Increase Shelf Life Research Articles

Platelet-rich plasma: lyophilization as an alternative for conservation and transport

Platelet-rich plasma (PRP) has been used in equine reproduction to improve pregnancy rates due to its immune-modulating effect. Platelet granules contain numerous proteins, such as growth factors, cytokines, and antimicrobial peptides. However, the shelf life of platelets is 5 days and used at a temperature above 20°C, where there is the concern of bacterial contamination. Also, preparation is a time-consuming procedure. Therefore, studies to find an effective method of PRP storage would be of great benefit, saving costs, and could also guarantee a faster and more effective treatment. This work compared the platelet levels between fresh and lyophilized PRP. Peripheral blood from 8 healthy equine males with a mean age of 4±2years was collected in 4.5-mL vacutainer tubes containing 3.2% sodium citrate. The PRP preparation was performed by double centrifugation in vacutainer tubes. Blood was homogenized and centrifuged at 120g for 10 minutes. After the first centrifugation, the upper 30% of the plasma was discarded. The remaining plasma (70%) was submitted to another centrifugation at 240g for 10 minutes. After the second centrifugation, 30% of plasma at the bottom of each tube was considered PRP. Platelet count was carried out with an automated hematology analyzer (HematoClin 2.6VET - Bioclin IL, USA). The lyophilization process was carried out at the Research Support Center of the Federal RuralUniversity of Pernambuco. Before being lyophilized, samples were frozen at -80°C for 24 h and then processed in an Alpha 1-4 LD Plus Christ apparatus, a drying chamber temperature of -27°C and vacuum of 0.52 mbar, for 24 hours. The lyophilized PRP obtained was stored in well-sealed microtubes and kept frozen at -4°C for further analysis. The results were subjected to analysis of variance (ANOVA) to determine the effects of lyophilization on the platelet concentrations. Significance was declared at P<0.05. The median platelet count in the fresh PRP was 108±35.2 × 103/uL. The platelet count after lyophilization was 46.6% lower (p<0.05) when compared with the initial count (56±17.7 × 103/uL). Although there was a significant reduction in platelet concentration after lyophilization, 53.4% of platelets were viable after the process. Our study showed the viability of lyophilizing PRP using a standard and easy system. Despite several published studies on PRP standardization, to the best of our knowledge, this is the first work on equine PRP lyophilization. In addition, lyophilized PRP appears to be a possible alternative to fresh PRP; with minor variability, a large-scale production with increased shelf life could be achieved following a single production process. Further studies are needed, mainly on growth factors after lyophilization and the use of PRP in vivo.

Study on the effects of different sterilization methods and storage conditions on milk quality

Milk is processed in different ways. Milk may be heated, frozen, or condensed as it is excreted in raw milk or in order to kill pathogenic microorganisms and increase shelf life. Its protein and fat content may change. Lactose is hydrolyzed, homogenized, cholesterol is removed, or fermented cultures are added to it, and its calcium levels are increased. Some special processing operations are performed to meet the consumer's needs and the specific market situation. Due to its characteristics such as relatively long shelf life, the use of UHT sterilized milk has always been associated with the suspicion among consumers that this type of milk contains preservatives or its nutritional value is greatly reduced by applying high temperatures. In this article, while briefly referring to the nutritional value of milk, the effect of pasteurization and sterilization heat on the milk components is compared. Milk is the only food known in nature that can meet the body's basic needs for nutrients in a balanced way. Milk contains a very valuable set of proteins, sugars, fats, various minerals, especially calcium and phosphorus, and a variety of vitamins. Due to its special composition, this valuable nutrient is a very suitable environment for the multiplication of pathogenic microorganisms and the transmission of diseases from animals to humans.

