Review
Food Science & Technology
Md. Ashraf Hussain, Tofael Ahmed Sumon, Sabuj Kanti Mazumder, Mir Mohammad Ali, Won Je Jang, Muyassar Hamid Abualreesh, S. M. Sharifuzzaman, Christopher Lyon Brown, Hyun-Tai Lee, Eun-Woo Lee, Md. Tawheed Hasan
Summary: Meeting consumer demands for fresh and safely processed fisheries products free of chemical preservatives is a challenge for the aqua-food industry. Natural preservatives like chitosan and essential oils have antimicrobial and antioxidant properties that can extend shelf-life and maintain quality of fish and seafood products. This study highlights recent developments and effective use of natural preservatives in the aqua-food industry, while addressing the harmful impacts of chemical preservatives and noting research gaps in Southeast Asian countries.
Article
Food Science & Technology
Manuel Scerra, Matteo Bognanno, Francesco Foti, Pasquale Caparra, Caterina Cilione, Paolo De Caria, Paolo Fortugno, Giuseppe Luciano, Antonio Natalello, Luigi Chies
Summary: The aim of this study was to assess the effects of high dietary levels of almond hulls on lamb performance and meat oxidative stability. The results showed that partially replacing cereals with 40% almond hulls in the diet can reduce lipid oxidation in meat and improve shelf-life, but it negatively affects the growth parameters of lambs.
Article
Chemistry, Applied
Yeyen Laorenza, Nathdanai Harnkarnsujarit
Summary: Blown-film extrusion produced biodegradable PBAT/PLA blend films compounded with carvacrol, citral, and alpha-terpineol essential oils for food packaging. Interaction between PBAT/PLA and EOs affected microstructures and barrier properties, leading to improved seafood preservation qualities..setViewport(IPadLandscape)
Review
Plant Sciences
Liana Claudia Salanta, Janna Cropotova
Summary: Consumer awareness and demands for quality eco-friendly food products have driven scientists to focus on sustainable advancements in utilizing bioactive compounds for improving food safety and quality. Essential oils, extracted from plants, exhibit antimicrobial activity, making them effective in prolonging the shelf-life of food products. This paper aims to evaluate the applicability of essential oils in food preservation and investigate their impact on technological properties and consumer perceptions.
Review
Chemistry, Applied
Shubham Sharma, Sandra Barkauskaite, Amit K. Jaiswal, Swarna Jaiswal
Summary: Food packaging acts as a passive barrier protecting food from environmental factors and extending shelf-life. Active packaging allows interaction between food and the environment, leading to longer shelf-life. Incorporating essential oils in active packaging helps maintain food quality and microbial control.
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.
Article
Biochemistry & Molecular Biology
Magdalena Ruskova, Alena Opalkova Siskova, Katarina Mosnackova, Custodia Gago, Adriana Guerreiro, Maria Buckova, Andrea Puskarova, Domenico Pangallo, Maria Dulce Antunes
Summary: This study focuses on encapsulating essential oils (lemongrass and oregano) into PLA and PHB packaging films and evaluating their antimicrobial and antioxidant properties for strawberry preservation and shelf-life extension. The results show that the tested active packaging film with essential oils can effectively maintain the quality and extend the shelf life of strawberries, with PLA/PHB/ATBC + 5% lemongrass essential oil performing slightly better than PLA/PHB/ATBC + 5% oregano essential oil.
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.
Review
Food Science & Technology
Manuela Machado, Luis M. Rodriguez-Alcala, Ana M. Gomes, Manuela Pintado
Summary: Vegetable oils are crucial in the human diet, but processing can lead to oxidation and negative effects on quality. Strategies such as antioxidants and encapsulation techniques can improve oil stability.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Applied
Khoa A. Nguyen, Marie Hennebelle, John P. M. van Duynhoven, Arend Dubbelboer, Vincent J. P. Boerkamp, Peter A. Wierenga
Summary: In this study, a mechanistic kinetic model was developed to predict the shelf-life of vegetable oils. The model takes into account variations in fatty acid types, antioxidants, and storage conditions, and accurately estimates the formation of oxidation products under long-term storage.
