim of preserving its qualities for as long as possible. Extending the freshness period for processed foods has been and is a continuing challenge for producers in the food industry. New technologies and conservation methodologies are continuously researched, which will have as little effect as possible on the nutritional value of the products. Microwave food processing is constantly evolving, rapid heating and high energy efficiency are the major advantages of using this technology. The paper presents a study regarding the preservation of food products using microwaves, its acting mechanism and other applications of microwaves for food processing, as well as some installations and equipment that use this technology.

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24

Ruiz Loyola, Benjamin. "Review of the Origins of Cooking and Food Preservation Methods". Biotechnology and Bioprocessing 2, n. 6 (13 agosto 2021): 01–03. http://dx.doi.org/10.31579/2766-2314/049.

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A short story about the cooking and preservation of food allows us to remember some of the principal preservation methods currently in use, some of them since thousands of years ago. The importance of fire discovery is emphasized, not only as the cooking starter but also as part of the first preservation methods, as smoking and drying. The use of natural sources lead to new methods, as salting. Modern technologies were developed through time, making the food last longer in order to try to feed more than seven billion people on earth.

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25

Hassan, Farazia, Sehar Anwar, Mukesh Mukesh, Hafiz Abdul Munam, Muhammad Arslan Asjad, Mudassar Hussain, Zahra batool, Nauman Khan e Muhammad Umair Khalid. "The synergistic effect of non-thermal techniques and modified atmosphere packaging in food preservation". International Journal of Environment, Agriculture and Biotechnology 8, n. 6 (2023): 246–59. http://dx.doi.org/10.22161/ijeab.86.20.

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Consumer’s demand for food products that retain the natural properties and microbiologically safer food has promoted the use of non-thermal techniques for the reduction of microbial load and inactivation of enzymatic activity. However, the bacterial spores and some enzymes show high resistance against non-thermal techniques. Therefore, the application of non-thermal techniques with modified atmosphere packaging (MAP) represents an emerging method to increase the shelf life of food products. These combined preservation techniques reduced the microbial load, increase the shelf life without effecting the sensory attributes of food products. The surface of food products would benefit from the preservative effect of both non-thermal techniques and MAP. These integrated techniques are more energy efficient and better preservative effect than the single preservation technique. The use of MAP with non-thermal techniques reduces the intensity of nonthermal treatments required to achieve the desirable results. This review discusses the advantages that may be derived from the combined use of non-thermal techniques and MAP in the preservation of food.

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26

Imran, Sahar. "Preservation food by use microwave". Journal of Environmental Studies 11, n. 1 (1 giugno 2013): 1–4. http://dx.doi.org/10.21608/jesj.2013.191572.

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D. K., Krushna Yadav,. "Review- Bacteriophages in Food Preservation". International Journal of Pure & Applied Bioscience 5, n. 3 (30 luglio 2017): 197–205. http://dx.doi.org/10.18782/2320-7051.2873.

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28

YANO, Nobuhiro. "Predictive Microbiology and Food Preservation". food preservation science 23, n. 1 (1997): 41–49. http://dx.doi.org/10.5891/jafps.23.41.

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YANO, Nobuhiro. "Predictive Microbiology and Food Preservation". food preservation science 23, n. 2 (1997): 97–106. http://dx.doi.org/10.5891/jafps.23.97.

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Zheng, Zuoxing. "Ingredient Technology for Food Preservation". Industrial Biotechnology 10, n. 1 (febbraio 2014): 28–33. http://dx.doi.org/10.1089/ind.2013.0023.

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31

Gould, G. W. "Ecosystem approaches to food preservation". Journal of Applied Bacteriology 73 (dicembre 1992): 58s—68s. http://dx.doi.org/10.1111/j.1365-2672.1992.tb03625.x.

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Leistner, Lothar, e Leon G. M. Gorris. "Food preservation by hurdle technology". Trends in Food Science & Technology 6, n. 2 (febbraio 1995): 41–46. http://dx.doi.org/10.1016/s0924-2244(00)88941-4.

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Mitchell, J. R. "Developments in food preservation—3". Meat Science 17, n. 4 (gennaio 1986): 315–17. http://dx.doi.org/10.1016/0309-1740(86)90049-5.

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Waites, Will. "Food preservation by moisture control". Meat Science 25, n. 3 (gennaio 1989): 239–40. http://dx.doi.org/10.1016/0309-1740(89)90077-6.

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35

Barnby-Smith, Frances M. "Bacteriocins: applications in food preservation". Trends in Food Science & Technology 3 (gennaio 1992): 133–37. http://dx.doi.org/10.1016/0924-2244(92)90166-t.