Multifactorial revealing the association between components and lipid oxidation of edible vegetable oils in bulk and emulsion systems

Herein, the effect of components and colloidal structures on the lipid oxidation of three edible vegetable oils was investigated by comparison in bulk, oil-in-water (O/W) and water-in-oil (W/O) emulsion systems. For all systems, it was fund that the lipid oxidation was highly dependent on the fatty acid profile. Moreover, the lipid oxidation in emulsion systems was obviously higher than that of in bulk state, and the oxidation susceptibility of O/W emulsion was highly comparing with the W/O ones due to a lipid hydrolysis. Correlation analysis confirmed that oil unsaturation in the three systems were obviously positively correlated with the lipid oxidation; whileas α-tocopherol, carotenoids and total polyphenols were negatively correlated with the oxidation sensitivity. Meanwhile, the chemical reactivities (DPPH and FRAP) from the antioxidant components in oils were also retard to the lipid oxidation in these systems. This study provides a reference for understanding the complex relationship between lipid oxidation and oil components in different systems, promoting the designing strategies and the development of novel antioxidant technologies to protect the oil against oxidation and increase shelf-life of lipid foods.

Nanoparticles of metals and their compounds in films and coatings: A review

Nanotechnology is important in food packaging because it increases shelf life, enhances food safety, and improves sensory characteristics and nutrient availability. We aimed to review scientific publications on the synthesis of nanoparticles, as well as their properties and applications in the food industry.&#x0D; Research and review articles published from 2020 to 2022 were obtained from the database using the keywords “nanoparticles”, “film”, and “food”. They were on the synthesis of metal and metal oxide nanoparticles and their uses in food films and coatings. &#x0D; We reviewed methods for synthesizing inorganic nanoparticles from metals and their compounds (silver, zinc, iron, etc.), as well as described their antimicrobial action against foodborne pathogens. By incorporating nanoparticles into films, we can create new materials with strong antimicrobial properties in vitro. Nanoparticles can be used to develop both polymer and biopolymer films, as well as their mixtures. Composite coatings can work synergistically with metal nanoparticles to create multifunctional food packaging systems that can act as compatibilizers. Particular attention was paid to metal nanoparticles in food coatings. We found that nanoparticles reduce the rate of microbial spoilage and inhibit lipid oxidation, thereby increasing the shelf life of raw materials and ready-to-eat foods. The safety of using nanoparticles in food coatings is an important concern. Therefore, we also considered the migration of nanoparticles from the coating into the food product.&#x0D; Incorporating nanoparticles into polymer and biopolymer films can create new materials with antimicrobial properties against foodborne pathogens. Such composite films can effectively extend the shelf life of food products. However, the undesirable migration of metal ions into the food product may limit the use of such films.

Biological control of strawberry diseases by Aureobasidium pullulans and sugar beet extract under field conditions

Grey mould (caused by Botrytis cinerea) is the most important pathogen underlying high fungicide dependence in strawberry fields. Reliable biocontrol agents (BCAs) with improved efficiency are needed to replace fungicides. The yeast-like beneficial fungus Aureobasidium pullulans (AP-SLU6) has previously exhibited great potential to combat grey mould in greenhouse environments. Here we report results from a two-year full-factorial field trial in a conventional strawberry field, in which we tested two different concentrations of A. pullulans (107 CFU/ml and 106 CFU/ml) and sugar beet extract (SBE). The results showed that all the field treatments reduced grey mould severity postharvest and increased shelf life of the harvested fruit in both years. The best effect was achieved using the highest conidial concentration of A. pullulans, which also resulted in 53% higher fruit production compared to the control treatment at the end of the season, indicating a plant-growth promoting effect of the BCA. These results reveal that spray applications of these novel BCAs contribute to reliable biocontrol of grey mould, leading to improvement of the shelf life of strawberry sales boxes. These findings suggest that A. pullulans and SBE can contribute to a shift from chemical fungicides to sustainable methods without compromising cropping security.

Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.

