scholarly journals Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 882 ◽  
Author(s):  
Abdo Hassoun ◽  
Maria Carpena ◽  
Miguel A. Prieto ◽  
Jesus Simal-Gandara ◽  
Fatih Özogul ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Products ◽  
Edible Films ◽  
Food Preservation ◽  
Alternative Methods ◽  
Spectroscopic Techniques ◽  
Synthetic Chemicals ◽  
Antioxidant Agents ◽  
The One ◽  
Natural Preservatives

Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.

scholarly journals Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1069 ◽  
Author(s):  
Abdo Hassoun ◽  
Ingrid Måge ◽  
Walter F. Schmidt ◽  
Havva Tümay Temiz ◽  
Li Li ◽  
...  
Keyword(s):  
Analytical Techniques ◽  
Food Products ◽  
Alternative Methods ◽  
Detection Methods ◽  
Animal Origin ◽  
Spectroscopic Techniques ◽  
Food Fraud ◽  
The Past ◽  
Art Research ◽  
Animal Origin Food

Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

scholarly journals Edible Films and Coatings as Food-Quality Preservers: An Overview

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 249
Author(s):  
Elsa Díaz-Montes ◽  
Roberto Castro-Muñoz
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
State Of The Art ◽  
Food Products ◽  
Edible Films ◽  
Food Preservation ◽  
Edible Coatings ◽  
Nutritional Properties ◽  
Current State ◽  
Synthetic Materials

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.

scholarly journals Review on methods for preservation and natural preservatives for extending the food longevity

2017 ◽  
Vol 19 ◽  
pp. 145 ◽  
Author(s):  
ZIM Sharif ◽  
FA Mustapha ◽  
J Jai ◽  
N Mohd Yusof ◽  
NAM Zaki
Keyword(s):  
Chemical Engineering ◽  
Food Products ◽  
Modern Technology ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Natural Food ◽  
World Population ◽  
Food Preservatives ◽  
Preservation Method ◽  
Natural Preservatives

<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.</p><p>Chemical Engineering Research Bulletin 19(2017) 145-153</p>

scholarly journals Gelatin-Based Films and Coatings for Food Packaging Applications

Coatings ◽  
2016 ◽  
Vol 6 (4) ◽  
pp. 41 ◽  
Author(s):  
Marina Ramos ◽  
Arantzazu Valdés ◽  
Ana Beltrán ◽  
María Garrigós
Keyword(s):  
Food Quality ◽  
Food Packaging ◽  
Healthy Lifestyle ◽  
Edible Films ◽  
Food Preservation ◽  
Fish Products ◽  
Wide Range ◽  
Future Potential ◽  
Packaging Industry ◽  
Global Food

This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

scholarly journals Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Seyed Mohammad Davachi ◽  
Neethu Pottackal ◽  
Hooman Torabi ◽  
Alireza Abbaspourrad
Keyword(s):  
Fruits And Vegetables ◽  
Uv Light ◽  
Barrier Properties ◽  
Edible Films ◽  
Food Preservation ◽  
Elongation At Break ◽  
The Public ◽  
Medical Benefits ◽  
Seed Mucilage

AbstractThere is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.

scholarly journals Minkowski box from Yangian bootstrap

2021 ◽  
Vol 2021 (4) ◽  
Author(s):  
Luke Corcoran ◽  
Florian Loebbert ◽  
Julian Miczajka ◽  
Matthias Staudacher
Keyword(s):  
Minkowski Space ◽  
Wigner Function ◽  
Functional Form ◽  
A Priori ◽  
Alternative Methods ◽  
Feynman Integrals ◽  
The One

Abstract We extend the recently developed Yangian bootstrap for Feynman integrals to Minkowski space, focusing on the case of the one-loop box integral. The space of Yangian invariants is spanned by the Bloch-Wigner function and its discontinuities. Using only input from symmetries, we constrain the functional form of the box integral in all 64 kinematic regions up to twelve (out of a priori 256) undetermined constants. These need to be fixed by other means. We do this explicitly, employing two alternative methods. This results in a novel compact formula for the box integral valid in all kinematic regions of Minkowski space.

scholarly journals Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 767
Author(s):  
Elsa Díaz-Montes ◽  
Roberto Castro-Muñoz
Keyword(s):  
Food Packaging ◽  
Composite Films ◽  
Edible Films ◽  
Biological Properties ◽  
Food Preservation ◽  
Environmental Damage ◽  
Biodegradable Packaging ◽  
Product Consumption ◽  
New Concepts ◽  
Processed Products

Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.

