From seaweed to smart materials: The nanotechnological promise of carrageenan.

The increasing consumer demands for safe and healthier food products have led to the development of novel packaging technologies including antimicrobial edible food packaging by the researcher and further have been focused on the commercialization by the food industries. However, in order to the delivery of food products with high-quality nature, foodborne microorganisms are one of the major reasons for causing food spoilage in packaged and fresh produces. In this circumstance, the application of antimicrobial packaging (AP) can be one of the solutions to provide safe and quality food products with extended storage life. The AP is a category of active packaging, where the use of nanotechnology in developing antimicrobial edible films and coatings provides a tailor-made way to improve the inherent food properties. The inclusion of nanotechnology in AP delivers tunable quality, safety, and stability of packaged food products. Some of the available edible nanostructured materials such as chitosan and inorganic nanomaterials are an effective way of possessing antimicrobial activity against spoilage and pathogenic food microorganisms. Interestingly, several natural resources based on organic and inorganic antimicrobial agents are available at a commercial level. However, nanoparticles are being developed to obtain better effective antimicrobial edible packaging, which has attained a great interest in recent market trends. Among available, the fabrication of nanocomposites-based edible films and nanocoatings are two most important developments in the area of AP with the aid of nanotechnology. Besides, nanoparticles also provide tunable barrier and mechanical properties to the antimicrobial edible packaging film. However, the effectiveness of antimicrobials depends on the release phenomena from packaging material to the food, wherein nanoparticles provide better controlled release. Moreover, the incorporation of nanoparticles into food packaging material is maintained by several available policies and regulations offered by standard authority bodies at national and international levels. In this regard, the present chapter represents the advancement of nanotechnology in AP via developing active edible packaging with controlled release of antimicrobials and also provides improved shelf life while maintaining the quality and safety.

The growing consumer demand for natural food preservatives has intensified research into bacteriocins, due to their potential to enhance food safety and preservation. This study aimed to conduct a bibliometric analysis of bacteriocin research from 2003 to 2023, focusing on their applications in food preservation to identify critical trends, challenges, and future directions. The analysis revealed a significant publication increase with an annual growth rate of 9.89% with countries like China, Brazil, and India as the leaders in contributions. Also, journals like “Food Control” and “Journal of Applied Microbiology” were major dissemination platforms. The research predominantly fell under Food Science Technology and Microbiology, with foundational studies by Leverentz et al. and Hammami et al. receiving high citations. Despite challenges such as pH sensitivity, thermal stability, and regulatory hurdles, advances in nanotechnology and collaborative global research are enhancing bacteriocin stability and efficacy. The study also identified emerging research themes, including integrating bacteriocins into antimicrobial packaging and their combination with other antimicrobial agents. The findings underscore the potential of bacteriocins as natural preservatives, driven by consumer demand for minimally processed foods and the need for sustainable food preservation strategies. In conclusion, while bacteriocins show promise, overcoming application and regulatory challenges is necessary for their broader integration into food safety strategies, aligning to promote sustainable and effective food preservation solutions.

Background: The recent food-borne microbial outbreaks in the world have led to the search for more innovative ways to inhibit microbial growth in foods that will maintain their quality, freshness, and safety. One of the options that provide an increased margin of safety and quality in food products is the use of antimicrobial packaging. Antimicrobial packaging is a form of active packaging, which interacts with the product or the headspace between the package and the food system, to obtain a desired outcome. Methods: Different research papers, review papers, books, book chapters and other relevant literature were used for writing this comprehensive review paper. The idea from these bibliographic databases provides enough valuable information for writing this paper. Results: More than 90 research articles were used to provide the enough information related to antimicrobial food packaging technologies. Many papers described the types of antimicrobial packaging and their properties. Various papers were described to assist the role antimicrobial packaging technologies in extending the shelf-life of foods and reduce the risk from pathogens. Various types of antimicrobial substances such as organic acids and their salts, enzymes, bacteriocins, and miscellaneous compounds (triclosan, silver, and fungicides) have been used in synthetic polymers and edible films which were described by number of bibliographic databases. Conclusion: The findings of this review confirmed the importance of different types of antimicrobial food packaging systems that could be constructed by using antimicrobial packaging materials and/or antimicrobial agents inside the package space or inside foods that could inhibit the growth of spoilage and pathogenic microorganisms, and contribute to the improvement of food safety and the extension of shelf-life. Keywords: Active packaging, antimicrobial packaging, bacteriocins, fungicides, minimally processed, triclosan.

