Review
Agriculture, Multidisciplinary
Jian Chen, Yuxi Guo, Xianlong Zhang, Jianghua Liu, Pin Gong, Zhuoqun Su, Lihua Fan, Guoliang Li
Summary: Nanoparticles have small size, high surface activity, and antibacterial and antioxidant properties, making them widely used in the food industry. However, their migration from the environment to food increases the exposure risk to humans. Carbon-based NPs, nanoselenium NPs, and rare earth oxide NPs are three emerging NPs that are commonly used in the food industry. The potential risk mechanisms and absorption pathways of NPs into the human body are discussed.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Supachok Tanpichai, Yanee Srimarut, Weerapong Woraprayote, Yuwares Malila
Summary: In this study, chitosan was used to coat cellulose-based paper, resulting in improved wettability and mechanical properties. The chitosan coating also hindered the migration of low molecular residuals. Chitosan-coated paper can be used as a food-contact material.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Polymer Science
Lilian Seiko Kato, Carlos A. Conte-Junior
Summary: Unknown non-intentionally added substances (NIAS) in plastic food packaging pose challenges in terms of identification and risk assessment, with degradation products such as antioxidants being a primary source. Analytical methods like GC-MS and LC-MS are used to assess NIAS, and bioassays combined with genotoxicity testing are effective in prioritizing unknown NIAS. Additional legislation and alignment across the chain are necessary to address NIAS in plastic food packaging.
Review
Food Science & Technology
Shubham Sharma, Swarna Jaiswal, Brendan Duffy, Amit K. Jaiswal
Summary: Foodborne pathogens can be transferred from contaminated food contact surfaces to food due to poor hygiene or biofilm formation. The ideal antimicrobial surface should prevent microbial attachment, kill microbes, or remove dead bacteria. Emerging technologies such as surface functionalization and high-intensity ultrasound show high potential for developing safe and inert food contact materials.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Engineering, Environmental
Spyridoula Gerassimidou, Birgit Geueke, Ksenia J. Groh, Jane Muncke, John N. Hahladakis, Olwenn Martin, Eleni Iacovidou
Summary: Polyethylene (PE) is widely used in plastic food packaging, and this study explores the migration of food contact chemicals (FCCs) across the lifecycle of PE packaging. Out of 377 FCCs detected, 211 were found to migrate from PE articles into food. Only 25% of the detected FCCs are authorized for food contact materials by EU regulation, and a significant number of both authorized and non-authorized FCCs exceeded the migration limits. The evidence on FCCs migration across the PE packaging lifecycle is incomplete, especially at the reprocessing stage.
JOURNAL OF HAZARDOUS MATERIALS
(2023)
Review
Food Science & Technology
A. R. Alias, M. Khairul Wan, N. M. Sarbon
Summary: This paper provides an overview of the development of biodegradable natural polymer multi-layer films for packaging applications in the food industry. It discusses the properties of different polymers used in multi-layer packaging and highlights the advantages of using multi-layer films in terms of physical, mechanical, and gas barrier properties. The results show that multi-layer films outperform single-layer films in these aspects. Suggestions for future research on the compatibility of multi-layer films in packaging applications are also addressed in this review.
Article
Environmental Sciences
Maricel Marin-Kuan, Vincent Pagnotti, Amaury Patin, Julie Moulin, Helia Latado, Jesus Varela, Yves-Alexis Hammel, Thomas Gude, Heidi Moor, Nick Billinton, Matthew Tate, Peter Alexander Behnisch, Harrie Besselink, Heather Burleigh-Flayer, Sander Koster, David T. Szabo
Summary: According to European regulations, evaluating the safety of migration from food packaging, particularly for non-intentionally added substances (NIAS), lacks consensus. The current approach of identification, quantification, and toxicological evaluation is impractical. Efforts are focused on combining data from analytics, bioassays, and in silico toxicology for risk assessment, with non-targeted screening approaches being key.
