Article
Food Science & Technology
Marofull Nisa, Rouf Ahmad Dar, Bashir Ahmad Fomda, Ruqeya Nazir
Summary: Food and aquaculture industries are threatened by pathogenic bacteria that can contaminate food at any stage of the supply chain. Traditional microbial control measures like antibiotics and disinfectants have limitations, such as the development of resistance and negative impacts. Bacteriocins, with their diverse features and mechanisms of action, offer a promising alternative as next-generation antimicrobial agents in these industries.
Article
Food Science & Technology
Lei Zhang, Ziyuan Wang, Yi Jiao, Zichen Wang, Xiuming Tang, Zhanxin Du, Zeyang Zhang, Shihai Lu, Changsheng Qiao, Jiandong Cui
Summary: Biobased polymer packaging films have witnessed significant developments in recent years. In this study, biodegradable packaging films with antimicrobial properties and mechanical strength were successfully developed. The films showed improved UV/visible light barrier properties and enhanced antimicrobial activities, making them promising for food packaging and preservation systems.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Saeed Ahmed, Dur E. Sameen, Rui Lu, Rui Li, Jianwu Dai, Wen Qin, Yaowen Liu
Summary: Microbial contamination is a major cause of food spoilage, and the use of antimicrobial agents can reduce food spoilage and contamination. Antimicrobial packaging is a highly demanded technique in the field of food preservation, as it helps maintain the structure, texture, color, and nutrition value of food. This article summarizes research on antimicrobial agents, focusing on recent findings to highlight the importance of new developments in this field.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Yueyue Xia, Shoujuan Wang, Fanrong Meng, Zhen Xu, Qi Fang, Zhengang Gu, Chunhu Zhang, Peng Li, Fangong Kong
Summary: A bio-based coating for paper was developed in this study, which exhibited tailored properties by controlling the interactions among the coating components. The addition of silver nanoparticles to the coating provided antibacterial activity. The coated paper extended the shelf life of cherry tomatoes, showcasing its potential in food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Environmental Sciences
Anand Babu Perumal, Reshma B. Nambiar, Periyar Selvam Sellamuthu, Emmanuel Rotimi Sadiku, Xiaoli Li, Yong He
Summary: Areca nut husk fibers were used to extract cellulose nanocrystals (CNCs) for the reinforcement of polyvinyl alcohol (PVA) and chitosan (CS) films. The CNC showed good thermal stability, enhanced the tensile strength of the bionanocomposite film, and exhibited antimicrobial activity against foodborne pathogens and postharvest pathogenic fungi, suggesting its potential for food packaging applications.
Review
Green & Sustainable Science & Technology
Ruchir Priyadarshi, Swarup Roy, Tabli Ghosh, Deblina Biswas, Jong-Whan Rhim
Summary: This review comprehensively discusses the status and development trends of sustainable biopolymer-based functional films and antimicrobial nanofillers in active food packaging, mainly focusing on the recent research advancements involving the utilization of antimicrobial nanofillers in biopolymeric food packaging materials. It provides an overview of the sources of biopolymers, the preparation and application of antimicrobial nanofillers, as well as summarizing the safety concerns related to the use of bio-based nanocomposites in antimicrobial food packaging.
SUSTAINABLE MATERIALS AND TECHNOLOGIES
(2022)
Review
Biochemistry & Molecular Biology
Arshied Manzoor, Aamir Hussain Dar, Vinay Kumar Pandey, Rafeeya Shams, Sadeeya Khan, Parmjit S. Panesar, John F. Kennedy, Ufaq Fayaz, Shafat Ahmad Khan
Summary: Hydrogels are a versatile choice for various food applications due to their softness, elasticity, absorbency, flexibility, and hygroscopic nature. Polysaccharide hydrogels, in particular, are highly suitable due to their hydrophilic nature, food compatibility, and non-immunogenic character. These hydrogels have a wide range of successful applications in food preservation, pharmaceuticals, agriculture, and food packaging. They also play a significant role in food flavor carrier systems, expanding the possibilities for innovations in food processing. This review focuses on recent research and interventions in polysaccharide hydrogel applications, aiming to guide future research in this field. The classification and important features of polysaccharide-based hydrogels in food processing are discussed.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Iftikhar Ahmed Channa, Jaweria Ashfaq, Sadaf Jamal Gilani, Ali Dad Chandio, Sumra Yousuf, Muhammad Atif Makhdoom, May Nasser bin Jumah
Summary: In this study, PVA-based films incorporating glass flakes were developed as a perfect solution to replace non-biodegradable commercial films. The addition of glass flakes did not affect the transparency and flexibility of the films, but significantly reduced moisture permeation. The films also exhibited decent tensile characteristics and increased hardness with higher concentration of glass flakes. The bread packaged in the PVA film with glass flakes showed no degradation even after 10 days, indicating the excellent preservation properties of the developed packaging films.