1 New animal--derived ingredients. Keith G Anderson. 1.1 Introduction. 1.2 Mechanical upgrading of underutilised carcass meat. 1.3 Surimi. 1.3.1 Surimi from fish. 1.3.2 Red meat and poultry surimi. 1.4 Upgrading of meats using fractionation techniques. 1.5 Ingredients from blood. 1.6 Egg and other products. 1.7 Potential techniques for the production of animal--derived ingredients. 1.7.1 Ultrafiltration. 1.7.2 Membrane and membraneless osmosis. 1.7.3 Solvent extraction. 1.7.4 Supercritical extraction. 1.7.5 Enzyme modification. 1.7.6 Spray dying. 1.7.7 Fluidised--bed drying. 1.7.8 Thermoplastic extrusion. 1.8 Conclusions. References. 2 New marine--derived ingredients. Torger Borresen. 2.1 Introduction. 2.2 Additive or ingredient?. 2.3 The basis for new marine--derived ingredients. 2.4 Specific marine--derived compounds. 2.5 New marine--derived ingredients. 2.5.1 Antioxidants. 2.5.2 Taste--adding substances. 2.5.3 Water--binding agents. 2.5.4 Compounds active against microbes. 2.5.5 Enzymes. 2.6 Marine--derived ingredients being an integral part of the food. 2.7 Ingredients obtained from marine algae and bacteria. References. 3 The technology of reduced additive breadmaking. Terry Sharp. 3.1 Introduction. 3.2 Why are additives used?. 3.3 Key steps in breadmaking. 3.3.1 Inclusion of air. 3.3.2 Expansion of bubbles. 3.3.3 Retention of gases. 3.4 Compensating for raw material variation. 3.5 Improvement of dough--handling characteristics. 3.6 Extending the shelf--life of bread. 3.6.1 Organoleptic changes. 3.6.2 Microbial changes. 3.7 Conclusions. References. 4 Novel Food Packaging. Michael L Rooney and Kit L Yam. 4.1 Introduction. 4.2 Scope for avoidance of additives. 4.2.1 Food degradation processes. 4.2.2 Characteristic needs of foods. 4.3 Properties of packaging materials. 4.4 Packaging processes. 4.4.1 Gas atmosphere treatments. 4.4.2 Thermal treatments. 4.5 Active packaging technologies. 4.5.1 Oxygen scavengers. 4.5.2 Carbon dioxide control. 4.5.3 Water vapour control. 4.5.4 Ethylene scavenging. 4.5.5 Antimicrobial food packaging. 4.5.6 Anti--oxidant releasing packaging. 4.6 Future opportunities. References. 5 Antimicrobial preservative--reduced foods. Nikki Beales and Jim Smith. 5.1 Introduction. 5.2 Control of microorganisms. 5.2.1 Antimicrobial preservatives in foods. 5.2.2 Hurdle concept. 5.2.3 Formulations. 5.2.4 Processing environment. 5.2.5 Processing methods. 5.2.6 Packaging methods. 5.3 Alternatives to antimicrobial preservatives. 5.3.1 Nitrite alternatives. 5.3.2 Sulphite alternatives. 5.3.3 Low sodium products. 5.4 Alternative natural food preservation systems. 5.4.1 Natural antimicrobials found in animals and animal products. 5.4.2 Natural antimicrobials from microorganisms. 5.4.3 Natural antimicrobials from plants. 5.5 Combinations of existing preservative mechanisms and natural preservatives. 