Article
Food Science & Technology
Fangfang Wang, Rongrong Liang, Yimin Zhang, Shujuan Gao, Lixian Zhu, Lebao Niu, Xin Luo, Yanwei Mao, David L. Hopkins
Summary: Frozen beef rolls are best stored at -18 degrees Celsius for better color and quality preservation, with color, myoglobin state, and pH decreasing while lipid oxidation and metmyoglobin content increasing with storage time. Despite these changes, all treatments met Chinese standards for TVB-N during a 180-day storage period.
Article
Food Science & Technology
Mariana A. Andrade, Cassia H. Barbosa, Miguel A. Cerqueira, Ana Gabriela Azevedo, Carolina Barros, Ana Vera Machado, Anabela Coelho, Rosalia Furtado, Cristina Belo Correia, Margarida Saraiva, Fernanda Vilarinho, Ana Sanches Silva, Fernando Ramos
Summary: In this study, it was found that Rosmarinus officinalis extract (RE) had higher antioxidant capacity and total phenolic content compared to Green tea extract (GTE). The main phenolic compounds in RE were carnosic acid, carnosol, and rosmarinic acid, while catechins, rutin, and gallic acid were the main compounds identified in GTE. PLA active films incorporated with these extracts were evaluated for their properties. The results showed that the films with RE were most effective in reducing oxidation in almonds and beef with high fat content.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Cintia G. Mendes, Joana T. Martins, Fernanda L. Ludtke, Ana Geraldo, Alfredo Pereira, Antonio A. Vicente, Jorge M. Vieira
Summary: This study aimed to assess the effect of a combined chitosan, green tea extract, and essential oil coating on the safety and quality of vacuum-packaged beef during storage. The results showed that the coating could delay lipid oxidation, reduce microbial growth, and maintain the original texture of beef cuts during storage.
Article
Chemistry, Multidisciplinary
Valeria Bugatti, Federica Zuppardi, Gianluca Viscusi, Giuliana Gorrasi
Summary: The study focused on the preparation and characterization of an active packaging based on a nylon/polyethylene coupled system. The active nanocomposite demonstrated efficient inhibition of various bacteria and significantly extended the shelf life of fresh milk when compared to control packaging.
Article
Food Science & Technology
Hunter R. Smith, Barney S. Wilborn, Anna Grace Parnell, Tristan M. Reyes, Madison P. Wagoner, Laura E. Yoder, Eugene Blythe, Don R. Mulvaney, Soren P. Rodning, Mary K. Mullenix, Tom Bonner, Jason T. Sawyer
Summary: The study found that different packaging methods and lean trimming sources do not significantly impact the surface color of fresh ground beef, but packages containing a higher percentage of CULL beef trimmings had higher TBARS content. Additionally, packaging film and lean trimming blends did not significantly affect the pH values and visual color of ground beef packages.
Article
Food Science & Technology
Madison P. Wagoner, Tristan M. Reyes, Virgina E. Zorn, Madison M. Coursen, Katie E. Corbitt, Barney S. Wilborn, Charles W. Starkey, Terry D. Brandebourg, Aeriel D. Belk, Tom Bonner, Jason T. Sawyer
Summary: The study evaluated the fresh characteristics of previously frozen steaks during a simulated retail display and found that vacuum packaging films can delay the detrimental effects caused by frozen storage on steaks.
Article
Polymer Science
Pedro V. Rodrigues, Dalila M. Vieira, Paola Chaves Martins, Vilasia Guimaraes Martins, M. Cidalia R. Castro, Ana V. Machado
Summary: By adding 3% GTE to LDPE films, the shelf-life of fresh orange juice can be extended, reducing nutrient loss and maintaining the microbial load within acceptable limits.
Article
Food Science & Technology
Saleh Al-Ghamdi, Chandrashekhar R. Sonar, Zeyad Albahr, Obaid Alqahtani, Brian A. Collins, Shyam S. Sablani
Summary: This study examined the influence of pressure-assisted thermal sterilization (PATS) on polymeric packaging and avocado puree. Results showed that PATS reduced dissolved oxygen in packaged avocado, potentially extending its shelf life, and induced changes in film barrier properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Polymer Science
Frine Velazquez-Contreras, Camilo Zamora-Ledezma, Ivan Lopez-Gonzalez, Luis Meseguer-Olmo, Estrella Nunez-Delicado, Jose Antonio Gabaldon
Summary: The use of cyclodextrins in food packaging enhances solubility and protection of volatile or bioactive molecules. Emphasis is placed on sustainable and biodegradable packaging, including the incorporation of nanotechnologies. Discussion also includes risks to human health, legislation, patents, and future research challenges.
Article
Multidisciplinary Sciences
Z. A. Nur Hanani, F. Reich, T. Tolksdorf, H. Siemen, N. Bandick
Summary: Active packaging films based on gelatin with silver-kaolinite were developed and evaluated for their effects on the quality and microbial growth of beef meat in different packaging systems. The results showed that these films had no adverse effects on the pH and colour of the beef samples and could extend the shelf life of food products.
