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Currently, consumer opinions are often shaped by information in the media such as on television or the Internet. This information, however, is not always compatible with scientific evidence. Despite the increasing awareness of consumers, there are still many concerns about the health and safety of using domestic microwave ovens. In this study, the sentiments of consumers related to the use of microwave ovens were examined. Although most sentiments were found to be neutral and positive, still, a relatively large number of consumers perceive microwave treatment negatively, which is the result of fear regarding the use of this technology. As shown by the results, the most frequent beliefs that could discourage consumers from using microwave processing for food were the negative impact of microwaves on the food product safety and its nutritional quality, on the food safety due to its packaging and on the surrounding environment. The aim of this manuscript was to confront the current state of scientific knowledge with consumer perception. A literature review showed that, in most cases, microwaves can be an attractive alternative method to conventional food processing methods in terms of its nutritional quality, mainly due to shorter processing time. Microwaved food is also safe if it is heated in packaging intended for this purpose, and the microwave ovens do not pose a threat to human surroundings. The results of this article may help form targeted educational strategies to mitigate the inappropriate consumer beliefs about the use of microwaves within the food industry. • Consumer sentiment about microwaved food and microwave safety were reviewed. • Some consumers exhibit negative attitude towards the use of microwaves for food. • Three main consumer' concerns were related to microwaved food, its packaging, and surroundings. • The review of literature proved that most of the concerns were unfounded. • It is important to further educate consumers about the advantages of microwaves for food processing. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and a bioactive peptide (LL37) on the microbiological quality and sensory properties of pork loins stored at 4 °C and −20 °C for 18 days and 6 months, respectively. Emulsions were applied using electrospraying technique. Multilayer mini-/nanoemulsions significantly inhibited the growth of microbes and improved sensory quality during storage. In the study, it was shown that coatings inhibited yeast and molds, total aerobic bacteria and Pseudomonas spp. by 1.24–3.46, 1.12–4.40, and 2.61–5.16 log cfu/g, respectively, compared to control at 4 °C. According to sensory analysis, the control and coated samples were deemed unacceptable after 9 and 18 days, respectively, at 4 °C. Therefore, the results of this study suggest that coatings can be effectively used for preservation of meat and meat products, prolonging food safety and quality, extending shelf-life and reducing food waste. [Display omitted] • Multilayer nano/mini emulsions were applied on stored pork loin for shelf-life extension. • Emulsions comprised of chitosan, furcellaran, oregano essential oil and LL37 peptide. • The electrospraying technique was used to coat the samples with 3 emulsion layers. • The coatings significantly inhibited microbial growth and improved sensory properties of samples. • The use of coatings allowed to extend the shelf-life of pork loin by at least 9 days at 4 °C. [ABSTRACT FROM AUTHOR]

• Individual food product attributes and their relation to the purchase behaviour importance study. • A dissonance between the consumers' attitudes towards the food products attributes and their shopping behaviour. • Declared most important determinant of a product choice is the processing method. • When reading the label, the shelf-life was the most important attribute. • Differences at the level of attitudes were shown in the additional cluster analysis. The aim of the study was to identify the importance of individual food product attributes (the use of preservatives, processing method, shelf-life period and nutritional value) as well as their relation to the purchase behaviour. To achieve this, consumer preferences were decomposed in conditions of full access to information, and data was compared with actual consumer behaviour related to making purchasing decisions in front of the store shelf. Based on data from 338 respondents, conjoint analysis and repeated ANOVA measurements were carried out, allowing to eliminate individual behavioural patterns. The results showed a dissonance between the consumers attitudes towards the attributes and their shopping behaviour. The processing method was the most important declared attribute for consumers, meanwhile this information was the least searched for during purchase. At the same time, shelf-life period marked as the least important was the main information searched for by consumers when shopping. The results also show a clear dislike towards the use of microwaves as a preservation method, while traditional thermal preservation was marked as the most positive for consumers. In addition, consumers were classified into 3 heterogeneous groups, identifying differences in the preferences of food attributes. The obtained results have practical value relating not only to the preferences of individual attributes, but also to their various variants. The results can be a guide for companies to properly label food products. The indicated dissonance illustrates the educational gap and related insufficient motivation to get to know the product before buying it. This is extremely important in connection with technological development and new food processing methods. [ABSTRACT FROM AUTHOR]