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Zhang, Q. H. "New methods of food preservation". Trends in Food Science & Technology 7, n. 5 (maggio 1996): 177. http://dx.doi.org/10.1016/0924-2244(96)81279-9.

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Rasco, Barbara. "PHYSICAL PRINCIPLES OF FOOD PRESERVATION". Journal of Food Processing and Preservation 28, n. 6 (dicembre 2004): 489–90. http://dx.doi.org/10.1111/j.1745-4549.2004.28601_1_1.x.

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Leistner, L. "Food preservation by combined methods". Food Research International 25, n. 2 (gennaio 1992): 151–58. http://dx.doi.org/10.1016/0963-9969(92)90158-2.

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Leistner, L. "Combination treatments for food preservation". International Biodeterioration & Biodegradation 36, n. 3-4 (ottobre 1995): 460–61. http://dx.doi.org/10.1016/0964-8305(96)81832-4.

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Thorne, Stuart. "Food preservation by moisture control". Journal of Food Engineering 9, n. 2 (gennaio 1989): 163. http://dx.doi.org/10.1016/0260-8774(89)90013-7.

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Heinz, Volker, e Roman Buckow. "Food preservation by high pressure". Journal für Verbraucherschutz und Lebensmittelsicherheit 5, n. 1 (8 agosto 2009): 73–81. http://dx.doi.org/10.1007/s00003-009-0311-x.

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Barbosa, Joana, e Paula Teixeira. "Biotechnology Approaches in Food Preservation and Food Safety". Foods 11, n. 10 (11 maggio 2022): 1391. http://dx.doi.org/10.3390/foods11101391.

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Aman Ullah, Aman Ullah. "Causes of Meat Deterioration and Preservation Methods". Indian Journal of Pure & Applied Biosciences 11, n. 1 (28 febbraio 2023): 14–22. http://dx.doi.org/10.18782/2582-2845.8970.

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Humans have been practising the skill of meat preservation since the beginning of time, and this practice lives on in all of the foods we consume today. Primarily, meat preservation postpones the development of microorganisms like bacteria and fungi, so meat and its byproducts may sit on store shelves for longer without losing quality or flavour. Dysbiosis is the process by which any food, when exposed to organisms (bacterial and fungal), that degrade the products, changes from being edible to being inedible via denaturation of texture, color, and odor. Spoilage and a lack of storage skills during processing and analyzing generate a significant annual loss of meat and its byproducts for the economies of all countries. In general, organic material, lipid oxidation, and metabolic activity are the fundamental processes of meat deterioration. Traditional techniques for preserving food include drying, salting, pickling, and smoking, all of which aid in preservation when frozen. However, as time went on, new techniques for preserving food emerged, such as freezing, chilling, and irradiation, which significantly extended the period of preservation and made it easier to apply. Modern procedures, such as chilling and other freezing technologies, are used to preserve all manner of meat and meat products, extending their shelf life and improving their quality and texture by all but neutralizing the development of microorganisms.

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Abdullahi, Nura, e Munir Abba Dandago. "HURDLE TECHNOLOGY: PRINCIPLES AND RECENT APPLICATIONS IN FOODS". Indonesian Food and Nutrition Progress 17, n. 1 (22 gennaio 2021): 6. http://dx.doi.org/10.22146/ifnp.52552.

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The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.

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Kokane, Rushikesh S., Chintamani R. Upadhye e Avesahemad S. N. Husainy. "A Review on Recent Techniques for Food Preservation". Asian Review of Mechanical Engineering 10, n. 2 (5 novembre 2021): 4–9. http://dx.doi.org/10.51983/arme-2021.10.2.3009.

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Food preservation is most significant in the food industry to prevent food from the growth of bacteria and yeasts which causes spoilage of food. And also for the safety and reliability of food product, the freezing plays important role in the food industries. Modern industries has introduced many innovative food preservation freezing technologies which are explained in this review paper such freezing technologies are cryogenic freezing, air blast freezing, super-chilling, high pressure freezing and also alternate freezing processes such as ultrasound assisted freezing and electrically and magnetically assisted freezing. This freezing techniques are most commonly used to preserve the food for long period in safe manner. In this food freezing process the food is cooled from ambient temperature to chilling temperature and then stored between temperature of -18 oCand -35 oC to slow down the microbiological, physicaland chemical factorswhich are responsible for spoilage and deterioration in foods. This paper aims to accelerate the developmentand implementation of these freezing technologies by the food sector to achieve better quality and shelf life of food products.

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Nasrollahzadeh, Ahmad, Samira Mokhtari, Morteza Khomeiri e Per E. J. Saris. "Antifungal Preservation of Food by Lactic Acid Bacteria". Foods 11, n. 3 (29 gennaio 2022): 395. http://dx.doi.org/10.3390/foods11030395.