Article
Food Science & Technology
Anand Babu Perumal, Reshma B. Nambiar, Periyar Selvam Sellamuthu, Rotimi Sadiku Emmanuel
Summary: The combined application of modified atmosphere packaging (MAP) with essential oil vapours was effective in extending the shelf life of Banganapalli and Totapuri mango fruits, reducing disease incidence and maintaining fruit quality. Thyme oil treatment showed the highest improvement in shelf life, followed by Cinnamon and Clove essential oils.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Martina Holler, Jon Alberdi-Cedeno, Arturo Aunon-Lopez, Tobias Pointner, Andrea Martinez-Yusta, Juergen Koenig, Marc Pignitter
Summary: The study investigated the influence of renewable packaging materials on the oxidative stability of sunflower oil to evaluate their potential as alternatives to conventional plastics. Two renewable bottle materials, polylactic acid (PLA) and bio-polyethylene (Green-PE), were compared to conventional plastics, including virgin and recycled polyethylene terephthalate (PET, r-PET) and regular polyethylene (PE), in a 56-day storage study. The results showed that PLA had similar lipid oxidation progress as PET and rPET until day 28, while PE and Green-PE significantly increased oxidation. Benzene was the only migration compound detected in the oil stored in PET and r-PET, with concentrations of 0.153 +/- 0.027 μg/g and 0.187 +/- 0.024 μg/g after 56 days of storage. The study concluded that PLA could be used as an alternative packaging material for edible oils to replace PET.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Marthyna Pessoa de Souza, Francyide Davi de Amorim, Magda Rhayanny Assuncao Ferreira, Luiz Alberto Lira Soares, Marcia Almeida de Melo
Summary: The study found that extracts from passion fruit residues have a positive impact on the quality of beef burgers, preventing oxidation and microbial contamination, as well as inhibiting the discoloration process.
Review
Biochemistry & Molecular Biology
Sayed Mahdi Hossaeini Marashi, Seyed Mohammad Reza Noori, Mohammad Hashemi, Mojtaba Raeisi, Seyyed Mohammad Ali Noori
Summary: In recent years, the combination of nanotechnology and active packaging has allowed the incorporation of bioactive compounds such as essential oils into nanoscale electrospun fibers, providing new possibilities in food safety and preservation. The incorporation of essential oils into electrospun nanofibers can prolong their antimicrobial and antioxidant activity, resulting in longer shelf life, better preservation, and improved quality of food.
CURRENT PHARMACEUTICAL BIOTECHNOLOGY
(2023)
Review
Agriculture, Multidisciplinary
Sara Casalini, Marco Giacinti Baschetti
Summary: In recent years, there has been growing interest in sustainable food packaging systems with additional functionality. This review focuses on the state of the art of active renewable packaging, particularly antimicrobial systems containing nanocellulose and chitosan. The characteristics of nanocellulose, chitosan, and different essential oils used in active packaging are introduced, and the latest research on nanocellulose- and chitosan-based active packaging is presented. Essential oils have proven to be effective in antimicrobial properties and positive effects on material properties. However, due to the wide variety of materials, it is challenging to establish general guidelines for the development of active packaging systems.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Fernanda Furlan Goncalves Dias, Thalita Riquelme Augusto-Obara, Marie Hennebelle, Siriyakorn Chantieng, Gulustan Ozturk, Ameer Y. Taha, Thais Maria Ferreira de Souza Vieira, Juliana Maria Leite Nobrega de Moura Bell
PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS
(2020)
Article
Food Science & Technology
F. Pirce, T. M. F. S. Vieira, T. R. Augusto-Obara, S. M. Alencar, F. Romero, E. Scheuermann
Summary: The combined pretreatment of ultrasound and osmotic solution before hot air drying of murtilla skin fruit showed significant effects on the antioxidant activity, especially with increased FRAP values. However, the best treatment for enhancing antioxidant activity was found to be the use of ultrasound pretreatment combined with a 70 degrees Brix osmotic solution for 60 minutes.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Engineering, Chemical
Renata Iara Cavalaro, Luis Felipe de Freitas Fabricio, Thais Maria Ferreira de Souza Vieira
Article
Food Science & Technology
Samara dos Santos Harada-Padermo, Liara Silva Dias-Faceto, Miriam Mabel Selani, Ana Carolina Conti-Silva, Thais Maria Ferreira de Souza Vieira
