scholarly journals Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 899
Author(s):  
Muhammad Rehan Khan ◽  
Stefania Volpe ◽  
Marika Valentino ◽  
Nicoletta Antonella Miele ◽  
Silvana Cavella ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Methodological Approach ◽  
Relevant Literature ◽  
Food Additives ◽  
Food Products ◽  
Life Extension ◽  
Decay Kinetics ◽  
Shelf Life Extension

There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce food losses during the post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial. Active protein-based coatings and films have the potential to extend the shelf-life of food products by decreasing their respiration rates, as they exhibit an excellent gas barrier and good mechanical properties as compared to other biopolymeric packaging. Among protein-based biopolymers, casein and its derivatives as packaging films have been extensively studied due to their low cost, complete biodegradability, and availability. Currently, there is no review study focusing on caseinate-based active coating and film, thus, this review aims to give insights on the composition, rheology, structure, and properties of caseinate-based formulations by critically discussing the results presented in the literature. A methodological approach was followed to obtain relevant literature to discuss the influence of additives on the shelf-life of F&V. Furthermore, changes in secondary structure of casein were observed after incorporation of bioactive compounds (i.e., phenolic acids). Likewise, there is a need to explore chemical interactions among bioactive compounds and biopolymer material by using in silico and laboratory trials as food additives have shown to influence the physicochemical properties of film and shelf-life of food products.

scholarly journals Active and Intelligent Packaging with Phase Change Materials to Promote the Shelf Life Extension of Food Products

2020 ◽  
Author(s):  
Sasi Madhan ◽  
Christophe Espírito Santo ◽  
Luís P. Andrade . ◽  
Pedro D. Silva . ◽  
Pedro D. Gaspar .
Keyword(s):  
Phase Change ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Phase Change Materials ◽  
Active Packaging ◽  
Life Extension ◽  
Box Dimension ◽  
Intelligent Packaging ◽  
Post Harvest ◽  
Shelf Life Extension

Active packaging aims to extend the shelf life of fruits and vegetables using active agents such as Oxygen, Carbon-di-oxide, ethylene scavengers and moisture absorber. Intelligent packaging provides information about the fruits quality inside the package to the customer and this packaging technology detects the internal changes of fruits and vegetables using sensors and indicators. Further to improve the post-harvest storage PCM such as Rubitherm can be used depending on the package box dimension to remove the field heat from the products and maintain its temperature with low variation during transport and display. Gel packs having less weight with PET and PS can also be an alternate method in the packaging. The application of these technologies may lead to a revolution in post-harvest storage, transportation, and further retail sale. This paper reviews the theoretical principles of food packaging and recent developments in packaging technologies using PCMs. Keywords: Active packaging, Intelligent packaging, Phase change materials, Shelf life extension, Fruits

scholarly journals INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY

Food systems ◽  
2019 ◽  
Vol 2 (4) ◽  
pp. 14-17 ◽  
Author(s):  
V. V. Eveleva ◽  
T. M. Cherpalova
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Mass Fraction ◽  
Food Additives ◽  
Food Products ◽  
Optimal Level ◽  
Food Additive ◽  
Life Extension ◽  
Wheat Bread ◽  
Included Trial

The scope of the project consisted in research-based development of new complex food additives from lactic acid and its derivatives for enhancing microbiological safety and shelf life extension of healthy food products. The object of research included: trial samples of complex food additives from lactic acids and its derivatives. The samples were obtained chemically using the following basic components: food grade lactic acid with 79.6% base substance mass fraction; acetic acid with 99.8% base substance mass fraction; propionic acid with 99.6% base substance mass fraction; neutralizing agents for synthesis of salts of the acids used, and propylene glycol with 99.8% base substance mass fraction. The optimal balance of the ingredients in the formula of the additive delivers the optimal level of true acidity combined with antimicrobial and antioxidant effect, and enhances organoleptical performance and process parameters of food products. This complex food additive containing lactate and acetate features high counter-regulatory effect on testing cultures of pathogenic organisms of rope spoilage of wheat bread and can be used for production of non-perishable products. The use of complex food additive in the production of dressed fish preserves activates biochemical processes related to fish maturation and delivers improved product quality and extended shelf life.

Edible Moisture Barriers: How to Assess of their Potential and Limits in Food Products Shelf-Life Extension?

2009 ◽  
Vol 49 (5) ◽  
pp. 474-499 ◽  
Author(s):  
C. Bourlieu ◽  
V. Guillard ◽  
B. Vallès-Pamiès ◽  
S. Guilbert ◽  
N. Gontard
Keyword(s):  
Shelf Life ◽  
Food Products ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Moisture Barriers

scholarly journals Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products

2021 ◽  
Author(s):  
Ardhra Vijayan ◽  
Gopalan Krishnan Sivaraman ◽  
Sivam Visnuvinayagam ◽  
Mukteswar P. Mothadaka
Keyword(s):  
Shelf Life ◽  
Essential Fatty Acids ◽  
Food Additives ◽  
Raw Material ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fishery Products ◽  
Processed Products ◽  
Fish And Fishery Products ◽  
Natural Additives

Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.

Sign in / Sign up

Export Citation Format

Share Document