scholarly journals Active Edible Packaging

Encyclopedia ◽  
2021 ◽  
Vol 1 (2) ◽  
pp. 360-370
Author(s):  
Cássia H. Barbosa ◽  
Mariana A. Andrade ◽  
Fernanda Vilarinho ◽  
Ana Luísa Fernando ◽  
Ana Sanches Silva
Keyword(s):  
Shelf Life ◽  
Active Compound ◽  
Food Packaging ◽  
Nutritional Value ◽  
Antioxidant Compounds ◽  
Active Compounds ◽  
Edible Packaging

Active edible packaging is a food packaging made of comestible bioproducts and active compounds that interacts with the food. The bioproducts, usually biopolymers, must be recognized as safe and with characteristics to be consumed by humans—comestible—and not toxic and capable of carrying an active compound, like anti-browning agents, colorants, flavors, nutrients, antimicrobial and/or antioxidant compounds, in order to extend the product shelf-life, reduce contamination and maintain or even enhance the nutritional value.

Pharmaceutically Active Compounds Degradation Using Doped TiO2 Functionalized Zeolite Photocatalyst

2018 ◽  
Vol 69 (1) ◽  
pp. 34-37 ◽  
Author(s):  
Monica Ihos ◽  
Corneliu Bogatu ◽  
Carmen Lazau ◽  
Florica Manea ◽  
Rodica Pode
Keyword(s):  
Organic Carbon ◽  
Active Compound ◽  
Uv Spectra ◽  
Pharmaceutically Active Compounds ◽  
Mineralization Process ◽  
Active Compounds ◽  
Spectra Analysis ◽  
Doped Tio2 ◽  
Toc Removal ◽  
Pharmaceutically Active Compound

The aim of this study was the investigation of photocatalytic degradation of pharmaceutically active compounds using doped TiO2 functionalized zeolite photocatalyst. Diclofenac (DCF), a non-steroidal anti-inflammatory drug, that represents a biorefractory micropollutant, was chosen as model of pharmaceutically active compound. The photocatalyst was Z-TiO2-Ag. The concentration of DCF in the working solutions was 10 mg/L,50 mg/L,100 mg/L and 200 mg/L and of photocatalyst 1 g/L in any experiments. The process was monitored by recording the UV spectra of the treated solutions and total organic carbon (TOC) determination. The UV spectra analysis and TOC removal proved that along the advanced degradation of DCF also a mineralization process occurred. The carried out research provided useful information envisaging the treatment of pharmaceutical effluents by photocatalysis.

Fast Dissolving/Disintegrating Dosage Forms of Natural Active Compounds and Alternative Medicines

2020 ◽  
Vol 14 (1) ◽  
pp. 21-39
Author(s):  
Anupama Singh ◽  
Vandana Kharb ◽  
Vikas Anand Saharan
Keyword(s):  
Chinese Medicine ◽  
Traditional Chinese Medicine ◽  
Active Compound ◽  
Dosage Forms ◽  
Oral Ingestion ◽  
Active Compounds ◽  
Alternative Medicines ◽  
Alternative Systems ◽  
The Family ◽  
Herbal Formulations

Fast Dissolving/Disintegrating Dosage Forms (FDDFs) are a group of dosage forms which dissolve or disintegrate quickly, leading to fast distribution of active ingredients at the site of administration; thereby providing ease of oral ingestion of solid unit dosage forms and have the potential to enhance transmucosal absorption. With time, the use of FDDFs in alternative systems has significantly increased. Homeopathic systems and traditional Chinese medicine have embraced FDDFs for the delivery of active compounds. Most of the patents in this area are from China or by the Chinese innovators. In Europe and US, FDDFs have been extensively studied for the delivery of natural active compounds. It was fascinating to know that some new dosage forms and new routes of delivering active compounds are also making their way to the family of FDDFs. The dose of active compound, size of dosage forms, standardization of extracts, polyherbal mixtures, stability of active compounds, safety, efficacy and pharmacokinetics are challenging issues for developing FDDF herbal formulations or phytopharmaceuticals.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals Recent Developments in Seafood Packaging Technologies

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 940
Author(s):  
Michael G. Kontominas ◽  
Anastasia V. Badeka ◽  
Ioanna S. Kosma ◽  
Cosmas I. Nathanailides
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Modified Atmosphere Packaging ◽  
High Water ◽  
Edible Films ◽  
Nitrogenous Compounds ◽  
Quality Properties ◽  
Unsaturated Lipids ◽  
Active Food Packaging ◽  
Seafood Products

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

In vitro and in vivo application of active compounds with anti-yeast activity to improve the shelf life of ready-to-eat table grape

2013 ◽  
Vol 29 (6) ◽  
pp. 1075-1084 ◽  
Author(s):  
Costa Cristina ◽  
Lucera Annalisa ◽  
Conte Amalia ◽  
Contò Francesco ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Shelf Life ◽  
Table Grape ◽  
Active Compounds

scholarly journals Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi

2016 ◽  
Vol 4 (11) ◽  
pp. 919
Author(s):  
Serap Coşansu ◽  
Özlem Kıymetli
Keyword(s):  
Nutritional Value ◽  
Vacuum Packaging ◽  
Heat Processing ◽  
Antioxidant Compounds ◽  
Cooking Method ◽  
Heat Stable ◽  
Preservation Method ◽  
Sous Vide ◽  
Major Nutrients

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

scholarly journals Production of Arthrospira (Spirulina) platensis Enriched in β-Glucans through Phosphorus Limitation

2021 ◽  
Vol 11 (17) ◽  
pp. 8121
Author(s):  
Giorgos Markou ◽  
Christos Eliopoulos ◽  
Anthoula Argyri ◽  
Dimitrios Arapoglou
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Phosphorus Limitation ◽  
Food Supplement ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Total Dietary Fiber ◽  
Active Compounds ◽  
Dry Biomass ◽  
Biomass Components

(1) Background: Arthrospira (commonly known as Spirulina) is an edible cyanobacterium that is produced worldwide as a food supplement owing to its high nutritional value. Arthrospira displays strong potential as an important ingredient in the development of novel functional foods. Polysaccharides from Arthrospira are biologically active compounds and hence there is interest in producing biomass rich in carbohydrates. (2) Methods: A. platensis was cultivated under different degrees of phosphorus limitation in order to trigger the accumulation of carbohydrates. The biomass was then characterized in terms of its content of α- and β-glucans, total dietary fiber and monosaccharide profile. Fourier-transform infrared spectroscopy (FTIR) was used for the rapid analysis of the main biomass components. (3) Results: Phosphorus limitation resulted in an increase in carbohydrates (from 23% up to 65% dry biomass) of which 4–12% (in relation to the dry biomass) was α-glucans and 20–34% was 1.3:1.6 β-glucans, while 1.4:1.6 β-glucans were not detected. Total dietary fibers ranged from 20–32% (of dry biomass), whereas among the carbohydrates, the predominant monosaccharide was glucose (>95%). FTIR performed well when applied as a prediction tool for the main biomass components. (4) Conclusions: Since β-glucans are of particular interest as biologically active compounds, this study demonstrates that phosphorus-limited A. platensis could be a potential ingredient for the development of novel functional foods.

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