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)
Review
Chemistry, Multidisciplinary
Paraskevi Angelopoulou, Efstathios Giaouris, Konstantinos Gardikis
Summary: Cosmetic and food products containing water are prone to contamination, but nanotechnology can enhance antimicrobial activity and improve product safety and shelf-life extension.
Article
Food Science & Technology
Shuva Bhowmik, Dominic Agyei, Azam Ali
Summary: Consumers worldwide are increasingly demanding safe foods that are minimally processed and retain their quality and health properties. However, traditional plastic polymers and synthetic preservatives have harmful health effects and negative environmental impact. Therefore, the development of active food packaging materials, such as chitosan films with added essential oils, has gained attention. These films offer antimicrobial and antioxidant activities and are environmentally friendly, making them ideal for preserving perishable foods.
FOOD PACKAGING AND SHELF LIFE
(2022)
Review
Food Science & Technology
Wenzhang Chen, Shaobo Ma, Qiankun Wang, David Julian McClements, Xuebo Liu, To Ngai, Fuguo Liu
Summary: Biodegradable films made from food ingredients are being developed as sustainable alternatives to plastics, with a focus on creating active packaging materials. These films are carefully designed to meet the required properties for commercial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Maria A. Acquavia, Jos e J. Benitez, Giuliana Bianco, Maria A. Crescenzi, Jesus Hierrezuelo, Montserrat Grife-Ruiz, Diego Romero, Susana Guzman-Puyol, Jose A. Heredia-Guerrero
Summary: Reinforced films were produced by impregnating paper with ethyl cellulose solutions, improving the mechanical and barrier properties. Avocado by-products extract, rich in phenolic compounds and flavonoids, was incorporated into the reinforced paper, reducing water absorption, increasing biodegradability, and acting as a barrier for bacteria. These films demonstrated potential for food packaging with low migrations and similar food preservation to polyethylene.
Review
Biochemistry & Molecular Biology
Mohsen Akbarian, Ali Khani, Sara Eghbalpour, Vladimir N. Uversky
Summary: This article reviews the various production methods and sources of bioactive peptides, explores their applications in antimicrobial, antioxidant, and blood-lipid-lowering effects, and discusses the future prospects of bioactive peptides.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Polymer Science
Esther Rincon, Eduardo Espinosa, Maria Pinillos, Luis Serrano
Summary: As a transition strategy towards sustainability, food packaging plays a crucial role in the current era. This study proposes the preparation of bioactive absorbent food pads from bay tree pruning waste, contributing to the circular bioeconomy. The pads, made from chitosan aerogels reinforced with lignocellulose and cellulose micro/nanofibers, exhibit improved mechanical performance and water uptake in the presence of residual lignin. Incorporation of bay leaf extract enhances the bioactivity of these pads, delaying the oxidation of fresh meat during storage.
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.
Review
Food Science & Technology
Katharine Ko, Younas Dadmohammadi, Alireza Abbaspourrad
Summary: Pomegranate rind and seed, rich in bioactive compounds, have been utilized as natural food additives and in edible coatings for food packaging. These components also show significant effects in skin health applications, combating UV-induced stresses and promoting wound healing. Further research and future outlook on this value-added conversion are discussed.
Article
Food Science & Technology
Wanli Zhang, Maryam Azizi-Lalabadi, Swarup Roy, Shamimeh Azimi Salim, Roberto Castro-Munoz, Seid Mahdi Jafari
Summary: The increasing interest in biodegradable, biocompatible, sustainable, and renewable biomaterials has led to the development of biopolymeric food packaging films (BFPFs) with green ingredients and strategies. This article discusses the use of Maillard reaction as a promising approach to enhance the performance of degradable BFPFs by modifying or combining biopolymer molecules with additives. The study highlights that Maillard reaction can improve the properties of BFPFs through effective cross-linking and provide functional additives with antibacterial and antioxidant activities. Rating: 8/10.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
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)
Review
Chemistry, Applied
Tolulope Joshua Ashaolu, Thanh-Do Le, Itthanan Suttikhana, Opeyemi Joshua Olatunji, Mohamed A. Farag
Summary: The global population of 8 billion people requires dietary protein from sustainable sources. Hemp proteins and peptides have gained interest worldwide and are reported to have various health benefits. This study focuses on the composition and nutrition of hemp protein, as well as the production of hemp peptides. The goal is to explore the therapeutic potential of hemp peptides for multiple diseases.
