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Biopolymers are important due to their exceptional functional and barrier properties and also their non-toxicity and eco-friendly nature for various food, biomedical, and pharmaceutical applications. However, biopolymers usually need reinforcement strategies to address their poor mechanical, thermal, and physical properties as well as processability aspects. Several natural nanoparticles have been proposed as reinforcing agents for biopolymeric food packaging materials. Among them, zein nanoparticles (ZNPs) have attracted a lot of interest, being an environmentally friendly material. The purpose of the present review paper is to provide a comprehensive overview of the ZNPs-loaded nanocomposites for food packaging applications, starting from the synthesis, characteristics and properties of ZNPs, to the physicochemical properties of the ZNPs-loaded nanocomposites, in terms of morphology, permeability, solubility, optical features, hydrophobic/hydrophilic behavior, structural characteristics, thermal features, and mechanical attributes. Finally, at the end of this review, some considerations about the safety issues and gastrointestinal fate of ZNPs, as well as the use of ZNPs-based nanocomposites as food packaging, are reported, taking into account that, despite the enormous benefits, nanotechnology also presents some risks associated to the use of nanometric materials.

Increasing global wastes containing various beneficial molecules such as carbohydrates, proteinous compounds, and essential oils lead scientists to design and synthesize novel materials. In this respect, agricultural wastes are among the beneficial materials that can be used as natural sources to synthesize bio-based packaging. Consequently, the use of wastes as a source of packaging material not only can reduce the costs of the food industry dramatically but also can improve the quality of packed foodstuff. Moreover, since some chemical and biological materials such as essential oils and nanoparticles cannot be implemented in food formula directly, therefore, application of such substances as a part of food packaging can be a proper solution. Therefore, this paper summarized the literature about the application of various edible coatings and films in this arena. Incorporation of various nanoparticles and essential oils in edible coatings was also discussed. Also, antimicrobial edible coating, polysaccharide, and protein-based edible coatings were discussed. In conclusion, various agricultural and food-based wastes should be considered and evaluated for their potential application in the packaging industry.

This study was aimed to synthesize polymeric chitosan nanoparticles (CSNPs) from Macrobrachium nipponense shells using sodium triphosphate (TPP) as a crosslinker that was incorporated with spirulina extract (SPE) to improve the shelf life of pike-perch during refrigerated storage (4 °C).The encapsulation efficiency (EE) of SPE-loaded CSNPs decreased from 67% to 32%, and loading capacity (LC) was increased (10-14%) depending on their loaded SPE concentrations. The initial burst effect, followed by a slow-release at pH 7 (24 h), was observed. Free SPE and SPE incorporated CSNPs decreased microbial counts (total viable count, total psychotropic count, pseudomonas, and lactic acid bacteria) compared to control and unloaded CSNPs. Samples treated with free SPE or SPE-loaded CSNPs showed higher changes in odor, color, TVB-N (total volatile basic nitrogen), and TBA (thiobarbituric acid) compared with the unloaded CSNPs batch (P ≤ 0.05) until the tenth day of storage. However, fish fillets coated with SPE-loaded CSNPs had the highest overall consumer acceptability and the lowest values for TVB-N and TBA at the end of storage (14The incorporation of SPE in polymeric CSNPs can be considered as a promising material for controlled delivery of natural bioactive agents, and preservation of Pike perch quality during refrigerator storage. © 2022 Society of Chemical Industry.

In this study, camel milk was added to surimi at different concentrations. The addition of camel milk generally improved water-holding capacity, cooking loss, and some of the textural properties. P...

The main objective of this study was to investigate the effectiveness of a newly developed batter containing sweet potato starch and a chicken protein-based edible coating (0, 5, 10, and 15% chicken protein) on fat-uptake reduction in deep-fat fried chicken drumsticks. Results showed that chicken drumsticks with 15% chicken protein-based edible coating and sweet potato starch-based batter had significantly (P .05) on pH, color, frying yield, and sensory attributes of the coated chicken samples. Generally, the use of edible coating made the fried chicken samples less hard than the uncoated samples. Thus, this edible coating would provide consumers with healthier food products and utilize by-products generated from chicken processing. Also, using sweet potato starch in the batter system provides an alternative to the conventional battering system, with improved product qualities.

Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.

