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The study focuses on transforming Sajor-caju mushrooms into snack foods through frying and flavoring. The main objective is to examine how different packaging formats impact the quality of seasoned fried mushroom products. The process involves steaming and drying the mushrooms until the moisture content is below 6 %. Subsequently, the mushrooms are fried in a vacuum fryer at 115 °C under a vacuum pressure of 620 mm Hg for 5 min. The mushrooms obtained were developed into herb-flavored fried mushrooms according to the recipe and method from the model farm project, Than To District, Yala Province of Thailand. The products were packed in 3 different packaging formats; in PP bags (control sample), in polypropylene plastic bags containing oxygen absorber (PP+O2 absorber), and in aluminum foil bags (AL), stored at room temperature, 29±2 °C for 90 days. The study revealed that different packaging formats resulted in the seasoned fried mushroom product in the color value (L* a* b*), aw value, moisture content, TBA value, total microbial and fungal counts, and sensory acceptance score (p < 0.05) with statistical significance. From the results, it could be concluded that packing in polypropylene plastic bags could store the product for 30 days, and products packed in PP+O2 absorber could maintain an acceptable sensory quality similar to the one newly prepared for up to 45 days. Packing in aluminum foil bags was the most suitable packing format. It could maintain the product quality in physical, chemical, microbial, and sensory properties for up to 75 days while the product still conformed to the Community Product Standard (303/2004). Moreover, the results from this study can be applied to other snack products and further commercialized. [ABSTRACT FROM AUTHOR]

A 3D COMSOL Multiphysics model has been constructed for a stationary microwave oven and used to investigate the microwave heating process of ready-to-heat baked spinach with cheese. The model has simulated the 30 s of microwave heating for 3D geometries of food packages of varying sizes. Then Polylactic acid cup-shaped packages have been produced by using a 3D printer and tested in an experiment. In order to heat 100 g of baked spinach with cheese for 60 s, the cup-shaped packages with and without a shielded aluminum foil have been placed at the center of 1300 W microwave oven. The experimental temperature profiles obtained with a thermal imaging camera have demonstrated a good correlation with the simulated results. A uniform heating has been obtained in a cup-shaped package with a diameter of 6.7 cm and a height of 5.2 cm, shielded with the aluminum foil. A temperature at the center has been above 70 °C. The temperature differences at various locations have been less than 15 °C, indicating uniform temperature distribution. It has been also found out that the cup-shaped package has provided a better temperature distribution of the baked spinach with cheese than the commercial tray packaging. These findings may be implemented in the ready-to-heat food product development, by modifying the microwave cooking conditions in order to achieve a better heating uniformity, and the shape of microwavable packaging to maximize the cooking performance with the least amount of experimental expense and time. Copyright © 2023 Praise Worthy Prize S.r.l. - All rights reserved. [ABSTRACT FROM AUTHOR]

In this work, a storage study was conducted to find suitable packaging material for tomato powder storage. Experiments were laid out in a single factor completely randomized design (CRD) to study the effect of packaging materials on lycopene, vitamin C moisture content, and water activity of tomato powder; The factor (packaging materials) has three levels (low‐density polyethylene bag, polypropylene bottle, wrapped with aluminum foils, and packed in low‐density polyethylene bag) and is replicated three times. During the study, a twin layer solar tunnel dried tomato slices of var. Galilea was used. The dried tomato slices were then ground and packed (40 g each) in the packaging materials and stored at room temperature. Samples were drawn from the packages at 2‐month interval for quality analysis and SAS (version 9.2) software was used for statistical analysis. From the result, higher retention of lycopene (80.13%) and vitamin C (49.32%) and a nonsignificant increase in moisture content and water activity were observed for tomato powder packed in polypropylene bottles after 6 months of storage. For low‐density polyethylene packed samples and samples wrapped with aluminum foil and packed in a low‐density polyethylene bag, 57.06% and 60.45% lycopene retention and 42.9% and 49.23% Vitamin C retention were observed, respectively, after 6 months of storage. Considering the results found, it can be concluded that lycopene and vitamin C content of twin layer solar tunnel dried tomato powder can be preserved at ambient temperature storage by packing in a polypropylene bottle with a safe range of moisture content and water activity levels for 6 months. [ABSTRACT FROM AUTHOR]

