Rate Of Spoilage Research Articles

Blockchain-enabled integrated three-layer bio-circular economy model with wastewater treatment, emissions, and controlled cheese spoilage

ABSTRACT Regulatory and market forces compel companies to integrate transparency and sustainability into their operations. In response to the pressing need, the study proposes a blockchain-enabled, sustainable, integrated three-layer inventory model for the cheese industry under carbon cap-and-trade policy. The ultimate aim is to maximize the integrated total profit of the system with optimal investment in green technology. Prior studies have neglected to account for blockchain costs and spoilage rate control, whereas our findings demonstrate that strategic investments in preservation technology yield substantial reductions in spoilage rates. Results indicate that the downstream end of the supply chain, retail, also plays a crucial role in maintaining total profitability, indicating the significance of collective inventory management along with sustainability initiatives. This study concludes that technology-driven sustainability initiatives, coupled with effective spoilage management, can optimize sustainability outcomes in the cheese supply chain without compromising financial performance.

Characteristics of whey protein concentrate/egg white protein composite film modified by transglutaminase and its application on cherry tomatoes.

In order to obtain food packaging film with better performance, whey protein concentrate (WPC) and egg white protein (EWP) were used as film-forming substrates, and its film properties weremodified by transglutaminase (TG). Then the effect of TG on the mechanical, physical, barrier, and microstructural properties of the WPC/EWP composite biodegradable film was investigated, and its preliminary application potential was explored. Compared toWPC and EWP films, WPC/EWP composite film had higher transmittance, tensile strength (TS), and thermal stability. Fluorescence results showed that the film experienced fluorescence quenching after TG treatment. Fourier transform infrared and x-ray diffraction results showed that WPC and EWP had good compatibility in the biodegradable film, the hydrogen bond interaction of film was increased due to TG, resulting in an increase in TS. Meanwhile, the water vapor permeability and contact angle of WPC/EWP film treated with TG at 5U/g protein increased by 28% and 76.1%, respectively. Besides, the WPC/EWP biodegradable film modified by TG (TG-W/E) was applied as a coating film on cherry tomatoes, effectively reducing the weight loss rate during storage from 14.2% to 10.8%. Furthermore, indexes, such as solid content, spoilage rate, hardness, pH, and lycopene, showed that the film had a good preservation effect on cherry tomatoes. To conclude, the appropriate addition of TG has a positive effect on the film properties of the WPC/EWP biodegradable film, which is beneficial to the development and utilization of protein-based film. WPC/EWP biodegradable film modified by TG has a great application prospect in extending the shelf life of fruit and vegetable.

EFFET COMPARE DES FERTILISATIONS ORGANIQUES ET MINERALES SUR LA PRODUCTION ET LA CONSERVATION DE LA TOMATE FRAICHE (Solanum lycopersicumL.) DANS LA PREFECTURE DE LA KOZAH AU TOGO

The tomato (Solanum lycopersicum) is a crucial vegetable for human nutrition and an important source of income for farmers. In response to increasing demand, producers increasingly use chemical inputs, raising serious health and environmental concerns. As a perishable fruit, the tomato rapidly deteriorates after ripening, making preservation a major challenge. To promote sustainable production and conservation, a study was conducted at the agriculturalexperimental station of the University of Lome, located atTchitchao, in the Kara region of Togo. The study assessed the effects of four types of fertilizers on agronomic parameters and the shelf life of two tomato varieties - ANAYAand MONA. A randomized block design was employed, with five treatments: SR1 GOLD, poultry manure, compost, NPK, and a control. The results indicate that poultry manure significantly enhances the growth, yield, and conservation of tomatoes compared to the other treatments. The application of 20 t/ha of poultry manure increased production by 86.67% for the MONAvariety and 65.11% for the ANAYAvariety compared to the control. Additionally, the manure extended the shelf life by two weeks for MONA and one week for ANAYA, compared to the NPK treatment, under ambient conditions. Under refrigerated storage, tomatoes treated with poultry manure exhibited the lowest rate of spoilage up to the tenth week, suggesting that poultry manure is a viable alternative for improving both the production and preservation of tomatoes.