In this study, we modified reinforced clostridial medium (RCM) to selectively enumerate and isolate Lactobacillus delbrueckii ssp. bulgaricus, a probiotic and important starter culture in the dairy industry. The disparity in the reported carbohydrate fermentation pattern of L. delbrueckii ssp. bulgaricus was used to develop a growth medium not only selective for L. delbrueckii ssp. bulgaricus but significantly inhibitory to the growth of other lactic acid bacteria. A recently modified RCM (mRCM) was optimized for this study by the addition of 0.5% fructose, 0.5% dextrose, 1% maltose, and 0.25% sodium pyruvate while replacing lactose as a carbohydrate source. The cell recovery and bacterial counts of L. delbrueckii ssp. bulgaricus in tested products (pure L. delbrueckii ssp. bulgaricus strains, starter culture, probiotic supplements, and yogurt) using our mRCM with sodium pyruvate (mRCM-PYR) were significantly higher than in the recently modified RCM and the common de Man, Rogosa, and Sharpe (MRS) culture medium. The growth of other lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus rhamnosus, and Lactobacillus reuteri) and Bifidobacteria was retarded in this modified medium compared with their growth in MRS and mRCM. This result is a significant improvement in the enumeration and differentiation of L. delbrueckii ssp. bulgaricus in mRCM-PYR compared with the results in MRS and mRCM where the high background growth of similar species interferes with the accuracy of bacterial population counts. Our results thus suggest that mRCM-PYR could be recommended as a reliable alternative growth medium for the selective enumeration and isolation of L. delbrueckii ssp. bulgaricus in a mixed culture.

Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.

Nanotechnology has provided new opportunities for the food industry with its applications in food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve the mechanical and antimicrobial properties of food packaging. However, nanoparticles may have an adverse impact on human health. This has led to legislative and regulatory concerns. The inhibitory effects of nano packaging on different microorganisms, such as Salmonella, E. coli, and molds, have been studied. Nanoparticles, like other materials, may have a diverse set of properties that need to be determined. In this review, different features of silver, clay and copper nanoparticles, such as their anti-microbial, cell toxicity, genetic toxicity, mechanical properties, and migration, are critically evaluated in the case of food packaging. Specifically, the viewpoints of WHO, FDA, and ESFA, concerning the nano-silver application in food packaging, are discussed as well.

espanolPara la realizacion del presente estudio se diseno una estrategia de dos vertices con el objetivo de reducir la absorcion de grasa en el pescado frito en abundante grasa, creando un recubrimiento comestible, sostenible y amigable con el producto, de bajo costo. Para ello se utilizaron subproductos provenientes del procesamiento de pescado y en la masa se remplazo el almidon de maiz con almidon de camote [batata]. Asi, se prepararon recubrimientos comestibles (concentraciones de proteina de 0, 5%, 10% y 15%) a partir de aislados de proteinas de pescado usando solubilizacion isoelectrica y precipitacion. El recubrimiento con 15% de proteina y masa de almidon de camote propicio la mayor reduccion en la absorcion de grasa y en la perdida de humedad del pescado frito, en 85% y 8.21%, respectivamente. Las muestras recubiertas registraron valores mas bajos de L*. Sin embargo, las muestras con masa a base de almidon de camote exhibieron mejores propiedades de textura. Los resultados de este estudio dan cuenta de que el recubrimiento comestible en combinacion con una masa que contiene almidon de camote puede ser util para reducir la absorcion de grasa y mejorar las propiedades fisicoquimicas del pescado frito. EnglishIn this study, a two-prong strategy was devised to reduce fat-uptake in deep-fat fried fish by developing a low cost, sustainable and product-friendly edible coating using fish processing by-products and replacement of corn starch in batter with sweet potato starch. Edible coatings (protein concentrations of 0, 5%, 10%, and 15%) were prepared from fish protein isolates using isoelectric solubilization and precipitation. Coating with 15% protein and sweet potato starch-based batter resulted in the highest reduction of fat-uptake and moisture loss of fried fish by 85% and 8.21%, respectively. Coated samples had lower L* values. However, samples with sweet potato starch-based batter had better textural properties. The results of this study suggest that edible coating in combination with a batter containing sweet potato starch could be useful in reducing the fat-uptake reduction and improve the physicochemical properties of the fried fish.

The fishing industry uses offal, waste, and processing by-products interchangeably, although they are different. Offal and waste mainly impart a negative connotation for those materials that cannot be used for any application and should be discarded. However, processing by-products imply that there exist some valuable components that can be used if treated properly. Some of the seafood-processing by-products are directly used for human consumption, such as roe, liver, cleaned stomach, and fried fish milt. However, some other components require further processing, including isolation and preparation. If the processing by-products are not treated properly, landfill will be the only option. Landfill is one of the most expensive options of waste disposal for the seafood industry and most countries have a limit for landfill. As a result, seafood-processing by-products are both an environmental and economic burden for this sector. However, seafood-processing by-products are a great source of protein and omega-3 polyunsaturated fatty acids that have been widely studied. Isoelectric solubilization/precipitation and protein hydrolysis are the major recovery methods for seafood-processing by-products. The utilization of seafood-processing by-products is a profitable venture in the food industry, as it not only minimizes the hazardous environmental impact of discarded seafood-processing by-products, but also provides essential nutrients for all age groups. This chapter focuses on the main value-added food products derived from seafood-processing by-products.

Astaxanthin is a member of the carotenoid family that is found in many types of seafood, algae, plants, and yeasts. Astaxanthin is well known for its antiinflammatory, anticancer, antidiabetic, and antioxidant properties. Therefore it has been used in different products including foods and supplements. However, astaxanthin is susceptible to degradation and can undergo chemical changes during food processing. This book chapter discusses the impact of different processing methods and techniques on the stability of astaxanthin in food products. Further, recent techniques that are utilized to enhance the stability of the astaxanthin have been reviewed.