Air‐dried chestnut is a traditional snack in northern China, but no standardized quality control methods or commercial products are available. The browning of air‐dried chestnut kernels was inhibited by the combined use of 1.5% EDTA‐2Na, 1% pullulan, and 1% l‐cysteine. The air‐dried chestnut kernels were packed in three different bags (PB1, polyethylene (PE); PB2, polyamide resin (PA)/PE; and PB3, polyethylene terephthalate/PA/aluminum foil/PE), and stored at 4°C, 25°C, and 35°C, respectively. With increased storage time, the degree of browning, weight loss, and hardness increased, while the antioxidant activity and respiration rate decreased. The shelf life (SL) of packaged air‐dried chestnut kernels in different storage conditions was predicted by the Arrhenius equation, and the longest predicted shelf‐lives at 4°C, 25°C, and 35°C were 105.3 days (PB2), 19.5 days (PB3), and 10.8 days (PB1), respectively. The results provide guidance for inhibiting the browning of packaged air‐dried chestnut kernels and prolonging their SL during production and consumption. Practical applications: Air‐dried chestnut has a crisp and sweet taste and low digestibility of starch, however, it has not been industrially processed until now. The optimal browning inhibitors and packaging materials of air‐dried chestnut kernel were explored, and the shelf life of packaged air‐dried chestnut kernel was predicted using Arrhenius equation. The results of this study will be beneficial to the commercial production of air‐dried chestnut kernel. [ABSTRACT FROM AUTHOR]

Press-through packaging (PTP) is the most common type of drug packaging in Japan, and a production procedure for PTP has been established at an acceptable cost. However, unknown problems and new needs with regard to safety among users of various age-groups still need to be examined. Considering accident reports involving children and older adults, the safety and quality of PTP and new forms of PTP, such as child-resistant and senior-friendly (CRSF) packaging, should be evaluated. We conducted an ergonomic study on children and older adults to compare types of commonly used PTP and new varieties of PTP. Opening tests were attempted by children and older adults using a common type of PTP (Type A) and child-resistant (CR) PTP (Types B1 and B2) made from soft aluminum foil. The same opening test was conducted on older patients with rheumatoid arthritis (RA). The results showed that CR PTP was difficult for children to open: only 1 out of 18 children could open Type B1. On the other hand, all eight of the older adults could open Type B1, and eight patients with RA could easily open Types B1 and B2. These findings suggest that the quality of CRSF PTP can be improved with the use of new materials. [ABSTRACT FROM AUTHOR]

There is an ongoing unmet global need to manufacture novel sustainable liquid packaging materials, that are not based on plastic film or aluminum foil. Superhydrophobic coating technologies have been proposed for developing more sustainable packaging materials. In this study, the underlying engineering principles for fabricating superhydrophobic surfaces proposed for liquid packaging are investigated, including but not limited to the substrates used and engineering properties of the surfaces. Specifically, to improve the engineering performance of superhydrophobic paper for use in packaging, the feasibility of combining platy montmorillonite (MMT, for its barrier properties) and nano-rolling-pin-shaped precipitated calcium carbonate (PCC, for its superhydrophobicity) into multifunctional coating layers is investigated. Water droplet evaporation experiments are performed to identify how subtle changes in the morphological structures of as-prepared superhydrophobic paper samples can produce a useful roughness structure for packaging applications. Paperboard, which is widely utilized in packaging, is chosen as a substrate to study the challenges of fabricating superhydrophobic paperboards for use in packaging. The results of this study provide engineering principles for using sustainable paper-based materials with a dual-scale roughness structure and barrier properties in liquid packaging applications. [ABSTRACT FROM AUTHOR]