Brewer's spent grain (BSG) is an abundant brewing by-product, but a short shelf life limits its use. A rotary drum press can separate BSG into a solid and a liquid fraction (BSG liquid) that contains sugars. Propionic acid producing bacteria (PAB) strains from the family Propionibacteriaceae (DSM 20270, 20272, 20274, 106790) were screened for organic acids formation from BSG liquid in three fermentation setups: A single-step fermentation, a two-step fermentation with Lactiplantibacillus plantarum (NFICC 27) followed by PAB, and a co-culture of PAB with L. plantarum. The two-step fermentation produced 9.5 g/L propionic acid and 5.4 g/L acetic acid. GC-MS analysis of the fermented BSG liquid showed a decrease in off-flavours and an increase in compounds with fruity, chocolate and caramel notes. The fermented BSG liquid also had antimicrobial activity. Fermentation of BSG liquid may therefore be a suitable means of creating a clean label food ingredient with long shelf life.

Quantifying agricultural productive use of energy load in Sub-Saharan Africa and its impact on microgrid configurations and costs

The use of advanced energy technologies for agricultural purposes—such as irrigation, refrigeration, crop processing, and egg incubation—has the potential to increase crop yield, reduce vulnerability to changing precipitation patterns, increase shelf life, strengthen income and employment opportunities in rural areas, and reduce emissions by displacing fossil fuel-based technologies. These productive uses of energy (PUE) in remote areas could potentially be powered by microgrids that additionally serve otherwise unelectrified communities, most of which are located in rural Sub-Saharan Africa. In this paper, we use high-resolution geospatial data to estimate the end-use electricity demand for a range of agricultural PUE across Sub-Saharan Africa, and we share these data in an open-access mapping tool. Next, we use REopt®, a techno-economic optimization model of energy systems, to determine the cost and system sizing implications of incorporating agricultural PUE into microgrid designs in Kenya and Zambia. We estimate the upper bound of agricultural PUE demand for irrigation, milling, shelling, refrigeration, and egg incubation across Sub-Saharan to be 16.8 TWh/yr. We find that incorporating local agricultural PUE into microgrid system designs increases the required system sizing while having minimal impact on the levelized cost of energy of these systems. Our analysis is the first to demonstrate the PUE potential in the agricultural sector at a 10x10-kilometer resolution across Sub-Saharan Africa and to show, at scale, how site-specific PUE can impact the cost and sizing of microgrids that are otherwise deployed to serve local household and community load.

STABILITY TOLERANCE OF SUNFLOWER OIL -IN-WATER EMULSION EMULSIFIED BY SOYA LECITHIN FOR FOOD GRADE ACIDS

Oil-in-water emulsion has promised values in food, pharmaceutical, drug, cosmetic and allied industries. The stable emulsion with long shelf life increases its utility. Many avouring agents are used to increase shelf life as preservative or commercial value. Food grade acids are used to in the emulsion preparation which enhances the taste or avour. The present study focuses the usage of acetic acid, phosphoric acid and oxalic acid. The emulsions for different acids are prepared ranging concentration from 0.001 to 0.003M using lecithin as emulsier and sunower oil. Experiments were done to study organoleptic properties with respect to basicity and dissociation constant values. The colour of the primary emulsion was creamy white and sustainable for acetic acid emulsion to 28 day at experimental temperature 10, 25 and 40 0C. Oxalic acid is recorded a low pH value 1.88 for 0.003 M emulsion solution in compare with acetic acid (3.63) and phosphoric acid (2.32).The relative conductance measurement for oxalic acid shows a very high value 5.6mS to acetic acid 0.257mS and phosphoric acid 0.247 mS. The rst dissociation constant value 5.6x10-2 of oxalic acid is larger relatively compare to phosphoric acid 7.5 x 10-3 and acetic acid 1.8 x10-5. Basicity of acids increases from acetic acid (mono basic), oxalic acid (dibasic) to phosphoric acid (tri-basic).These results strongly supports that basicity and dissociation constant values of acids conspicuously inuence the stability of the emulsion. Higher value of dissociation constant value and basicity, lower the stability of the emulsion.

