A Review on Approaches of Edible Coating as Potential Packaging for Meat, Poultry and Seafood

2020 ◽  
Vol 16 (6) ◽  
pp. 874-883
Author(s):  
Punam Gat ◽  
Shafiya Rafiq ◽  
Thelamparambath Vysakh ◽  
Yogesh Gat ◽  
Roji Waghmare
Keyword(s):  
Composite Coatings ◽  
Meat Products ◽  
Future Generation ◽  
Edible Coating ◽  
World Population ◽  
Biodegradable Films ◽  
The World ◽  
Ecological Problems ◽  
Quality Of Food

The World population is increasing continuously and to fulfil the requirement of future generation food supply needs to be increased. Food availability and accessibility can be increased by increasing production, improving distribution, and reducing the losses. To achieve the goal of improving the quality of food products, the use of synthetic packaging films has increased and this has led to serious ecological problems due to their non-biodegradability. Amongst other alternatives to replace the use of synthetic packaging, the application of biodegradable films and coatings has shown promising results. The aim of this article is to update the information about the effects of polysaccharide, protein and lipid-based coatings, and antimicrobial and composite coatings on meat products. In the future, this data will be helpful for the processors to select the best coating material which can enhance the quality of different fresh, processed and frozen meat, poultry and seafood.

scholarly journals Ветеринарно-санітарний контроль безпечності та якості м’ясних продуктів

2017 ◽  
Vol 19 (73) ◽  
pp. 7-10
Author(s):  
N. Bogatko ◽  
L. Bogatko ◽  
V. Salata ◽  
V. Semaniuk ◽  
J. Serdioucov ◽  
...  
Keyword(s):  
Meat Products ◽  
Food Products ◽  
Case Processing ◽  
Food Ration ◽  
The World ◽  
Permissible Levels ◽  
Quality Of Food ◽  
Organizational Principles ◽  
Nitrite Content

Meat foods matter very much in the feed of man and fold considerable part her food ration. In many countries of the world meat is the basic object of food industry. In our state that determines basic legal and organizational principles of providing of quality and safety of meat products, food products made from them for life and health of population and prevention of negative in fluence on an environment in case processing, packing and moving through the custom border of Ukraine. By the most effective method of providing of safety of food products presently the system НАССР, that is base on implementation of requirements of DSTU 4161–2003, sconfessed in the world, that included general principles of functioning of the system, and also requirements of Regulation of European Parliament and Advice №852/2004. In terms of safety and quality cooked sausages (manufacturer PE «Matviychuk A.V.» Zhytomyr region), sausages (manufacturer SPE «Argon» t. Vinnitsa), small sausages (manufacturer SPE «Marshalok», t. Belaya Tserkov Kiev region) meet the requirements laid down DSTU 4436:2005 and hygienic in the production of these types of meat products. Our country has the Law of Ukraine «On basis principles and requirements for safety and quality of food», which spelled out the need to carry out inspections on compliance with hygienic and sanitary requirements in the production of safe and quality of food. The highest protein content was found in cooked (by the standards according to DSTU 4436:2005 – 12%). Fat content, moisture, starch and sodium chloride were well within the norms set of regulations for there meat products. Also safety measure as sodium nitrite content in sausage products did not exceed permissible levels (less than 0,005 %). MAFAnM lowest content was found in cooked sausages and sausages – 1.21·102 ± 28.82 и 2.82·102±42.54 КUO/g. In small sausages MAFAnM content was increased slightly – 1.16·103±29.67 КUO/g. The content of toxic elements in the investigated samples of meat products was within acceptable levels in accordance with DSTU 4436:2005 and radionuclide 137Cs and 90Sr – did not exceed permissible levels set by GN 6.6.1.1–130–2006.

scholarly journals Critique of the culinary reason

Semiotica ◽  
2016 ◽  
Vol 2016 (211) ◽  
pp. 165-186
Author(s):  
Massimo Leone
Keyword(s):  
Main Concern ◽  
Cultural Meaning ◽  
Social Phenomena ◽  
Common People ◽  
Slow Food ◽  
The World ◽  
Quality Of Food ◽  
The Way

AbstractPresent-day economically developed societies devote unprecedented attention to food. The culinary discourse, in all its facets, gains increasing centrality in cultures. Institutions, media, and common people are obsessed with what they eat. In Italy, a country already aware of itself with regards to food, gastronomy turns into the main concern, the most debated and cared of system of norms. Social phenomena like Slow Food and Zero Kilometer originate in Italy and then conquer the world, claiming that improving the quality of food is the way for a better planet. But what is the deep cultural meaning of this massive trend? What lies behind the culinary reason? Aesthetic neutralization of socioeconomic conflicts, chauvinistic marketing of stereotypes, and anti-intellectual subversion of sensorial hierarchies, the article contends.