Microcapsules of Lactobacillus plantarum LN66 were prepared to improve the cell viability in simulated gastrointestinal and different packaging conditions. Microcapsules containing Lactobacillus plantarum LN66 were produced by complex coacervation followed by freeze drying and characterised by water activity, moisture content, size, encapsulation efficiency, SEM, FTIR, XRD, as well as the resistance of probiotics to the simulated gastrointestinal tract and storage under different packaging conditions. The microcapsules presented the particle size of 196.57 ± 1.46 μm and the encapsulation efficiency of 75.26 ± 1.95% (w/w). After simulated gastrointestinal conditions, viability of encapsulated cells was 71.33 ± 0.99% (w/w) and 70.39 ± 0.86% (w/w), separately, while that of free cells was only 45.45 ± 0.5% (w/w) and 8.59 ± 0.67% (w/w). Compared with aluminium foil, the viable cells in glass bottles at 4 °C and 25 °C was increased 1.1-fold and 1.4-fold, respectively. Complex coacervation could be considered an appropriate alternative to increase the viability of probiotics. [ABSTRACT FROM AUTHOR]

The increasing implication of plantain flour in various food formulations calls for the need to evaluate the effects of ripening stage, packaging materials, and storage duration on its proximal composition and functional properties. For this study, plantain flours were produced from the cultivar Alloga at unripe and semiripe stage 3. They were stored both in transparent polyethylene bags and in an opaque aluminum foil. Physicochemical analyses and functional characterization of the plantain flour were performed on samples taken prior to storage and on monthly basis for 6 months during storage. Ash and carbohydrate contents decreased while the yellowness and redness increased with ripening. Pasting viscosity drastically decreased with ripening. During storage, significant differences in color and among most functional characteristics were observed as a consequence of both storage duration and packaging materials. Based on this research, flour from semiripe plantain could be recommended for use in formulations requiring low viscosity. Besides, it is suggested to store plantain flours in opaque containers to reduce the variability in its properties, thus maintaining its original quality. [ABSTRACT FROM AUTHOR]

Chlorinated paraffins (CPs) are hazardous to humans, and dietary intake acts as the primary pathway for human exposure to CPs. Takeout food is popular worldwide, but the presence of CPs in takeout food and its packaging is unclear. In this study, the concentrations and distributions of short- and median-chain CPs (SCCPs and MCCPs, respectively) were measured in 97 samples of four categories of takeout food and 33 samples of three types of takeout packaging. The SCCP and MCCP median concentrations for the takeout food samples were 248 and 339, 77.2 and 98.2, 118 and 258, 42.9 and 64.4 ng/g wet weight in meat, starch, half meat/half starch, and vegetables, respectively. Takeout food contained higher concentrations of SCCPs than MCCPs. The dominant SCCP and MCCP congener groups in takeout food were C 10 Cl 6–7 and C 14 Cl 7–8 , respectively. The CP concentrations in takeout food were lower than those in packaging. The SCCP and MCCP median concentrations, respectively, in packaging were 9750 and 245 ng/g in polypropylene, 2830 and 135 ng/g in paper, and 2060 and 119 ng/g in aluminum foil. The concentrations of SCCPs and MCCPs were comparable in aluminum foil, whereas the concentrations of SCCPs were higher than those of MCCPs in polypropylene and paper. Correlations between CP concentrations in the takeout food and packaging indicated that CPs in packaging were potentially an important source of CPs in the takeout food. A dietary exposure risk assessment showed the takeout food posed a low risk for human exposure to CPs; however, high-frequency consumption may pose a health risk. This study clarified the current contamination situation in takeout food in Beijing, China. The resulting data could be used to prevent human exposure to CPs through dietary intake and to facilitate the market's control over the quality of takeout food. • Chlorinated paraffin (CP) concentrations are highest in animal-origin takeout food. • CP concentrations are highest in polypropylene and lowest in aluminum foil. • Shorter carbon chain and lower chlorination CPs are dominant in food and packaging. • CPs in packaging are a potential source for CPs in takeout food. • The human exposure risk to CPs through takeout food intake is low. [ABSTRACT FROM AUTHOR]