Effect of halal and stunning slaughter methods on meat quality: A review

The handling and slaughtering processes for animals have a significant effect on meat quality. Islamic (halal) slaughter and many different stunning methods are used in the meat industry worldwide. The objective of the present review was to update the current literature and practices concerning halal slaughter and stunning methods, and their effects on meat quality. The present review used inductive reasoning and comparison between halal and stunning methods for the slaughtering of farm animals. Halal slaughter involves cutting the carotid arteries, jugular veins, oesophagus, and throat without stunning. Halal slaughter facilitates the draining of blood from the animal, which is necessary to produce high-quality meat with good conservation and increased shelf life. On the other hand, most stunning slaughter hinders the bleeding process in sheep and goats. The retained blood content may act as a suitable medium for the growth and multiplication of different kinds of harmful microorganisms and make badly bled meat hard to preserve. Proper halal slaughter has several advantages regarding meat quality in comparison to stunning methods, and requires greater management attention pre-, during, and post-slaughtering to maintain good welfare and the production of high-quality meat.

Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage

The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH conditions) on polyphenoloxidase (PPO) inactivation of avocado-puree (base of the smoothie beverage), use of the appropriate kinetic models was undertaken. Inactivation rate constants were obtained for combinations of constant pressure (600, 700, 750 MPa) and temperature (25, 35, 45 °C) for pH values 4 and 5. According to the Eyring and Arrhenius equations, activation volumes and activation energies, respectively, representing pressure and temperature dependence of the inactivation rate constant, were calculated for all temperatures and pressures studied. The combined use of HP led to PPO inactivation (&lt;10% remaining PPO activity). An increase in the temperature at pressure 600 or 750 MPa caused an increase in PPO inactivation (4.5 and 9.0%, respectively). The ultimate goal was to produce a HP processed avocado puree-based smoothie beverage (containing acid whey and other ingredients) with superior quality and increased shelf life (under refrigeration). The blended ingredients were HP processed in PET packages (600 MPa-25 °C-10 min, 600 MPa-35 °C-10 min, 750 MPa-25 °C-5 min, 750 MPa-35 °C-5 min) based on PPO inactivation as well as industrial practices. Non-processed as well as thermally (TM) processed (90 °C-5 min) samples were used as control samples. No significant differences were found in sensorial attributes between non-processed and HP samples, although the aroma and acceptability scores decreased significantly for thermally pasteurized smoothies. Based on the data obtained, 600 MPa-25/35 °C-10 min are sufficient to obtain safe smoothies (of pH 5 approximately) (up to 6 months) whose organoleptic properties are equally as acceptable to consumers as freshly made smoothies.

Resultant inward imbalanced seeding force (RIISF)-induced concave gold nanostar (CAuNS) for non-enzymatic electrocatalytic detection of serotonin and Kynurenine in human serum.

CTAC-based gold nanoseed-induced concave curvature evolution of surface boundary planes from concave gold nanocube (CAuNC) to concave gold nanostar (CAuNS) has been achieved by a novel synthetic methodology simply by controlling the extent of seed used and hence the generated 'Resultant Inward Imbalanced Seeding Force (RIISF)'. The resultant CAuNS shows an excellent enhancement in catalytic activity compared to CAuNC and other intermediates as a function of curvature-induced anisotropy. Detailed characterization evaluates the presence of an enhanced number of multiple defect sites, high energy facets, larger surface area, and roughened surface which ultimately results in an increased mechanical strain, coordinately unsaturation, and multifacet-oriented anisotropic behavior suitable for positive influence on the binding affinity of CAuNSs. While different crystalline and structural parameters improve their catalytic activity, the resultant uniform three-dimensional (3D) platform shows comparatively easy pliability and well absorptivity on the glassy carbon electrode surface for increased shelf life, a uniform structure to confine a large extent of stoichiometric systems, and long-term stability under ambient conditions for making this newly developed material a unique nonenzymatic scalable universal electrocatalytic platform. With the help of various electrochemical measurements, the ability of the platform has been established by performing highly specific and sensitive detection of the two most important human bio messengers: Serotonin (STN) and Kynurenine (KYN) which are metabolites of L-Tryptophan in the human body system. The present study mechanistically surveys the role of seed-induced RIISF-modulated anisotropy in controlling the catalytic activity which offers a universal 3D electrocatalytic sensing tenet by an electrocatalytic approach.

