scholarly journals The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

Coatings ◽  
2018 ◽  
Vol 8 (5) ◽  
pp. 160 ◽  
Author(s):  
Ricardo González-Reza ◽  
Claudia García-Betanzos ◽  
Liliana Sánchez-Valdes ◽  
David Quintanar-Guerrero ◽  
María Cornejo-Villegas ◽  
...  
Keyword(s):  
Controlled Release ◽  
Shelf Life ◽  
Food Industry ◽  
Low Cost ◽  
New Products ◽  
Edible Coatings ◽  
Antimicrobial Substances ◽  
Natural Substances ◽  
Potential Applications ◽  
Fresh Foods

Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.

scholarly journals Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2672
Author(s):  
Sergio de Jesús Calva-Estrada ◽  
Maribel Jimenez-Fernandez ◽  
Alba Adriana Vallejo-Cardona ◽  
Gustavo Adolfo Castillo-Herrera ◽  
Eugenia del Carmen Lugo-Cervantes
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Food Industry ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
High Moisture ◽  
Film Properties ◽  
Potential Applications ◽  
Number Of Cycles ◽  
Secondary Protein Structure

A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by microfluidization had a significant effect (p < 0.05) on the particle size and polydispersity of the nanoemulsion, with a polyphenol retention of approximately 83%. CL decreased the solubility (<21.87%) and water vapor permeability (WVP) (<1.57 g mm h−1 m−2 kPa−1) of the film. FTIR analysis indicated that CL modified the secondary protein structure of the whey protein and decreased the mechanical properties of the film. These results demonstrate that applying the film as a coating is feasible and effective to improve the shelf life of bakery products with a high moisture content. This nanocomposite film is easy to produce and has potential applications in the food industry.

ANALYSIS OF CONSUMER MOTIVATIONS AND PREFERENCES WHEN CHOOSING FROZEN DESSERTS

2021 ◽  
Author(s):  
Т.А. СИМОНЕНКО ◽  
Н.Т. ШАМКОВА ◽  
А.С. БАРАНОВ
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Positive Attitude ◽  
Low Cost ◽  
New Products ◽  
Marketing Research ◽  
Growth Zone ◽  
Healthy Nutrition ◽  
Public Catering ◽  
Natural Fillers

Приведен анализ существующих рецептур замороженных десертов. Описаны национальные традиции их производства. Представлены результаты маркетинговых исследований потребительских предпочтений в отношении замороженных десертов среди 135 посетителей предприятий общественного питания Краснодара. Большинство респондентов – женщины (39%) и мужчины (48%) в возрасте от 18 до 25 лет употребляют замороженные десерты, %: несколько раз в неделю 8, один раз в неделю 12, несколько раз в месяц 42, один раз в два – три месяца 34. Вообще не употребляют 0,4%. Более половины опрошенных выбирали замороженные десерты с натуральными наполнителями, при этом ориентировались на цену, вид продукта и производителя. Положительное отношение к новой продукции отмечено у 63% женщин и 59% мужчин. При выборе замороженных десертов в приоритете у потребителей, женщин и мужчин соответственно, %: доступность продукции, включая невысокую стоимость 64 и 77; соответствие продукции требованиям здорового питания 50 и 40; высокая пищевая ценность 68 и 52; срок хранения 93 и 69. Показана зона роста для производителей данной группы продукции – это разработка рецептур и технологий низкокалорийных замороженных десертов с высокими потребительскими характеристиками. The analysis of the existing recipes of frozen desserts is given and the national traditions of their production are described. The results of marketing research of preferences consumer for frozen desserts among 135 visitors of public catering enterprises in Krasnodar are presented. The majority of respondents – women 39% and men 48% aged 18 to 25 years consume frozen desserts, %: several times a week 8, once a week 12, several times a month 42, once every two to three months 34; 0,4% do not consume ice cream at all. More than half of the respondents chose frozen desserts with natural fillers, while focusing on the price, type of product and manufacturer. A positive attitude to new products was noted in 63% of women and 59% of men. When choosing frozen desserts, the priority for consumers, women and men, respectively, is %: availability of products, including low cost 64 and 77; compliance of products with the requirements of healthy nutrition 50 and 40; high nutritional value 68 and 52; shelf life 93 and 69. The growth zone for the producers of this product group is shown – it is the development of recipes and technologies for low-calorie frozen desserts with high consumer characteristics.

