scholarly journals Essential Oils as Possible Candidates to Be Included in Active Packaging Systems and the Use of Biosensors to Monitor the Quality of Foodstuff

2021 ◽  
Vol 5 (1) ◽  
pp. 28
Author(s):  
Anton Soria-Lopez ◽  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Paula Garcia-Oliveira ◽  
Nicolas Collazo ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antioxidant Properties ◽  
Active Agent ◽  
Food Products ◽  
Active Packaging ◽  
Food Matrix ◽  
Short Period ◽  
The Impact

Active packaging has gained interest in recent years. As well as protecting food from the environment, it can incorporate agents with specific properties to extend the shelf life of the food. As a requirement, it is essential that the active agent has a greater affinity for the food than for the packaging material and, in this sense, essential oils (EOs) are potential candidates to be included in this new packaging system. The use of EOs can add to food matrix antimicrobial and antioxidant properties, reduce the permeability of the packaging to water vapor and extend the shelf life of food products. However, their use has been limited because they can produce a strong flavor by interacting with other compounds present in the food matrix and modify the organoleptic characteristics. Although the nanoencapsulation of EOs can provide chemical stability and minimize the impact of the Eos on the organoleptic properties by decreasing their volatilization, some physical modifications have still been observed, such as plasticizing effects and color variations. In this sense, the quality of the food products and consumer safety can be increased by using sensors. This technology indicates when food products are degrading and informs us if specific packaging conditions have changed. This work focuses on highlighting the use of biosensors as a new methodology to detect undesirable changes in the food matrix in a short period of time and the use of nanotechnology to include EOs in active films of natural origin.

scholarly journals Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites With Antioxidant and Antimicrobial Activity

2021 ◽  
Vol In Press (In Press) ◽  
Author(s):  
Sayed Mahdi Hossaeini Marashi ◽  
Mohammad Hashemi ◽  
Enayat Berizi ◽  
Mojtaba Raeisi ◽  
Seyyed Mohammad Ali Noori
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Food Products ◽  
Antimicrobial Activities ◽  
Edible Films ◽  
Poultry Meat ◽  
Wide Range ◽  
The Impact

: Food spoilage is one of the major elements of food insecurity that has acquired significant attention over recent decades due to global human population growth. Several studies have investigated increasing shelf life of food products using natural and environmentally friendly compounds. Whey protein (WP) can be an important additive material because it is well-known for its high value of nutrition and well characteristics for the formation of edible films. Furthermore, natural bioactive compounds have been incorporated with WP-based films to confer their antioxidant and antimicrobial activities. Herein, nanotechnology has been effectively potentiated the antimicrobial and antioxidant properties of WP films. A wide range of bioactive agents has been embedded in the WP films, such as essential oils (EOs), TiO2, nano-clay, and even lactic acid bacteria. The current paper reviews the antioxidant and antimicrobial effects of different types of WP films and their applications in food products. This study also discussed the impact of WP films on shelf life, chemical and microbiological quality indices of meats, processed meats, poultry meat products, and fish.

Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life

2016 ◽  
Vol 97 (3) ◽  
pp. 929-938 ◽  
Author(s):  
Marcos de Souza Gomes ◽  
Maria das Graças Cardoso ◽  
Ana Clara Garcia Guimarães ◽  
Adriana Cavaco Guerreiro ◽  
Custódia Maria Luís Gago ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Edible Coatings

Risks of the Digitalization of Life of the Population and Ways of Decreasing Them

2021 ◽  
Vol 13 (4-1) ◽  
pp. 180-203
Author(s):  
Elena Stukalenko ◽  
Keyword(s):  
Quality Of Life ◽  
Digital Technologies ◽  
Well Being ◽  
Digital Economy ◽  
Digital Transformation ◽  
Negative Consequences ◽  
Short Period ◽  
The World ◽  
The Impact

Digital technologies, ubiquitous in our daily life, have radically changed the way we work, communicate, and consume in a short period of time. They affect all components of quality of life: well-being, work, health, education, social connections, environmental quality, the ability to participate and govern civil society, and so on. Digital transformation creates both opportunities and serious risks to the well-being of people. Researchers and statistical agencies around the world are facing a major challenge to develop new tools to analyze the impact of digital transformation on the well-being of the population. The risks are very diverse in nature and it is very difficult to identify the key factor. All researchers conclude that secure digital technologies significantly improve the lives of those who have the skills to use them and pose a serious risk of inequality for society, as they introduce a digital divide between those who have the skills to use them and those who do not. In the article, the author examines the risks created by digital technologies for some components of the quality of life (digital component of the quality of life), which are six main components: the digital quality of the population, providing the population with digital benefits, the labor market in the digital economy, the impact of digitalization on the social sphere, state electronic services for the population and the security of information activities. The study was carried out on the basis of the available statistical base and the results of research by scientists from different countries of the world. The risks of the digital economy cannot be ignored when pursuing state social policy. Attention is paid to government regulation aimed at reducing the negative consequences of digitalization through the prism of national, federal projects and other events.

scholarly journals Processing Impact on Nutritional, Antinutritional, and Phytochemical of Fenugreek Seeds (Trigonella Foenum-Graecum L.)

