Review
Food Science & Technology
Saba Ebrahimzadeh, Deblina Biswas, Swarup Roy, David Julian McClements
Summary: This study reviewed the sources, derivatives, and production methods of seaweed-based biopolymers, as well as the characterization of edible seaweed-based films incorporated with different essential oils (EOs). Seaweed-based films have advantages such as edibility, low cost, rapid growth, biocompatibility, and non-toxicity, making them suitable for functional packaging materials. The addition of EOs improves the antimicrobial, antioxidant, mechanical, hydrophobic, UV-light barrier, and thermal properties of seaweed-based films.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Anand Kumar Chaudhari, Somenath Das, Awanindra Dwivedi, Nawal Kishore Dubey
Summary: This review provides an assessment of the latest developments in active food packaging, particularly those developed from natural polymers, and discusses their effectiveness against fungal pathogens, lipid oxidation, and sensory properties. The importance of safety and commercialization aspects of these packaging solutions is also highlighted.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Food Science & Technology
Francisco Javier Blancas-Benitez, Beatriz Montano-Leyva, Lizet Aguirre-Guitron, Cristina Lizbeth Moreno-Hernandez, Angel Fonseca-Cantabrana, Luz del Carmen Romero-Islas, Ramses Ramon Gonzalez-Estrada
Summary: Fruit production has globally increased due to higher consumption in human diet, but significant losses can occur during production. The postharvest stage is crucial for fruit preservation, and edible coatings are used to control moisture and gas exchange between food and the environment. Edible coatings offer the advantage of incorporating active substances, improving shelf-life, organoleptic, and nutritional properties of fruits.
Article
Food Science & Technology
Henriette M. C. Azeredo, Caio G. Otoni, Luiz Henrique C. Mattoso
Summary: This paper reviews the possible roles of edible films and coatings (EFC), including primary packaging, maintaining water activity gradients between food components, controlling mass transfer in food processing, and carrying active components.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Review
Materials Science, Multidisciplinary
Anuradhi Liyanapathiranage, Rohan S. Dassanayake, Ashoka Gamage, Rama Rao Karri, Asanga Manamperi, Philippe Evon, Yasasvi Jayakodi, Terrence Madhujith, Othmane Merah
Summary: As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food.
Review
Polymer Science
Patricia Melchionna Albuquerque, Sidney Gomes Azevedo, Cleudiane Pereira de Andrade, Natalia Correa de Souza D'Ambros, Maria Tereza Martins Perez, Lizandro Manzato
Summary: Essential oils have diverse applications, but their instability and degradation due to external factors can be prevented through nanoencapsulation, which also enhances their bioavailability and efficiency.
Review
Polymer Science
Arfat Anis, Kunal Pal, Saeed M. Al-Zahrani
Summary: This article mainly introduces the method of using edible films and coatings to extend the shelf life of food products, especially the application of polysaccharides and essential oils in the field of food safety, and how they improve functionality.
Review
Agriculture, Dairy & Animal Science
G. D. S. Oliveira, C. McManus, V. M. Dos Santos
Summary: This article discusses the effects of using biopolymer coatings with essential oils or propolis on the quality of table eggs. The coatings prolong the shelf life of eggs, maintain their microbiological quality, and do not harm the eggshells.
WORLDS POULTRY SCIENCE JOURNAL
(2022)
Article
Food Science & Technology
Luis Daniel Daza, Miguel Angel Montealegre, Angelica Sandoval Aldana, Monica Obando, Henry Alexander Vaquiro, Valeria Soledad Eim, Susana Simal
Summary: This study aimed to evaluate the impact of adding two essential oils (lemongrass and Tahiti lime) on the properties of chitosan-based biodegradable films. The results showed that adding the oils decreased the films' crystallinity, increased elasticity, and decreased tensile strength and Young's modulus. The films with Tahiti lime oil had increased opacity and reduced thermal resistance. The findings suggest that using these essential oils has great potential in biodegradable films.