scholarly journals Social isolation and quarantine in the COVID-19 pandemic: impacts on mental health and quality of population life

2021 ◽  
Vol 10 (2) ◽  
pp. e30510212535
Author(s):  
Gabriel Kiaro Leite Nunes ◽  
Karinne Alice Santos de Araújo ◽  
Thais Ranielle Souza de Oliveira ◽  
Marcelina da Conceição Botelho Teixeira ◽  
Ieler Ferreira Ribeiro ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Mental Health ◽  
Social Isolation ◽  
Negative Impact ◽  
Definitive Treatment ◽  
World Population ◽  
The World ◽  
The Face ◽  
The Impact

The COVID-19 pandemic brought about major changes in the lifestyle of the world population. Due to the lack of vaccines or a definitive treatment for disease, governments around the world have adopted social isolation and quarantine as methods to control the spread of the virus. Objective: Thus, the objective of this study was to discuss how social isolation and quarantine periods affected people's mental health and quality of life during the COVID-19 pandemic. Methods: An integrative literature review was carried out during the COVID-19 pandemic between March and September 2020, establishing the following guiding question: How did social isolation and quarantine affect the mental health and quality of life of the population in the COVID-19 pandemic? Results: The final sample consisted of nineteen (19) articles, two (2) addressed depression during the pandemic period, three (3) presented the pandemic and the relationship with sociodemographic aspects, five (5) analyzed mental health in the pandemic, four (4) reported the impact of COVID-19 on the population's style and quality of life and the last five (5) demonstrated the quality of human relationships and emotional aspects in the face of the pandemic. Conclusion: It was demonstrated that isolation and the quarantine period had a negative impact on the population's quality of life and long-term mental health.

scholarly journals [Legal Issues in Food Securities Analysis from The Perspective of Tasawur Islam] Isu Perundangan Dalam Sekuriti Makanan Analisis Dari Perspektif Tasawur Islam

2018 ◽  
Vol 19 ◽  
pp. 120-130
Author(s):  
Nurul Suhada Ismail
Keyword(s):  
Food Security ◽  
Food Production ◽  
Food Access ◽  
Legal Issues ◽  
Food And Agriculture ◽  
Economic Progress ◽  
Food And Agriculture Organization ◽  
The World ◽  
Quality Of Food

The explosion of technology allows more manufacture food and variety in the market. However, the massive quantity of food is not essential measure of economic progress because the quality of food is more important when producing food. In realizing food quality along with food quantities, various legal issues related to food security have been arisen. Thus, this paper will be examine the legal issues related to food security from the Islamic perspective worldview. Using a study of documents released by the Food and Agriculture Organization (FAO) and content analysis, there are several legislative issues that have been found regarding food security. Such issues include aspects of food production, exploitation of natural resources, trade, and rights to the food. The apparent impact of these issues has undermined food security and food access, thus prompting food security in various parts of the world. Through an analysis of Islamic worldview, this paper presents the preservation of habluminallah and habluminannas relationships as a basis for addressing the issues discussed. Ledakan teknologi membolehkan bahan makanan dihasilkan dengan lebih banyak dan pelbagai di pasaran. Namun demikian, kuantiti makanan yang banyak bukan ukuran kemajuan ekonomi yang hakiki kerana kualiti makanan lebih utama untuk diambil kira dalam menghasilkan makanan. Dalam merealisasikan kualiti seiring dengan kuantiti makanan, pelbagai isu perundangan berkaitan sekuriti makanan telah timbul. Menyedari perkara berkenaan, makalah ini akan meneliti isu perundangan yang berkaitan sekuriti makanan daripada perspektif tasawur Islam. Dengan menggunakan kajian ke atas dokumen yang dikeluarkan oleh Organisasi Makanan dan Pertanian (Food and Agriculture Organization) (FAO) dan analisis kandungan, terdapat beberapa isu perundangan berkaitan sekuriti makanan yang ditemui. Isu tersebut merangkumi aspek pengeluaran makanan, eksploitasi sumber alam, perdagangan, serta hak terhadap makanan. Kesan ketara isu-isu tersebut telah menjejaskan jaminan keselamatan makanan dan akses makanan sekali gus menggugah sekuriti makanan di pelbagai bahagian dunia. Melalui analisis daripada tasawur Islam, makalah ini mengemukakan pemeliharaan hubungan habluminallah dan habluminannas sebagai asas mengatasi isu-isu yang dibincangkan.

scholarly journals Abiotic Stresses: Alteration of Composition and Grain Quality in Food Legumes

