Review
Biochemistry & Molecular Biology
Mirian Pateiro, Julian Andres Gomez-Salazar, Mariana Jaime-Patlan, Maria Elena Sosa-Morales, Jose M. Lorenzo
Summary: Plants are rich in bioactive compounds such as polyphenols, which can replace synthetic antioxidants in meat products. These natural antioxidants, obtained from fruits, vegetables, herbs, and spices, contribute to the quality of meat products and offer benefits in terms of environmental protection and resource reutilization.
Review
Food Science & Technology
Araceli Ulloa-Saavedra, Claudia Garcia-Betanzos, Maria Zambrano-Zaragoza, David Quintanar-Guerrero, Susana Mendoza-Elvira, Benjamin Velasco-Bejarano
Summary: This review discusses the advances in the application of natural additives through nanosystems for extending the shelf life of meat and meat products. By using low-cost, eco-friendly methods such as nanotechnology, the incorporation of chemical additives can be reduced while enhancing the functionality of new products.
Article
Food Science & Technology
Camila S. Paglarini, Vitor A. S. Vidal, Iramaia A. Neri-Numa, Glaucia M. Pastore, Marise A. R. Pollonio
Summary: This study evaluated the effect of commercial plant extracts as natural antioxidants in mechanically deboned poultry meat. The extracts were characterized for phenolic compounds, flavonoids, and antioxidant activity. Results showed that grape, green tea, mate, and rosemary extracts had a positive effect in decelerating lipid oxidation in MDPM. The addition of these extracts extended the shelf life of MDPM and improved the quality of meat products.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Biochemistry & Molecular Biology
Sergio A. Ojeda-Piedra, Maria L. Zambrano-Zaragoza, Ricardo M. Gonzalez-Reza, Claudia Garcia-Betanzos, Samantha A. Real-Sandoval, David Quintanar-Guerrero
Summary: This article investigates the application of nano-encapsulated essential oils in meat preservation and analyzes their effectiveness. The disadvantages of using essential oils, including their intense flavor, degradation under certain environmental conditions, and low solubility in water, can be addressed through nano-encapsulation.
Review
Biotechnology & Applied Microbiology
Dibyajit Lahiri, Moupriya Nag, Bandita Dutta, Tanmay Sarkar, Siddhartha Pati, Debarati Basu, Zulhisyam Abdul Kari, Lee Seong Wei, Slim Smaoui, Khang Wen Goh, Rina Rani Ray
Summary: The call to cater for the hungry is a worldwide problem in the 21st century. Food security is the utmost prime factor for the increasing demand for food. Awareness of human health when using chemical preservatives in food has increased, resulting in the use of alternative strategies for preserving food and enhancing its shelf-life. Bacteriocins, particularly those produced by lactic acid bacteria (LAB), have gained importance for their antibacterial properties and their association with food fermentation. Circular bacteriocins, with their stable circular structure, have been less studied but offer potential applications in the food industry for extending shelf-life.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Gamal Hamad, Amr Amer, Ghada Kirrella, Taha Mehany, Reham A. Elfayoumy, Rasha Elsabagh, Eman M. Elghazaly, Tuba Esatbeyoglu, Ahmed Taha, Ahmed Zeitoun
Summary: This study evaluated the presence of Staphylococcus aureus in chicken fillets and investigated the effectiveness of lyophilized seaweed extracts in inhibiting its growth. Among the seaweed extracts tested, Halimeda opuntia (HO) showed significant antibacterial activity against S. aureus. HO extract also exhibited antioxidant properties and had a higher safety threshold for consumption. Furthermore, the study demonstrated that the addition of HO extract effectively reduced S. aureus count in chicken fillets and improved sensory attributes of the meat.
Review
Food Science & Technology
Jiali Ji, Shiv Shankar, Fiona Royon, Stephane Salmieri, Monique Lacroix
Summary: Meat and meat products are prone to microbial and pathogen growth, leading to economic loss and health hazards. Natural preservatives such as essential oils (EOs), especially thyme, cinnamon, rosemary, and garlic, have shown strong antimicrobial activity. Encapsulation of EOs in wall materials improves their stability and antimicrobial ability in meat products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Horticulture
Hubai Bu, Yujia Ma, Beilei Ge, Xiaorong Sha, Ying Ma, Ping Zhang, Lei Jin
Summary: The study demonstrated that the use of goji berry leaf extract effectively preserved cherry tomatoes, extended the shelf life, maintained the quality and nutritional content of the fruits, providing a theoretical basis for developing natural preservatives and enhancing the utilization of germplasm resources.