Molecular aspects of tomato (Solanum lycopersicum) vascular wilt by Fusarium oxysporum f. sp. lycopersici and antagonism by Trichoderma spp.

2021 ◽  
Vol 40 (1) ◽  
Author(s):  
Paula Andrea Castillo-Sanmiguel ◽  
Laura Rocío Cortés-Sánchez ◽  
Jovanna Acero-Godoy
Keyword(s):  
Fusarium Oxysporum ◽  
Solanum Lycopersicum ◽  
Negative Impact ◽  
Vascular Wilt ◽  
Trichoderma Spp ◽  
Genetic Characteristics ◽  
Synthetic Chemicals ◽  
Efficient Alternative ◽  
Molecular Aspects ◽  
The One

<p>Tomato plants (<em>Solanum lycopersicum</em>) are susceptible to the infection by diverse pathogens that cause devastating diseases such as vascular wilt, which causes great losses at the production level. The fungus <em>Fusarium oxysporum</em> f. sp. <em>lycopersici</em> (<em>Fol</em>) is one of the etiologic agents of this disease and its control lies in the use of synthetic chemicals which generate a negative impact in both health and the environment; thus, it is necessary to implement biological control as a healthier and more efficient alternative. The fungus <em>Trichoderma</em> spp. is a favorable option to be employed as a biocontroller against this pathogen thanks to its antagonist mechanisms, determined by metabolic and genetic characteristics. On the one hand, for <em>Fol</em> it is indispensable the activation of signaling routes such as MAPK Fmk1, MAPK Mpk1 y HOG, while <em>Trichoderma</em> spp. uses effectors involved in the interaction with the plant such as proteins, enzymes and secondary metabolites that also strengthen its immune response against infection, determined by both Pathogen Associated Molecular Patterns (PAMP) and effectors. Therefore, this article makes a review about the mentioned characteristics and suggests a greater application of tools and molecular markers for the management of this disease.</p>

Food quality vs food patriotism

2019 ◽  
Vol 121 (2) ◽  
pp. 371-385 ◽  
Author(s):  
Mirzobobo Yormirzoev ◽  
Ramona Teuber ◽  
Tongzhe Li
Keyword(s):  
Food Quality ◽  
Food Products ◽  
Russian Government ◽  
Content Type ◽  
Valuation Model ◽  
Trade Offs ◽  
Food Market ◽  
Imported Food ◽  
The Right ◽  
Domestic Food

Purpose The purpose of this paper is to investigate the role of perceived food quality and consumer ethnocentrism and potential trade-offs between these two concepts in Russian consumers’ food purchase decisions after the implementation of the Russian import ban. Design/methodology/approach Survey data were collected via in-person interviews in the City of Perm, which is one of the largest and most industrial cities in Russia. A double-bounded dichotomous-choice contingent valuation model is utilized to estimate willingness to pay (WTP) and to analyze factors that affect consumers’ choice. Findings The results suggest that most respondents do not consider domestically produced cheese as a risky product in terms of food safety but simply of lower quality than imported cheese. However, the average respondent’s WTP discount for domestic cheese compared to imported cheese is 8 percent, which is relatively small. This corresponds to participants’ opinion that buying domestic cheese is the right thing to do since it supports Russian farmers and producers. The results indicate further that with increasing education and income levels, individuals are less likely to prefer domestically produced cheese for either economic or quality reasons. This effect is stronger for the quality preference. Research limitations/implications The results indicate that if the Russian government aims at expanding the domestic food market further, more attention needs to be paid to ensuring the quality of domestic food products in order to increase consumer acceptance and WTP. Originality/value This is the first study providing empirical evidence on Russian consumers’ attitudes and perceptions of domestically vs imported food products after the implementation of the Russian import ban, which can be considered as an external policy shock.

scholarly journals Food Product Shelf Stability Overview of Sourdough-risen Flatbread

2021 ◽  
pp. 1-5
Author(s):  
Melaku Tafese Awulachew ◽  
Keyword(s):  
Shelf Life ◽  
Food Quality ◽  
Total Pressure ◽  
Food Product ◽  
Food Preservation ◽  
Packaging Materials ◽  
Quality Loss ◽  
Extrinsic Factors ◽  
Shelf Stability ◽  
Intrinsic And Extrinsic Factors

This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.

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