5.6 Conclusions. References. Further reading. 6 New plant--derived ingredients. Nazmul Haq. 6.1 Introduction. 6.2 High protein species. 6.3 Fruits and Nuts. 6.4 Culinary herbs and spices. 6.5 Essential oils. 6.6 Beverages and drinks. 6.7 Sugars and Sweeteners. 6.8 Gums and starches. 6.9 New technology. 6.10 Conclusions. Acknowledgements. References. Further reading. 7 Reduced additive brewing and winemaking. Creina S Stockley, T Nigel Sneyd and Terry H Lee. 7.1 Introduction: quality is a perception rather than a measurable parameter. 7.1.1 Winemaking. 7.1.2 Brewing. 7.1.3 Definition of an additive. 7.2 Antimicrobial agents. 7.2.1 Microbial spoilage in brewing. 7.2.2 Microbial spoilage in winemaking. 7.2.3 Addition of SO2 in winemaking. 7.2.4 Alternative additives to SO2 in winemaking. 7.2.5 Technological methods to reduce the amount of SO2 added. 7.2.6 Use of nisin in brewing. 7.3 Antioxidants. 7.3.1 Oxidation in brewing. 7.3.2 Oxidation in winemaking. Acknowledgements. References. Further reading. 8 Food from supplement--fed animals. Cameron Faustman. 8.1 Introduction. 8.2 Vitamin E supplementation. 8.2.1 Forms of vitamin E. 8.2.2 Vitamin E absorption. 8.2.3 Distribution of vitamin E within muscle. 8.2.4 Vitamin E and reduced lipid oxidation in muscle foods and milk. 8.2.5 Vitamin E supplementation and improved oxymyoglobin stability. 8.2.6 Effective antioxidant concentration of vitamin E in muscle foods. 8.2.7 Additional potential benefits of vitamin E to muscle foods. 8.2.8 Interaction between vitamin E and other nutrients in foods. 8.2.9 Cholesterol oxide formation and vitamin E. 8.2.10 Exogenous addition of vitamin E to meat products. 8.2.11 Potential of vitamin E toxicity in meat--producing animals. 8.3 Carotenoids. 8.3.1 Introduction. 8.3.2 Carotenoid supplementation in fish husbandry. 8.3.3 Carotenoid supplementation in fish -- food science concerns. 8.3.4 Carotenoid supplementation in poultry. 8.4 Vitamin C. 8.5 Cholesterol reduction. 8.6 Alteration of fatty acid profile. 8.7 Competitive exclusion. 8.8 Summary. Acknowledgements. References. 9 Starter cultures. Gunnar Mogensen. 9.1 Introduction. 9.2 Dairy products. 9.2.1 Additives used in dairy products. 9.2.2 Start cultures for dairy products. 9.2.3 Starters as substitutes for additives. 9.2.4 Future aspects. 9.3 Meat products. 9.3.1 Additives used in fermented meat products. 9.3.2 Starter cultures for meat products. 9.3.3 Starter cultures as substitutes for meat additives. 9.3.4 Future aspects. 9.4 Bread products. 9.4.1 Additives used in wheat bread products. 9.4.2 Additives used in rye bread products. 9.4.3 Microbiology applied in bread production. 9.4.4 Starter cultures as substitutes for bread additives. 9.4.5 Future aspects. 9.5 Genetic stability of lactic acid bacteria. 9.6 Possibilities in classical and modern technology. Acknowledgements. References. Index