scholarly journals Antimicrobial Efficiency of Edible Films in Food Industry

2015 ◽  
Vol 43 (2) ◽  
pp. 302-312 ◽  
Author(s):  
Dan Cristian VODNAR ◽  
Oana Lelia POP ◽  
Francisc Vasile DULF ◽  
Carmen SOCACIU
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Edible Films ◽  
Packaging Materials ◽  
Dual Purpose ◽  
Natural Substances ◽  
Antimicrobial Films

In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community.

scholarly journals Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO2 Nanotubes on the Quality and Shelf Life of Chilled Meat

2019 ◽  
Vol 20 (5) ◽  
pp. 1184 ◽  
Author(s):  
Zhibiao Feng ◽  
Lele Li ◽  
Qiannan Wang ◽  
Guangxin Wu ◽  
Chunhong Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Titanium Dioxide ◽  
Shelf Life ◽  
Whey Protein ◽  
Antimicrobial Agents ◽  
Titanium Dioxide Nanoparticles ◽  
Low Cost ◽  
Edible Films ◽  
Edible Coatings ◽  
Reduce Weight Loss

Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat.

Effects of Ocimum basilicum Linn Essential Oil and Sodium Hexametaphosphate on the Shelf Life of Fresh Chicken Sausage

2014 ◽  
Vol 77 (6) ◽  
pp. 981-986 ◽  
Author(s):  
LIDIANE NUNES BARBOSA ◽  
FERNANDA CRISTINA BÉRGAMO ALVES ◽  
BRUNA FERNANDA MURBACH TELES ANDRADE ◽  
MARIANA ALBANO ◽  
IVANA GIOVANNETTI CASTILHO ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Low Cost ◽  
Compressive Force ◽  
Ocimum Basilicum ◽  
Sodium Hexametaphosphate ◽  
Processed Meat ◽  
Substantial Impact ◽  
Microbiological Parameters ◽  
Potential Applications

Although consumers and the food industry have an interest in reducing the use of synthetic additives, the consumption of processed meat in Brazil has been increasing because of the easy preparation and low cost. Owing to the antimicrobial and antioxidative properties of Ocimum basilicum essential oil (EO), it has potential applications in food products. Polyphosphates are already used in meat processing with the goal of improving the quality of the products. The aim of this work was to assess the effects of sodium hexametaphosphate (SHMP) and O. basilicum EO, when added separately or together, on physical, chemical, and microbiological parameters during the shelf life of chicken sausage. We also performed sensory analysis of the product prepared in this manner. Six different treatments were produced in which the substances were tested together or separately, and the content of EO was 0.3 or 0.03%. The samples were analyzed after 1, 7, and 15 days of storage at 4°C. An increase in pH on days 7 and 15 in samples that contained SHMP was observed. In the samples that contained either 0.3 or 0.03% EO, coliforms were inhibited throughout the study period (P &lt; 0.05), which was not observed in samples with EO plus SHMP, thus demonstrating that the stabilizer blocked the antibacterial action of EO. There was a reduction in the cook loss and increased compressive force in the samples with 0.5% SHMP, contributing to greater juiciness of the product. The EO had substantial impact on acceptability of samples, but it did not influence the activities already described of polyphosphate.

scholarly journals Alginate: From Food Industry to Biomedical Applications and Management of Metabolic Disorders

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2417 ◽  
Author(s):  
Roxana Gheorghita Puscaselu ◽  
Andrei Lobiuc ◽  
Mihai Dimian ◽  
Mihai Covasa
Keyword(s):  
Weight Loss ◽  
Food Industry ◽  
Metabolic Disorders ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Energy Restriction ◽  
Adjunct Treatment ◽  
Natural Substances ◽  
Wide Range ◽  
Coating Agents