Review
Biology
M. S. Alamri, Akram A. A. Qasem, Abdellatif A. Mohamed, Shahzad Hussain, Mohamed A. Ibraheem, Ghalia Shamlan, Hesham A. Alqah, Ali S. Qasha
Summary: The choice and use of food packaging directly impact food safety and human health. It is important to avoid chemical substances migrating from packaging materials into food to ensure the safety of the food.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2021)
Review
Chemistry, Multidisciplinary
Shadman Khan, Jonathan K. Monteiro, Akansha Prasad, Carlos D. M. Filipe, Yingfu Li, Tohid F. Didar
Summary: This paper comprehensively reviews material breakthroughs in in situ and on-site food monitoring. Base material substrates are discussed, both with regards to their intrinsic material properties and their contributions within recently reported sensing platforms. Biogenic amine, pH, and pathogen monitoring are all examined. Finally, a situational assessment and anticipated future directions are outlined.
ADVANCED MATERIALS
(2023)
Review
Food Science & Technology
Birgit Geueke, Ksenia J. Groh, Maricel V. Maffini, Olwenn V. Martin, Justin M. Boucher, Yu-Ting Chiang, Frank Gwosdz, Phoenix Jieh, Christopher D. Kassotis, Paulina Lanska, John Peterson Myers, Alex Odermatt, Lindsey V. Parkinson, Verena N. Schreier, Vanessa Srebny, Lisa Zimmermann, Martin Scheringer, Jane Muncke
Summary: Food packaging plays a crucial role in today's globalized food system, but it can also contribute to the migration of hazardous chemicals into food. In order to assess the impact of food contact materials (FCMs) on human health, it is necessary to identify the chemicals they contain, known as food contact chemicals (FCCs). This study compiled a comprehensive database of migrating and extractable FCCs (FCCmigex) based on information from 1210 studies. The findings reveal that 2881 FCCs have been detected in six FCM groups, with 65% of these being previously unknown. Plastic, with 1975 detected FCCs, is the most extensively studied FCM. This knowledge expands our understanding of FCCs to 14,153 chemicals and can contribute to the development of non-hazardous FCMs, promoting safer food production and supporting a circular economy.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Athanasios Kourkopoulos, Dick T. H. M. Sijm, Misha F. Vrolijk
Summary: The EU lacks specific legislation for paper and cardboard food contact materials, and national legislation differs among member states. There is a wide variability of protocols and conditions used in scientific studies, making comparisons difficult. The procedures and conditions laid down in EU legislation for plastics and European Standards may serve as a good basis for future assessment of paper and cardboard food contact materials.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Chemistry, Multidisciplinary
Adithya Sridhar, Ashish Kapoor, Ponnusamy Senthil Kumar, Muthamilselvi Ponnuchamy, Balasubramanian Sivasamy, Dai-Viet Nguyen Vo
Summary: The advancement of microfluidic systems has revolutionized lab-on-a-chip devices, showing great potential in the food industry. Research focuses on fabrication technologies, materials, pathogen detection methods, and smart packaging technologies for better product identification and traceability.
ENVIRONMENTAL CHEMISTRY LETTERS
(2022)
Review
Chemistry, Multidisciplinary
Hossein Ravanbakhsh, Vahid Karamzadeh, Guangyu Bao, Luc Mongeau, David Juncker, Yu Shrike Zhang
Summary: Bioprinting aims at creating functional biomimetic constructs, and multi-material bioprinting allows for better replication of cellular diversity and tissue complexity, opening up new opportunities for tissue engineering, tissue model engineering, therapeutics development, and personalized medicine.
ADVANCED MATERIALS
(2021)
Article
Food Science & Technology
Anna Paula A. de Carvalho, Carlos A. Conte-Junior
Summary: This review highlights the potential of kefiran-based composites in food and medical applications, particularly as biodegradable food packaging materials. It also discusses the new functionalities and challenges of kefiran nanomaterials, including the properties added by essential oils and nanofillers.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Chemistry, Applied
Nirali Dedhia, Sandesh J. Marathe, Rekha S. Singhal
Summary: The ubiquity, low cost, and biocompatibility of polysaccharides have made them a preferred material in various industries such as food, pharmaceutical, cosmetic, textile, and paper. Recent advances in the use of microbial exopolysaccharides, polysaccharide modifications, conjugation with non-polysaccharide biomolecules, and their applications in nutraceutical/drug delivery have been discussed in this review. Safety, toxicity, and potential biological activities of polysaccharides have been thoroughly reviewed, including immunomodulatory, antioxidant, anticancer, hypocholesterolemic, hypoglycemic, and prebiotic properties. The innovative applications of polysaccharides and their nano forms in drug/nutraceutical/phytochemical delivery systems have also been explored.