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2238
Author(s):  
Sumi Sarkar ◽  
Marium Khatun ◽  
Farzana Mustafa Era ◽  
A. K. M. Mominul Islam ◽  
Md. Parvez Anwar ◽  
...  
Keyword(s):  
Abiotic Stresses ◽  
Grain Quality ◽  
Economic Security ◽  
Poor People ◽  
Grain Composition ◽  
Food Legumes ◽  
The World ◽  
Quality Of Food ◽  
The Impact

Abiotic stresses varyingly affect the grain composition and quality of food legumes. This paper is aimed at discussing the impact of abiotic stresses on the grain composition and quality of food legumes. As protein is the main grain constituent of food legumes for which it is being consumed by humans as a cheap protein source, abiotic stresses such as heat, cold, drought, salinity and heavy metals alter this grain protein content in different dimensions for different food legumes. Moreover, other valuable constituents such as starch, soluble sugar, oil, fatty acid and fiber content are affected differently by the abiotic stresses. The diverse impact of these abiotic stresses ultimately declines the grain quality and yield of food legumes. As food legumes play a vital role in the nutritional diet of millions of people in the world and are occasionally denoted as the meat of poor people, it is important to recognize that the sustainable production of food legumes, even under various environmental stresses, has the potential to ensure protein security for people globally. Therefore, it has become a necessity to improve the productivity and quality of food legumes under abiotic stresses through proper crop management and improved breeding strategies, thus enhancing food and economic security to the farmers, particularly in the developing countries of the world.

NEW APPROACH TO AGRICULTURAL PRODUCTION: PLANT PROBIOTICS

2021 ◽  
Vol 0 (15) ◽  
pp. 0-0
Author(s):  
Hatice ÖĞÜTCÜ
Keyword(s):  
Root Zone ◽  
Raw Materials ◽  
Agricultural Practices ◽  
Environmentally Friendly ◽  
Plant Production ◽  
World Population ◽  
Production Plant ◽  
Plant Tolerance ◽  
The World

With the increase in the world population every year, the need for plant and animal foods has increased. In order to meet these needs, the amount of fertilizers (with chemical content) used to increase productivity in agriculture has increased and has become a threat to the soil and the environment. In order to minimize the harms of chemical fertilizers and to preserve the fertility of the soil, new environmentally friendly applications have been researched. In this context, studies on "Plant Probiotics", which are one of the effective applications both in protecting the quality of the soil and increasing the yield in plant production, especially on local isolates and formulations to be prepared from them, have gained momentum. Plant probiotics are a group of microorganisms or microorganisms that can improve soil health, plant growth, and plant tolerance or immunity to various abiotic and biotic stresses, thanks to their potential role in enhanced nutrient acquisition and/or biocontrol activities by colonizing the root zone of plants, called the rhizosphere. As a result of inoculation of plants with strains of these bacteria, which have very different properties (nitrogen binding, phosphate solubilizing, biocontrol agent, stress resistance, phytohormone synthesis), it directly affects the growth and development of the roots and shoots of the plant, increasing the biomass, as well as contributing to the increase of the yield and quality of the product. In this context, the preparation and use of biofertilizer formulations of local plant probiotic bacteria, which will be obtained from their natural areas, has become very important in rational agricultural practices in recent years and intensive researches are carried out. With the use of the aforementioned plant probiotic formulations, environmentally friendly green production will be made by contributing to the production of both foodstuffs and feed raw materials in order to ensure the continuity of the world population. As a result, the protection of the ecosystem will be ensured by preventing environmental pollution, which is the problem of the whole world.

scholarly journals ­Isochoric refrigeration of food products

2017 ◽  
Author(s):  
Chenang Lyu ◽  
Gabriel Nastase ◽  
Gideon Ukpai ◽  
Alexandru Serban ◽  
Boris Rubinsky
Keyword(s):  
Weight Loss ◽  
Cell Damage ◽  
Mechanical Damage ◽  
Microscopic Analysis ◽  
Food Products ◽  
Food Preservation ◽  
Enzymatic Browning ◽  
World Population ◽  
Quality Of Food

Background: Food preservation is essential to the growing world population, food economy. Freezing is a commonly used method for food preservation. While extending the life of the product, freezing has detrimental effects. It is causing loss of food weight and is causing changes in food quality, e.g. enzymatic browning. Method: Freezing of food is usually done under constant atmospheric pressure (isobaric). We have developed a new technology in which biological materials are preserved at subfreezing temperatures in an isochoric (constant volume) system. Experiments were performed with a food product, potato, in a thermodynamic isochoric device designed by us, that is robust and has no moving parts. Results: We have shown that under similar storage conditions, freezing to -5°C, the isochoric preserved potato experienced no weight loss and limited enzymatic browning. In contrast the -5°C isobaric frozen potato experienced substantial weight loss and substantial enzymatic browning. Microscopic analysis, shows that the mechanism responsible for the different results is related to the integrity of the cell and the cell membrane, which are maintain during freezing in the isochoric system and lost during freezing in the isobaric system. Discussion: The main mechanism of cell damage during isobaric freezing are the increase in extracellular osmolality and the mechanical damage by ice crystals. In contrast, during isochoric freezing the cells in the preserved material are under conditions in which the intracellular osmolality is comparable to the extracellular osmolality and they are not affected by ice mechanical damage. The conditions during isochoric freezing result in improved quality of the preserved food products. Conclusion: We have shown that the quality of food products preserved by isochoric freezing is better than the quality of food preserved to the same temperature in isobaric conditions. This is only a preliminary study on isochoric preservation of food. However, it illustrates the potential of the technology.

