scholarly journals Polyphenolic Antibacterials for Food Preservation: Review, Challenges and Current Applications

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2469
Author(s):  
Peter Martinengo ◽  
Kannappan Arunachalam ◽  
Chunlei Shi
Keyword(s):  
Food Industry ◽  
Antimicrobial Properties ◽  
Food Preservation ◽  
Plant Polyphenols ◽  
Food Preservatives ◽  
Suitable Alternative ◽  
Processing And Storage ◽  
Natural Preservatives ◽  
And Storage ◽  
Low Solubility

Natural alternatives replacing artificial additives have gained much attention in the consumer’s view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitable alternative natural preservatives with antioxidant and antimicrobial properties. However, their uses in the food industry are undermined by a series of limitations such as low solubility and stability during food processing and storage, lack of standardization, and undesirable organoleptic properties. Different approaches in the use of polyphenols have been proposed in order to overcome the current hurdles related to food preservation. This review article specifically focuses on the antibacterial activity of plant-derived polyphenols as well as their applications as food preservatives, main challenges, and other trends in the food industry.

scholarly journals Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 815 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Beatriz Gullón ◽  
Mirian Pateiro ◽  
Igor Tomasevic ◽  
Ruben Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oxidative Reactions ◽  
Health Related ◽  
Processing And Storage ◽  
And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

scholarly journals APPLICATION OF BIOPOLYMER FILMS FOR SUSTAINABILITY OF EDIBLE OILS

2021 ◽  
Vol 25 (3) ◽  
Author(s):  
Senka Popović
Keyword(s):  
Edible Oils ◽  
Antimicrobial Activities ◽  
Biological Properties ◽  
Food Preservation ◽  
Active Materials ◽  
Off Flavors ◽  
Processing And Storage ◽  
And Storage ◽  
Determine Effect ◽  
Packing System

Lipid oxidation is a major cause of off-flavors and loss of nutrients in fat-containing foods and oils. The prevention or retardation of those deteriorative reactions of oil during processing and storage is required.  Commercially available synthetic packaging materials are causing serious environmental problems due to their non-degradability. To reduce environmental impacts associated with synthetic plastics, biopolymer materials have a great potential to be used instead. Further, biopolymers play an important role in food preservation because of their antioxidant and antimicrobial activities. Packing system comprise of natural active materials can improve shelf life of oil packed, minimize oxidation and improve mechanical, barrier and biological properties of biopolymer films. In this paper, to determine effect of usage biopolymer materials for oil packing, different  edible oils and biopolymer materials were observed.

Spore-forming bacteria and their utilisation as probiotics

2012 ◽  
Vol 3 (1) ◽  
pp. 67-75 ◽  
Author(s):  
J. Bader ◽  
A. Albin ◽  
U. Stahl
Keyword(s):  
Lactic Acid ◽  
Food Industry ◽  
Food Product ◽  
Review Article ◽  
Bacterial Spores ◽  
Scientific Results ◽  
Processing And Storage ◽  
And Storage ◽  
Spore Forming Bacteria

In this review article, the beneficial application of bacterial spore formers as probiotics in the food industry is discussed based on the knowledge gleaned from current publications. The summary of new scientific results provides evidence of the advantages of the utilisation of Bacillus or Clostridium strains in the food industry. Both bacteria are able to produce a very stable duration form: the endospore. Compared to the widely used lactic acid bacteria, bacterial spores offer the advantage of a higher survival rate during the acidic stomach passage and better stability during the processing and storage of the food product. In many food products, germination of the spores does not occur. Hence the product quality of the food is not affected because of their inactive metabolism. Besides the possible utilisation and functional properties, an overview of the fast-developing knowledge about the mechanisms of the beneficial health effects of spore-forming bacteria is provided.

scholarly journals Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar

2019 ◽  
Vol 22 ◽  
Author(s):  
Ana Carla Borba de Azevedo ◽  
Flávio Luiz Honorato da Silva ◽  
Lorena Lucena de Medeiros ◽  
Angela Lima Menêses de Queiroz ◽  
Sharline Florentino de Melo Santos ◽  
...  
Keyword(s):  
Ozone Concentration ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Climatic Conditions ◽  
Enzyme Inactivation ◽  
Sugarcane Variety ◽  
Processing Conditions ◽  
Sugarcane Varieties ◽  
Processing And Storage ◽  
And Storage

Abstract Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depending on the sugarcane variety, climatic conditions, age, culture treatment, harvest and processing conditions. The presence of this enzyme has great impact in the food industry, as it is the main enzyme involved in the undesirable darkening of fruits and vegetables during processing and storage. It is of great importance for the food industry to study inactivation methods for this enzyme. The aim of this work was to evaluate the effect of ozone gas associated (replacement of the conventional sulphitation process), whose concentrations were 150, 300 and 450 mg/L, at the inactivation temperature of polyphenoloxidase enzyme of sugarcane variety RB 92579 for the production of lower color sugar. Treatment with ozone concentration of 150 mg·L-1 at 105 °C showed direct correlation between juice color reduction and enzyme inactivation, resulting in the production of lower color sugar.

scholarly journals Review on methods for preservation and natural preservatives for extending the food longevity

2017 ◽  
Vol 19 ◽  
pp. 145 ◽  
Author(s):  
ZIM Sharif ◽  
FA Mustapha ◽  
J Jai ◽  
N Mohd Yusof ◽  
NAM Zaki
Keyword(s):  
Chemical Engineering ◽  
Food Products ◽  
Modern Technology ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Natural Food ◽  
World Population ◽  
Food Preservatives ◽  
Preservation Method ◽  
Natural Preservatives