Monitoring fish freshness with pH-sensitive hydrogel films containing quercetin or eucalyptol

This research developed pH-sensitive smart films using carboxymethyl cellulose (CMC) and collagen (COL), combined with either quercetin (QCT) or eucalyptol (EUC), to prevent fish meat spoilage. COL, extracted from isinglass, was confirmed as type I through SDS-PAGE. The films were characterized using FESEM, FTIR, and TGA. The addition of QCT or EUC enhanced antioxidant levels to 60.16% and 70.83%, respectively, up from a baseline of 10.4%. It also increased tensile strength from 3.32 ± 0.22 to 11.8 ± 0.25 and 13.2 ± 0.27 MPa, and enhanced elongation at break from 5 ± 3.1% to 27.7 ± 1.1% and 30.15 ± 2.1%. Fish meat packaged with QCT showed a lower spoilage rate due to the antibacterial and antioxidant effects of EUC and QCT (TVBN = 7.37 ± 0.01), compared to CMC/COL film (TVBN = 10.11 ± 0.02) and non-packaged fish (TVBN = 11.23 ± 0.01). The films exhibit >80% transparency, highlighting their suitability for food packaging. CMC/COL/QCT is preferred for fish packaging because it offers better mechanical properties and lower TVB-N levels.

Bioinspired starch nanofibrous films with tunable hydrophobicity and water adhesion via tannic acid-interfacial self-assembly for food packaging

To address the limitations in water resistance and functionality of existing starch-based food packaging materials, this study developed a new sustainable food packaging material—starch nanofibrous films (SNFs) enhanced with an acylated tannic acid (ATA) interfacial self-assembly coating. Inspired by the unique hydrophobicity and water adhesion properties of rose petals, which effectively control surface characteristics to maintain microenvironmental humidity during food processing and storage, this approach significantly enhanced the water resistance, stability, and mechanical strength of the material. Specifically, the obtained SNFs/ATA exhibited a maximum water contact angle of ∼ 134.1°, tensile strength of ∼ 0.86 MPa, and Young’s modulus of ∼ 43.48 MPa. Moreover, SNFs/ATA showed excellent antibacterial and antioxidant properties, UV-blocking capabilities, and degradability, making it an environmentally friendly choice for food packaging. In practical food preservation applications, cherry tomatoes packaged with SNFs/ATA showed a significant extension of shelf life to 15 days, with a 62.5 % reduction in spoilage rate, a 25.4 % decrease in weight loss, and good quality including pulp firmness, pH, titratable acidity, and total soluble solids. This work demonstrates structurally regulated polyphenol assembly in the preparation of all-natural green biomimetic surface, creating new opportunities for the development of sustainable bio-based food packaging systems.

The shelf life of pork depends on its quality and microbial and non-microbial meat destructors

This work aimed to establish the maximum shelf life of pork of different quality classes depending on the action of non-microbial and microbial destructors. To achieve this goal, samples were taken from the longest back muscles of domestic and industrial pig carcasses. Depending on the results of organoleptic research, pork was divided into three quality classes: 1) NOR (close to optimal quality indicators), 2) PSE (pale, soft, exudative), and 3) DFD (dark, firm, dry). After that, each of the samples was divided into 1 equal parts and placed for storage in a refrigerator (t = 3 ± 1 °C). Each day, one part of the samples was used for laboratory research. The purpose of laboratory research was to establish the freshness of meat by determining the reaction to peroxidase, amino-ammonia nitrogen, reaction to ammonia with Nessler's reagent, and the content of short-chain fatty acids. In addition, the level of MAFAnM was determined. The results of laboratory studies showed that the fastest signs of spoilage were registered in pork, with signs of PSE obtained after the slaughter of pigs on small farms. The first signs of deterioration appeared already on the sixth day of storage. The second fastest spoilage rate (on the eighth day) was meat samples of the PSE quality class taken from pigs of industrial origin. At the same time, the highest increase in microbial contamination during storage was registered in meat samples of industrial origin with signs of DFD. We found that the microbial contamination of pork depends not only on the initial contamination at the production site but also on the quality class of the meat. On the 12th day of pork storage, only NOR-class meat samples of industrial origin remained fresh. Comparing meat samples of the same quality classes, asserting a shorter shelf life and a higher risk of meat products obtained due to domestic origin and backyard slaughter of pigs is possible. The main reason is a combination of factors, the main of which are the impossibility of observing proper hygienic conditions for animal slaughter, poor bleeding, unbalanced diet, and others.