Summary: The study evaluated the reduction of sodium content in corn extruded snacks using Umami Ingredient and MSG substitutes as flavor enhancers. While snacks with lower sodium content were less accepted compared to the control sample, they were not rejected by consumers. Umami Ingredient showed similar performance to MSG, making it a potential alternative for reducing sodium in food products while maintaining flavor.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Bianca Ferraz Teixeira, Fernanda Furlan Goncalves Dias, Thais Maria Ferreira de Souza Vieira, Juliana Maria Leite Nobrega de Moura Bell, Ameer Y. Taha
Summary: The study evaluated the impact of different extraction and base hydrolysis protocols on bound oxylipins in bovine milk, finding that 95% of oxylipins in milk were esterified, mostly derived from linoleic acid. Linoleic acid-derived metabolites were the most abundant oxylipin species in both free and bound lipid pools in milk.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Rosemar Antoniassi, Priscila Coutinho Miranda, Gleize Fiaes Ferreira, Thais Maria Ferreira Souza Vieira, Sidinea Cordeiro de Freitas, Marilia Ieda da Silveira Folegatti Matsuura
Summary: This study evaluated the nutritional value of licuri kernels from Brazil and developed cookies using licuri kernels and cassava flour. The licuri kernel showed high content of dietary fiber, lipids, and minerals. The formulated cookies were comparable to commercial products in terms of taste and nutritional value, meeting global trends.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Fabiana Franca, Samara dos Santos Harada-Padermo, Rafaela Alves Frasceto, Erick Saldana, Jose Manuel Lorenzo, Thais Maria Ferreira de Souza Vieira, Miriam Mabel Selani
Summary: The study found that reducing salt and adding Umami Ingredient can increase the lightness and yellowness of beef burgers, without affecting redness, pH, and water activity. Only samples with a 70% salt reduction showed significant changes in texture, while an increase in free amino acids was observed in treatments with Umami Ingredient.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Leandro Presenza, Luis Felipe de Freitas Fabricio, Juliana Antunes Galvao, Thais Maria Ferreira de Souza Vieira
Summary: The study optimized fish burger formulations by using flour, resulting in improved physicochemical and sensory properties, with the binary combination showing the best performance in preference tests.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Leandro Presenza, Wesclen Vilar Nogueira, Suzana Bianquini Menegardo, Daniella Alves Sant'ana, Flavia Regina Spago, Marcelo Minozzo
Summary: Consumer demand for safe and nutritious convenience foods has increased worldwide. This study explores the addition of oatmeal in fish burgers to improve technological and sensory properties without compromising nutrition. The findings show that the formulation with the highest concentration of oatmeal achieved better acceptance and cooking yield, and reduced ingredient costs without affecting sensory acceptance.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2022)
Article
Food Science & Technology
Bianca Ferraz Teixeira, Fernanda Furlan Goncalves Dias, Thais Maria Ferreira de Souza Vieira, Ameer Y. Y. Taha, Juliana Maria Leite Nobrega de Moura Bell
Summary: This study compared the sensitivity of TBARS and hydroperoxide methods in detecting early lipid oxidation. It found that the measurement of free oxylipins is more effective than conventional methods in detecting lipid oxidation and distinguishing between different formulations in infant milk formula.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Daniel Vazquez-Sanchez, Elizangela F. V. Nepomuceno, Juliana A. Galvao, Luis F. F. Fabricio, Salete A. Gaziola, Ricardo A. Azevedo, Thais M. F. S. Vieira, Marilia Oetterer
Summary: The bioconversion of red tilapia by-products into protein hydrolysates using neutrase and papain resulted in a high degree of hydrolysis and yield. These tilapia protein hydrolysates (TPH) are rich in minerals, essential amino acids, and low-molecular-weight peptides. TPH exhibit water solubility and emulsifying capacity under neutral and alkaline conditions, but have low foam stability. TPH also demonstrate strong antioxidant activity and promote bacterial growth. Therefore, TPH offer potential as functional and bioactive ingredients in food formulations, a high-performance bacterial culture media, and a sustainable solution for reducing tilapia-processing wastes.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2023)
Article
Food Science & Technology
Samara dos Santos Harada-Padermo, Liara Silva Dias-Faceto, Miriam Mabel Selani, Izabela Dutra Alvim, Eny Iochevet Segal Floh, Amanda Ferreira Macedo, Stanislau Bogusz, Carlos Tadeu dos Santos Dias, Ana Carolina Conti-Silva, Thais Maria Ferreira de Souza Vieira
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