Review
Polymer Science
Arash Moeini, Parisa Pedram, Ehsan Fattahi, Pierfrancesco Cerruti, Gabriella Santagata
Summary: Edible polymers and secondary natural compounds used as thin layers in food packaging materials enhance food quality, prolong shelf-life, inhibit microbial growth, and protect against oxidation. The mechanical and gas barrier properties of these materials can be modulated by adjusting the formulation and experimental procedure.
Article
Food Science & Technology
Haitao Jiang, Fan Wang, Rongrong Ma, Yaoqi Tian
Summary: This review discusses the modification strategies for gum Arabic (GA)-based films to improve their physical and functional properties, as well as its potential applications in food preservation. Strategies such as incorporating nanomaterials, natural plant extracts, and blending with other biopolymers have been reported to enhance the physical properties of GA-based films. The addition of bioactive ingredients imparts excellent antioxidant and antimicrobial properties to the films. Furthermore, GA-based films can be used for preserving various types of food, and the functionalized films with antioxidant and antimicrobial capacities showed improved preservation effects.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Chemistry, Multidisciplinary
Afreen Sultana, Hongrong Luo, Seeram Ramakrishna
Summary: With one-third of the total food produced being wasted, there is a growing concern to adopt proper management. Adequate packaging is seen as one way to avoid food spoilage and prevent wastage. Incorporating antimicrobial components into packaging material has been shown to effectively prevent microbial contamination and extend the shelf life of food.
APPLIED SCIENCES-BASEL
(2021)
Article
Nutrition & Dietetics
Kely de Paula Correa, Monique E. T. Silva, Otavio S. Ribeiro, Sergio L. P. Matta, Maria do Carmo G. Peluzio, Eduardo B. Oliveira, Jane S. dos R. Coimbra
Summary: The study evaluated the impact of homogenization on fat retention in infant feeding probes. Results showed that homogenized human milk increased fatty acid composition in brain tissue and promoted higher absorption of milk nutrients.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Agricultural Economics & Policy
Ana Flavia Ramos, Gabriela da Rocha Lemos Mendes, Renato Souza Cruz, Fabiane Neves Silva, Geany Peruch Camilloto, Handray Fernandes de Souza, Juliana Pinto de Lima, Caroline Liboreiro Paiva, Igor VIana Brandi
Summary: This study demonstrates that baru nut flour is a great option for bakery products due to its high protein content. The addition of baru nut flour also affects the texture of products, making the cakes harder and chewier.
BRITISH FOOD JOURNAL
(2023)
Article
Food Science & Technology
Layla Barbosa Alves, Thomas Valente de Oliveira, Gustavo Leite Miliao, everton de Almeida Alves Barbosa, Gustavo Costa Bressan, Jane Selia dos Reis Coimbra, Eduardo Basilio de Oliveira
Summary: This study investigated the interaction between bovine whey protein beta-lactoglobulin (beta-lg) and vanillin, the main compound in vanilla flavor. Experimental results showed that the formation of beta-lg/vanillin complexes was driven by both hydrogen bonding and hydrophobic interactions. Molecular docking simulations revealed that vanillin could bind to two possible sites, with the B-site being the more likely binding site.