Fucoidan-based coatings extend the shelf-life of nectarines

This research investigated the efficacy of fucoidan-based coatings in preserving nectarine fruits at room temperature. The present study compared the preservation effects of different fucoidan concentrations (1%, 3%, 5%) with distilled water serving as a control (0%). The findings revealed that the addition of fucoidan dose-dependently improved the room temperature preservation quality of the nectarines. Notably, a 5% fucoidan concentration markedly delays the onset of the respiratory peak in nectarines. On day 14 of storage, the plants were subsequently cultured on a 5% fucoidan coating (F5), which exhibited a weight loss rate of 5.87%, a spoilage rate of 18.33%, a hardness of 3.87 kg/cm², a soluble solid content of 11.47%, a titratable acid content of 0.29% and an ascorbic acid content of 2.58%. The overall acceptability score was 7.83. These results demonstrated that coating with fucoidan is an effective method for the preservation of nectarines.

Resource Scheduling Optimization of Fresh Food Delivery Porters Considering Ambient Temperature Variations

In the context of an evolving socio-economic landscape and rising living standards, the online market for fresh products, encompassing fruits, vegetables, meats, dairy, and eggs, has seen substantial growth, necessitating sophisticated logistics for e-commerce home delivery. This study tackles the distinct challenges of fresh product delivery, which demand rigorous adherence to climate conditions and product mix during transport, significantly influencing the operational strategies and scheduling of delivery platforms. To address these challenges, a comprehensive mathematical model was developed to optimize fresh food home delivery scheduling, focusing on reducing spoilage rates and accommodating the dynamic impact of environmental temperature changes. The model posits assumptions of a consistent and ample supply of fresh goods, standard initial quality loss, and efficient porter assignment for multi-category order combinations. It introduces three objective functions, targeting the minimization of fresh food loss, maximization of customer satisfaction, and reduction of distributor costs. The efficacy of the model and its genetic-algorithm-based solution method was assessed through numerical analysis and case studies, illustrating that the model enhances delivery efficiency and service quality across varying temperature conditions. This substantiates the critical role of environmental temperature management in optimizing fresh food delivery, offering a robust framework for advancing logistical operations in the perishable goods sector and ensuring quality and efficiency in fresh food e-commerce delivery.

Design, Economic, and Environmental Accounting Assessment of a Solar-Powered Cold Room for Fish Storage in Traditional Markets

The food industry, crucial for emerging economies, faces challenges in refrigeration, particularly in fish storage. High energy consumption, environmental impact, and improper cooling methods leading to food waste are significant issues. Addressing these challenges is vital for economic and environmental sustainability in the food sector, especially concerning fish storage where spoilage rates are high. In this context, this research proposes a sizing methodology, evaluation, and parametric simulations based on multi-criteria attributes for a solar PV-powered cold room for storing fish in traditional markets in Morocco. To identify the cooling load of the system, TRNSYS 16 was utilized to simulate the transient behavior, while the PV array specifications were determined using SAM 2017.9.5 software. The design process introduced a cold room coupled to a refrigeration unit powered by a 15.3 m2 PV array with a 1.8 kWp nameplate capacity. Finally, yearly and life cycle metrics including self-sufficiency, self-consumption, Levelized Cost of Cooling (LCOC), discounted payback period (DPP), CO2 emissions avoided and total environmental penalty cost savings (TEPCS) are evaluated to assess the performance of the system and a sensitivity analysis was conducted on these metrics. The proposed system has an attractive LCOC of 0.131 $/kWhCold and a DPP of 3.511 years. Using the PV array proved to avoid 437.56 tons of CO2 emissions and generated TEPCS from $100.59 to $866.66. The results of this study highlight the potential for utilizing renewable energy sources in the refrigeration sector to improve both economic and environmental sustainability.

