Food Preservation Technology Research Articles

Synergistic Integration of Carbon Quantum Dots in Biopolymer Matrices: An Overview of Current Advancements in Antioxidant and Antimicrobial Active Packaging.

Approximately one-third of the world's food production, i.e., 1.43 billion tons, is wasted annually, resulting in economic losses of nearly USD 940 billion and undermining food system sustainability. This waste depletes resources, contributes to greenhouse gas emissions, and negatively affects food security and prices. Although traditional packaging preserves food quality, it cannot satisfy the demands of extended shelf life, safety, and sustainability. Consequently, active packaging using biopolymer matrices containing antioxidants and antimicrobials is a promising solution. This review examines the current advancements in the integration of carbon quantum dots (CQDs) into biopolymer-based active packaging, focusing on their antioxidant and antimicrobial properties. CQDs provide unique advantages over traditional nanoparticles and natural compounds, including high biocompatibility, tunable surface functionality, and environmental sustainability. This review explores the mechanisms through which CQDs impart antioxidant and antimicrobial activities, their synthesis methods, and their functionalization to optimize the efficacy of biopolymer matrices. Recent studies have highlighted that CQD-enhanced biopolymers maintain biodegradability with enhanced antioxidant and antimicrobial functions. Additionally, potential challenges, such as toxicity, regulatory considerations, and scalability are discussed, offering insights into future research directions and industrial applications. This review demonstrates the potential of CQD-incorporated biopolymer matrices to transform active packaging, aligning with sustainability goals and advancing food preservation technologies.

Unlocking superior preservation: The synergy of lignin and zeolite in chitosan-based composite films for perishable foods

Chitosan-based films are confronted with several technical challenges that impede their broad application in the preservation of perishable foods, such as suboptimal mechanical properties and insufficient antioxidant activity. In this work, we have introduced lignin (LG) and natural clinoptilolite zeolite (NCZ) into pure chitosan-based films to address the above limitations. The synergistic incorporation of LG and NCZ has endowed the composite films, designated as CTSLC, with a suite of enhanced attributes, including improved thermostability, enhanced UV-shielding capability and hydrophobicity, augmented antioxidant activity, refined gas selectivity, and bolstered mechanical properties. The enhancements in the antioxidant activity, gas selectivity, and mechanical properties of CTSLC are notably pronounced, reflecting a substantial advancement in their overall performance. These attributes surpass those of both pure chitosan-based film or commercial polyethylene film. Consequently, CTSLC could keep the freshness and appearance of strawberries and mangoes at least 60 hours and 10 days, respectively. The findings suggest that CTSLC has the potential to be a promising material for the preservation of perishable foods, offering a significant advancement in the field of food packaging and preservation technology.

Effectiveness of Essential Oil Component Cocrystals Against Food Spoilage Bacteria

AbstractImproving food preservation technologies is a key aspect in the struggle to reduce global food waste, and natural antimicrobial substances, such as essential oil (EO) components represent very promising food preserving agent. However, their intrinsic chemico‐physical properties, such as the low melting point, low water solubility and high volatility, pose some practical difficulties in exploiting them for practical applications. Cocrystallization is used to stabilize liquid or volatile EO components providing them whit a crystalline environment, thus improving their potential application as antibacterial agents. Five EO active ingredients (THY = thymol, CAR = carvacrol, EUG = eugenol, CAD = trans‐cinnamaldehyde, and VAN = o‐vanillin) and two coformers (INA = Isonicotinamide, and HBA = 4‐hydroxybenzoic acid) have been combined and the corresponding cocrystals have been studied for their potential inhibiting effect against four food spoilage bacteria (Bacillus thuringiensis, Enterobacter cloacae, Pseudomonas fluorescens, and Serratia marcescens). The structures of the five cocrystals have been used to derive structure‐activity relationships in terms of release energy of the active ingredients form the crystalline environment, and a correlation has been derived with the Intermolecular Interaction Energies of the EO molecules.

Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

SummaryPulsed electric field (PEF) technology is emerging as a versatile and effective alternative to traditional thermal processing, adeptly meeting consumer demands for fresh, safe, tasty, nutritious, and sustainable food products. By applying high‐voltage electric pulses for microseconds to milliseconds, PEF achieves microbial inactivation with minimal thermal impact. Beyond preservation, PEF technology can be used as a pre‐treatment for raw food materials to modify their cell structure, thus facilitating the subsequent food processing steps. Although initially applied to liquid foods, PEF application has been expanded to a diverse range of food categories, including juices, wines, potatoes, meats, and freeze‐dried products. Each application of PEF involves specific process parameters, which significantly influence the product outcomes. This review discusses the application of PEF across various food categories, with a focus on its impact on sensory attributes under different settings. The discussion will mainly revolve current research gaps and proposes strategies to increase consumer acceptance of PEF‐treated products, along with approaches for effectively communicating the benefits of this novel processing technology. It was found that emphasising the sensory, nutritional, and shelf‐life benefits on product packaging, and highlighting its environmental‐friendly benefit can improve consumer acceptance of PEF‐treated products. Furthermore, educating industry practitioners about the advantages of PEF is crucial for its broader implementation in food manufacturing. The successful advancement of PEF technology hinges on collaboration efforts among technologists, industry experts, sensory, and consumer scientists.

Advances in space food processing: From farm to outer space

Space is the final frontier and mankind has long desired to explore the vast expanse of the universe in the pursuit of finding new worlds. The need for nutritious and long-lasting food during deep space missions have however, been an impediment to this quest. Although challenging, researchers from different public and private space organizations and institutes have come together striving hard to develop food processes, product quality and safety protocols for advancing the field of space foods. Even NASA has proposed nanomaterial-based packaging to preserve space foods longer than 5 years. Therefore, a fresh outlook is required on processing and packaging technologies currently adopted for the preparation of space foods. This review provides an overview of the inception of space foods followed by its physico-chemical and microbiological quality considerations, and processing and packaging technologies. The market opportunities available for space foods has also been covered highlighting the major players in the space food processing sector. Literature review indicates that freeze-drying has been used as a space food preservation technology of choice for years, but the combination of high-pressure processing and thermal treatment is now gaining attention due to its potential in extending the shelf life of space foods upto 5 years. Besides, 3D printing has also emerged as an economically viable technology for producing more nutritious and organoleptically appealing space foods. Currently, the major constraint for space food research is simulating the environment of space for testing food processes and packaging materials which could be explored.

Modeling the Drying Process of Onion Slices Using Artificial Neural Networks

One of the food preservation technologies is the drying process, which requires heat and is significantly energy-intensive, resulting in high costs. This caused the search for new design solutions for dryers, which requires continuous experimental research and the creation of new decision-supporting models for the optimization of drying processes. In this work, four models of the kinetics of convective onion drying were developed using Artificial Neural Networks (ANNs), taking into account pre-treatment before drying and the different temperatures of the drying agent. The moisture content in the dried material at a specific moment in time was taken as the dependent variable (ANN output). The following were accepted as independent variables (ANN inputs): drying temperature, initial sample thickness, initial moisture content, initial mass of the sample, time of drying, and material pre-treatment (no pre-treatment—blanching–osmotic dehydration). Four semantic models were formulated, the general Ann1 model taking into account all input variables and three detailed Ann2 models for individual types of pre-treatment. For the best Ann1, the MAPE values were 5.88–7.02% (for different data: Training, Test, Validation). For the detailed Ann2 models, the error values were more than twice lower. The MAPE values ranged from 1.14% to 3.12%.

Bacteriocin of coagulase negative staphylococcus (CoNS) bacteria on healthy human skin and their application

Bacteria in the human microbiota that colonize on the human body play an important role in protecting the host from invasion by pathogenic organisms. This protective activity can be mediated by bacteria through producting bacteriocins are antimicrobial peptides produced by one species of bacteria to inhibit the growth of others. Therefore, bacteriocins become an effective solution to replace antibiotics in the treatment of current infections. Furthermore, bacteriocins produced by bacteria can also be applied in many fields such as food preservation technology, aquaculture, and animal husbandry Key words: Bacteriocin, human microbiota.

Phase Change Materials (PCM) for a Zero-carbon Food Preservation Technology in Remote Areas

Abstract Phase Change Materials (PCM) are thermal storage materials that are capable of storing renewable energy and improve the performance of a solar cooling system. Since solar power is not consistent everywhere and the operating conditions of cooling systems are varying, a specific study is needed to implement this principle for a particular location. This research work aims at developing small-scale solar domestic refrigerator and freezer systems to work with PCMs and solar energy. The software, System Advisor Model is used to select the PV system for the location. An experimental setup of a 210-litre refrigerator and a 250-litre chest freezer with PCM cladding is used. The quantity of low-temperature PCM was varied, and the energy efficiency of the system, temperature distribution inside the refrigerated space, and on-off cycles of the compressor were studied to ensure its technical feasibility. The results from the study showed that the use of PCM could run the system during non-sunshine hours with an 8-15% reduction in energy consumption. The pulldown time was promising, and the off-cycle time of the compressor was long, which ensures that the system can work at the desired temperature during the off-sunshine hours. The temperature distribution inside the freezer and food compartments of the refrigerator for various quantities of PCM was found to be from -14 to -16°C and from 1 to 8°C, respectively. Moreover, the calculated total equivalent warming impact was 15-60% lower than the conventional system. A detailed study on the economic benefits and risk analysis can be conducted to mature the technology