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Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known. Biopreservation is among the safest and most reliable methods for inhibiting fungi in food. Lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and probiotic properties. LAB produce bioactive compounds such as reuterin, cyclic peptides, fatty acids, etc., with antifungal properties. This review highlights the great potential of LAB as biopreservatives by summarizing various reported antifungal activities/metabolites of LAB against fungal growth into foods. In the end, it provides profound insight into the possibilities and different factors to be considered in the application of LAB in different foods as well as enhancing their efficiency in biodetoxification and biopreservative activities.

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Franco, Rafael, Gemma Navarro e Eva Martínez-Pinilla. "Antioxidants versus Food Antioxidant Additives and Food Preservatives". Antioxidants 8, n. 11 (11 novembre 2019): 542. http://dx.doi.org/10.3390/antiox8110542.

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Abstract (sommario):

Natural and processed foods are fragile and can become unpalatable and/or rotten. The processed food industry uses preservatives to enable distribution, even to different continents, and to extend the useful life of their products. Preservatives impede oxidation, a mandatory step in rotting, either by aerobic or anaerobic mechanisms. From a functional point of view, these compounds are antioxidants, and, therefore, a kind of contradiction exists when a preservative is considered “bad” for human health while also thinking that antioxidants provide benefits. The basis of antioxidant action, the doses required for preservation, and the overall antioxidant action are revisited in this work. Finally, the bad and the good of food additives/preservatives are presented, taking into account the main mediator of antioxidant beneficial actions, namely the innate mechanisms of detoxification. Foods that strengthen such innate mechanisms are also presented.

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48

Oloko, Majing, Maureen G. Reed e James P. Robson. "Engaging youth in food preservation: Examining knowledge and practice on Canada’s West Coast". Canadian Food Studies / La Revue canadienne des études sur l'alimentation 9, n. 3 (17 ottobre 2022): 61–86. http://dx.doi.org/10.15353/cfs-rcea.v9i3.523.

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Abstract (sommario):

Youth in remote communities of Canada, including those in the Clayoquot Sound UNESCO Biosphere Region (CSUBR), can benefit from building food preservation knowledge because of the additional challenges they experience accessing healthy food. Regrettably, youth in these areas are not adequately engaged in food practices within households that support knowledge building. Schools and community food programs that serve to fill such learning gaps lack food preservation content and are developed without input from youth. Consequently, youth in remote areas, including those in the CSUBR, lack food preservation learning opportunities. To address these gaps, we examine youth participation in food preservation in the CSUBR. We adopted a participatory approach to emphasize youth perspectives. This paper is based on interviews, food preservation workshops, and workshop evaluations with youth. The interviews provided multiple perspectives, including current youth engagement in food preservation activities and factors that hinder or motivate youth participation in food preservation. In addition, we organized food preservation workshops to support youth learning goals. These workshops were evaluated to highlight participants' experiences, including their efficacy in supporting food preservation knowledge building. Findings show that youth are not adequately participating in food preservation compared to other food provisioning activities. Factors such as the lack of teachers hinder youth from participating in food preservation. The workshops supported youth in building various food preservation techniques and learning about the cultural importance of food – important skills and knowledge to support youth food security and their community's food sovereignty.

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Varzakas, Theodoros, e Panagiotis Tsarouhas. "Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)". Applied Sciences 11, n. 12 (10 giugno 2021): 5417. http://dx.doi.org/10.3390/app11125417.

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Abstract (sommario):

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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Dang Quang, Tan, Hai Yen Nguyen Thi, Dung Nguyen Quang, Huong Le Thi e Kim Phan Thi. "Food storage and processing in Dong Anh district, HaNoi in 2018". Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 2, n. 3 (1 ottobre 2019): 74–80. http://dx.doi.org/10.47866/2615-9252/vjfc.77.

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Abstract (sommario):

The survey on food preservation and processing practices of local people was conducted in Dong Anh District, Hanoi in 2018. A cross-sectional descriptive study was carried out by interviewing 312 people. Results showed that, approximately 50% of the people participating in the study regularly checked the expired date of food. Regarding food preservation, 78.9% of people stored meats in the upper compartment of the cooler in refrigerators; 90.1% of people stored vegetables in the lower one; and 82.9% of people stored cooked food in refrigerators. In addition, 78.9% of people used separate cutting boards for cooked and raw foods; 55.1% of people used vegetable oil and 32.3% of people used both vegetable oil and animal fat. In conclusion, the rate of people having proper practice of food preservation and processing was not high. Therefore, training and communication programs on food preservation and processing methods should be strengthened.

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