Antimicrobial screening of pecan shell extract and efficacy of pecan shell extract-pullulan coating against Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus on blueberries

Pecan shell is considered an agricultural waste; however, it contains various bioactive compounds with potential inhibitory effect against microorganisms. This study evaluated the antimicrobial efficacy of pecan shell extract (PSE) in vitro using disc-diffusion method and in vivo on blueberries as an antimicrobial coating using pullulan. For in vitro study, 5 and 10 % of aqueous (A-PSE) or ethanol pecan shell extract (E-PSE) incorporated into pullulan film were tested against different bacterial and fungal strains. Pullulan film disc was used as control. The diameter of growth inhibition (mm) around discs was measured. For in vivo study, PSE-P (5 % w/v aqueous pecan shell extract+5 % w/v pullulan), P (5 % w/v pullulan) or control (water) were spray coated on blueberries inoculated (∼5 log CFU/g) with Listeria monocytogenes, Salmonella enterica or Staphylococcus aureus; and stored at 4 °C, 50 ± 10 % RH for 15 days. The effect of antimicrobial coating against pathogens and its impact on quality during storage were determined. A-PSE and E-PSE films were more effective against Gram-positive bacteria and showed no antifungal effect at tested concentrations when evaluated in vitro. Immediately after coating on blueberries, PSE-P significantly reduced Listeria monocytogenes by 2 log CFU/g and lowered survival until day 5 than control or P. Native aerobic microbial population was reduced (P < 0.05) by 0.7 log CFU/g immediately after coating. PSE-P coating or storage time had no significant effect (P > 0.05) on the survival of S. enterica, S. aureus and native fungal population. PSE-P maintained the firmness of blueberry with no significant effect on its color, TSS, and pH during 15 days storage. PSE-P significantly reduced (P < 0.05) the spoilage rate by 21 % than control (28.5 %) and P (37 %); and minimized (P < 0.05) weight loss during storage. Pecan shell extracts show promise as a potential antimicrobial compound whose application on various food products or packaging material could be further explored.

Preparation and characterization of chitosan/dialdehyde carboxymethyl cellulose composite film loaded with cinnamaldehyde@zein nanoparticles for active food packaging

In this study, zein-loaded cinnamaldehyde (Cin@ZN) nanoparticles were incorporated into Chitosan (CS)/dialdehyde carboxymethyl cellulose (DCMC) matrix to fabricate the active food packaging materials possessing outstanding antioxidant and antibacterial properties. The research investigated how varying levels of Cin@ZN nanoparticles affected the morphology, microstructure, physicochemical properties of CS/DCMC composite films. The inclusion of Cin@ZN could significantly improve the mechanical strength, reduce the water vapor and oxygen permeability of CS/DCMC composite films and endow films with UV-light blocking properties. It's worth noting that the antibacterial and antioxidant capacities of CS/DCMC films had an astonishing enhancement with Cin@ZN blending, in which ABTS scavenging ratio of the composite films (100 mg) with different Cin@ZN contents reached >90 %. Furthermore, CS/DCMC/Cin@ZN 35 % composite film has the ability to efficiently protect strawberries from microbial damage and decelerate the spoilage rate of strawberries under ambient condition. Consequently, the CS/DCMC/Cin@ZN composite film can be applied as packaging material to extend the lifespan of fruits.