Article
Engineering, Chemical
Hugo J. Escobar, Johanna Garavito, Diego A. Castellanos
Summary: An active packaging was developed for lulo fruit to extend its shelf life. The packaging combined modified atmospheres, active O2 removal, and moisture adsorption. The best ratio of iron filings and sodium polyacrylate was 1:1 (w/w), with an O2 removal capacity of 0.055 mmol g-1 d-1 at 12 degrees C. The packaging achieved steady levels of 16.8% O2 and 5% CO2 for 25 days.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Gabriela M. M. Bernardez-Morales, Brooks W. W. Nichols, Savannah L. L. Douglas, Aeriel D. D. Belk, Terry D. D. Brandebourg, Tristan M. M. Reyes, Jason T. T. Sawyer
Summary: This study evaluated the fresh and cooked meat quality of beef steaks stored using vacuum packaging for 63 days. The results showed that the surface color of steaks packaged with VPA film became lighter and redder as the display period increased, while steaks packaged with VPB and VPC films became darker. The use of VPC film resulted in higher yellowness, hue angle, and chroma values as the storage period increased. The findings suggest that vacuum packaging can be used for extended storage of beef steaks (>60 days).
Article
Chemistry, Applied
Hatice Kavuncuoglu, Hasan Yalcin, Mehmet Dogan
Summary: Active nanocomposite films (ANFs) were generated by incorporating titanium dioxide (TiO2) and zinc oxide (ZnO) nanoparticles into low-density polyethylene (LDPE) using melt blowing technique. The film properties and migration characteristics of Ti and Zn nanoparticles into minced beef were analyzed. The migration of Ti nanoparticles was greater compared to Zn nanoparticles.
Article
Food Science & Technology
Geane Cristiane Balan, Ana Flavia Sampaio Paulo, Luana Gabrielle Correa, Izabela Dutra Alvim, Claudio Takeo Ueno, Alexandre Rodrigo Coelho, Gylles Ricardo Stroher, Fabio Yamashita, Lyssa Setsuko Sakanaka, Marianne Ayumi Shirai
Summary: This study produced wheat flour and poly (butylene co-terephthalate adipate) films with oregano essential oil using blown extrusion, evaluating it as an active packaging for Brazilian fresh pastry. The microencapsulated oregano oil films showed lower strength and higher flexibility, solubility, antioxidant capacity, and diffusion rate compared to control films. The microencapsulation protected the oil during film production and improved its effectiveness in inhibiting mold and yeast growth during storage.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Kazem Alirezalu, Hosein Shafaghi Movlan, Milad Yaghoubi, Mirian Pateiro, Jose M. Lorenzo
Summary: The study found that the combination of e-polylysine coating and stinging nettle extract had certain effects on the quality properties and shelf life of beef meat, with 1% e-PL coating with 9% SNE showing significant improvements in TBARS and TVB-N values, and 1% e-PL coating with 6% SNE performing the best in sensory evaluation.
Article
Food Science & Technology
Sajed Amjadi, Hadi Almasi, Marjan Ghorbani, Soghra Ramazani
FOOD PACKAGING AND SHELF LIFE
(2020)
Article
Materials Science, Composites
Sajed Amjadi, Saghar Nouri, Roghieh Ashrafi Yorghanlou, Leila Roufegarinejad
Summary: The present study aimed to fabricate and characterize HPMC films containing different concentrations of sodium alginate and Dracocephalum moldavica L. essential oil as a biodegradable active packaging system. The results showed that the addition of sodium alginate and essential oil improved the water barrier properties, mechanical properties, and antioxidant activity of the films. The fabricated blend film showed considerable potential for active food packaging.