CARBOHYDRATE POLYMERS
(2022)
Review
Food Science & Technology
Jefferson Henrique Tiago Barros, Ludmilla de Carvalho Oliveira, Marcelo Cristianini, Caroline Joy Steel
Summary: This article reviews the research progress on improving the quality of wheat flour using non-thermal emerging technologies. These technologies can enhance the quality of flour by modifying its gluten component and avoiding the use of chemical additives.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Nutrition & Dietetics
Marina Vilar Geraldi, Cinthia Bau Betim Cazarin, Marcelo Cristianini, Ana Carolina Junqueira Vasques, Bruno Geloneze, Mario Roberto Marostica Junior
Summary: The study showed that jabuticaba juice can increase GLP-1 concentrations and antioxidant capacity in healthy subjects, but has no significant effect on postprandial glucose, insulin, C-peptide levels, and appetite sensations.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Food Science & Technology
Gabriela Ines Denoya, Gustavo Alberto Polenta, Nancy Mariel Apostolo, Claudio Olaf Budde, Marcelo Cristianini, Sergio Ramon Vaudagna
Summary: Recent studies have shown that high-pressure processing (HPP) can significantly increase the content of antioxidants in minimally processed peaches, with 300 and 500 MPa pressure treatments resulting in the highest increase. A treatment at 300 MPa for 1 minute is effective in significantly increasing antioxidants without causing product deterioration.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Alline Artigiani Lima Tribst, Marcelo Cristianini
Summary: The study found that incorporating coffee by-products into cookies can increase total reducing power and fiber content, with minimal impact on the dimensions, physical properties, and sensory attributes of the cookies.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mateus Henrique Ramos Barbosa, Sayeny de Avila Goncalves, Luis Marangoni Junior, Rosa Maria Vercelino Alves, Ronierik Pioli Vieira
Summary: This study investigated the effect of adding different concentrations of limonene on the properties of chitosan films. The results showed that the addition of limonene improved the structure and performance of chitosan films, making it a promising sustainable food packaging material.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Maria de los Angeles Rey, Anabel Rodriguez Racca, Luma Rossi Ribeiro, Fabiano Dos Santos Cruz, Mariana Cap, Marina Valeria Mozgovoj, Marcelo Cristianini, Sergio Ramon Vaudagna
Summary: This study evaluated the lethality of different pressure levels on Escherichia coli O157 strains in beef burgers and assessed the effect on microbial counts and physiochemical parameters during storage. The treatment at 600 MPa for 5 min was the most lethal and no E. coli O157 or native microbiota were recovered during refrigerated and frozen storage. High pressure processing affected cooking weight loss, pH, chromatic parameters, and texture.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Physical
Luis Marangoni Junior, Camila Rodrigues Fozzatti, Ewelina Jamroz, Ronierik Pioli Vieira, Rosa Maria Vercelino Alves
Summary: This study developed blend films based on sodium alginate and citrus pectin reinforced with different concentrations of SiO2. The results showed that the addition of SiO2 did not significantly modify the microstructure of the films or form new chemical bonds. However, there was a slight reduction in the crystallinities of the blends with the incorporation of SiO2. Among the formulations prepared, adding 5% SiO2 as a reinforcing agent resulted in improved mechanical and barrier properties.
Article
Chemistry, Applied
Luis Marangoni Jr, Sayeny de Avila Gonsalves, Renan Garcia da Silva, Joana T. Martins, Antonio Augusto Vicente, Rosa Maria Vercelino Alves, Ronierik Pioli Vieira
Summary: This study investigated the effect of incorporating green propolis extract into pectin films. The results showed that the addition of green propolis improved the UV-light barrier properties and antioxidant activity of the films. The morphology and structure of the films remained unchanged, but the crystallinity decreased. There were no significant changes in the mechanical properties and water vapor barrier properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Polymer Science
Ewelina Jamroz, Magdalena Janik, Luis Marangoni, Ronierik Pioli Vieira, Joanna Tkaczewska, Agnieszka Kawecka, Michal Szuwarzynski, Tomasz Mazur, Joanna Maria Jasinska, Pawel Krzysciak, Leslaw Juszczak
Summary: Double-layered active films based on furcellaran, chitosan, and gelatin hydrolysates were prepared with added bioactive ingredients. The films showed good microstructures and chemical properties, and demonstrated potential for monitoring food freshness and enhancing antimicrobial and antioxidant properties of food packaging.
