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317 results on '"Debeaufort, Frédéric"'

14. Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review.

Author

Kurek, Mia, Pišonić, Petra, Ščetar, Mario, Janči, Tibor, Čanak, Iva, Vidaček Filipec, Sanja, Benbettaieb, Nasreddine, Debeaufort, Frédéric, and Galić, Kata

Subjects
EDIBLE coatings, FOOD waste, DATA warehousing, SUSTAINABLE development, WELL-being, HUNGER
Abstract

Fresh fish is among the most nutritive foodstuffs, but it is also the most perishable one. Therefore, huge efforts have been made to find the most suitable tools to deliver fish of the highest quality to exigent consumers. Scientific studies help the industry to exploit the newest findings to scale up emerging industrial technologies. In this review article, the focus is on the latest scientific findings on edible films used for fish coatings and storage. Since today's packaging processing and economy are governed by sustainability, naturality underpins packaging science. The synthesis of edible coatings, their components, processing advantages, and disadvantages are outlined with respect to the preservation requirements for sensitive fish. The requirements of coating properties are underlined for specific scenarios distinguishing cold and freezing conditions. This review raises the importance of antioxidants and their role in fish storage and preservation. A summary of their impact on physical, chemical, microbiological, and sensory alterations upon application in real fish is given. Studies on their influence on product stability, including pro-oxidant activity and the prevention of the autolysis of fish muscle, are given. Examples of lipid oxidation and its inhibition by the antioxidants embedded in edible coatings are given together with the relationship to the development of off-odors and other unwanted impacts. This review selects the most significant and valuable work performed in the past decade in the field of edible coatings whose development is on the global rise and adheres to food waste and sustainable development goals 2 (zero hunger), 3 (good health and well-being), and 12 (responsible consumption and production). [ABSTRACT FROM AUTHOR]

Published
2024
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15. Achievements in Applications of Antioxidants and Bioactive Compounds in Food: From Agriculture to Health Benefits.

Author

Kurek, Mia, Debeaufort, Frédéric, and Voilley, Andrée

Subjects
GREENHOUSE gases, FOOD additives, BIOLOGICAL transport, CULTIVARS, BIOACTIVE compounds, FRUIT extracts, OLIVE, PHYTOCHEMICALS, BERRIES
Abstract

The editorial "Achievements in Applications of Antioxidants and Bioactive Compounds in Food: From Agriculture to Health Benefits" discusses the increasing popularity of natural foods and additives due to health concerns, emphasizing the health-promoting qualities of bioactive compounds found in various plants and superfoods. The focus is on utilizing waste from the agrifood sector to reduce waste, conserve resources, and create value-added products. Studies explore the antioxidant properties and processing potential of medicinal herbs and underutilized bioresources for developing products in various sectors, such as nutraceuticals, cosmetics, and functional foods. The issue also addresses the development of new active antioxidant packaging systems to protect food and bioactive ingredients. [Extracted from the article]

Published
2024
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16. Valorization of the Invasive Blue Crabs (Callinectes sapidus) in the Mediterranean: Nutritional Value, Bioactive Compounds and Sustainable By-Products Utilization.

Author

Arena, Rosaria, Renda, Giuseppe, Ottaviani Aalmo, Giovanna, Debeaufort, Frédéric, Messina, Concetta Maria, and Santulli, Andrea

Abstract

The blue crab (Callinectes sapidus), originally from the western Atlantic Ocean, has recently spread to the Mediterranean and is now considered one of the one hundred most invasive species in that region. This opportunistic species, known for its adaptability to different temperatures and salinities, negatively impacts biodiversity and human activities such as fishing and tourism in the Mediterranean. However, the blue crab is gaining interest as a potential food resource due to its high nutritional value and delicate, sweet flavor. Its meat is rich in protein (14% to 30%), omega-3 fatty acids (EPA and DHA) and other essential nutrients beneficial for human health such as vitamins, and minerals. Utilizing this species in the production of new foods could help mitigate the negative impact of its invasiveness and offer economic opportunities. One challenge with this potential resource is the generation of waste. Approximately 6–8 million tonnes of crab shells are produced worldwide each year, leading to disposal problems and concerns regarding environmental sustainability. To improve economic and environmental sustainability, there is a need to valorize these residues, which are an important source of proteins, lipids, chitin, minerals, and pigments that can be processed into high-value-added products. However, especially in areas with industrial pollution, attention should be paid to the heavy metal (Cd and As) contents of blue crab shells. Studies suggest that blue crab by-products can be used in various sectors, reducing environmental impacts, promoting a circular economy, and creating new industrial opportunities. [ABSTRACT FROM AUTHOR]

Published
2024
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50. Matériaux et procédés d’emballage pour les industries alimentaires, cosmétiques et pharmaceutiques

Author

Debeaufort, Frédéric, Galić, Kata, Kurek, Mia, Benbettaieb, Nasreddine, and Ščetar, Mario

Subjects
bois, papier, carton, verre, métal, plastiques, complexes et multicouches, biomatériaux et bioplastiques
Abstract

Les produits alimentaires, cosmétiques et pharmaceutiques sont soumis à des contraintes d’hygiène et de qualité qui ne peuvent être garanties, après les étapes de transformation, que par un conditionnement adéquat.Cet ouvrage propose un état de l’art des connaissances actuelles dans le domaine de l’emballage, tant au niveau des matériaux, de leurs composition et propriétés, que de leur application. Il décrit les matériaux utilisés, qu’ils soient traditionnels (bois, papier, carton, verre, métal), plastiques, complexes et multicouches, biomatériaux et bioplastiques, et présente les systèmes de fermetures, les auxiliaires et l’étiquetage, ainsi que les emballages actifs et intelligents. Les aspects réglementaires et de sécurité du consommateur sont également précisés pour chacun des matériaux. Enfin, il étudie l’adéquation entre les caractéristiques des aliments et les matériaux/procédés d’emballage.

Published
2022

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