The study objective was to investigate the influence of chitosan-furcellaran films and coatings with bioactive peptides on cheese properties. The films were prepared using the casting method while the coatings by the dip-coating process. The yeast and mold count (YMC) was positive in the control Gouda after the 2nd week of storage. However, only after week 3 were yeast and mold detected in the samples covered with the RW4 film and in the coatings with no peptide or containing LL-37 (3.1–3.8 log cfu g−1). Regarding Mozzarella, a significant increase in YMC was determined after week 2 of storage in samples having coatings with no peptide or with LL-37 (6.2–6.3 log cfu g−1), whereas after the 1st week, YMC was increased in the control (6.6 log cfu g−1). The coatings with no peptide and with LL-37 demonstrated the best influence on microbiological quality, while having no negative impact on Gouda or Mozzarella sensory properties. • The films and coatings did not affect the total viable count of samples. • The films and coatings successfully inhibited yeast and mold growth. • Coatings, vs. films, had no adverse effect on the sensory properties of cheese. • Coatings with no peptide and with LL-37 were chosen for further investigation. [ABSTRACT FROM AUTHOR]

Food-borne microbial contamination is a significant public health concern. The use of conventional thermal processing methods to ensure food safety can result in a loss of nutritional value and quality. Thus, water-assisted non-thermal systems have emerged as a promising alternative for reducing microbial contamination in food products. The latest research is explored in relation to ensuring food safety and nutritional value with water-assisted non-thermal systems for food-borne microbial inactivation. Covered water-assisted systems include ultrasound, pulsed electric field, high-pressure processing, electrolyzed water, ozonated water, ultraviolet light, water-assisted pulsed light, and plasma activated water. The potential of water-assisted systems for improving food safety and quality is highlighted. The water-assisted systems have been found to be effective in reducing microbial contamination in vitro as well as in food products. Several challenges facing the food industry in terms of microbial contamination are also identified in the review, including the emergence of new pathogens and the development of resistance to existing antimicrobial agents. This review suggests that water-assisted systems have great potential for improving food safety and quality. Further research is warranted to fully understand the effectiveness of these systems compared to conventional thermal processing methods and to develop new or optimised water-assisted systems that can effectively reduce microbial contamination while maintaining the nutritional value and quality of food products. • The various water-assisted non-thermal systems are reviewed. • Water-assisted systems are effective in reducing microbial contamination. • The efficacy of water-assisted system depends on mostly process parameters. • Water-assisted systems are highly efficient to enhance the food safety and quality. [ABSTRACT FROM AUTHOR]

The newly developed intelligent pH-indicator furcellaran (FUR) films made with beet root (BTR), elderberry (EB), blueberry (BB), green tea (GT) and yerba mate (YM) extracts were studied to establish if they can serve as pH-change indicators and to establish how their color changes correlate with the changes of the microbiological (total aerobic bacteria, Pseudomonas, yeasts and moulds), physicochemical (TBARS, TVB-N, biogenic mines) and sensory parameters of fresh Atlantic mackerel during storage within a food packaging system at 2 °C. UV–Vis spectra and color of extracts changed at pH range from 1 to 14. The color changes were observed of red (FUR with BTR, BB and EB), orange (FUR with GT and YM), green in acid pH (FUR with BTR, BB and EB) and brown in alkaline pH (FUR with GT and YM). The fish spoilage test showed that the fish became spoiled between days 6 and 10 of storage as measured by the microbiological analysis. The TVB-N content of the fish samples did not significantly increase during the whole storage period reaching 17.14 mg/100 g after 14 days. The color changes of the films were not sufficient enough to effectively inform the trained sensory panelists of the spoilage of the stored Atlantic mackerel. The fish spoilage test showed that, despite promising preliminary results, the newly developed films were not suitable for use as intelligent pH indicators. Image 10040 • Furcellaran films with plant extracts as pH indicators were developed. • Films showed sensitive color response to acid and alkaline pH. • Five types of intelligent films were used for fresh Atlantic mackerel during storage at 2 °C. • Films did not exhibit sufficient color change despite the progressed fish spoilage. • Studied films are not suitable to monitor fish spoilage during chilled storage. [ABSTRACT FROM AUTHOR]