In this study, an edible formulation consisting of modified sweet potato starch (MSPS) and cumin essential oil (CEO) was developed. The effectiveness of the coating on the physiochemical and sensory traits of ‘early crisp’ stored at 25 °C for 28 d was evaluated. The results showed that incorporation of 0.2–0.4% (v/v) CEO in modified sweet potato starch edible coatings significantly (p

In this study, oleogels were prepared by mixing canola oil and two concentrations of carnauba wax at 5 g/100 g and 10 g/100 g. Chicken breast samples were deep-fried in either canola oil or oleogels (5 or 10 g/100 g (w/v)) for 3–4 min at 177.7 °C. Fried and raw samples were dipped in sweet potato starch edible coating formulated with thyme essential oil (TEO) at 0, 2, and 4 g/100 g (v/v) concentrations. Consequent to drying, coated samples were bagged and stored in a refrigerator at 4 ± 1 °C for 8 days. Oleogel-fried samples had significantly lower fat contents than canola oil-fried samples but oleogelation did not improve the oxidative stability of the fried chickens. However, the incorporation of 2 g/100 g TEO into edible coating offered better oxidative stability in the oleogel-fried samples (P 0.05). The edible coating did not alter water activity and pH values in raw samples. However, coated samples activated with TEO had lower counts of the microorganisms.

Postharvest storability of Asia pears is a powerful challenge due to fungi infection. Spoilage diseases such as blue mold, black spot rot, and brown rot reduce the fruit quality and shelf-life, resulting in significant economic losses. Control of postharvest diseases with chemical fumigation has proven effective against fungal infections, however, environmental impact and development of resistant strains limit their full utilization. Non-chemical treatments such as hot water dip and biological control, when used alone or combined with other techniques have been demonstrated to be effective and reliable in retarding microbial growth while retaining the physiological and sensory qualities of Asia pears under different storage conditions. Edible coatings, gaseous ozone, and irradiations are among a few emerging techniques that have shown great potential and are widely used in the preservation of fresh produce. However, key knowledge on their optimization and mode of action in postharvest fungi diseases control is limited. This review provides a complete description of the various fungi causing disease in Asia pears, their source of infection, and symptoms the spoilage. An overview of the existing and emerging postharvest diseases control methods and their mechanism of action on spoilage pathogen are discussed. The current drawbacks of these technologies and their potential scope for commercial applications are well addressed.

Background Deep-fat frying is a common cooking method where fat or oil is used as the heat transfer medium, in direct contact with the food at a temperature above the boiling point of water. During the deep fat frying method, oil not only serves as a heating medium but also absorbs into food, increasing the total fat content. As a result, consumption of deep-fat fried foods has been associated with coronary heart diseases, obesity and type 2 diabetes. Selection of an appropriate food coating before frying may act as a barrier to moisture loss, which is important commercially, and also reduce fat uptake during frying. Scope and approach This paper succinctly reviews different protein sources for edible coatings and compare them with muscle food proteins which were used in deep-fat fried foods. Key findings and conclusions Protein-based coatings have been explored as potential coating materials in fat-uptake reduction. Comparatively, proteins are able to form films with better mechanical and barrier properties than polysaccharides. Application of muscle food proteins (myofibrillar proteins) as coatings, which are rich in these proteins, is novel and could be product-friendly for deep-fried muscle foods.

Salvia is one of the largest genera of the family Lamiaceae. It is widely distributed in the temperate, subtropical, and tropical regions all over the world. Besides its ethnobotanical importance, some species such as S. officinalis (sage, common sage), S. sclarea (clary sage), S. lavandulifolia (Spanish sage), S. miltiorrhiza (danshen), and S. hispanica (chia) are traded on the market as a food and because of the interest in their essential oils and/or popularity in traditional medicine. The high diversity of the Salvia genus and phytochemical richness generate great interest for discovering new biological active compounds, including those found in essential oils. Salvia plant essential oils exhibit broad-spectrum pharmacological activities and represent great interest for food preservation as potential natural products. Thus, this review describes the phytochemical composition of essential oils from different Salvia spp. according to the geographic regions, plant organ, and phenological stage. Moreover, the cultivation and growing conditions of Salvia plants have been also revised. Finally, the interest on Salvia plants for food and pharmaceutical applications has been covered, through reporting their biological properties, including as antioxidant, antimicrobial, anti-alzheimer, hypotensive, anti-hyperglycemia, anti-hyperlipidemia, anti-cancer, and skin curative agents.

Shrimp is enjoyed for the uniqueness of its flavor and texture. However, shrimp has limited shelf-life due to biochemical, microbiological or physical changes during postmortem storage. In this study, edible coatings from sweet potato starch (SPS) and variable levels of thyme essential oil (TEO) (0, 2, 4 and 6 g/100 g) were developed to maintain the quality of shrimp during refrigerated storage. Application of SPS-based coating resulted in lower pH (p