1 New animal--derived ingredients. Keith G Anderson. 1.1 Introduction. 1.2 Mechanical upgrading of underutilised carcass meat. 1.3 Surimi. 1.3.1 Surimi from fish. 1.3.2 Red meat and poultry surimi. 1.4 Upgrading of meats using fractionation techniques. 1.5 Ingredients from blood. 1.6 Egg and other products. 1.7 Potential techniques for the production of animal--derived ingredients. 1.7.1 Ultrafiltration. 1.7.2 Membrane and membraneless osmosis. 1.7.3 Solvent extraction. 1.7.4 Supercritical extraction. 1.7.5 Enzyme modification. 1.7.6 Spray dying. 1.7.7 Fluidised--bed drying. 1.7.8 Thermoplastic extrusion. 1.8 Conclusions. References. 2 New marine--derived ingredients. Torger Borresen. 2.1 Introduction. 2.2 Additive or ingredient?. 2.3 The basis for new marine--derived ingredients. 2.4 Specific marine--derived compounds. 2.5 New marine--derived ingredients. 2.5.1 Antioxidants. 2.5.2 Taste--adding substances. 2.5.3 Water--binding agents. 2.5.4 Compounds active against microbes. 2.5.5 Enzymes. 2.6 Marine--derived ingredients being an integral part of the food. 2.7 Ingredients obtained from marine algae and bacteria. References. 3 The technology of reduced additive breadmaking. Terry Sharp. 3.1 Introduction. 3.2 Why are additives used?. 3.3 Key steps in breadmaking. 3.3.1 Inclusion of air. 3.3.2 Expansion of bubbles. 3.3.3 Retention of gases. 3.4 Compensating for raw material variation. 3.5 Improvement of dough--handling characteristics. 3.6 Extending the shelf--life of bread. 3.6.1 Organoleptic changes. 3.6.2 Microbial changes. 3.7 Conclusions. References. 4 Novel Food Packaging. Michael L Rooney and Kit L Yam. 4.1 Introduction. 4.2 Scope for avoidance of additives. 4.2.1 Food degradation processes. 4.2.2 Characteristic needs of foods. 4.3 Properties of packaging materials. 4.4 Packaging processes. 4.4.1 Gas atmosphere treatments. 4.4.2 Thermal treatments. 4.5 Active packaging technologies. 4.5.1 Oxygen scavengers. 4.5.2 Carbon dioxide control. 4.5.3 Water vapour control. 4.5.4 Ethylene scavenging. 4.5.5 Antimicrobial food packaging. 4.5.6 Anti--oxidant releasing packaging. 4.6 Future opportunities. References. 5 Antimicrobial preservative--reduced foods. Nikki Beales and Jim Smith. 5.1 Introduction. 5.2 Control of microorganisms. 5.2.1 Antimicrobial preservatives in foods. 5.2.2 Hurdle concept. 5.2.3 Formulations. 5.2.4 Processing environment. 5.2.5 Processing methods. 5.2.6 Packaging methods. 5.3 Alternatives to antimicrobial preservatives. 5.3.1 Nitrite alternatives. 5.3.2 Sulphite alternatives. 5.3.3 Low sodium products. 5.4 Alternative natural food preservation systems. 5.4.1 Natural antimicrobials found in animals and animal products. 5.4.2 Natural antimicrobials from microorganisms. 5.4.3 Natural antimicrobials from plants. 5.5 Combinations of existing preservative mechanisms and natural preservatives. 