Abstract This study investigated the effect of application of previously designed furcellaran-gelatin edible coatings with 20% green (GT) and pu-erh (RT) tea extracts on the changes in the cold stored salmon nigiri. Nigiri samples were divided into four groups (control, film control, GT and RT) and analyzed for their microbiological quality (total aerobic bacteria, total psychrotrophic bacteria, lactic acid bacteria, yeasts and moulds and thermotolerant coliforms), sensory scores and physicochemical properties (pH, water activity, dry weight, color, shear force, TBARS and TVB-N) during 8 days of storage at 4 °C. The treatment did not affect the shelf-life of the stored sushi, with total aerobic bacteria counts reaching the upper acceptability limits between day 4 and 6 of storage, while the sensory panelists discarded sushi only after 6–8 days of storage. The sensory analysis showed that although the panelists observed the differences between the coated samples and the control, there were no significant differences in sensory scores between the groups. The treatment significantly inhibited the oxidation, with TBARS at day 8 reaching for GT and control 0.47 and 0.81 mg/kg respectively. The TVB-N of the samples remained constant despite progressive microbiological contamination of the samples, reaching the maximum of 109.8 mg/kg. No other physicochemical properties have been affected by the treatment with the exception of color. Despite the promising results of in vitro studies on dry films with GT and RT extracts, their application on salmon nigiri did not prove beneficial in terms of shelf-life extension. Highlights • Furcellaran-gelatine films with green and pu-erh tea extracts were used on nigiri. • Films with extracts inhibited oxidation of the sushi samples. • No microbiological inhibition or shelf-life extension have been observed. • Edible films did not cause a decrease in sensory scores of stored sushi. • Physicochemical properties, except color, were not affected by the treatment. [ABSTRACT FROM AUTHOR]