<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.</p><p>Chemical Engineering Research Bulletin 19(2017) 145-153</p>

scholarly journals Nanotechnology, a Revolutionary Technique in the Food Industry: Systematic Review

2020 ◽  
Author(s):  
Tejas R Suthar ◽  
Abhishek B Gavane ◽  
Akshay Y Shah ◽  
Anupama N Devkatte
Keyword(s):  
Food Industry ◽  
Significant Contribution ◽  
Bioactive Compound ◽  
Main Field ◽  
Great Role ◽  
Industry Growth ◽  
Advanced Technique ◽  
Industry Applications ◽  
Processing And Storage ◽  
And Storage

Nanotechnology has a great role in food industry in terms of processing, packaging, preservation and storage. Nanotechnology provides a wide variety of possibilities in food industry applications. Nanotechnology is now leading in the main field of food industry with the development of other technologies. Usage of nanoencapsulation technique to use the bioactive compound for successful delivery. In addition, nanoencapsulation enables the control of flavour release during processing and storage at the desired time and the prevention of flavour degradation. The use of nano biosensors in packaging technique that definitely detects harmful components in food, pathogen identification, changes in food characteristics and food quality. Nonetheless, there is no question that nanotechnology is making a significant contribution to the newly developed advanced technique but safety is also a major concern, when it comes to the use of this technique in food industry, growth and protection should be pushed in parallel to the overall progress of the food industry and consumers.

scholarly journals Challenges beyond F-Value, Water Activity and Glass Transition Concept in Determining Food Stability

2013 ◽  
Vol 27 ◽  
pp. 48-52
Author(s):  
Mohammad Safiur Rahman
Keyword(s):  
Glass Transition ◽  
Water Activity ◽  
Chemical Engineering ◽  
State Diagram ◽  
Food Preservation ◽  
Stability Criteria ◽  
Theoretical Concepts ◽  
Food Stability ◽  
Processing And Storage ◽  
And Storage

Theoretical concepts of F-value, water activity and glass transition are the most successful in determining food stability during food processing and storage. The water activity and glass transition concepts are progressed by combining these concepts in a stability map named as state diagram. The first part of this paper provides stability criteria based on Fvalue, water activity, glass transition and state diagram. The second part explains the recently proposed macro-micro region concept in the state diagram. In this concept, 13 micro-regions are mapped and then relative stability criteria between the micro-regions are postulated. Final part presents real challenges in combing different hurdles in food preservation. DOI: http://dx.doi.org/10.3329/jce.v27i1.15858 Journal of Chemical Engineering, IEB Vol. ChE. 27, No. 1, June 2012: 48-52

scholarly journals Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2418
Author(s):  
Hwan Hee Yu ◽  
Young-Wook Chin ◽  
Hyun-Dong Paik
Keyword(s):  
Low Cost ◽  
Cell Metabolism ◽  
Meat Products ◽  
Food Preservation ◽  
Food Preservatives ◽  
Natural Substances ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria ◽  
Natural Preservatives

Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.

scholarly journals Preface

2021 ◽  
Vol 845 (1) ◽  
pp. 011001
Keyword(s):  
Crop Production ◽  
Raw Materials ◽  
Program Committee ◽  
Food Preservation ◽  
Agricultural Science ◽  
Editorial Team ◽  
Scientific Cooperation ◽  
Technological Advances ◽  
Processing And Storage ◽  
And Storage

International conference “Agricultural Science and Engineering (ASAE 2021)” was successfully held at Michurinsk State Agrarian University, Michurinsk, Russia on 14-16 April 2021. ASAE 2021 aimed to develop the scientific cooperation in the field of agricultural engineering, crop farming technologies, and food preservation and storage. Topical issues of agroengineering, crop science and agricultural machinery were discussed. The speakers presented innovative solutions for automated crop production, cattle breeding, and environmental engineering. A range of technological advances for treatment, processing, and storage of vegetal raw materials and livestock products has been presented. Environmentally-friendly agricultural solutions were quite a pressing issue to discuss. More than 200 papers were submitted for reviewing, of which 150 were selected and approved for publication in the ASAE 2021 proceedings. Because of the COVID-19 pandemic, the conference was held in a mixed format. Most of the participants took part in presentia and about 50 people made presentations via videoconferencing. Virtual participation was organized on the Zoom platform. Zoom was used as a short-term trial period, which determined the tight timing of the conference meetings. Distance technologies made it possible to make presentations for participants from Belgorod State Agricultural University, Voronezh State Agrarian University, Kurgan State Agricultural Academy, Samara State Agrarian University and other higher institutions of Russia. Links for participation in virtual meetings were sent by the speakers freely. Speakers were encouraged to invite their colleagues as listeners. Registration of listeners was not carried out, so it is not possible to accurately estimate their number. Four conference rooms equipped for videoconferencing were used. A group of volunteer moderators was created to navigate the speakers and the listeners. Moderators helped the audience to ask questions and get full answers to them. We would like to express our gratitude to the editorial team and reviewers as well as to the conference organizers. We are glad that we were able to prepare the ASAE 2021 proceedings, despite all the challenges caused by the coronavirus pandemic. List of Program Committee are available in the pdf

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