Construction of a novel xanthine biosensor using zinc oxide (ZnO) and the biotemplate method for detection of fish freshness

2019 ◽  
Vol 11 (8) ◽  
pp. 1021-1026 ◽  
Author(s):  
Gao Xue ◽  
Wang Yu ◽  
Liu Yutong ◽  
Zhang Qiang ◽  
Liu Xiuying ◽  
...  
Keyword(s):  
Zinc Oxide ◽  
Shelf Life ◽  
Food Industry ◽  
Xanthine Biosensor ◽  
Significant Attention

In the food industry, fish is a product that has a short shelf life, and xanthine has attracted significant attention as an indicator of the freshness of fish.

Plant-mediated green synthesis of zinc oxide nanoparticles for novel application to enhance the shelf life of tomatoes

2021 ◽  
Author(s):  
Tahir Iqbal ◽  
Ahmed Raza ◽  
Maria Zafar ◽  
Sumera Afsheen ◽  
Imen Kebaili ◽  
...  
Keyword(s):  
Zinc Oxide ◽  
Green Synthesis ◽  
Shelf Life ◽  
Zinc Oxide Nanoparticles ◽  
Oxide Nanoparticles

Postharvest spraying of zinc oxide nanoparticles enhances shelf life qualities and zinc concentration of tomato fruits

2021 ◽  
Author(s):  
Hamidreza Sharifan ◽  
Azam Noori ◽  
Majid Bagheri ◽  
Janie M. Moore
Keyword(s):  
Zinc Oxide ◽  
Shelf Life ◽  
Zinc Oxide Nanoparticles ◽  
Zinc Concentration ◽  
Oxide Nanoparticles ◽  
Tomato Fruits

scholarly journals Biochemical and Immunological implications of Lutein and Zeaxanthin

2021 ◽  
Vol 22 (20) ◽  
pp. 10910
Author(s):  
Javaria Zafar ◽  
Amna Aqeel ◽  
Fatima Iftikhar Shah ◽  
Naureen Ehsan ◽  
Umar Farooq Gohar ◽  
...  
Keyword(s):  
Food Industry ◽  
Gene Editing ◽  
Antioxidant Activities ◽  
Oxidative Degradation ◽  
Global Market ◽  
Bioactive Molecules ◽  
Attractive Alternative ◽  
Extraction And Purification ◽  
Oxidative Metabolites ◽  
Significant Attention

Throughout history, nature has been acknowledged for being a primordial source of various bioactive molecules in which human macular carotenoids are gaining significant attention. Among 750 natural carotenoids, lutein, zeaxanthin and their oxidative metabolites are selectively accumulated in the macular region of living beings. Due to their vast applications in food, feed, pharmaceutical and nutraceuticals industries, the global market of lutein and zeaxanthin is continuously expanding but chemical synthesis, extraction and purification of these compounds from their natural repertoire e.g., plants, is somewhat costly and technically challenging. In this regard microbial as well as microalgal carotenoids are considered as an attractive alternative to aforementioned challenges. Through the techniques of genetic engineering and gene-editing tools like CRISPR/Cas9, the overproduction of lutein and zeaxanthin in microorganisms can be achieved but the commercial scale applications of such procedures needs to be done. Moreover, these carotenoids are highly unstable and susceptible to thermal and oxidative degradation. Therefore, esterification of these xanthophylls and microencapsulation with appropriate wall materials can increase their shelf-life and enhance their application in food industry. With their potent antioxidant activities, these carotenoids are emerging as molecules of vital importance in chronic degenerative, malignancies and antiviral diseases. Therefore, more research needs to be done to further expand the applications of lutein and zeaxanthin.

scholarly journals Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2086
Author(s):  
Maria Lisa Clodoveo ◽  
Marilena Muraglia ◽  
Vincenzo Fino ◽  
Francesca Curci ◽  
Giuseppe Fracchiolla ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Active Packaging ◽  
Rapid Changes

The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

Scorch Control of Carboxylic Elastomers

1973 ◽  
Vol 46 (1) ◽  
pp. 78-95 ◽  
Author(s):  
V. L. Hallenbeck
Keyword(s):  
Zinc Oxide ◽  
Physical Properties ◽  
Shelf Life ◽  
Zinc Sulfide ◽  
Zinc Phosphate ◽  
Carboxyl Groups ◽  
Carboxyl Group ◽  
Phosphate Coating ◽  
Ionic Bond ◽  
Cure Temperature

Abstract Carboxylic elastomers can be cured by standard compounding recipes utilizing sulfur and zinc oxide. The zinc oxide, besides aiding the sulfur cure, also gives a secondary cure through an ionic bond with the carboxyl groups. However, because of the affinity of the zinc oxide for the carboxyl group, the stocks tend to have an excessive scorch and a short shelf life. To prevent this excessive scorch the zinc oxide must be isolated from the carboxyl group until the desired cure temperature is reached. Three materials may be used to isolate the zinc oxide : 1) zinc sulfide coated zinc oxide, 2) zinc phosphate coated zinc oxide and 3) metallic alkoxide combined with the zinc oxide. The use of any of these gives scorch control without affecting final physical properties. The amount of zinc sulfide coating, zinc phosphate coating, and metallic alkoxide varies with the type of carboxylic elastomer.