Modeling of food deformation behavior is vital for structural characterization. This research was undertaken to study the rheological properties of beef by developing mathematical models for different packaging and temperature conditions. The rheological properties of the beef sample, packaged in a polyethylene (LD and HD) and aluminum foil (A foil), were determined experimentally at -20oC and 5oC for 0‒ 60 days. Power law, Herschel-Bulkley and Tiu-Boger theories, formulated for a period-dependent deformation, were used to constitute the models. Results show that the deformation index varies in the range of 1< n< 3, indicating a nonNewtonian shear thickening behavior. Also, a better estimation of the deformation consistency, k was obtained using the Tiu-Boger theory for the A. Foil at 5oC and Herschel-Bulkley theory for the LD at -20oC. The models are significant with MSE <5% and R2 > 85%, suggesting their suitability for industrial scale-up prediction. [ABSTRACT FROM AUTHOR]

The effect of fermentation on volatile compounds of packaged castormoringa seeds condiment (ogiri) was investigated. Blends of castor oil seeds and moringa seeds were used to produce fermented condiment (Ogiri'). A 100% castor ogiri (MC100) and 100% moringa ogiri (MM100) that served as control were packed in uma leaves and fermented for 48 h. Castor and moringa ogiri were blended in ratio 86. 21:13.29, fermented in different fermentation times (46.81 h, 51.99 h, 51.64h and 47.52 h) and packaged in Uma leaves, aluminum foil, aluminum foil and plastic containers designated as MMC, FMC, FMC64 and Plastic container. The volatile compound of packaged fermented castor-moringa seeds (ogiri) were evaluated using Gas -Chromatography / Mass Spectrometry (GC-MS). The result of amino acids showed that only eighteen amino-acids were detected. A total of 162 volatile compounds were identified in packaged castor - moringa ogiri. The compound identified were various types of acids, ester, hydrocarbons, aromatic compounds, alcohol, ketones, aldehydes, sterols, among others. The predominant volatile compound found in packaged fermented castor-moringa seeds were acids followed by esters. Samples FMC64 (86.21: 13. 29 fermented for 51. 64 h) had higher concentration in hydrocarbon (11.52%), ketones (2.40 %), sterols (15.31%) and vitamins (7.48 %.) than other samples.. [ABSTRACT FROM AUTHOR]

Pistachio is one of the valuable, very nutritious, and high‐energy fruits that is mainly dried and used as a snack due to problems with storage. Therefore, to investigate on how to extend clustered fresh pistachios' shelf‐life, the effects of various packaging and storage conditions on the pistachios are presented in this study. Thus, clustered in‐hull fresh pistachios were packaged in: (a) Polyethylene film, 45 µm in thickness; (b) polypropylene/polyethylene/polyamide/polyethylene/aluminum foil multilayer film, 90 µm in thickness; (c) both films with alcoholic paper; in air, and under two gas mixtures of 88%N2 + 10%CO2 + 2%O2 and 83%N2 + 15%CO2 + 2%O2. Samples were refrigerated at 5 ± 1°C for 3 months. Quality factors such as moisture content, weight loss, respiration rate, pH, texture, and appearance of the samples were monitored for fresh pistachio kernels and clustered pistachios. Data were analyzed in a completely randomized design using one‐way analysis of variance. The results showed that the shelf‐life of MAP samples drastically increased compared to the control (packages without gaseous and alcoholic paper). A comparison of means among the groups suggests that the multilayer bags of fresh clustered pistachios with a mixture of 83%N2 + 15%CO2 + 2%O2 for a 3‐month storage period is a particularly effective treatment. Practical Application: It is the first time that fresh pistachio is packaged in clusters (bundle). It seems that the packaging of fresh pistachio clusters, in addition to the benefits mentioned in this paper has a psychological effect on the consumer in terms of the naturalness of this product and has added value due to being considered an organic, luxurious, and delicacy food product. Therefore, in this study, the active MAP method that includes the technique of injecting carbon dioxide, nitrogen, and oxygen into the packaging was used to investigate its effects on the properties and shelf‐life of raw clustered pistachios for fresh consumption. [ABSTRACT FROM AUTHOR]