Article
Chemistry, Applied
Taotao Qiang, Wenqi Ren, Liang Chen
Summary: In this study, pectin-based plastic films were developed by grafting vanillin to pectin chains and introducing Fe3+ ions, resulting in improvements in mechanical properties, thermal stability, moisture resistance, UV-light barrier property, biodegradability, and practical application of the fabricated plastic film.
FOOD HYDROCOLLOIDS
(2024)
Review
Food Science & Technology
Swarup Roy, Parya Ezati, Ajahar Khan, Jong-Whan Rhim
Summary: Research on functional packaging films and their application to food preservation, specifically using quercetin as a bio-based additive, has been actively conducted. Quercetin, a plant-based flavonoid, has been found to improve the physical and functional properties of packaging films, such as mechanical strength, barrier properties, thermal stability, optical properties, antioxidant and antimicrobial activity. Packaging films containing quercetin have the potential to extend shelf life and maintain quality in fresh foods, making them a promising solution for sustainable active packaging applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Maria Francesca Di Filippo, Luisa Stella Dolci, Letizia Liccardo, Adriana Bigi, Francesca Bonvicini, Giovanna Angela Gentilomi, Nadia Passerini, Silvia Panzavolta, Beatrice Albertini
Summary: The study focused on developing a new material made of commercial cellulose derivatives mixed with snail mucus, which showed excellent performance and is a good candidate for food packaging application.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Wenqi Yin, Chao Qiu, Hangyan Ji, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin
Summary: Ideally, packaging materials should ensure food safety and quality without harming the environment. Biodegradable films made from natural materials have attracted interest, and this review summarizes their physicochemical characteristics and functionality. It also discusses advancements in active and intelligent packaging materials, which improve shelf life and provide real-time information about food quality and safety. Potential applications of these packaging materials in various food products are explored.
Article
Agriculture, Multidisciplinary
Andrea Casson, Valentina Giovenzana, Alessia Pampuri, Martina Zambelli, Silvia Contiero, Alessio Tugnolo, Abhishek Dattu Narote, Roberto Beghi, Riccardo Guidetti
Summary: The study assesses the environmental impact of frozen fresh cauliflower gnocchi using life cycle assessment methodology. It finds that cultivation, distribution, and packaging are the most influential factors, and home storage plays a crucial role in the product's life cycle. The eco-design of packaging can achieve significant reductions in impact, but its overall responsibility is limited compared to the entire life cycle.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Feiyang Zhang, Huifang Zhao, Lizheng Sha, Jing Li, Daliang Guo, Tianzhong Yuan
Summary: In this study, chitosan/carnauba wax emulsions were prepared and used as oil and water resistant coating for cellulose-based food packaging paper. The CS3/CW90 emulsion showed the best stability and comprehensive water and oil resistance performance.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Food Science & Technology
Dur E. Sameen, Saeed Ahmed, Rui Lu, Rui Li, Jianwu Dai, Wen Qin, Qing Zhang, Suqing Li, Yaowen Liu
Summary: Food safety is a significant concern and the development of electrospinning technology for food packaging has gained attention. Despite being in its early stages, electrospun nanofibers are being explored for their potential in various food packaging applications. This comprehensive study provides valuable information on different materials, structures, and properties of polymers fabricated through electrospinning for food packaging films.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Chongxing Huang, Yuan Zhao, Hongxia Su, Ronghua Bei
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2018)
Article
Chemistry, Applied
Yuan Zhao, Chongxing Huang, Ronghua Bei, Hongxia Su, Shuangfei Wang
JOURNAL OF COATINGS TECHNOLOGY AND RESEARCH
(2018)
Article
Materials Science, Multidisciplinary
Chongxing Huang, Baodong Zhang, Shuangfei Wang, Linyun Zhang, Jian Wang, Xingqiang Huang, Yuan Zhao, Lijie Huang
JOURNAL OF MATERIALS SCIENCE
(2018)
Article
Polymer Science
Chongxing Huang, Xiujie Dang, Ronghua Bei, Yuan Zhao, Cuicui Li, Qiang Chen, Shuangfei Wang
IRANIAN POLYMER JOURNAL
(2019)
Article
Food Science & Technology
Yuan Zhao, Chongxing Huang, Xingqiang Huang, Haohe Huang, Hui Zhao, Shuangfei Wang, Shijie Liu
FOOD PACKAGING AND SHELF LIFE
(2020)
Review
Food Science & Technology
Yuan Zhao, Bo Li, Cuicui Li, Yangfan Xu, Yi Luo, Dongwu Liang, Chongxing Huang
Summary: Edible packaging is a sustainable product and technology that uses edible materials to package food, with polysaccharides being a reliable source for such packaging materials. While polysaccharides have excellent properties, they still need reasonable modifications to improve their film-forming, mechanical, barrier, and protective properties. Edible packaging has been widely applied in the food packaging industry, providing a zero-emission scheme and reducing dependence on petroleum resources.