Article
Food Science & Technology
Viviane Sobreira Lima, Davi Rocha Bernardes de Oliveira, Cesar Augusto Sodre da Silva, Rejane de Castro Santana, Nilda de Fatima Ferreira Soares, Eduardo Basilio de Oliveira, Marcio Aredes Martins, Jane Selia dos Reis Coimbra
Summary: This study utilized water-soluble protein concentrates from the microalga Tetradesmus obliquus to stabilize sunflower oil emulsions. Proteins were extracted from disrupted microalgal cells and concentrated through lyophilization. Emulsions were produced using different concentrations of Tetradesmus obliquus protein concentrate (TobPC) and characterized for stability and physical properties. Isoelectric precipitation resulted in TobPC with higher protein content and better dispersibility. Emulsion stability was higher for both isoelectric TobPC and control systems compared to solvent TobPC, which showed larger oil droplets and flocculation spots. Increasing TobPC content resulted in more stable emulsions. Therefore, Tetradesmus obliquus protein concentrates have potential as emulsifying agents.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Engineering, Chemical
Bruno Bezerra Vieira, Jimmy Soares, Matheus Lopes Amorim, Rita de Cassia Superbi Souza, Eduardo Basilio de Oliveira, Jane Selia dos Reis Coimbra, Marleny Doris Aranda Saldana, Marcio Aredes Martins
Summary: Algae biorefinery requires specific parameters for control and monitoring of unit operations. Real-time monitoring of cell disruption processes is a current challenge in microalgal biorefineries. Different parameters in the aqueous phase and recovered biomass were evaluated as potential indicators of cell disruption, and precise models were developed to correlate levels of certain parameters with the degree of disruption. Parameters such as proteins, ultraviolet absorbance, lipids, chlorophylls a and b, and carotenoids showed great potential for use in algae biorefineries, with ultraviolet absorbance and pigments being the most practical indicators due to their ease of measurement.
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING
(2023)
Article
Food Science & Technology
Jhonatan Rafael de Oliveira Bianchi, Bruna Elisa Reis Paz, Larissa Germano Fonseca, Rebeca Lima Carvalho, Jose Carlos Magalhaes, Karina Azevedo Pacheco, Andersen Escobar Schlogl, Daniela Leite Fabrino, Edson Romano Nucci, Jane Selia dos Reis Coimbra, Igor Jose Boggione Santos
Summary: Protein nanostructures can be used to enhance the properties of food formulations. This study explores the ideal conditions for producing and altering alpha-lactalbumin nanostructured aggregates, focusing on improvements in foaming, emulsification, techno-functional properties, cytotoxicity, and antibacterial activity compared to native alpha-lactalbumin. The changes in protein structure were observed in the alpha-helix and beta-sheet. The size of the nanostructures was 163.84 nm with a polydispersity index of 0.29. The nanostructures exhibited enhanced techno-functional properties and were non-toxic and harmless to bacteria. This study provides valuable insights for the application of alpha-lactalbumin nanostructured aggregates in the food industry.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Alessandra Casagrande Ribeiro, Edimar Aparecida Filomeno Fontes, Camilo Jose Ramirez Lopez, Wassali Valadares Sousa, Isabela Souza Gomes, Edvaldo Barros, Jane Selia dos Reis Coimbra, Sylvia do Carmo Castro Franceschini, Danielle Aparecida Silva, Maria Cristina Baracat-Pereira
Summary: This study uses proteomics analysis to find differential proteoforms in human milk, which are present in colostrum, transition milk, and mature milk. These findings provide important insights into neonates' protein needs.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Food Science & Technology
Camila Rodrigues Carneiro, Adamu Muhammad Alhaji, Cesar Augusto Sodre da Silva, Rita de Cassia Superbi de Sousa, Simone Monteiro, Jane Selia dos Reis Coimbra
Summary: This article reviews the methods used to extract oil and separate carotenoids from the pulp and almonds of Pequi, highlighting the challenges associated with degradation of bioactive compounds during processing and storage.