Enrichment of camel yogurt using hemp seeds as a rich source of omega 3 and physicochemical evaluation

SummaryCannabis sativa L. seeds (hemp) have a high level of omega 3 and 6 fatty acids; therefore, it has the potential to nutrition properties of the food product. In the present study, camel yogurt enriched with hemp seeds was prepared at four concentrations (0%, 1%, 3%, 5%). Several tests such as pH level, titratable acidity, syneresis, water holding capacity (WHC), viscosity, phenolic component, DPPH inhibition and sensory evaluation were determined during 0, 7, 14 and 21 days at 4 °C. At the end of storage, fatty acid profile and scanning electron microscopy (SEM) were performed on control and optimal treatments. The results illustrated that lowest pH (3.79) corresponded to treatment supplemented with 5% hemp seeds. On the 21st day, the lowest syneresis (7.04%) and also the highest viscosity (157.50 mPa.s) and WHC (17.02%) were attributed to camel yogurt containing 3% hemp seeds. The phenolic components (14.14 mg gallic acid 100 g−1) and antioxidant features (20.21%) were elevated by adding hemp seed (to 5%), but increasing shelf life had an adverse effect on these factors (P &lt; 0.05). The sensory assessment of treatments with 3% of hemp seeds had the most desirability degree on the 14th day. The saturated and unsaturated fatty acids significantly decreased and increased with 3% hemp seeds (optimal) compared with control, respectively. The SEM also exhibited better structural microscopy in optimal treatment compared to yogurt with no additives. Hence, hemp seed was considered as an appropriate dietary supplement for camel yogurt.

Effect of coating with chitosan enriched with different borates on the shelf life of fish fillet.

In this study, the effects of biofilm coatings obtained by immobilization of different borates - namely borax (BX), colemanite (COL), and ulexite (UX) - with chitosan (Ch) on the shelf life of rainbow trout fillets were investigated. The immobilization and characterization of borates in Ch were confirmed by scanning electron microscopy, Fourier transform infrared spectroscopy, and zeta potential analysis. In determining the shelf life of fillets that were covered by immersion and stored for 15 days, microbiological (total aerobic mesophilic, psychrotrophic, lactic acid, Pseudomonas, and Enterobacteriaceae bacteria counts) and chemical analyses (total volatile basic nitrogen, thiobarbituric acid reactive substance, and pH levels) were performed at 3day periodic intervals. In addition, the biodegradation of borates was determined using inductively coupled plasma mass spectrometry in biofilm-coated fillets on the 1st, 8th, and 15th storage days. The microbial results of the coatings enriched with borates (BX, COL, and UX) at different levels (0, 0.03, and 0.06 mg L-1 ) (due to the immobilization with Ch) show the shelf life was extended by 3-6 days in all of the treatment groups compared with the control. It was concluded that BX, COL, and UX coatings enriched by immobilization with Ch increase shelf life and improve fillet quality. In addition, the enrichment of BX, COL, and UX with Ch showed explicit natural protective effects. This study demonstrates that Ch-enriched coatings of BX, COL, and UX can be used as natural bioactive nanocarriers to provide bioactive food ingredients in the seafood processing industry. © 2023 Society of Chemical Industry.

Edible oil to powder technologies: Concepts and advances

There is a recent surge in demand for nutritious food from the consumer end. Functional foods are gaining much popularity. With the commercialization of omega-3 fatty acids and their many nutritional advantages, edible powders and smoothies loaded with PUFA are available on the market. Edible oil powders are one such commodity that is consumed for their several nutraceutical properties such as, reducing cardiovascular risk, aiding in weight reduction, providing antioxidant properties, etc. Edible oil is first stabilized into stable emulsions which are then processed to obtain powders. The process of oil-in-water emulsion stabilization is carried out using ultrasonication, homogenization, microfluidization, complex coacervation, and oil structuring mechanisms. The stable emulsions are then microencapsulated using various wall material combinations and ratios to form stable edible oil powders. The wall material protects the active molecules from the ambient environment, high temperature, and high-pressure processing methods. These powders are added to coffee, smoothies, cookies, yogurt, cake mix, and soup powder to impart functional properties to foods. The major challenge in the production of oil powder is the formation of stable emulsion with proper wall-to-core ratio and binding of the wall with core materials to form stable powder with an increased shelf life. This article provides a detailed review of various emulsion stabilization techniques and processing methods to form edible oil powders.