Research status and development trend of fresh food preservation technology

Research status and development trend of fresh food preservation technology

Effect of injection compound rolling process and curdlan gel on water retention of sauced beef

Research background and significance: Under the current development trend in the field of global food science and technology, consumers' requirements for food safety, nutritional value and sensory quality are increasing, prompting the innovation of food processing and preservation technology to become the core of the industry development. In the production of traditional food spiced beef, how to ensure the yield and quality of spiced beef is the focus of the spiced beef market. By adding edible glue can gain weight, thereby improving the yield, but previous studies have shown that carrageenan, seaweed extract and so on seriously affect the sensory quality of marinated beef, especially causing its juice oozing, colloidal attachments oozing and so on. Research content: Through the systematic study of the application of curdlan gel in the processing of brine injection spiced beef, the specific effects of curdlan gel on the water retention and sensory quality of spiced beef were discussed in this study. (1) Sensory optimization injection rolling composite curing process. The experiment was carried out with beef tendinous meat and a series of auxiliary materials, using fine processes and methods, including saline injection, rolling salting, cooking treatment, etc., and then conducting sensory evaluation. (2) Compare the quality difference of curdlan gel 1 and 2. Determination of gel strength and optimization of water retention of stewed beef were carried out. Single factor ANOVA test was used to determine the optimal dosage of curdlan gel. The results showed that the water retention of beef with brine injection could be enhanced significantly when the dosage was 2%, respectively. Under the optimal process conditions, the sensory score of brined beef was 85.4 points. Through this study, important scientific and technological findings were obtained, which did not mean that the higher the concentration of curdlan gel, the better the water retention, on the contrary, the higher the concentration of its water retention would be affected but would decrease. This research not only expands the application range of curdlan gel in the food industry, but also provides new technical solutions and theoretical support for the innovation and development of meat processing technology, and meets the needs of consumers for high-quality meat products.

Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice.

Isochoric (constant volume) freezing is a novel food preservation technology that has demonstrated the ability to preserve food products at subfreezing temperatures in an unfrozen state, thereby avoiding the detrimental effects of ice formation. It minimizes the quality loss of fresh fruits and juices, increases their nutrient content, and reduces microbial counts. Orange juice (OJ) samples were subjected to conventional freezing (CF) and isochoric freezing (IF) for 7 days and then stored at 4°C for an additional 7 days. We evaluated the microbiological and physicochemical quality of CF and IF OJ before and after storage. The IF was performed at three different conditions: -5°C/73MPa, -10°C/93MPa, and -15°C/143MPa. The results indicate that the total aerobic count of OJ remained below the detection limit after heat treatment, 7 days of CF and 7 days of IF. Yeast and mold counts increased in fresh and CF OJ after 7 days of storage at 4°C, whereas IF OJ remained below the detection limit. Less color difference was observed in IF (-15°C/143MPa) OJ compared to heat-treated and CF OJ. Heat treatment inactivated 42% of pectin methylesterase (PME), whereas 7-day long IF increased PME activity up to 150%. Additionally, IF (-15°C/143MPa) OJ showed reduced pulp sedimentation, which can be advantageous, as sedimentation in juices has been a recognized technological issue in the juice industry. Ascorbic acid level was significantly higher in IF (-15°C/143MPa) OJ compared to fresh and CF OJ after storage.

Technological Aspects of Nanoemulsions for Post-harvest Preservation of Fruits and Vegetables.

Recent times have witnessed a growing demand for sustainable technology for food preservation that can retain its freshness, promises lower contents of additives and preservatives, safe consumption, eco-friendly milder processing technologies and eco-friendlier packaging solutions. Application of Biopolymers has served as the most sustainable and viable option to its synthetic counterparts. These biopolymers have been incorporated to develop biodegradable packaging like edible films and coatings owing to their biological origin. Nanoemulsion technology offers a leap forward to upgrade the features of conventional biodegradable packaging items. The present review discusses various trends and perspectives of nanoemulsion technology in post-harvest preservation for enhancing the shelf life of fresh fruits and vegetables. It investigates the interconnectedness between food preservation techniques, biodegradable packaging materials made from biopolymers, and nanoemulsions. It further addresses the preservation challenges post-harvest and underscores the limitations of conventional preservation methods, advocating for eco-friendly alternatives with a specific focus on the potential of nanoemulsions in enhancing food safety and quality. This review elaborates on the composition, formulation techniques, nanoemulsion products and role of nanoemulsions in the management of foodborne pathogens. Furthermore, it examines the potential health hazards linked to the use of nanoemulsions and stresses the significance of a regulatory framework for food safety. In conclusion, this review offers insights into the promising prospects of using nanoemulsions in food preservation.