2021 ◽  
Vol 5 (01) ◽  
pp. 36-44
Author(s):  
Babita Adhikari ◽  
Shonu Rai
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Bioactive Components ◽  
Fenugreek Seeds ◽  
Nutritional Compounds ◽  
Trigonella Foenum Graecum L ◽  
The Impact ◽  
Reduction Percentage ◽  
Iron And Calcium

Phytate and tannin are more pronounced antinutrients limiting the nutritional quality of fenugreek. The impact of roasting (130±5°C for 7 minutes), soaking (12 hrs. at room temperature) and germination (72 hrs. at 25°C) on bioactive compounds (polyphenol and antioxidant activity), nutritional and anti-nutritional compounds (phytate and tannin) in Fenugreek were studied. Experimental data were analyzed using the software GenStat 12th Edition. Protein increased significantly (p<0.05) during roasting, soaking, and germination whereas fat decreased significantly. Iron and calcium increased during roasting whereas decreased during soaking and germination. Maximum reduction of phytate (54.55%) and tannin (66.73%) were found when fenugreek seeds were germinated (72 hours). The reduction percentage of antinutrients by soaking (12 hours) and roasting (130±5⁰C for 7 mins) was found to be a lesser effective method compared to germination. All the treatments had a significant (p<0.05) impact on their bioactive components. Phenolic content increased significantly (p<0.05) during roasting, soaking, and germination. Antioxidant activity (IC50=1.28mg dm/ml) was found to be high in the germinated samples as compared to raw, roasted, and soaked samples. Hence, Germination of fenugreek seeds for 72 hours is concluded as the most effective and promising method for the reduction of antinutrients and increasing the nutritional components, phytochemicals, and antioxidant properties.

scholarly journals Influence of licopine content in tomatoes on taste qualities of canned goods

2020 ◽  
Vol 62 (5) ◽  
pp. 116-122
Author(s):  
Saida S. Saidova ◽  
Keyword(s):  
Antioxidant Properties ◽  
Food Products ◽  
Climatic Conditions ◽  
Raw Material ◽  
Technical Documentation ◽  
Tomato Fruits ◽  
Duration Of Storage ◽  
Tomato Products ◽  
High Concentrations ◽  
The Impact

The article provides a review of world data on the characteristics of the chemical composition of tomato fruits and the impact on their quality of the soil and climatic conditions of cultivation, varietal characteristics and maturity. It is noted that the current regulatory and technical documentation in the Russian Federation does not provide for the determination of functional substances. It has been shown that tomato fruits are a promising plant-growing raw material for the production of functional food products and directions for obtaining lycopene-containing products, canned foods, in particular, from tomato fruits, have been determined. The types of canned food and tomato products containing the highest concentrations of lycopene have been established. The regularity of increasing the concentrations of lycopene in tomato products with various methods of heat treatment is substantiated. The irreplaceable physiological significance of lycopene for the human body is proved, due to its antioxidant properties and the lack of the possibility of its synthesis. The biochemical nature of lycopene as a carotenoid and pigment is analyzed. The progressive foreign technologies of tomato processing have been studied, allowing to reduce the economic costs of production, increase the duration of storage of products containing extremely high concentrations of lycopene. The necessity of developing domestic food products of physiological importance, available for consumption in baby and diet food, is substantiated. It is proved that the Republic of Dagestan has a high climatic and resource potential for growing hybrid varieties of tomatoes containing high concentrations of lycopene and the mass fraction of dry matter necessary for the rational production of canned tomatoes.