Comparative Studies on Bio-Preservation of Fresh-Cut Tomatoes Using Garlic, Ginger and Lemongrass Infused in Coconut Oil

Food spoilage is a major issue in our economy today, especially due to global climate change. Recent climate trends have led to an increased deterioration of freshly cut fruits and vegetables and has resulted in series of food poisoning as well as other health risk. Aside this, food spoilage and deterioration has affected negatively on national economy as from farm to store, supply chains are struggling with a food waste issue. This research aimed at using bioproducts in reducing the spoilage rate of fresh-cut tomatoes using lemongrass oil, ginger oil and garlic oil under 28OC and 4OC ambient temperatures. The bio-products (ginger oil, garlic oil and lemon grass oil) were extracted using domestic methods with coconut oil as the base oil. The bio-products were applied on the freshly cut tomatoes once daily. Visual observations on some anatomical features of tomatoes such as cuticle, placenta and pericarp were used to study rate and spoilage duration of tomatoes, while weight of the tomatoes at intervals and microbiological parameters were used in analyzing the effectiveness of the bio- products in reducing tomatoes spoilage rate. After 96 hours of study, the results showed significant (p&lt;0.05) reduction in tomatoes spoilage rate in ginger oil assisted tomatoes compared to other bio-products and the control. Signs of pericarp wrinkle, cuticle deterioration and placenta damage were observed in the control from 24 hours. Similarly, significant reduction in tomatoes weight were observed in the control tomatoes which indicated spoilage. High fungal and bacterial count was also observed in the control tomatoes and the microbes observed showed some similarities with previously identified microbes that are associated with fruit spoilage and food poisoning. This research showed that ginger oil, garlic oil and lemon grass oil could be effective in reducing spoilage in freshly cut tomatoes, however future studies should be conducted to investigate the affectivity of other bio- products in reducing fruit spoilage.

Investigation of the possibility of hop extract usage in the cheese production

The article presents the results of the use of plant extract from hops in the production of cheese in order to enrich it with antioxidant properties. The main material of the study was hops growing in the Abad region. It was previously shown that the protein content in ordinary hops was 1.7 times less (19%) than in baker's yeast (33%), while the tannin content in ordinary hops was quite high (3.8%). As is known, tannins have anti-ulcer, capillary-strengthening and analgesic properties, which increases the interest of researchers in using ordinary hops as functional properties.The article presents the results of studies of physico-chemical and organoleptic parameters of soft brine cheese. One of the important indicators in determining the quality of raw materials and in choosing them as raw materials for further processing is its physico-chemical properties and organoleptic characteristics. Under laboratory conditions, the results of a study were obtained to determine the physico-chemical parameters, organoleptic quality indicators of soft brine cheese.The safety parameters of hops have been studied in order to produce cheese of guaranteed quality, as well as the physico-chemical composition of raw milk. The stage of application of plant extract is determined - in the process of forming the cheese mass. Studies have also been conducted on the content of vitamin C in various cheese samples with different content of hop extract. The effect of the introduction of hop extract on the organoleptic properties of the product has been studied. It should be noted that the use of plants with antioxidant properties can significantly reduce the rate of oxidative spoilage of dairy products. The obtained results of the study allow us to consider.

Intelligent pulsed ultraviolet c radiation sterilization system: A cleaner solution of raw ready-to-eat aquatic products processing

The sterilization of raw ready-to-eat aquatic products is a crucial method for ensuring their safety for consumption after production. However, achieving intelligent decision-making and higher sterilization efficiency remains a technical challenge. In this paper, an intelligent ultraviolet c radiation (UVC) pulse sterilization system for raw ready-to-eat aquatic products processing lines is presented. The objective of intelligently classifying and grading aquatic products in an automated production line and then sterilizing them is attained. On the basis of the thermal radiation perspective factor method, an irradiation prediction model for the columnar pulsed UVC field is developed, and an automated decision model for the UVC sterilization level is developed in conjunction with the hierarchical analysis method. Automatic control of the UVC lamp is achieved with precision. Using a combination of direct measurements and simulation calculations, the accuracy of the prediction structure is verified. In addition, the system's key model, the UVC intensity decision model, was evaluated, and the results indicated that the decision model had an error rate of 13.3% in the sterilization of raw ready-to-eat aquatic products and that the system's sterilization rate could reach approximately 95%. Additionally, the economics of implementation and overall performance of the sterilization system were evaluated and determined to be effective in reducing spoilage rates and human resource losses, thereby promoting sustainable and clean production in the raw food fish processing industry.