Utilization of non-thermal technologies for food preservation: Comparative analysis

Utilization of non-thermal technologies for food preservation: Comparative analysis

Preparation of gelatin/ĸ-carrageenan active films through procyanidins crosslinking: Physicochemical, structural, antioxidant and controlled release properties

Active film is an emerging technology for food preservation, which can effectively control the sustained release of antioxidants. Herein, procyanidins were incorporated into gelatin films as a cross-linking agent and antioxidant to improve the physical and antioxidant properties of the gelatin films, and different amounts of ĸ-carrageenan were also added to increase the tortuosity of procyanidins diffusion paths (gelatin:ĸ-carrageenan (G:C) = 1:2, 1:1, and 2:1), resulting in a sustained release of procyanidins. The films were evaluated for their mechanical, barrier, morphological, antioxidant, and controlled release properties. The results showed that the incorporation of procyanidins improved the mechanical, moisture resistance and optical properties of the films. FTIR measurements and molecular docking confirmed the crosslinking reaction between procyanidin and gelatin/ĸ-carrageenan. XRD and SEM showed that these three compounds had good compatibility. Procyanidins could improve the antioxidant activity of films. Moreover, the content of ĸ-carrageenan was closely related to the release of procyanidins, and the film containing 1% (w/w) gelatin, 1% (w/w) ĸ-carrageenan, and 2% (w/w) procyanidins (G/C1:1/P) showed the lowest total release of procyanidins in 50% and 95% ethanol simulants. Gelatin/ĸ-carrageenan films with procyanidins could be used as a controlled-release film for food packaging applications.

Chiral organic nanoparticles based photodynamic antibacterial films for food preservation

The concept of transferring the chirality from small molecules to nanomaterials has aroused great interest. On the other hand, photodynamic inactivation (PDI) is a promising technology for food preservation, due to its high antibacterial ability and none microbial resistance. Herein, chiral boron dipyrromethenes (denoted as L/D-BDP) were prepared and their nano-formulations (L/D-BDP NPs) were fabricated. L/D-BDP NPs significantly amplified the chirality of L/D-BDP, leading to essentially enhanced antibacterial activity. L/D-BDP NPs could eradicate Gram-positive bacteria (S. aureus), with L-BDP NPs showing more significant antimicrobial activity than D-BDP NPs. Different content (0, 0.5%, 1% and 2%) of L/D-BDP NPs were doped with chitosan and glycerol to prepare antibacterial films (CG, 0.5%L/DCG, 1%L/DCG and 2%L/DCG, respectively). Among which, 2%LCG film has the most efficacious antimicrobial activity. In the 8-day cherry preservation experiment, 2%LCG film irradiated with green light for 8 min could effectively inhibit cherries mildew, delay the loss of vitamin C and total polyphenol content, and significantly prolong the storage period of cherries at room temperature. This study presents a new approach for constructing highly efficient chiral antimicrobial nano-agents, which is conducive to develop chiral functional nanomaterials that tailored for specific biological and medical purposes.

Influence of Food Preservation Technology, Sanitary Hygiene, and Shelf Life on the Quality of Processed Food Products in the Indonesian Food Industry

This research investigates the intricate relationships between food preservation technology, sanitary hygiene practices, shelf life, and the quality of processed food products within the Indonesian food industry. Employing Structural Equation Modeling using Partial Least Squares (SEM-PLS), the study explores the impact of these factors on processed food quality. The sample comprises 250 participants, and the data are analyzed through various fit indices, measurement model assessments, and structural model analyses. The findings reveal significant positive relationships between food preservation technology, sanitary hygiene, shelf life, and the quality of processed food products. The results contribute valuable insights for manufacturers, regulators, and consumers, emphasizing the importance of a comprehensive approach to ensure optimal quality and safety in the processed food industry.