The storage method is one way to maintain coffee quality. Storage with aluminum foil and plastic (PP) packaging is an effective and safe technology to protect coffee grounds. Specialty coffee powder cannot be accepted if the organoleptic score is below 80, for that it is necessary to estimate the shelf life. This study aims to analyze the quality degradation of Bondowoso arabica coffee powder based on specialty standards using the SCAA protocol during storage with aluminum foil packaging and compare it with plastic packaging (PP) and estimated the shelf life of Bondowoso arabica ground coffee products based on flavor value parameters using the arrhenius method. Coffee powder quality degradation with plastic packaging (PP) is faster than aluminum foil packaging. This is because plastic packaging on the fourth day with a temperature of 40°C is not meet specialty standards. The greater the temperature used, the greater the decrease in quality. The shelf life of coffee powder uses aluminum foil packaging, which is 3 days at 40°C, 2 days at 50°C, and 1.3 days at 60°C. Whereas with plastic packaging (PP), the shelf life is shorter, which is 2 days at 40°C, 1.2 days at 50°C and 1 day at 60°C.

This study developed a mathematical model to analyse the effect of aluminium foil on packaging thermal insulation performance in cold chain logistics. The maximum insulation time (MIT) was adopted to quantify the thermal insulation performance of the packaging boxes. The heat penetration rate of the insulation box was verified through the ice melting test. The numerical relationship between the MIT and the phase‐change material (PCM) complete melting time was obtained, and the thermal insulation performance of different insulation boxes was further studied. The results showed, when k = 0.5593 and C = −3.4614, the mathematical model was in good agreement with the thermal insulation performance of the packaging box. It demonstrated that the method of linear fitting the MIT through the PCM complete melting time effectively assessed the thermal insulation performance of the packaging with aluminium foil. Moreover, the thermal insulation performance of adding aluminium foil to the inner surface of the insulating material outperformed the outer surface. An increase of 25.39% and 4.03% in MIT was obtained from adding aluminium foil to the inner surface and the outer surface compared with the insulating material without aluminium foil. Adding aluminium foil to the double‐sided surface of the insulating material achieved more significant insulation performance. The MIT increased by 28.70% and 2.64%, respectively, compared with the material without aluminium foil and adding aluminium foil to the inner surface of the insulating material. [ABSTRACT FROM AUTHOR]

Turmeric (Curcuma longa) is a spice that has been used for a long time in traditional medicine for its anti-inflammatory properties and recently used in the food industry for its dyeing and flavoring properties. This work studied the effect of different drying methods (convection oven drying, fluidized bed drying, and traditional solar drying) on the quality of Curcuma longa powder. The effect of UV radiation on turmeric powder using different packaging materials (glass, aluminum foil bag, and low-density polyethylene bag), was also studied. Subsequently, the fluidized bed drying method was used to evaluate the effect of drying temperature. The results show that convection and fluidized bed drying had no significant impact on turmeric quality. However, solar drying degraded curcuminoids by 36.5% and the ORAC value decreased by 14%. Regarding the packaging materials, the aluminum bag prevented the deterioration of 14% of the curcuminoids for the powder exposed to UV radiation. Finally, the effect of temperature on fluidized bed drying was evaluated at 50–80 °C, finding that there were no significant differences in the curcuminoid content and antioxidant capacity of turmeric powder. This implies that the range of temperature used in this study is appropriate for drying this material using fluidized bed drying, producing a turmeric powder with a high content of bioactive compounds, when compared to convection oven and solar drying. Therefore, the turmeric powder obtained in this way can be used as an active ingredient in the formulation of different kinds of foods and supplements. [ABSTRACT FROM AUTHOR]