JOURNAL OF THERMOPLASTIC COMPOSITE MATERIALS
(2022)
Article
Food Science & Technology
Sajed Amjadi, Hadi Almasi, Ali Ghadertaj, Laleh Mehryar
Summary: The study aimed to develop an active whey protein isolate-based film containing orange peel essential oil nanoemulsions to improve the freshness and safety of food products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Engineering, Environmental
Sajed Amjadi, Hadi Almasi, Behboud Pourfathi, Saeed Ranjbaryan
Summary: The addition of nanofillers such as MMT can significantly alter the physicochemical properties and release profile of gelatin-based films, as well as enhance their water barrier properties. MMT demonstrated the best performance as it not only improved the mechanical properties of the films but also controlled the release rate and activation energy.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2021)
Article
Pharmacology & Pharmacy
Sajed Amjadi, Fatemeh Shahnaz, Behrooz Shokouhi, Yadollah Azarmi, Mohammadreza Siahi-Shadbad, Saeed Ghanbarzadeh, Maryam Kouhsoltani, Alireza Ebrahimi, Hamed Hamishehkar
Summary: Encapsulation of rutin into nanophytosomes showed enhanced therapeutic effects in diabetic rats by controlling hyperglycemia and hyperlipidemia, regulating liver marker enzymes, improving antioxidant defenses, and alleviating diabetic complications.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2021)
Article
Engineering, Environmental
Zahra Ghasempour, Sepideh Khodaeivandi, Hossein Ahangari, Hamed Hamishehkar, Sajed Amjadi, Ehsan Moghaddas Kia, Ali Ehsani
Summary: In this study, composite packaging films were produced from Whey protein isolate and Persian gum, supplemented with betanin nanoliposomes. The addition of betanin nanoliposomes improved the antimicrobial and antioxidant properties of the film, making it suitable for active packaging of perishable food products.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Article
Food Science & Technology
Jamile Souri, Hadi Almasi, Hamed Hamishehkar, Sajed Amjadi
Summary: The study successfully loaded beta-cyclodextrin/vitamin E inclusion complex in liposomes and coated them with sodium caseinate, resulting in a nanocarrier with improved thermal stability and sustained release profile.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biophysics
Sajed Amjadi, Hadi Almasi, Hamed Hamishehkar, Mohammad Alizadeh Khaledabad, Loong-Tak Lim
Summary: This study investigated the cationization of inulin using Williamson's etherification method and compared cationic inulin with unmodified inulin coatings for stabilizing nanoliposomes. The results showed that cationic inulin provided better stability for the nanoliposomes compared to unmodified inulin. The optimal concentration for inulin and cationic inulin as surface coatings was found to be 4 mg/mL.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2022)
Review
Food Science & Technology
Shima Jafarzadeh, Mehrdad Forough, Sajed Amjadi, Vahid Javan Kouzegaran, Hadi Almasi, Farhad Garavand, Masoumeh Zargar
Summary: Consumer demands for environmentally friendly packaging have led to the development of packaging materials made from naturally derived resources. Plant protein-based films have gained attention in the global food packaging industry due to their biodegradability and unique properties. Nanocomposite films, which incorporate nanoparticles, have been introduced as a strategy to improve the packaging properties of biopolymer-based films. This review provides recent findings on the use of plant-based protein films as biodegradable materials in food packaging and explores the application and characterization of nanocomposite plant-based protein films/coatings.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Sajed Amjadi, Hadi Almasi, Hamed Hamishehkar, Mohammad Alizadeh Khaledabad, Loong-Tak Lim
Summary: Betanin (BET) and carvone (CAR) were co-loaded in cationic inulin-coated nanoliposomes (NLPs) to enhance stability and bioavailability. The coated NLPs showed spherical core-shell structures and sustained release in simulated gastrointestinal conditions, improving physical and oxidative stability of compounds. This developed nanocarrier is a promising platform for utilizing the benefits of BET and CAR in the food industry.
Article
Chemistry, Applied
Maral Soltanzadeh, Seyed Hadi Peighambardoust, Babak Ghanbarzadeh, Sajed Amjadi, Maryam Mohammadi, Jose M. Lorenzo, Hamed Hamishehkar
Summary: The aim of this study was to evaluate the effect of chitosan nanoparticles (CSNPs) incorporating pomegranate peel extract on properties of composite gelatin/cress seed gum films. The addition of CSNPs improved the moisture barrier properties and mechanical properties of the films, as well as increased light transmittance. The films exhibited increased surface roughness and enhanced thermal stability, but had no significant antimicrobial properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Agricultural Engineering
Sajed Amjadi, Sara Gholizadeh, Alireza Ebrahimi, Hadi Almasi, Hamed Hamishehkar, Ramezan Ali Taheri
Summary: In this study, carvone-loaded zein/pullulan electrospun nanofibers were developed and characterized for the first time. The optimized sample exhibited good uniformity and a small average fiber diameter. The addition of carvone provided the nanofibers with biological activity.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Pharmacology & Pharmacy
Alireza Ebrahimi, Mohammad Reza Farahpour, Sajed Amjadi, Maryam Mohammadi, Hamed Hamishehkar
Summary: This study demonstrated that encapsulated Spirulina protein hydrolysates with nanoliposomes can accelerate wound healing through angiogenesis and collagen production.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2023)
Article
Engineering, Environmental
Sajed Amjadi, Sara Gholizadeh, Hamed Hamishehkar, Tina Niknazar Moghaddam, Parya Baghban Haghi, Milad Bakhshizadeh
Summary: The object of this study was to produce a film that can monitor fish freshness and spoilage using gelatin and chitosan nanofiber (CNF) and incorporating beta-cyclodextrin/Viola odorata L. (beta-CD/viola) inclusion complex. The addition of CNF improved the surface morphology and crystalline structure of the films. The films incorporated with beta-CD/viola complex showed considerable sensitivity against pH changes and ammonia gas.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