Article
Chemistry, Applied
Bo Li, Yitong Wang, Libin Zhu, Chongxing Huang, Yanjun Zhang, Yuan Zhao, Gang Wu, Lehe Tan
Summary: The study analyzed the granule and physicochemical characteristics of starch obtained from seedless breadfruit from different sources. It found that SBS had higher amylose content and molecular weight, but lower B1 chains and water absorption capacity compared to XBS. Additionally, principal component analysis showed significant correlations among various properties, providing useful information for potential applications in the food industry.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Bo Li, Libin Zhu, Yitong Wang, Yanjun Zhang, Chongxing Huang, Yuan Zhao, Fei Xu, Kexue Zhu, Gang Wu
Summary: The study analyzed the supramolecular structure of starch from Pouteria campechiana seed and pulp, finding similarities to wheat, pea, and rice starch, with higher molecular density than potato starch. This research provides a basis for further applications of P. campechiana starches in the food industry.
FOOD HYDROCOLLOIDS
(2022)
Review
Materials Science, Characterization & Testing
Bing-Xu Cheng, Wei-Chen Gao, Xiao-Ming Ren, Xin-Yi Ouyang, Yuan Zhao, Hui Zhao, Wei Wu, Chong-Xing Huang, Yang Liu, Xiao-Yang Liu, Hua-Nan Li, Robert K. Y. Li
Summary: This study summarizes the characterization methods and applications of microphase separation in polyurethane, filling the gap in related research.
Article
Agriculture, Multidisciplinary
Bo Li, Shuangfei Wang, Yanjun Zhang, Chongxing Huang, Yuan Zhao, Gang Wu, Lehe Tan
Summary: The effect of the nanoscale polymerization index (DPw) of amylose on the digestion kinetics and mechanism of starch-lauric acid-beta-lactoglobulin protein complexes was investigated. The results showed that as the amylose DPw increased, various parameters of the complexes increased, such as complexing index and relative crystallinity, while others, such as semicrystalline lamellae thickness and mass fractal structure parameter, decreased. These findings indicate that amylose DPw is an important factor that affects the digestion kinetics and mechanism of ternary complexes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Agriculture, Multidisciplinary
Yuan Zhao, Bo Li, Wenping Zhang, Lanyu Zhang, Hui Zhao, Shuangfei Wang, Chongxing Huang
Summary: Sustainable antimicrobial food packaging (SAFP) composed of renewable or biodegradable biopolymer matrices with ecofriendly antimicrobial agents has been developed to address issues of foodborne microbial contamination and carbon neutrality goals. SAFP offers longer effectiveness, wider coverage, more controllability, and better environmental performance. This review critically examines recent developments in release-antimicrobial mechanisms, kinetics models, preparation methods, and key regulatory parameters for SAFPs based on slow- or controlled-release theory.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Multidisciplinary
Hongxia Su, Chongxing Huang, Cuicui Li, Yuan Zhao, Dantong Zheng, Qingshan Duan
Summary: This study aims to develop corrugated medium food packaging suitable for highly humid environments to meet the demands of cold chain logistics. The influence of different environmental factors on the transverse ring crush index and failure mechanisms of the corrugated medium during cold chain transportation was investigated. Freeze-thaw treatment resulted in a decrease in crystallinity and polymerization of the corrugated medium, as well as a decrease in intermolecular hydrogen bonds. Precipitation of CaCO3 on the paper surface and an increase in pore size were observed. This study is important for expanding the application of cellulose-based paperboard in cold chain transportation.
Review
Chemistry, Multidisciplinary
Haohe Huang, Chenglong Xu, Xuhao Zhu, Bo Li, Chongxing Huang
Summary: This review comprehensively summarizes the current studies and describes the mechanisms underlying lignin-induced enhancement in the wet strength of wood fibers and cellulose-based materials. In addition, the influence of various methods for preparing cellulose-based materials is analyzed based on the introduction of ionic or chemical crosslinking or the thermal curing of lignin/cellulose-based materials to improve their wet strength. The use of environmentally friendly methods to improve the wet strength of cellulose-based materials is key in advancing the applications of these two abundant biomass resources.
Review
Chemistry, Multidisciplinary
Ze-Wei An, Rui Xue, Kang Ye, Hui Zhao, Yang Liu, Peng Li, Zhen-Ming Chen, Chong-Xing Huang, Guo-Hua Hu
Summary: In order to meet more application requirements, improving the mechanical properties and self-healing efficiency has become the focus of current research on self-healing PU. To address the competitive relationship between self-healing ability and mechanical properties, growing studies have combined dynamic covalent bonding with other self-healing methods to construct the PU structure.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)