The effect of different storage conditions and packaging materials on the germination of sorghum (accession number: NGB/08/0270) seed was investigated in this study. The seeds were stored at three different storage conditions: short term gene bank (stored at 18 0C and relative humidity [R.H.] of 40%), long term gene bank (stored at -20 0C and R.H. of 10%) and freezer (stored at -21 0C and R.H. of 10%); while the packaging materials were in an aluminum foil, plastic container and envelope. The result showed that sorghum seeds stored under freezer condition and packaged with aluminum foil recorded the highest germination percentage, seedling vigour, shoot and root lengths (86.0%, 2373.6, 8.21 and 19.39 cm) respectively. Sorghum seeds stored under short-term gene bank packaged with plastic container had low germination percentage (67.33%). Seeds stored under long term gene bank and inside plastic container recorded the highest electrical conductivity of seed leachate and total chlorophyll content (69.53 µScm-1 and 0.617 µgml-1) respectively. This investigation also revealed that low temperature condition associated with lower moisture content is very suitable for sorghum seed storage. [ABSTRACT FROM AUTHOR]

Plastic‐based multilayer packaging has an important function on the packaging market, but is currently not recyclable as the polymer layers used are usually thermodynamically immiscible. This work therefore follows the approach to prepare separable multilayer packaging using a packaging adhesive modified with thermally unstable adducts, and proposes a corresponding recycling process. For this purpose, typical multilayer structures (polyethylene (PE)// polyethylene terephtalate (PET), PET//aluminum, and PE//aluminum) were prepared by curing furan‐/maleimide‐functionalized polyurethane (PU)‐prepolymers with a three‐functional cross‐linking agent. Adhesions of up to over 3N per 15 mm test specimen were measured or substrate failures of PET films were observed. However, heating in dimethylsulfoxide, the retro‐Diels–Alder reaction takes place and the cross‐linked adhesive turns thermoplastic and dissolves in the solvent. Thus, the laminate separates and the pure PE, PET, and aluminum foils can be recovered without any PU residue. [ABSTRACT FROM AUTHOR]

Ready-to-eat macaroni and cheese filled in novel oxygen scavenger and metal oxide–coated high-barrier polymer packages were processed in pilot scale 915-MHz microwave-assisted thermal sterilization system (MATS). Also, aluminum foil packages were processed in Allpax retort system to compare packaging performance. Physicochemical and sensory attributes of macaroni and cheese packaged in different oxygen and water vapor transmission rates were evaluated and stored for 6 months at 37.8 °C. Findings showed oxygen transmission rate (OTR) increase by 2–7 times and water vapor transmission rate (WVTR) increase by 2.5–24 times after MATS processing. OTR of polymeric packaging had no significant effect on vitamin A and vitamin E, shear force, and food color. Comparable results between polymeric and aluminum foil packaging were observed throughout the shelf life. This indicates that oxygen scavenger and high-barrier packaging with OTRs ~ 0.03–0.34 cc/m2 day and WVTRs ~ 0.62–7.19 g/m2 day can be used for ready-to-eat meals with extended shelf life for soldiers and astronauts. [ABSTRACT FROM AUTHOR]