scholarly journals Model of Rainwater Harvesting System

2020 ◽  
pp. 253-268
Author(s):  
Prof. Akash N Ka Patel ◽  
Pavar P. Nandsingh ◽  
Pavar V. Satpalsingh ◽  
Purvesh Raval
Keyword(s):  
Water Surface ◽  
Rainwater Harvesting ◽  
Groundwater Resources ◽  
Residential Building ◽  
Water Source ◽  
World Population ◽  
Excess Water ◽  
The World ◽  
Surface And Groundwater

As the world population increases, the demand increases for good quality of drinking water. Surface and groundwater resources are being consumed faster than they can be recharged. Rainwater harvesting is an old practice that is being adopted by many nations as a viable decentralized water source. This project is to prepare a model for rainwater harvesting from rooftops and we are designing Rainwater harvesting system in a residential building to use the rooftop rainwater and recharge ground water from excess water & concrete roads of residential houses then making demo model to show different collaborative techniques.

scholarly journals Vitiligo: What’s old, what’s new

2021 ◽  
Vol 13 (2) ◽  
Author(s):  
Mariabeatrice Bertolani ◽  
Eleonora Rodighiero ◽  
Maria Beatrice De Felici del Giudice ◽  
Torello Lotti ◽  
Claudio Feliciani ◽  
...  
Keyword(s):  
Psychological Impact ◽  
Skin Lesions ◽  
Therapeutic Options ◽  
Response To Treatment ◽  
World Population ◽  
Histological Criteria ◽  
The World ◽  
Cd8 Cell

Vitiligo is an acquired pigmentary disorder afflicting 0.5-2% of the world population for both sexes and all races with a capricious and unpredictable course. It has a complex etiology and varies in its manifestation, progression and response to treatment. Even if the precise aetiology and pathobiology of the disease are complex and still debated, recent evidence supports that vitiligo is a T CD8+ cell-mediated autoimmune disease triggered by oxidative stress. To date no clinical, biological and histological criteria allow us to establish the prognosis with certainty. The choice of the best therapy for adult and childhood vitiligo is based on various factors, such as the patient’s age, psychological condition and expectations, distribution and extension of skin lesions, type of vitiligo (stable or not) and availability and cost of therapeutic options. Since vitiligo has a deep psychological impact on patients and their quality of life, treating the disease is very important. As dermatologists, we have important goals in the treatment of vitiligo patients: stabilization of the disease progression, repigmentation of the lesions and especially the persistence of the aforementioned repigmentation. Although several medical and surgical therapeutic options have been proposed, no definite cure has yet been developed and the long-term persistence of repigmentation is unpredictable. We review the different therapeutic options with particular attention on the recurrence rate.

scholarly journals Musa acuminata L. (Banana) Peel Wastes as Edible Coating Based on Pectin with Addition of Cinnamomum burmannii Extract

2020 ◽  
Vol 32 (3) ◽  
pp. 703-705
Author(s):  
Lailan Ni`mah ◽  
Indri Makhyarini ◽  
Normalina
Keyword(s):  
Antimicrobial Property ◽  
Fungal Growth ◽  
Musa Acuminata ◽  
Edible Coating ◽  
Raw Material ◽  
Food Storage ◽  
Banana Peel ◽  
Quality Of Food ◽  
Cinnamomum Burmannii

Pectin functions as an adhesive and maintains tissue stability so that it can be used in making edible coating to improve the quality of food storage. One of the producers of pectin is Musa acuminata L. peel (containing 22.4 % pectin). In order not to overgrow with microbes, it is also necessary to have antimicrobial property, which can be obtained from Cinnamomum burmannii extract. This study is about raw material preparation, pectin extraction, pectin modification, Cinnamomum burmannii extraction and edible coating manufacturing. The parameters viz. thickness test, water vapour transmission, tensile strength test, elongation at break, biodegradation, and for trials on storing beef sausage showed that 10 % sorbitol was able to withstand the rate of fungal growth for 7 days; 15 % sorbitol was able to withstand the rate of fungal growth for 5 days; and 20 % sorbitol was able to withstand the rate of fungal growth for 3 days.

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