• Multi-layer films were developed on the basis of furcellaran. • The added film additives are an element of activities aimed at improving quality and gave the films active properties. • Storing fish in the created films demonstrated better microbiological parameters. To improve the quality of multi-layer film, four-layer films based on furcellaran and active ingredients: gelatin hydrolysate, curcumin, capsaicin, montmorillonite and AgNPs, were produced in an innovative manner. The films were characterised by SEM and AFM analysis. Along with an increase in the concentration of active ingredients, the structure of the film becomes less homogeneous, which may affect the functional properties. The objective of the study was to analyse changes in the functional properties of the newly-obtained films and to verify their potential as packaging materials for fish products. With the increase in active ingredient concentration, water properties also improved, but there were no noticeable significant effects on mechanical properties. For antioxidant properties, the obtained values were within 1.04–2.74 mM Trolox/mg (FRAP) and 7.67–40.49% (DPPH). The obtained multi-layer films were examined with regard to the shelf-life of salmon. For this purpose, salmon fillets were packed in films having good antioxidant and functional properties. The films were effective in microorganism growth inhibition responsible for fillet spoilage during storage. The microorganism number in the active film-stored samples was lower by 0.13 log CFU/g on day 12 versus the control. However, film application did not retard lipid oxidation in the salmon fillets. Nonetheless, the films show great potential as active packaging materials, extending the shelf-life of the packed foods. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the antioxidant and antimicrobial properties of novel, edible biopolymer coatings consisting of chitosan, furcellaran, carp skin gelatin hydrolysate and 8 different bioactive peptides: Lfcin-β, MBP-1, PLGG, LL37, Cys-LL37, melittin, RW4 and nisin. In vitro analyses consisted of evaluating FRAP and ABTS radical scavenging properties as well as effectiveness against various food pathogens. Consequently, the coatings were used to investigate their antimicrobial effect during cold storage of smoked pork ham dipped into the coating solutions with and without the presence of CaCl 2. Finally, the 2 most effective coatings were applied onto fresh cold stored pork loins with different doses of the investigated peptides (1.25–10 μg/mL). The biopolymer matrix had high radical scavenging properties (76.94%) and FRAP value (5.41 μmol of Trolox/mL), however, the antioxidant power was reduced when peptides were included. The coatings with peptides inhibited the growth of all tested food pathogens aside from Aspergillus flavus. They successfully inhibited the growth of total viable counts (TVC) with reductions even above 3.5 log cfu/g. The inclusion of CaCl 2 provided contradictory results for different groups and it was impossible to confirm its effectiveness. Coatings with RW4 and LL37 were selected as the most promising and proved effective in inhibiting the TVC of fresh pork loin, even at doses of 1.25–2.5 μg/mL. The newly developed coatings exhibit high antioxidant and antimicrobial power and could be used to effectively extend the shelf-life of perishable meat products. • Chitosan/furcellaran/gelatin hydrolysate/bioactive peptides coatings were developed. • Coatings exhibit high antioxidant and antimicrobial properties. • Antimicrobial properties were investigated both in vitro and on model food product. • Coatings with RW4 and LL-37 peptides had highest antimicrobial and antioxidant power. • Coatings effectively inhibited microbial growth on stored pork ham and pork loin. [ABSTRACT FROM AUTHOR]

The biological activity of furcellaran (FUR) and chitosan (CHIT) multi-layer micro/nanoemulsions with plant essential oils (EO) of oregano, lemongrass, thyme and rosemary (0.6nullμL/mL) and bioactive peptides (RW4 and LL37) applied on pork loins was evaluated along with consumer acceptance of the technology. Firstly, the emulsions were applied on pork loins via the electrospraying method using 3 layers of emulsions: (I):CHIT-EO, (II):FUR-EO and (III):CHIT-EO. The pork loins were stored for 11 days at 4 °C and analyzed for their total viable counts. All emulsion systems successfully inhibited the microbial growth, however, emulsions with oregano EO, both with and without peptides, were the most effective (inhibition by 3.25–4.08 cfu/g). Additional consumer analysis showed that consumers could not distinguish to which samples the coatings were applied and the Just About Right analysis allowed to indicated that gloss of coated samples was closer to ideal. Afterwards, in vitro antimicrobial analysis on 8 food pathogens and antioxidant analyses with FRAP, DPPH and metal chelating assays were performed on emulsions with oregano EO. The analyses demonstrated that CHIT emulsions have high antimicrobial potential against all the tested pathogens (complete inhibition at 1.6–50.0% of emulsion concentration). FUR emulsions showed much lower to no antimicrobial properties, depending on pathogen. The emulsions exhibited high antioxidant power measured through FRAP (8.84–12.17 μM Trolox/mL) and DPPH (40.0–82.8%) assays, however, almost no metal chelating properties (0.04–11.56%). The developed multi-layer emulsions with oregano EO have high biological activity and application potential for use on perishable food products, such as fresh meat. • Developed multilayer FUR/CHIT nano/microemulsions with plant EO and bioactive peptides. • 3-layer emulsions successfully inhibit native meat microflora growth on pork loin. • Emulsions exhibit potent antioxidant and antimicrobial properties against pathogens. • Consumer acceptance of the technology is high. [ABSTRACT FROM AUTHOR]