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties.

Fucoidan powder was added in amounts of 0.05, 0.1,0.3, and 0.5% to sour cream butter and sensory and chemical properties were tested on their shelf life for 60 days during storage. Peroxide levels initially increased until day 40 of storage and then decreased. Butter samples from the control group had the highest amount of peroxide on day 40 (15.25 ± 1.41 meq/kg butter), while samples treated with fucoidan 0.5% had the lowest amount of peroxide (6.35 ± 0.53 meq/kg butter). The acidity of butter treatments increased during storage (p< .05). Butter samples from the control group had the highest acidity at 60 days of storage (0.40 ± 0.033 mg KOH / g butter), while samples treated with 0.5% fucoidan had the lowest acidity (0.17 ± 0.013 mg KOH / g butter). The treated butter samples showed the highest stability. Fucoidan, as an antioxidant, reduces the taste, odor, and discoloration of butter added with fucoidan during storage because it completely removes odorless tasteless powder, and the free radical chain is involved in oxidation and improves product properties. The results showed that there are no significant changes in the acceptance rate of butter treated with fucoidan during 60 days of storage in the refrigerator (p> .05). The sensory scores of the treated butter showed that the sensory properties during the storage period were similar to the control samples, but on day 40 of storage, they decreased. In general, a concentration of 0.5% fucoidan delays the oxidative process and increases shelf life and is selected as a superior treatment in terms of sensory evaluation, and is introduced as a functional food.

Latest avenues on titanium oxide-based nanomaterials to mitigate the pollutants and antibacterial: Recent insights, challenges, and future perspectives

Titanium oxide-based nanomaterials (TiOBNs) have been widely utilized as potential photocatalysts for various applications such as water remediation, oxidation, carbon dioxide reduction, antibacterial, food packing, etc. The benefits from TiOBNs for each application above have been determined as producing the quality of treated water, hydrogen gas as green energy, and valuable fuels. It also acts as potential material protecting foods (inactivation of bacteria and removal of ethylene) and increases shelf life for food storage. This review focuses on recent applications, challenges and future perspectives of TiOBNs to inhibit pollutants and bacteria. Firstly, the application of TiOBNs to treat emerging organic contaminants in wastewater was investigated. In particular, the photodegradation of antibiotics pollutants and ethylene using TiOBNs are described. Secondly, applying TiOBNs for antibacterial to reduce disease, disinfection, and food spoiling has been discussed. Thirdly, the photocatalytic mechanisms of TiOBNs to mitigate organic pollutants and antibacterial were determined. Finally, the challenges for different applications and future perspectives have been outlined.

THE STUDY OF INTELLIGENT SYSTEMS IN INDUSTRIAL FOOD AUTOMATION

In the development of an intelligent control system for basic production in the food and chemical industry, it is necessary to build an integrated and robotic control system that allows you to effectively optimize, computerize the food industry and transform food products into a clean ecological product. The main task of managing such an intelligent system is artificial intelligence, which can significantly improve packaging, increase shelf life, combine the cycle using algorithms and improve food safety by making a more transparent management system. The novelty of the article lies in the development of an intelligent process control system based on a mathematical and integrated model that allows you to calculate temperature, humidity, amount of pesticides and filter out substandard primary product at the stage of purification and dehumidification due to the intelligent NGS system. The experiments were carried out on the TIA Portal V14 software on a stand in the laboratory. The process of dehumidification and filtration of the intelligent system was also implemented on a stand in a laboratory chamber that could measure temperature and relative humidity. The measurement of the temperature inside the product and the change in humidity after filtration were recorded during the experiment. A system was created on the basis of experimental data of a mathematical model and a computer system that allows calculating humidity parameters and in time to exert a regulatory influence on one of the control channels and thus optimize the process parameters.