The spray-dried white cheese powder from full-fat ripened cheese was packaged in three different multilayer plastic materials such as polyethylene terephthalate/aluminum foil/low density polyethylene (PET/Al-foil/LDPE), polyethylene terephthalate/aluminum metalized polyethylene terephthalate/low density polyethylene (PET/Met-PET/LDPE) and oriented polypropylene (OPP). The density, reconstitution, microstructure, color, oxidation, non-enzymatic browning and sensory properties of powders were investigated for 12 months. There were found significant differences for almost all parameters of powders packaged in different materials. The changes in properties were negligible for samples packaged in PET/Al-foil/LDPE and acceptable in PET/Met-PET/LDPE during storage. The most evident changes in all properties were observed in powders packaged in OPP becoming easily wetted and having the highest moisture content, water activity value, oxidation and browning values with a slight oxidized flavor and slight cream color after 6 months of storage. Some powder particles seemed to merge physically, particularly in samples packaged in OPP in the 12th month of storage according to scanning electron micrographs. [ABSTRACT FROM AUTHOR]

Microplastics can be found almost everywhere and extensively expose to human. Infants are vulnerable, and the potential risks of microplastics may be greater for infants, however, infants' microplastic exposure is still poorly understood. Since milk powder makes up a significant portion of many infants' diets, we investigated microplastic pollution in infant milk powder and calculated the microplastic exposure from milk powder, feeding bottles and milk powder preparation. On one hand, we studied 13 different types of milk powder with different packaging, processing systems, and milk sources. The boxed milk powder (7 ± 3 items/100 g) was more polluted with microplastics than the canned milk powder (4 ± 3 items/100 g). The inner packaging of the boxed milk powder was plastic and aluminum foil laminated, it emitted 8 ± 2 to 17 ± 1 items/100 g of microplastics, and might be a main source of microplastics in boxed milk powder. On the other hand, we found that when infants consume milk powder, the microplastic exposure from milk powder itself is little, exposure from feeding bottles is 6.8 times higher than that from milk powder and milk powder preparation is 1.7 times higher. [Display omitted] • Boxed milk powder is more polluted with microplastics than canned milk powder. • The package might be a main source of microplastic in boxed milk powder. • Microplastics exposure from feeding bottles is 6.8 times higher than milk powder. • Microplastics exposure from preparation process is 2.1 times higher than milk powder. [ABSTRACT FROM AUTHOR]

Polycyclic Aromatic Hydrocarbons (PAHs) are environmental carcinogens which are produced in food during their processing and thermal treatment. Consumption of such foods results in diverse diseases including cancer in humans, raising a serious need to either prevent formation of these compounds in food or reduce and remove these carcinogens once they are formed. The concern is very important and reasonable as diet contributes to 88–98% exposure. Some of the processes followed to prevent PAHs formation include regulation of the cooking/processing practices/methods and revolves around deodorization and refining of oil as well as sugars, choosing right type of oil and frying process, choosing liquid smoking process over traditional practices, reducing fat content of product and preferring the right part of product (especially in meats), roasting and baking products at lower time-temperature combinations with preferences to electric oven and indirect processes, using the right heat medium (wood chips for barbequeing/charcoal grilling, using correct wraps for food products to prevent direct contact with heat and fat drippings and much more. Though these processes may be followed at household and commercial scales and have been stated in several published literature, but the absence of PAHs may not always be guaranteed in food products. This leaves the scientific community to attempt and develop strategies which can remove the already existing PAHs from food products and needs to be extensively reviewed and worked in future. This review bridges the PAHs' reduction and removal strategies [different types of ingredients (marination, spice addition), the specific kind of packaging (aluminium foils, plastic films, charred barrels, paraffin rind), the heating treatments (irradiation, microwave preheating, defatting, brewing etc.), but also the characteristics of adsorbents and filters used (active charcoal, diatomaceous earth, zeolite filters, molecular sieves), together with innovative removal apparatus] with emphasis on biological and physical-chemical factors influencing their formation/reduction or removal/degradation, mainly in heat-processed food [such as composition and surface adsorption properties, etc.]. The overall goal is to develop the understanding of the interactions amongst all factors affecting PAHs removal and draw recommendations based on conclusions of scientific evidence and propose future challenges in this area. Strategies for reduction and removal of PAHs from processed food products. [Display omitted] [ABSTRACT FROM AUTHOR]