The involvement of Pseudoterranova decipiens fish infestation on the shelf-life of fresh Atlantic cod (Gadus morhua) fillet

Zoonotic nematodes of the family Anisakidae are highly common in many marine fish species, which act as paratenic hosts for the third larval stage. In the fish, these parasites may migrate from the fish's gastro-intestinal tract (GI-tract) further to the coelomic cavity and muscles, making them a possible contamination source of bacteria they carry on their cuticle and in their GI-tract. A previous study revealed no apparent effect of Anisakis simplex on spoilage of fish, but the equally common anisakid species Pseudoterranova decipiens has a larger body surface potentially increasing the bacterial load brought into the fish muscle upon migration. As the presence of shelf-life reducing spoilage bacteria in the microbiome of this anisakid species has been demonstrated, the objective of the present study was to assess the potential shelf-life reducing effect of P. decipiens in fresh fish fillets stored in a domestic refrigerator.Atlantic cod was used as a model since members of the cod family are the third most consumed marine fish globally and it has the highest prevalence of P. decipiens infections. Infected and non-infected codfish fillet portions were collected and microbiologically analyzed at day 0 and day 4 of storage in a domestic fridge. Three isolation media were used to enhance maximum bacterial recovery and isolates were identified using MALDI-TOF MS and 16S rRNA gene sequencing. In parallel to the microbiological examination, sensory analysis was performed daily on the cod fillets to evaluate the freshness of the fish.Results revealed the presence of typical spoilage bacteria (e.g., Pseudomonas sp., Photobacterium sp.) in all fish, but based on the total viable counts, total H2S-producing bacteria, and sensory analysis, there were no objective indications to assume an increased fish spoilage rate by the presence and migration P. decipiens. Additionally, a beta-diversity comparison revealed no significant differences in microbiota composition between infected and non-infected fish parts, though individual heterogeneity in microbiome composition among Atlantic codfish individuals was found. As total viable counts did, however, exceed the guideline limits for fresh fish, further research should now focus on the role of the candling step as a potential source of post-harvest contamination. As such, anisakid infection might still accelerate fish spoilage, though now in an indirect way.

Trehalose regulates the quality and antioxidant capacity of cherry tomato during postharvest ripening

Trehalose has been extensively studied in the application of fruit preservation, but little has been reported in cherry tomato preservation. The present work investigated the effects of postharvest trehalose treatment on cherry tomato spoilage rate, antioxidant capacity, and fruit quality through the application of 0.5 and 1% (w/v) trehalose. Our results indicated that trehalose treatment could reduce rot from 44.5 to 18.5%, maintain the fruit flavour and quality, and delay the decrease in antioxidant content. At 15 d postharvest, the diphenyl-picryl hydrazide (DPPH) scavenging capacity, superoxide anion (·O2-) production, and malonaldehyde (MDA) content were 78.1%, 1.04 mmol.min-1.kg-1, and 0.8 μmol.kg-1 in cherry tomato treated with 0.5% (w/v) trehalose, respectively. Trehalose-treated fruits maintained higher antioxidant capacities as compared to the control. Moreover, trehalose treatment increased the activities of superoxidase dismutase (SOD) and ascorbate peroxidase (APX), and inhibited the activity of lipoxygenase (LOX). The expression of encoding antioxidant genes was generally upregulated under trehalose treatment. However, the expression of SlLOX gene was significantly lower during storage, at only one-tenth of the control at 9 d. In conclusion, trehalose treatment had positive effects on decreasing decay incidence by increasing antioxidant capacity in cherry tomato.