Emerging Food Processing and Preservation Approaches for Nutrition and Health

This comprehensive review critically evaluates contemporary and emergent food processing and preservation technologies with a primary focus on enhancing nutrition and promoting health. The discourse delves into a spectrum of innovative methodologies, encompassing high pressure processing, pulsed electric field processing, oscillating magnetic field processing, nonthermal plasma, ultrasound processing, and avant-garde thermal technologies. A detailed analysis is provided, shedding light on the manifold impacts of these technologies on diverse facets such as food quality, sensory attributes, nutrient preservation, shelf-life augmentation, and the effective inactivation of pathogens. Furthermore, the document accentuates recent applications that exemplify the successful enhancement of nutritional profiles across a gamut of food products. The review not only scrutinizes the advantages but also delineates the challenges associated with the implementation of these cutting-edge technologies. An insightful exploration of potential future opportunities is incorporated, offering a forward-looking perspective on the evolving landscape of food processing and preservation. By expanding the discourse on these pivotal technologies, this review serves as a valuable resource for researchers, practitioners, and stakeholders interested in advancing nutrition and health outcomes through state-of-the-art food processing and preservation approaches.

Nutritional & Antimicrobial Analysis of Developed Edible Basket Using Nori Sheet

Increasing the shelf life and material containment of food products is now a challenge for food packaging and preservation technologies. In recent years, there has been a notable surge in the applications of edible cones. Because it is environmentally friendly and biodegradable, the vegan basket is the best option as a paper cutlery substitute. In addition to being associated with higher diet quality, cereals are known to be more nutrient-dense foods that include protein, fat, and carbohydrates. Using energy-dispersive X-ray spectroscopy (EDS) and scanning electron microscopy (SEM) with Fourier transform infrared spectroscopy (FT-IR), water absorption capacity (WAC), fat, protein, fiber, carbs, and moisture content, the edible basket was nutritionally analyzed and characterized. An experiment was carried out to find out how well the edible cone absorbed water. Food poisoning or food spoilage can be caused by microbial infections, as is well known. In order to preserve quality and safety as well as to increase the shelf life of packaged food, its surrounds function as a microbial barrier. To make sure that the created product was free of microbial growth for this reason, the study included a disc diffusion method (antimicrobial testing). The result assured that the edible cone was safe and free of infection; a positive result was given after 48 hours. According to the results, a basket could be the best alternative to plastic cutlery. Edible baskets are basically good to the health of the body. It is because these offer iron, protein, fiber, and calcium. These could have a lifespan until 6 months. Once you’re not done eating them and already reached their expiration date, then you can just pour some water on these utensils or let them decompose. These can be degraded with three days. Using edible basket is good for everyone and for the whole environment. Edible utensils help limit the use of plastics, resulting to the reduction of plastic wastes.

Recent Approaches to the Formulation, Uses, and Impact of Edible Coatings on Fresh Peach Fruit.

Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology. This review, therefore, examines a variety of natural coatings (proteins, lipids, polysaccharides, and composite) and their effects on the quality aspects of fresh peach fruit, as well as their advantages and mode of action. From this useful information, the processors could benefit in choosing the suitable edible coating material for a variety of fresh peach fruits and their application on a commercial scale. In addition, prospects of the application of natural coatings on peach fruit and gaps observed in the literature are identified.

Potential role of post-harvest management in agribusiness

Agriculture plays a key role in deciding the economy of the country and agricultural marketing has become the potential driver of the agricultural sector. Green revolution and succeeding technologies made our farmers to succeed in the production front, but lagging appreciably in terms of price realization owing to their inability to stop post-harvest losses and inaccessibility to efficient and scientific marketing system. Post-harvest management includes storage, packaging, coating, disease management, extended shelf life, maintaining food quality. Foods and other products can be preserved by storage at low temperature, which retards the activities of microorganisms and preserve perishable foods in their natural state. Preservation depends on the storage time required whether short or long-term short and the type of product. A cold storage unit works on two principles: Vapour absorption system (VAS), and Vapour compression system (VCS). Although VAS is a bit costlier, but economical in operation. Food irradiation is another recent food preservation technology to address some of post-harvest losses. Food is exposed to ionizing radiation (i.e. radiowaves, microwaves, UV rays, X-rays, gamma rays etc.). Food irradiation can be applied to specific purposes as quarantine treatment of fruits and vegetables and as a method to ensure hygienic quality of foods. Food processing techniques like grading, sorting and packaging, etc add value and enhances shelf life of food. Agricultural productivity augmentation needs a concurrent development of post-harvest support mechanism and efficient and organized marketing system, which would ensure maximum price rrealization to the farmers.