Article
Food Science & Technology
Luis Marangoni Junior, Pedro Esteves Duarte Augusto, Ronierik Pioli Vieira, Daniele Fidelis Borges, Danielle Ito, Fabio Gomes Teixeira, Fiorella Balardin Hellmeister Dantas, Marisa Padula
Summary: This study evaluated the effect of ultrasound processing on polyamide (PA) and polyethylene (PE) multilayer packaging widely used in food products. The materials were filled with aqueous and fatty food simulants and treated in an ultrasound water bath. Ultrasound had minimal impact on the properties of the evaluated materials, indicating that it can be used as a food processing technology in multilayer PA and PE packaging.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Environmental
Luis Marangoni Junior, Plinio Ribeiro Rodrigues, Ewelina Jamroz, Renan Garcia da Silva, Rosa Maria Vercelino Alves, Ronierik Pioli Vieira
Summary: This study prepared SA/HC blend films incorporating propolis extract and evaluated their morphology, structure, and properties. The results showed that the incorporation of propolis extract improved the uniformity, tensile strength, and antioxidant activity of the films, while reducing their moisture content.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Polymer Science
Bruna Bonato Turriziani, Mary Angela Favaro Perez, Paulo Henrique Massaharu Kiyataka, Ronierik Pioli Vieira, Luis Marangoni Junior, Rosa Maria Vercelino Alves
Summary: This research investigated the impact of different concentrations (5-7%) of PCA-MA on the properties and migration potential of two multilayer packaging materials for meat products. The addition of PCA-MA reduced the crystallinity index, resulting in a decrease in tensile strength and puncture resistance. Water vapor barrier also decreased, but migration of maleic anhydride was within regulatory limits. Despite some loss in packaging properties, PCA-MA can be a useful additive for recycling these materials.
JOURNAL OF POLYMER RESEARCH
(2023)
Article
Materials Science, Multidisciplinary
Carolina Oliveira Marinho, Luis Marangoni Jr, Ricardo Rodrigo Ramos Cecci, Ronierik Pioli Vieira
Summary: The use of by-products from the food industry for bioplastic development is an excellent strategy for achieving material circularity. This study developed films based on chitosan and water kefir grain biomass incorporated with different concentrations of nanosilica for food packaging. The films with lower nanosilica content exhibited good structural stability and ductility, making them potential sustainable alternatives for food packaging in the future.
Article
Agriculture, Dairy & Animal Science
Jhoseline Stayce Guillen Sanchez, Cinthia Bau Betim Cazarin, Miriam Regina Canesin, Felix Reyes Reyes, Amadeu Hoshi Iglesias, Marcelo Cristianini
Summary: The study evaluated the effects of dynamic high pressure at different processing temperatures on the extraction of bioactive compounds from Peruvian purple corn cob. The results showed that dynamic high pressure at 60 MPa / 45 degrees C was capable of obtaining extracts with bioactive compound contents and high antioxidant activity corresponding to those obtained using the conventional process. Furthermore, the dynamic high pressure significantly increased the extraction of anthocyanins.
SCIENTIA AGROPECUARIA
(2023)
Article
Food Science & Technology
Luis Marangoni Junior, Plinio Ribeiro Rodrigues, Renan Garcia da Silva, Ronierik Pioli Vieira, Rosa Maria Vercelino Alves
Summary: This study investigated the effect of adding nano-SiO2 on the structure, thickness, mechanical properties, and thermal stability of sodium alginate/hydrolyzed collagen blend films. The results showed that the addition of nano-SiO2 improved the overall mechanical and thermal behavior of the films, increasing tensile strength and elongation at break. This research provides potential performance enhancement for these films as sustainable packaging materials.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