• Double-layer films with aqueous extract of clitoria flower (BP) were prepared. • Double-layer film showed strong antimicrobial and antioxidant activity. • BP enhanced UV-barrier of double-layer films and give them intelligent activity. • The wrapped fish showed better microbiological parameters and low lipid oxidation. Innovative, intelligent and active double-layer films, based on furcellaran and with the addition of gelatin hydrolysates, have been obtained for the first time. An aqueous extract of clitoria flower in 3 concentrations was included in the 1st FUR layer. The films demonstrated strong antimicrobial effects, but did not exhibit fungicidal properties. The antioxidant properties of the films were within the range of 2.27–3.92 mM Trolox/mg (FRAP method) and 36.67–61.24 % (DPPH method). The films were used as active packaging materials in salmon fillets, which were stored for a period of 12 days in 4 °C. Analysis concerning microbiological properties of the stored fillets showed the possibility of extending their shelf-life by 6 days. Lipid oxidation, determined by TBARS has delayed. The obtained films are a promising material for the packaging industry. This is an important aspect within the context of global food waste and also the need to reduce synthetic materials. [ABSTRACT FROM AUTHOR]

• Vegan films were obtained on basis of furcellaran and protein hydrolysates from soybean bran. • The influence of the coatings on the microbial quality of a model food product during storage was assessed. • Covering tofu with innovative biopolymer films has negative effects on its quality during storage. Edible vegan films were obtained on the basis of furcellaran and protein hydrolysates from soybean bran. The aim of the study was to investigate the possibility of using innovative single- and double-layer films with antioxidant properties as packaging materials for vegetarian products. A further objective of the study was to evaluate the degree of biodegradation and potential toxicity with regard to the developed films. The tofu was analysed for changes in physicochemical parameters (weight loss, dry weight texture and colour), microbiological quality (total microbial count, yeast and moulds, psychotropic bacteria), and lipid oxidation (peroxidase and acid values, TBARS, fatty acid profile). It was found that films undergo almost complete biodegradation within 10 days and do not demonstrate any toxicity for cress seeds during their growth. Films are not effective in inhibiting the growth of microorganisms in tofu samples. Furthermore, they are not efficient in inhibiting the oxidation of tofu lipids. Compared to the control, the tofu samples covered with the innovative biopolymer films showed significantly lower moisture content and higher weight loss as well as hardness during the whole storage period. [ABSTRACT FROM AUTHOR]

• Extract from soybean bran has been added to the 1st layer of furcellaran films. • Double-layer and single-layer active films can act as a substitute for plastic. • The active films extended the shelf-life of butter. Single-layered films, based on furcellaran and protein hydrolysates from soybean bran (1st layer), were obtained. Moreover, a procedure for the preparation of double-layered films was developed, in which an ethanol extract from soybean bran was deposited onto the 1st layer. It was checked how the addition of the 2nd layer affects the functional properties of the film. The addition of the 2nd layer increased the thermal properties, modulus of elasticity and antioxidant activity, while decreases were noted for tensile strength and elongation at break parameters. The films were used as packaging materials for storing butter and the active films did not extend the quality of butter during storage, however, they behaved in the same way as synthetic films. Therefore they have the potential to be used as packaging material instead of a synthetic film. [ABSTRACT FROM AUTHOR]