5.6 Conclusions. References. Further reading. 6 New plant--derived ingredients. Nazmul Haq. 6.1 Introduction. 6.2 High protein species. 6.3 Fruits and Nuts. 6.4 Culinary herbs and spices. 6.5 Essential oils. 6.6 Beverages and drinks. 6.7 Sugars and Sweeteners. 6.8 Gums and starches. 6.9 New technology. 6.10 Conclusions. Acknowledgements. References. Further reading. 7 Reduced additive brewing and winemaking. Creina S Stockley, T Nigel Sneyd and Terry H Lee. 7.1 Introduction: quality is a perception rather than a measurable parameter. 7.1.1 Winemaking. 7.1.2 Brewing. 7.1.3 Definition of an additive. 7.2 Antimicrobial agents. 7.2.1 Microbial spoilage in brewing. 7.2.2 Microbial spoilage in winemaking. 7.2.3 Addition of SO2 in winemaking. 7.2.4 Alternative additives to SO2 in winemaking. 7.2.5 Technological methods to reduce the amount of SO2 added. 7.2.6 Use of nisin in brewing. 7.3 Antioxidants. 7.3.1 Oxidation in brewing. 7.3.2 Oxidation in winemaking. Acknowledgements. References. Further reading. 8 Food from supplement--fed animals. Cameron Faustman. 8.1 Introduction. 8.2 Vitamin E supplementation. 8.2.1 Forms of vitamin E. 8.2.2 Vitamin E absorption. 8.2.3 Distribution of vitamin E within muscle. 8.2.4 Vitamin E and reduced lipid oxidation in muscle foods and milk. 8.2.5 Vitamin E supplementation and improved oxymyoglobin stability. 8.2.6 Effective antioxidant concentration of vitamin E in muscle foods. 8.2.7 Additional potential benefits of vitamin E to muscle foods. 8.2.8 Interaction between vitamin E and other nutrients in foods. 8.2.9 Cholesterol oxide formation and vitamin E. 8.2.10 Exogenous addition of vitamin E to meat products. 8.2.11 Potential of vitamin E toxicity in meat--producing animals. 8.3 Carotenoids. 8.3.1 Introduction. 8.3.2 Carotenoid supplementation in fish husbandry. 8.3.3 Carotenoid supplementation in fish -- food science concerns. 8.3.4 Carotenoid supplementation in poultry. 8.4 Vitamin C. 8.5 Cholesterol reduction. 8.6 Alteration of fatty acid profile. 8.7 Competitive exclusion. 8.8 Summary. Acknowledgements. References. 9 Starter cultures. Gunnar Mogensen. 9.1 Introduction. 9.2 Dairy products. 9.2.1 Additives used in dairy products. 9.2.2 Start cultures for dairy products. 9.2.3 Starters as substitutes for additives. 9.2.4 Future aspects. 9.3 Meat products. 9.3.1 Additives used in fermented meat products. 9.3.2 Starter cultures for meat products. 9.3.3 Starter cultures as substitutes for meat additives. 9.3.4 Future aspects. 9.4 Bread products. 9.4.1 Additives used in wheat bread products. 9.4.2 Additives used in rye bread products. 9.4.3 Microbiology applied in bread production. 9.4.4 Starter cultures as substitutes for bread additives. 9.4.5 Future aspects. 9.5 Genetic stability of lactic acid bacteria. 9.6 Possibilities in classical and modern technology. Acknowledgements. References. Index