Article
Food Science & Technology
Belal J. Muhialdin, Hana Kadum, Anis Shobirin Meor Hussin
Summary: The study evaluated the potential of fermented cantaloupe juice to extend the shelf life of fresh juice stored at 8 degrees C. Adding fermented juice at a ratio of 20:80 showed the best results, extending the shelf life by 6 months and improving sensory properties. The fermented juice demonstrated strong antibacterial activity and had significant differences in metabolites compared to non-fermented juice.
Review
Biochemistry & Molecular Biology
Michel M. Beya, Michael E. Netzel, Yasmina Sultanbawa, Heather Smyth, Louwrens C. Hoffman
Summary: Comminuted meat products are vulnerable to degradation, leading to skepticism among consumers towards synthetic preservatives. The search for natural preservatives is growing, with polyphenolic-rich plants emerging as a promising alternative due to their antimicrobial and antioxidant properties.
Article
Engineering, Chemical
Marta Sosnicka, Agnieszka Nowak, Agata Czyzowska, Ilona Galazka-Czarnecka, Aleksandra Czerbniak
Summary: The study concluded that the polyphenolic extract of Cistus incanus combined with coloring agents positively influenced the lipid oxidation, color, and microbiological quality of analyzed pork sausages.
Article
Food Science & Technology
Tuohetisayipu Tuersuntuoheti, Zhenhua Wang, Min Zhang, Meng Li, Kaiyun Wang, Shan Liang, Ziyuan Wang, Xin Ren, Amjad Sohail
Summary: The combination of MW, epsilon-pL, and CP effectively inhibited microbial growth, extending the shelf life of QBFN. The MW + epsilon-pL + CP group maintained better noodle quality and water characteristics during storage.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, Peter J. Torley
Summary: Protective cultures, as natural antimicrobials, have been found to effectively suppress the growth of spoilage bacteria in fresh meat, potentially extending its shelf-life and reducing food waste. This study evaluated the potential and practicality of using protective cultures in extending the shelf-life of fresh red meat. The results showed that the protective cultures dominated the microbiota and effectively suppressed the growth of common meat spoilage bacteria, while causing minimal changes in meat quality.
Article
Food Science & Technology
Li Li, Ruijin Yang, Wei Zhao
Summary: The study demonstrated that low pH, low temperature, tea polyphenols, and natamycin can inhibit the recovery of sub-lethally injured yeast cells caused by PEF. Additionally, combining PEF with cold storage, mild treatment temperature, tea polyphenols, or natamycin enhances the inactivation of S. cerevisiae in cantaloupe juice.
Article
Chemistry, Applied
Adrienne L. Voelker, Collin Felten, Lynne S. Taylor, Lisa J. Mauer
Summary: Polyphenols have been found to delay sucrose crystallization in food products, with structure playing a key role in their efficacy. Glycosylated polyphenols are more effective than aglycones, and those with (2,1) glycosidic linkages are more effective than those with (6,1) linkages. Bulk food ingredients are the most effective at delaying sucrose crystallization.