Article
Food Science & Technology
Mayra C. Garcia-Anaya, David R. Sepulveda, Paul B. Zamudio-Flores, Carlos H. Acosta-Muniz
Summary: The development of new technologies has led to the production of edible films and coatings with antibacterial properties, including the addition of bacteriophages. This review provides an overview of the manufacturing process and discusses the application of bacteriophage-added edible packaging in preserving food safety.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Polymer Science
Arfat Anis
Summary: This article discusses the mechanisms and strategies for developing biologically active packaging materials using essential oils and chitosan and its derivatives, and provides detailed information on the applications of these packaging materials.
POLYMER-PLASTICS TECHNOLOGY AND MATERIALS
(2022)
Review
Fisheries
Aydin Aytac Gurdal, Turgay Cetinkaya
Summary: This review focuses on the incorporation of various bioactive compounds into edible films/coatings, improving their properties using novel techniques, and discussing their applications in aquatic food products.
REVIEWS IN AQUACULTURE
(2023)
Review
Food Science & Technology
Kataryne Arabe Rima de Oliveira, Karina Felix Dias Fernandes, Evandro Leite de Souza
Summary: The use of probiotic-loaded edible films/coatings as a preservation technique for fresh fruits and vegetables has been shown to have antimicrobial effects, control ripening, and prolong storage period. This innovative bioprotection technology utilizes a variety of materials and probiotic strains to maintain safety, quality, and nutritional characteristics of coated products.
Article
Chemistry, Applied
Estefania Julia Dierings de Souza, Dianini Huttner Kringel, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
Summary: This review explores the application of electrospinning technology in the synthesis of nanometric fibers or particles from polymeric solutions under a high voltage electric field. It also discusses the use of natural polysaccharides in combination with the electrospinning technique to produce biodegradable structures capable of incorporating bioactive compounds, such as essential oils, and the potential for direct application in food or as active food packaging.
CARBOHYDRATE POLYMERS
(2021)
Review
Chemistry, Applied
Wanli Zhang, Haitao Jiang, Jong-Whan Rhim, Jiankang Cao, Weibo Jiang
Summary: Due to environmental concerns and consumer demand, there is a growing interest in antibacterial active food packaging containing plant essential oils. Effective encapsulation and slow release strategies are crucial for maximizing the antibacterial effects of the oils. Current research is focused on improving sustained release and retention enhancement of essential oils in active food packaging materials.
Article
Food Science & Technology
Md Mostafa Kamal, Md Rahmat Ali, Abul Hossain, Mohammad Rezaul Islam Shishir
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Review
Chemistry, Medicinal
Abul Hossain, Deepika Dave, Fereidoon Shahidi
Article
Biochemistry & Molecular Biology
Abul Hossain, JuDong Yeo, Deepika Dave, Fereidoon Shahidi
Summary: This study aimed to extract phenolic compounds from the internal organs of the Atlantic sea cucumber using high-pressure processing (HPP) pre-treatment. The results showed that HPP pre-treatment had a significant effect on the extraction of phenolics and their antioxidant properties. Additionally, the study identified and quantified phenolic compounds from the HPP-treated samples. This investigation provides fundamental information for the utilization of the Atlantic sea cucumber species and the production of value-added products.
Article
Agriculture, Multidisciplinary
Abul Hossain, Deepika Dave, Fereidoon Shahidi
Summary: This study investigated the effects of high-pressure processing (HPP) on the phenolic compounds in sea cucumber body wall. The results showed that HPP-treated sea cucumber samples had higher levels of phenolics, flavonoids, and antioxidant activity. The optimal treatment condition was 600 MPa for 10 minutes. In addition, phenolic extracts also exhibited inhibitory effects on oxidation, DNA scission, enzyme activity, and formation of advanced glycation end products. Using UHPLC-QTOF-MS/MS, this study identified 20 phenolic compounds, mainly phenolic acids and flavonoids, from the body wall of sea cucumber for the first time.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Chemistry, Medicinal
Abul Hossain, Deepika Dave, Fereidoon Shahidi
Summary: Sea cucumbers are rich in bioactive compounds with strong antioxidant properties, mainly from phenolic compounds and protein hydrolysates. The antioxidant activity is influenced by various factors, such as sea cucumber species, harvesting location, and processing methods.