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.

scholarly journals Comparative Evaluation of Essential Oils from Medicinal-Aromatic Plants of Greece: Chemical Composition, Antioxidant Capacity and Antimicrobial Activity against Bacterial Fish Pathogens

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 148 ◽  
Author(s):  
Thekla I. Anastasiou ◽  
Manolis Mandalakis ◽  
Nikos Krigas ◽  
Thomas Vézignol ◽  
Diamanto Lazari ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
In Vitro Assays ◽  
Aromatic Plants ◽  
Farmed Fish ◽  
Fish Pathogens ◽  
Antioxidant Agents ◽  
The Impact

The administration of antibiotics in aquaculture has raised concern about the impact of their overuse in marine ecosystems, seafood safety and consumers’ health. This “green consumerism” has forced researchers to find new alternatives against fish pathogens. The present study focused on 12 Mediterranean medicinal-aromatic plants as potential antimicrobials and antioxidant agents that could be used in fish aquaculture. In vitro assays showed that the essential oils (EOs) from all studied plants had anti-bacterial and antioxidant properties, with their efficacy being dependent on their chemical composition. More specifically, EOs rich in carvacrol, p-cymene and γ-terpinene exhibited not only the strongest inhibitory activity against the growth of bacterial pathogens (inhibitory concentration: 26–88 μg mL−1), but also the greatest total antioxidant capacity (ABTS: 2591–5879 μmole mL−1; CUPRAC: 931–2733 μmole mL−1). These compounds were mainly found in the EOs from Greek oregano (Origanum vulgare subsp. hirtum), Spanish oregano (Thymbra capitata) and savoury (Satureja thymbra) collected from cultivations in Greece. The specific EOs stand out as promising candidates for the treatment of bacterial diseases and oxidative stress in farmed fish. Further in vivo experiments are needed to fully understand the effects of EO dietary supplementation on fish farming processes.

scholarly journals Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

2020 ◽  
Vol 17 (5) ◽  
pp. 1632 ◽  
Author(s):  
Dorota Zielińska ◽  
Beata Bilska ◽  
Katarzyna Marciniak-Łukasiak ◽  
Anna Łepecka ◽  
Monika Trząskowska ◽  
...  
Keyword(s):  
Shelf Life ◽  
Laboratory Tests ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Significant Proportion ◽  
Food Products ◽  
Public Benefit ◽  
Physico Chemical ◽  
Food Wastage

Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.

Impact of Extracorporeal Photochemotherapy on the Clinical and Economical Management of Patients Affected with GVHD.

Blood ◽  
2004 ◽  
Vol 104 (11) ◽  
pp. 5293-5293
Author(s):  
Cesare Perotti ◽  
Paola Isernia ◽  
Claudia Del Fante ◽  
Gianluca Viarengo ◽  
Daniela Bressan ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Side Effects ◽  
Cost Analysis ◽  
Short Form ◽  
Extracorporeal Photochemotherapy ◽  
Short Period ◽  
The Impact ◽  
Economical Advantage

Abstract Extracorporeal photochemotherapy (ECP) is an effective, relatively new technique, FDA approved for cutaneous T-cell lymphoma, employed as second-third line treatment in patients affected with GVHD not or poorely responsive to standard immunosuppressive drugs. Both aGVHD and cGVHD are the major complications after stem cell transplantation (till to 50% and 80% of the patients, respectively). Corticosteroids, cyclosporine, micofenolate, tacrolimus and various experimental monoclonal antibodies (anti CD40 ligand, anti TNFα etc) are the drugs employed to control GVHD and are burdened with important short and long term side effects. Recently we revised our data about 102 pts (children and adults) treated by ECP in our Institution. The overall response was 75%, permitting to taper or suspend the immunosuppressive therapy (IST) in 67.6% of the pts. The economical and social impact (cost analysis and quality of life) of ECP vs standard IST was calculated basing on the National Price List and on Short Form Quality of Life (QoL) Scoring System. The cost of ECP comprehensive of the leukapheresis procedure, waste matherials and dedicated personnel was estimated as 684.51 Euro/procedure. On the other side, when the solely costs of the most common IST drugs (corticosteroids, cyclosporine) were considered for 5 months of treatment, an evident and obvious economical advantage emerged (120,3 E). On the contrary, when the costs of hospitalisation and day hospital regimen derived from the most common side effects related to the solely use of IST were included in our cost analysis studies, an economical advantage for long term ECP treatment (calculated on 16 procedures) was demonstrated (14952.16 E vs 17553 E). Moreover, when the “real life implication” calculated on the QoL parameters were considered, the advantages were more evident. In conclusion, the tie of respecting strictly an imposed program of budget calculated on the short period may exert an inhibitory effect in introducing new diagnostic or therapeutic procedures ignoring that the improvement or the cure of the patient has always a positive economical counterpart, expecially when the impact of a new technology is considered in a long term view.

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