Article
Food Science & Technology
Kelly Christine Barbosa Costa, Andersen Escobar Schlogl, Saymon Menezes de Souza, Enio Nazare de Oliveira Ju'nior, Jane Selia dos Reis Coimbra, Igor Jose Boggione Santos
Summary: This study investigates the potential use of ZnO nanostructures and tara gum coating to prolong the shelf life of guava fruit. The results show that ZnO nanostructures exhibit antimicrobial activity and maintain the visual and quality stability of guava for 16 days post-harvest. This research provides a potential packaging solution for the postharvest preservation of guava fruit.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Danielle Cristine Mota Ferreira, Thais Cristina dos Santos, Jane Selia dos Reis Coimbra, Eduardo Basilio de Oliveira
Summary: Granular macroscopic chitosan/carboxymethylcellulose polyelectrolytic complexes (CHS/CMC macro-PECs) were studied as adsorbents for six pollutants often found in wastewater. The optimum adsorption pH values were determined for each pollutant. Kinetic and isotherm studies were conducted to analyze the adsorption behavior, with the Langmuir model providing the best fit. The maximum adsorption capacity and desorption capabilities of the CHS/CMC macro-PECs were also evaluated.
CARBOHYDRATE POLYMERS
(2023)
Review
Materials Science, Multidisciplinary
Marcos Silva de Sousa, Andersen Escobar Schlogl, Felipe Ramalho Estanislau, Victor Gomes Lauriano Souza, Jane Selia dos Reis Coimbra, Igor Jose Boggione Santos
Summary: Nanotechnology plays a crucial role in food packaging, extending shelf life, enhancing food safety, and providing information to consumers. However, safety considerations and regulations need to be addressed, as potential risks to human health and the environment exist. Despite challenges, nanotechnology-based packaging offers the potential for advancements in food preservation and substantial benefits for manufacturers and consumers.
Article
Agriculture, Multidisciplinary
Maria Julia Neves Martins, Marcio Augusto Ribeiro Sanches, Tiago Carregari Polachini, Eduardo Basilio de Oliveira, Jane Selia dos Reis Coimbra, Javier Telis-Romero
Summary: The objective of this study was to determine the solubilities of 14 different salts at different temperatures. The results showed that the solubilities varied with temperature and salt type. The availability of solubility data is important for various applications.
CIENCIA E AGROTECNOLOGIA
(2023)
Article
Biology
Monique Ellen Torres da Silva, Antonia Lucivania de Sousa Monte, Marlene Nunes Damaceno, Renata Chastinet Braga, Jane Selia dos Reis Coimbra, Srinivasan Ramanathan, Felipe Alves de Almeida
Summary: This study analyzed the essential oil of Lippia origanoides from Brazil and identified thymol as the main compound. The essential oil exhibited antibacterial activity against various bacterial pathogens, suggesting its potential as a promising antibacterial agent.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Danielle Cristine Mota Ferreira, Sukarno Olavo Ferreira, Elson Santiago de Alvarenga, Nilda de Fatima Ferreira Soares, Jane Selia dos Reis Coimbra, Eduardo Basilio de Oliveira
Summary: The effects of chitosan and carboxymethylcellulose mixing ratio, temperature, and pH on the formation of macro- and micro-polyelectrolyte complexes were investigated. The optimal conditions for maximizing interactions and forming macro-PECs were found to be a mixing ratio of 1:2 and a temperature of 25℃. The structures and properties of the macro- and micro-PECs were studied, with the macro-PECs exhibiting lower thermal degradation rates and the micro-PECs being thermally more stable than the individual biomolecules.
CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS
(2022)
Article
Chemistry, Multidisciplinary
Jose Antonio de Queiroz Lafeta Junior, Matheus Furlan Pinheiro, Cariny Maria Polesca, Rita de Cassia Superbi, Jane Selia dos Reis Coimbra
Summary: The review discusses studies on the recovery of proteins from milk whey using Biphasic Aqueous Systems (SAB's), highlighting the importance of temperature as a significant variable affecting extraction efficiency. The focus has been on optimizing these processes to enhance separation efficiency and reduce the use of toxic organic diluents.
REVISTA VIRTUAL DE QUIMICA
(2022)