Review
Food Science & Technology
Sucheta Khubber, Milad Kazemi, Sara Amiri Samani, Jose M. Lorenzo, Jesus Simal-Gandara, Francisco J. Barba
Summary: Pectin from different sources varies in terms of structure and functionality, and the extraction methods can affect its properties. Choosing the appropriate extraction method according to the source is important to achieve specific structure and functionality of pectin.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Ramkumar Samynathan, Muthu Thiruvengadam, Shivraj Hariram Nile, Mohammad Ali Shariati, Maksim Rebezov, Raghvendra Kumar Mishra, Baskar Venkidasamy, Sureshkumar Periyasamy, Ill-Min Chung, Mirian Pateiro, Jose M. Lorenzo
Summary: Tea, made from the shoots of Camellia sinensis (L.) O. Kuntze, is the most commonly consumed nonalcoholic drink worldwide. The metabolites in tea have a wide range of therapeutic applications, particularly their antioxidant and disease-fighting properties in synergy with synthetic drugs. The bioactive flavonoids in tea also contribute to health benefits.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Abdo Hassoun, Abderrahmane Ait-Kaddour, Adnan M. Abu-Mahfouz, Nikheel Bhojraj Rathod, Farah Bader, Francisco J. Barba, Alessandra Biancolillo, Janna Cropotova, Charis M. Galanakis, Anet Rezek Jambrak, Jose M. Lorenzo, Ingrid Mage, Fatih Ozogul, Joe Regenstein
Summary: Climate change, population growth, food waste, and the risk of new disease outbreaks pose significant challenges to food sustainability and global security. Industry 4.0 technologies have emerged as a vital driver for sustainable development, transforming the food industry and offering solutions to these challenges. However, groundbreaking sustainable solutions can only be achieved by combining multiple technologies simultaneously.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Prabhakar Semwal, Sakshi Painuli, Abhishek Jamloki, Abdur Rauf, Md Mominur Rahman, Ahmed Olatunde, Hassan A. Hemeg, Tareq Abu-Izneid, Saima Naz, Sneh Punia Bangar, Jose M. Lorenzo, Jesus Simal-Gandara
Summary: The Himalayan region is rich in natural resources and supports a wide diversity of flora and fauna. Wild fruits in this region have significant biologically active compounds and nutraceutical value, and show potential for various therapeutic activities. However, further research is needed to fully understand their health-promoting effects and chemical composition.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Sneh Punia Bangar, N. Afzal Ali, Aderonke Ibidunni Olagunju, Kristian Pastor, Adeleke Omodunbi Ashogbon, Kshirod K. Dash, Jose M. Lorenzo, Fatih Ozogul
Summary: This review summarizes the raw materials and key processing steps of starch noodles, as well as the important information on thermal, pasting, cooking, and textural properties. Technological, nutritional, and sensory challenges in the development of starch noodles are also discussed.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Food Science & Technology
Shahab Naghdi, Jose M. Lorenzo, Reza Mirnejad, Mohsen Ahmadvand, Mehrdad Moosazadeh Moghaddam
Summary: Marine by-products, specifically protein components from Bighead carp heads and alkaline protease from rainbow trout viscera, were extracted and analyzed in this study. These components were fractionated by membrane ultrafiltration and characterized by their amino acid composition, foaming, emulsifying, and solubility properties. The antioxidant and antibacterial activity of the fractions were also evaluated. The < 3 kDa fractions exhibited the best activity and were used to develop edible coatings for preserving rainbow trout fillets, which effectively reduced oxidative and microbial deterioration.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Food Science & Technology
Ruben Agregan, Nihal Guzel, Mustafa Guzel, Sneh Punia Bangar, Gokhan Zengin, Manoj Kumar, Jose Manuel Lorenzo
Summary: Less consumed cereals, such as millet, sorghum, and teff, as well as quinoa, amaranth, and buckwheat, are often undervalued as a source of nutrients. However, they have a nutritional profile comparable to commonly consumed cereals. Industrial processing can increase the content of nutrients, levels of bioactive compounds, and decrease anti-nutrient concentration in these grains. Genetic technology could be used to develop improved nutraceuticals for high-quality functional foods.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Abdo Hassoun, Sandeep Jagtap, Hana Trollman, Guillermo Garcia-Garcia, Nour Alhaj Abdullah, Gulden Goksen, Farah Bader, Fatih Ozogul, Francisco J. Barba, Janna Cropotova, Paulo E. S. Munekata, Jose M. Lorenzo
Summary: Food Processing 4.0 is the concept of utilizing Industry 4.0 technologies to improve the quality and safety of processed food products, reduce production costs, save energy and resources, and decrease food loss and waste. Robotics, smart sensors, Artificial Intelligence, the Internet of Things, and Big Data play key roles in achieving these advantages. However, more research is needed to address challenges and further develop each of the Food Processing 4.0 enablers.