An integrated multi-criteria decision-making framework for the selection of sustainable biodegradable polymer for food packaging applications.

Manifold aspects, such as the booming market for superior quality food items with increased shelf life and the escalating concern to mitigate plastic trash due to plastic packaging have motivated researchers and food industrialists to explore sustainable eco-friendly packaging solutions extensively. Biodegradable polymers are being rigorously investigated to replace conventional plastics that are toxic, non-biodegradable, and detrimental to the marine ecosystem. The scientific methodology for the prudent selection of biodegradable polymer among the frequently used biopolymers for food packaging is being reported here. The data were extracted from the available literature. A hybrid multi-criteria decision-making framework has been developed to address the problem of material selection owing to the multiple conflicting criteria involved. Assignment of equal weights to primary criteria was selected to establish the criteria weights. Different decision-making techniques (weighted sum method (WSM), weighted product method (WPM), weighted aggregated sum product assessment method (WASPAS), and technique for order of preference by similarity to ideal solution (TOPSIS)) were used for the comparative analysis. Thereon, the different ranks obtained for each alternative were aggregated using the degree of membership technique. The robustness of the solution was checked using sensitivity analysis which was conducted by varying weights of importance using the entropy method, the CRITIC method, and the equal weights to secondary criteria. The analysis reported polylactic acid (PLA) as the most reliable polymer for food packaging applications. The sensitivity analysis concluded that the solution was without prejudice, and water vapor permeation rating was the most critical decision criterion in deciding the optimal polymer.

A Review on Montmorillonite-Based Nanoantimicrobials: State of the Art.

One of the crucial challenges of our time is to effectively use metal and metal oxide nanoparticles (NPs) as an alternative way to combat drug-resistant infections. Metal and metal oxide NPs such as Ag, Ag2O, Cu, Cu2O, CuO, and ZnO have found their way against antimicrobial resistance. However, they also suffer from several limitations ranging from toxicity issues to resistance mechanisms by complex structures of bacterial communities, so-called biofilms. In this regard, scientists are urgently looking for convenient approaches to develop heterostructure synergistic nanocomposites which could overcome toxicity issues, enhance antimicrobial activity, improve thermal and mechanical stability, and increase shelf life. These nanocomposites provide a controlled release of bioactive substances into the surrounding medium, are cost effective, reproducible, and scalable for real life applications such as food additives, nanoantimicrobial coating in food technology, food preservation, optical limiters, the bio medical field, and wastewater treatment application. Naturally abundant and non-toxic Montmorillonite (MMT) is a novel support to accommodate NPs, due to its negative surface charge and control release of NPs and ions. At the time of this review, around 250 articles have been published focusing on the incorporation of Ag-, Cu-, and ZnO-based NPs into MMT support and thus furthering their introduction into polymer matrix composites dominantly used for antimicrobial application. Therefore, it is highly relevant to report a comprehensive review of Ag-, Cu-, and ZnO-modified MMT. This review provides a comprehensive overview of MMT-based nanoantimicrobials, particularly dealing with preparation methods, materials characterization, and mechanisms of action, antimicrobial activity on different bacterial strains, real life applications, and environmental and toxicity issues.

Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical, microbiological and sensory properties

Butter is a valuable dairy product, and its sensory attributes can be changed due to oxidative rancidity and microbial contamination. This study investigated the effect of Ferulago angulata extract nanoemulsion (FAEN) on butter properties alone or in combination with postbiotic metabolites produced by Lactiplantibacillus plantarum subsp. plantarum (PMLP) into the butter in the free form or spray‐dried encapsulated. The combination of the encapsulated form of FAEN and PMLP in butter indicated that it is capable of controlling peroxide and acidity values and increases the antioxidant and antimicrobial activities consequently leading to the increased shelf life of butter.