Combined remediation of polychlorinated naphthalene-contaminated soil under multiple scenarios: An integrated method of genetic engineering and environmental remediation technology

Nowadays food preservation, quality maintenance, and safety are major growing concerns of the food industry. It is evident that over time consumers’ demand for natural and safe food products with stringent regulations to prevent food-borne infectious diseases. Antimicrobial packaging which is thought to be a subset of active packaging and controlled release packaging is one such promising technology which effectively impregnates the antimicrobial into the food packaging film material and subsequently delivers it over the stipulated period of time to kill the pathogenic microorganisms affecting food products thereby increasing the shelf life to severe folds. This paper presents a picture of the recent research on antimicrobial agents that are aimed at enhancing and improving food quality and safety by reduction of pathogen growth and extension of shelf life, in a form of a comprehensive review. Examination of the available antimicrobial packaging technologies is also presented along with their significant impact on food safety. This article entails various antimicrobial agents for commercial applications, as well as the difference between the use of antimicrobials under laboratory scale and real time applications. Development of resistance amongst microorganisms is considered as a future implication of antimicrobials with an aim to come up with actual efficacies in extension of shelf life as well as reduction in bacterial growth through the upcoming and promising use of antimicrobials in food packaging for the forthcoming research down the line.

Production of antimicrobial membranes loaded with potassium sorbate using a supercritical phase separation process

Natural compounds due to their less toxicity for human health are desired for antimicrobial food packaging.Natural compounds derived from plants, animals and microorganisms such as oils, phenols, terpenes, aliphatic compounds, aldehydes, organic acids and glucosinolates.Polyphenol around food inhibits gas exchange, moisture, flavor and other soluble transfer, hence, increase shelf life.Less use of phenols in food is enhanced by using polyphenols in the food industry, that maintain superficial expression, lowering bacterial activity at upper surfaced of vegetables, fruits and raw muscle food.From hypothetical studies, it is estimated that synthetic or artificial antibacterial agents are more beneficial as compared to the natural.Microbe's free food is an innovative demand of the food industry and it is need of the hour to use cheaper safer and healthy ways for the preservation of food.The meat industry is dependent on the antimicrobial packaging which is necessary for the safety of the meat.Efficient packaging and antimicrobial agents are the main aspects of the best quality and safety of meat and meat products.This review gives new insight into natural compounds used for antimicrobial food packaging and the application of antimicrobial food packaging.

Innovation has developed nanoparticle technology in agriculture, environment,electronics, optical, and biomedical. Nanoparticle technology advancement can be achievedwith the full support of the industry, academic and government. Technological innovation isone of the main factors driving competition. Proven technological innovation plays animportant role in encouraging industrial structure changes even the creation of newindustries. With nanometer-scale particles, will produce a new type of material is super, suchas the level of violence, power delivery, and magnetic properties. Excess it will producequality products, which is not easy to wear, because the energy-saving heat-resistant, anddoes not require refrigeration. Thus, it will save operational and maintenance costs as wellas environmentally friendly. Changes in the functional properties of nanoparticles can be acompetitive product. Government policy, industry, research and education institutions andcommunities in Indonesia in the field of nano technology is not enough to make Indonesia asone of the important players in the technology. Starch as a raw material widely available innature and is the second largest biomass in nature makes a good substrate for thepreparation of nanoparticles.

Antimicrobial function of some nano and nanocomposite materials has long been recognized and exploited in various industries, including the packaging sector. Nanocomoposite antimicrobial systems are particularly effective, because of the high surface-to-volume ratio and enhanced surface reactivity of the nanosized antimicrobial agents, making them able to inactivate microorganisms more effectively than their micro- or macro-scale counterparts. Commonly used or tested antimicrobial nano and nanocomposite materials include metal ions (silver, copper, gold, platinum), metal oxide (titanium dioxide, zinc oxide, magnesium oxide), and organically modified nanoclay (quaternary ammonium-modified montmorillonite [MMT]). Natural biopolymers (chitosan), natural antimicrobial agents (nisin, thymol, carvacrol, isothiocyanate, antibiotics), enzymes (peroxidase, lysozyme), and synthetic antimicrobial agents and organic acids (quaternary ammonium salts, EDTA, propionic, benzoic, sorbic acids) are also utilized to provide antimicrobial function. In addition, various combinations of such antimicrobials are exploited by incorporating into packaging materials expecting their synergistic effect. The novel nanocomposite packaging materials with antimicrobial functions have a high potential for an active food packaging.

20 - Recent advancements of bionanocomposites in the food industry

The antimicrobial packaging technology is a form of active packaging whose main purpose is to increase the shelf life of packaged foods, avoiding spoilage by the action of microorganisms. Food packaging plays a key role in the conservation, distribution and marketing of food. Microbiological contamination and subsequent growth of microorganisms represent the main cause of food spoilage, decreasing food lifetime and compromising food security. Metal and metal oxide nanoparticles are the nanosystems most widely used to develop antimicrobial active packaging. The biopackaging field has adopted technologies to improve the performance and/or add functionalities to biopolymer-based materials; hence, their range of application can be widened, and they can thus become more competitive in the polymer market. The right selection of packaging material and technology ensures product quality and freshness during distribution and storage. Nanotechnology is a powerful, highly interdisciplinary tool for the development of innovative products.

Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging

Chapter 11 - Industrial perspective of food preservatives from microbial origin