Inactivation of microbes on fruit surfaces using photodynamic therapy and its influence on the postharvest shelf-life of fruits

2020 ◽  
Vol 26 (8) ◽  
pp. 696-705
Author(s):  
Xu Zhang ◽  
Juan Wu ◽  
Chuanshan Xu ◽  
Na Lu ◽  
Yuan Gao ◽  
...  
Keyword(s):  
Photodynamic Therapy ◽  
Shelf Life ◽  
Food Industry ◽  
Room Temperature ◽  
High Efficiency ◽  
Anaerobic Bacteria ◽  
Optimum Concentration ◽  
Thermal Sterilization ◽  
Facultative Anaerobic Bacteria ◽  
Total Bacteria

In this study, the disinfection effect of curcumin-mediated photodynamic therapy on the contact surfaces of fresh fruit was investigated. Our results showed that the optimum concentration of curcumin and the energy density required were 0.5 μM and 7.2 J/cm2, respectively. Photodynamic therapy showed an excellent disinfection rate for the fresh fruits with a reduction of more than 80% in the total bacteria and coliform counts. The photodynamic therapy inhibited species that belonged to the categories of gram-negative and facultative anaerobic bacteria, except for two species of the Trichoderma fungus. Importantly, photodynamic therapy prolonged the shelf-life of grapes for two days at room temperature. Therefore, photodynamic therapy should be commercialized as a high efficiency and non-thermal sterilization technology for use in the food industry.

scholarly journals Active Packaging of Immobilized Zinc Oxide Nanoparticles Controls Campylobacter jejuni in Raw Chicken Meat

2020 ◽  
Vol 86 (22) ◽  
Author(s):  
Mohammed J. Hakeem ◽  
Jinsong Feng ◽  
Azadeh Nilghaz ◽  
Luyao Ma ◽  
Hwai Chuin Seah ◽  
...  
Keyword(s):  
Zinc Oxide ◽  
Shelf Life ◽  
Campylobacter Jejuni ◽  
Zinc Oxide Nanoparticles ◽  
Chicken Meat ◽  
Oxide Nanoparticles ◽  
Dependent Manner ◽  
Zno Nps ◽  
Content Type ◽  
Active Food Packaging

ABSTRACT Zinc oxide nanoparticles (ZnO NPs) are regarded as a safe and stable antimicrobial that can inactivate bacteria by several potential working mechanisms. We aimed to incorporate ZnO NPs into packaging material to control Campylobacter in raw chicken meat. ZnO NPs were first incorporated into three-dimensional (3D) paper tubes to identify the lethal concentration against Campylobacter jejuni, which was selected as the working concentration to develop 2D functionalized absorbing pads by an ultrasound-assisted dipping technique. The functionalized pad was placed underneath raw chicken meat to inactivate C. jejuni and the predominant chicken microbiota at 4°C within 8 days of storage. Immobilized ZnO NPs at 0.856 mg/cm2 reduced C. jejuni from ∼4 log CFU/25 g raw chicken meat to an undetectable level after 3 days of storage. Analysis by inductively coupled plasma-optical emission spectroscopy showed that the Zn level increased from 0.02 to 0.17 mg/cm2 in treated raw chicken meat. Scanning electron microscopy validated the absence of nanoparticle migration onto raw chicken meat after treatment. Inactivation of C. jejuni was associated with the increase of lactic acid produced by Lactobacillus in raw chicken meat in a pH-dependent manner. Less than 5% of Zn2+ was released from ZnO NPs at neutral pH, while up to 88% was released when the pH was <3.5 within 2 days. Whole-transcriptome sequencing (RNA-Seq) analysis demonstrated a broad effect of ZnO NPs on genes involved in various cellular developmental processes as annotated by gene ontology. Taken together, the results indicate that functionalized absorbing pads inactivated C. jejuni in raw chicken meat by immobilized ZnO NPs along with the controllable released Zn2+. IMPORTANCE Prevalence of Campylobacter in raw poultry remains a major food microbiological safety challenge. Novel mitigation strategies are required to ensure the safety and quality of poultry products. Active food packaging can control pathogens without directly adding antimicrobials into the food matrix and extend the food’s shelf life. The functionalized absorbing pad with ZnO NPs developed in this study was able to inactivate C. jejuni in raw chicken meat and keep the meat free from C. jejuni contamination during shelf life without any observed migration of nanoparticles. The controllable conversion of immobilized ZnO NPs to free Zn2+ makes this approach safe and eco-friendly and paves the way for developing a novel intervention strategy for other high-risk foods. Our study applied nanotechnology to exploit an effective approach for Campylobacter control in raw chicken meat products.

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