Review
Genetics & Heredity
Suraj Prakash, Manoj Kumar, Radha, Sunil Kumar, Susan Jaconis, E. Parameswari, Kanika Sharma, Sangram Dhumal, Marisennayya P. Senapathy, Vishal Deshmukh, Abhijit Dey, Jose M. Lorenzo, Vijay Sheri, Baohong Zhang
Summary: Cotton is a globally cultivated fiber crop with significant economic value, but the productivity and yield are negatively affected by biotic and abiotic stresses. This review comprehensively analyzes the impact of these stresses on secondary metabolite production in cotton and emphasizes the importance of developing stress-tolerant cotton varieties for sustainable production. Plants under stress conditions employ defense mechanisms, including upregulating defense genes and accumulating secondary metabolites, which can be harnessed to alleviate the negative effects on crop yield and quality. Furthermore, the utilization of secondary metabolites, such as gossypol, in cotton for industrial applications presents new opportunities for sustainable cotton production and value-added products. Transgenic and genome-edited cotton cultivars can also be developed to provide tolerance against both biotic and abiotic stress in cotton production.
FUNCTIONAL & INTEGRATIVE GENOMICS
(2023)
Article
Food Science & Technology
Phanwipa Wongphan, Punyanuch Nampanya, Wijitsin Chakpha, Khwanchat Promhuad, Yeyen Laorenza, Pattarin Leelaphiwat, Nattinee Bumbudsanpharoke, Janenutch Sodsai, Nathdanai Harnkarnsujarit, Jose M. Lorenzo
Summary: Adding natural essential oils to biodegradable polymers produces functional active packaging that reduces food loss and package waste. The effects of essential oils and polymer blend ratios on film properties were studied. The films showed decreased tensile strength and increased permeability, but also exhibited antimicrobial functions that extended the shelf-life of cooked rice by more than 2-fold.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
Slim Smaoui, Ichraf Cherif, Hajer Ben Hlima, Muhammad Usman Khan, Maksim Rebezov, Muthu Thiruvengadam, Tanmay Sarkar, Mohammad Ali Shariati, Jose Manuel Lorenzo
Summary: This paper covers a wide range of topics on ZnO nanoparticles (ZnO-NPs), including their synthesis, antibacterial potential, and functional application in meat packaging. The physicochemical properties of ZnO-NPs synthesized through different methods are compared, and the antibacterial mechanisms underlying synthesis parameters are examined. The impact of ZnO-NPs on the properties of functional coatings/films is also discussed. Additionally, the use of ZnO-NPs in meat packaging is evaluated, showing their ability to enhance product quality by limiting microbial growth and delaying lipid/protein oxidation. This information can be valuable for students and researchers in chemical engineering, chemistry, and meat technology.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
Rickyn A. Jacinto-Valderrama, Cristina T. Andrade, Mirian Pateiro, Jose M. Lorenzo, Carlos Adam Conte-Junior
Summary: This article discusses the challenges in muscle-food preservation and the application of active-packaging technology in muscle foods. It also examines the use of nano-sized active substances in muscle-food packaging and the extension of shelf life and inhibitory effects on oxidation and microbial growth during storage.
Article
Food Science & Technology
Clara Munoz-Bas, Nuria Munoz-Tebar, Laura Candela-Salvador, Jose A. Perez-Alvarez, Jose M. Lorenzo, Manuel Viuda-Martos, Juana Fernandez-Lopez
Summary: This study evaluated the quality characteristics of date fruits of two cultivars (Confitera and Medjoul) grown in the Elche palm grove in Southeast Spain, in order to select the most profitable cultivar for fresh date production in Elche.
Article
Food Science & Technology
Ruben Dominguez, Roberto Bermudez, Mirian Pateiro, Raquel Lucas-Gonzalez, Jose M. Lorenzo
Summary: The trend in today's society is to increase the intake of vegetable protein. Lupins, a legume with high protein content, are undervalued as a protein source. In this study, a procedure for obtaining lupin protein isolate (LPI) has been optimized and validated. The results show that the optimized LPI has a high yield and purity, and meets the requirements of high-quality protein. The LPI also has desirable technofunctional properties, making it attractive for use in the food industry.