Review
Biochemistry & Molecular Biology
Fereidoon Shahidi, Abul Hossain
Summary: Lipids in food are a source of essential fatty acids and play a crucial role in flavor development. Their degradation during food processing, heating, and storage, as well as interactions with other constituents, contribute to the generation of volatile compounds. This paper summarizes recent findings on the production of volatile compounds from lipid degradation and Maillard reactions, and discusses the effects of processing and storage on flavor generation.
Article
Chemistry, Medicinal
Tharindu R. L. Senadheera, Abul Hossain, Deepika Dave, Fereidoon Shahidi
Summary: In this study, bioinformatic tools were used to screen and evaluate peptides from sea cucumber processing by-products. The peptides showed antioxidant and ACE inhibitory properties, indicating their potential in various food applications. The assessment of their medicinal characteristics confirmed their potential use in functional food and oral drug discovery.
Article
Food Science & Technology
Abul Hossain, Tharindu R. L. Senadheera, Deepika Dave, Fereidoon Shahidi
Summary: This study evaluated the phenolic compounds in Atlantic sea cucumber tentacles for the first time and found that the free phenolic fraction exhibited strong antioxidant and biological activities. The study suggested that Atlantic sea cucumber tentacles may serve as a viable source of functional food ingredients with protective antioxidant properties.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Biochemistry & Molecular Biology
Fereidoon Shahidi, Abul Hossain
Summary: Insoluble-bound phenolics (IBPs), mainly found in cereals, legumes, and pulses, are distributed in different tissues/organs of plants. They are covalently bound to macromolecules like hemicellulose, cellulose, and pectin. IBPs exhibit various biological activities and can be extracted through acid, alkali, or enzymatic hydrolysis. This article summarizes the chemistry, distribution, biological activities, metabolism, and extraction methods of IBPs, as well as the impact of various treatments on their release and antioxidant potential, focusing on thermal and non-thermal processing.
Article
Food Science & Technology
Tharindu R. L. Senadheera, Abul Hossain, Deepika Dave, Fereidoon Shahidi
Summary: Protein isolates were recovered from North Atlantic sea cucumber using the pH-shift method, and their functional properties were compared with soy protein isolates. The sea cucumber protein isolates showed pH-dependent solubility, emulsification, and foaming properties. They also exhibited high water holding capacity, low oil holding capacity, and were rich in essential amino acids, suggesting their potential as functional food ingredients.
Review
Plant Sciences
Abul Hossain, Fereidoon Shahidi
Summary: Persimmon is a valuable fruit, with its leaves being used in various industries. The leaves contain flavonoids, terpenoids, and polysaccharides, along with other compounds such as carotenoids, organic acids, chlorophylls, vitamin C, and minerals. These compounds demonstrate pharmacological activities such as antioxidant, anticancer, and antihypertensive properties. This review provides information on the distribution, traditional uses, industrial potential, and bioactive compounds of persimmon leaves.
Article
Biochemistry & Molecular Biology
Tharindu R. L. Senadheera, Abul Hossain, Deepika Dave, Fereidoon Shahidi
Summary: This research aimed to produce protein hydrolysates from sea cucumber tissues with bioactive properties. It was found that the combination of enzymes exhibited stronger antioxidant potential than the individual enzymes. The protein hydrolysates from sea cucumber flower also showed promising properties. Therefore, sea cucumber-derived protein hydrolysates have potential applications in functional foods, nutraceuticals, and natural therapeutics.
Review
Chemistry, Multidisciplinary
Tharindu R. L. Senadheera, Abul Hossain, Fereidoon Shahidi
Summary: Marine organisms contain structurally diverse bioactive compounds with a wide range of biological activities, making them valuable resources for the food industry.
APPLIED SCIENCES-BASEL
(2023)
Article
Environmental Sciences
Zuzana Gajdosechova, Calvin H. Palmer, Deepika Dave, Guangling Jiao, Yanfang Zhao, Zhijun Tan, Jeffrey Chisholm, Junzeng Zhang, Roumiana Stefanova, Abul Hossain, Zoltan Mester
ENVIRONMENTAL POLLUTION
(2020)