The purification of dominant spoilage fungi on Lonicera Caeruleum and the inhibitory effects of composite essential oils against these fungi

The fungal inhibitory and preservative effects of essential oils (EOs) on the dominant spoilage fungi of blue honeysuckle were investigated. First, the dominant spoilage fungi (CW1, CW3, and W53) were isolated from naturally infected blue honeysuckle and identified through morphological features, inoculation study, and rDNA-ITS analysis were matched to Alternaria alternata, Metuloidea reniformis, and Rhizopus microsporus, respectively. Next, the filter paper method determined the sensitivity of EOs to the dominant spoilage fungi, and four kinds with better antifungal effects were screened out. Two or three combinations of four EOs were evaluated using a checkerboard analysis method. The fractional inhibitory concentration index (FICI) was used to assess the interactions between the combinations. The combinations of cinnamon/oregano, cinnamon/clove, oregano/clove, and cinnamon/oregano/clove showed synergistic effects (FICI ≤0.5). The best three-oil combination had a volume ratio of 31:8:8 compared to a single oil. Finally, in vivo, experiments showed that combining triple groups of EOs could prevent the spoilage of postharvest honeysuckle. Compared with the control group, the triple groups of essential oil combination maintained the best color, quality, and flavor of blue honeysuckle berries. At the same time, the spoilage rate and the weight loss rate were reduced by 38.50% and 40.71%, respectively. Delayed spoilage time to 3–5 days and the preservation effect of blue honeysuckle was extended to 16 days. Therefore, this study provides a theoretical basis for substituting chemical preservatives and highlights the potential of using complex EOs to prolong the freshness of blue honeysuckle.

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.

Anti‐sporulation effectiveness of leaf extracts of three Prosopis species on spoiling fungi collected from fresh produce in the Qatari market

AbstractFruit and vegetable post‐harvest infections are mainly caused by mycotoxin producing fungi. Post‐harvest diseases are causing food losses that lead to global economical problems. In this study, fresh samples of fruits and vegetables were collected from the local market for shelf‐life evaluation and identification of spoiling fungal types. Extracts of three locally available Prosopis species leaves were evaluated for their antifungal activity against the sporulation of the isolated fungi. Scanning electron microscopy was also used to evaluate spores and mycelium degenerative changes upon exposure to the leaves extracts. Out of the 156 samples tested, 88.5% showed fungal growth during the 17 days of the experiment. A total of 143 fungi were isolated and were subjected to microscopic identification. The fungal type that was most encountered was Aspergillus (30.1%). The fungal spoilage rate was significantly affected by the type of fresh produce (p ≤ 0.05), while collecting market and country of origin of the samples did not show a significant effect (p ≥ 0.05). Around 69.5% of the evaluated samples had a moderate to short shelf‐life. Ethanolic and aqueous extracts of the leaves of Prosopis juliflora, Prosopis cineraria and Prosopis farcta showed strong effectiveness against fungal sporulation when percent of germinated spores was calculated with alteration in spores and mycelium shapes under SEM. The most effective extract was the ethanolic leaves extract of P. juliflora. The three evaluated Prosopis spp. extracts showed variation in their effectiveness. A future combination of the most effective crude extracts could be used as a natural bio‐controller to replace commonly used chemical anti‐fungal agents.

Novel “all-in-one” multifunctional gelatin-based film for beef freshness maintaining and monitoring

In this study, a novel multifunctional food packaging was developed by incorporating alizarin (AL) and oregano essential oil Pickering emulsion (OEOP) into a gelatin film matrix. The incorporation of OEOP and alizarin improved the UV–vis resistance property of the film, blocking almost all UV–vis light (decreasing 71.80% to 0.06% at 400 nm). The elongation-at-break (EBA) was 4.02 times of that of gelatin film, indicating the improved mechanical properties of the films. This film showed a significant color change from yellow to purple in the pH range of 3–11 and a considerable sensitivity to ammonia vapor within 4 min, which was attributed to the deprotonation of the alizarin molecule. The film's antioxidant and dynamic antimicrobial capacity was significantly improved owing to the sustained release effect of OEOP. Furthermore, the multifunctional film effectively slowed down the beef spoilage rate and provided real-time visual monitoring of freshness through color changes. Additionally, the color change of the beef quality was linked to the RGB values of the film through a smartphone APP. Overall, this work broadens the possibilities of applications in the food packaging industry for multifunctional food packaging film with preservation and monitoring functions.