Initially used extensively as an additive and ingredient in the food industry, alginate has become an important compound for a wide range of industries and applications, such as the medical, pharmaceutical and cosmetics sectors. In the food industry, alginate has been used to coat fruits and vegetables, as a microbial and viral protection product, and as a gelling, thickening, stabilizing or emulsifying agent. Its biocompatibility, biodegradability, nontoxicity and the possibility of it being used in quantum satis doses prompted scientists to explore new properties for alginate usage. Thus, the use of alginate has been expanded so as to be directed towards the pharmaceutical and biomedical industries, where studies have shown that it can be used successfully as biomaterial for wound, hydrogel, and aerogel dressings, among others. Furthermore, the ability to encapsulate natural substances has led to the possibility of using alginate as a drug coating and drug delivery agent, including the encapsulation of probiotics. This is important considering the fact that, until recently, encapsulation and coating agents used in the pharmaceutical industry were limited to the use of lactose, a potentially allergenic agent or gelatin. Obtained at a relatively low cost from marine brown algae, this hydrocolloid can also be used as a potential tool in the management of diabetes, not only as an insulin delivery agent but also due to its ability to improve insulin resistance, attenuate chronic inflammation and decrease oxidative stress. In addition, alginate has been recognized as a potential weight loss treatment, as alginate supplementation has been used as an adjunct treatment to energy restriction, to enhance satiety and improve weight loss in obese individuals. Thus, alginate holds the promise of an effective product used in the food industry as well as in the management of metabolic disorders such as diabetes and obesity. This review highlights recent research advances on the characteristics of alginate and brings to the forefront the beneficial aspects of using alginate, from the food industry to the biomedical field.

Active edible coatings in meat.

2021 ◽  
Vol 16 (038) ◽  
Author(s):  
Lucimara A. Forata
Keyword(s):  
Antimicrobial Agent ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
High Water ◽  
Physicochemical Characteristics ◽  
Edible Coatings ◽  
Oxygen Barrier ◽  
Antimicrobial Substances ◽  
Perishable Product ◽  
Oxidative Processes

Abstract Meat is a perishable product due to its protein and high-water activity (Aw) and is thus prone to microbial and oxidative processes, which lead to spoilage and undesirable changes in meat physicochemical characteristics. Edible coatings, combined with antioxidant and antimicrobial substances, have been used to improve meat shelf life by creating an oxygen barrier against lipid oxidation, acting as an antimicrobial agent, and to keep meat color. Here, we reviewed the use of active edible coatings and their effects on physicochemical and sensory characteristics of chicken, pork, beef, lamb meat, and fish.

scholarly journals Sensory methodologies used in descriptive studies with consumers: Check-All-That-Apply (CATA) and variations

2020 ◽  
Vol 9 (8) ◽  
pp. e407985705
Author(s):  
Caroline Balensiefer Vicenzi Tiepo ◽  
Stéfani Werlang ◽  
Christian Oliveira Reinehr ◽  
Luciane Maria Colla
Keyword(s):  
Quality Control ◽  
Shelf Life ◽  
Food Industry ◽  
New Products ◽  
Sensory Attributes ◽  
Time Analysis ◽  
High Degree

Food presents sensory attributes that can be identified, described and quantified using descriptive sensory methods. These methods have been used to developing of new products, quality control, formulation changes and to the evaluation of shelf life in the food industry. Traditional descriptive techniques have as limitations the requirement of trained evaluators since they present high degree of difficulty/complexity of these evaluations. Another disadvantage is the time needed to conduct the training, making the method very expensive. To reduce the time analysis and costs of traditional descriptive techniques, recent research is seeking to develop and validate methodologies that make possible to describe foods through the use of consumers, avoiding the need of trained judges. The objective was to describe the advances of the descriptive methodology named Check-All-That-Apply (CATA) and their variations, as well as their advantages and limitations.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

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