The aim of the study was to develop novel antimicrobial coatings which could be used for extending the microbiological quality of perishable food products. Seven different antimicrobial peptides (Lfcinβ, PLGG, MBP-1, LL-37, Cys-LL-37, RW4 and melittin) have been investigated as possible agents for implementation into the previously developed chitosan/furcellaran (CHIT/FUR) coatings. The study included several steps of microbiological analysis, starting with minimum inhibitory concentration (MIC) analysis of crude peptide solutions (concentration from 0.78 to 100 μg/mL) against selected pathogens. The analysis showed that only RW4 and melittin proved effective against all studied pathogens in the investigated doses, except for Aspergillus flavus. The second examination included in-vitro analysis regarding antimicrobial activity of developed coatings with peptides at a concentration of 5 μg/mL, against chosen pathogens. This analysis allowed to indicate a complementary effect of antimicrobial activity between all peptides and the CHIT/FUR complex since the coatings inhibited the growth of the tested pathogens. Afterwards, the coatings were used to coat smoked pork ham slices stored for 10 days and analysed for the increase in total viable counts (TVC). The analysis demonstrated a high efficiency of the CHIT/FUR complex, even without the addition of peptides. Only RW4 and LL-37 did not cause a decrease in antimicrobial power of the control coating. Therefore, in the final trial, the effect of different doses (1.25–10 μg/mL) of RW4 and LL-37 peptides on the TVC of cold-stored coated pork loins. The coatings almost completely inhibited the increase of TVC in the pork loins and the peptides were effective at all studied doses. The newly-developed coatings had strong antimicrobial properties and can be used to extend the shelf-life of perishable food products. • Antimicrobial chitosan/furcellaran coatings with bioactive peptides were developed. • Antimicrobial properties were investigated both in vitro and in vivo. • Bioactive peptides addition improved the efficiency against food pathogens. • Coatings inhibited completely the total viable counts of stored pork ham and pork loin. • RW4 and LL-37 peptides were selected as the most efficient. [ABSTRACT FROM AUTHOR]

• Innovate antioxidant packing material were produced: single- and two- layer biopolymer films with biopeptide addition. • Films were used on fish samples and were analysed for changes in storage quality. • The innovative coatings effectively slow down lipid oxidation processes. In this study, two active packaging types were produced: single-layer biopolymer films with a polysaccharide – furcellaran and carp skin gelatin hydrolysate; two-layer films with identical composition, but synthetic peptide Alanina-Tyrosine addition. The procedure objective was multiplying antioxidant effects of the hydrolysate complexed with furcellaran. Films were used on Atlantic mackerel (storage 4 °C, 15 days); samples were analysed for changes in microbiological quality, TVB-N, biogenic amine content, fatty acid composition, TBARS. Consumer analysis was performed characterising mackerel carcass perception depending on implemented active coatings. The developed innovative single- and double-layer coatings effectively slow down lipid oxidation processes, especially at the initial period of Atlantic mackerel storage in refrigerated conditions. The coatings effectively inhibited microorganism growth, extending shelf-life by 2 days, single-layer coatings showing greater efficiency. According to consumers, coating application did not adversely affect product attractiveness parameters. The developed innovative coatings show great applicative potential as a new active packaging for perishable foods. [ABSTRACT FROM AUTHOR]

• The double-layer furcellaran/gelatin hydrolysate and Ala-Tyr dipeptide film were developed. • The addition of peptide improved antioxidant and properties of the film. • The properties of films were tested on fish carcasses during frozen storage. • The application of films on the fish did not significantly inhibit oxidation rate. This is the first time that active double-layered furcellaran/gelatin hydrolysate films containing Ala-Tyr peptide were developed and characterised for their properties. Afterwards, films were used on Atlantic mackerel stored at −18 °C for 4 months and samples were analysed for changes in their microbiological quality, TVB-N, biogenic amine content, fatty acid composition and TBARS. Active films had higher TS (13.4 MPa) and lower WS (62.8%). The films showed no DPPH radical scavenging properties but high FRAP (6.6 mMol Trolox/mg). No significant effects on the oxidation of fish samples were observed with TBARS increasing from 12.04 to 22.50 mg/kg. Freezing successfully inhibited the growth of microorganisms and no differences in microbiological growth or biogenic amine formation were observed. However, the application of films inhibited the formation of TVB-N. Antimicrobiological properties of the film should be further investigated during storage of perishable food products at temperatures above 0 °C. [ABSTRACT FROM AUTHOR]