Cold plasma for the preservation of aquatic food products: An overview

Website Link (Article by Rathod et. al. 2021) ABSTRACT Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids

The use of soluble gas stabilization technology on food – A review

Website Link (Article by Esmaeilian et. al. 2021) Highlights Consumer demand for minimally processed foods is rising. Thermal and non-thermal methods tend to reduce food quality for extending shelf life. Soluble gas stabilization technology improves conventional food treatments efficacy. Soluble gas stabilization combined with conventional food treatments is reviewed. Abstract Background Increasing the shelf life

Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques

Website Link (Journal by Velásquez et. al.) ABSTRACT Currently, reducing packaging plastic waste and food losses are concerning topics in the food packaging industry. As an alternative for these challenges, antimicrobial and antioxidant materials have been developed by incorporating active agents (AAs) into biodegradable polymers to extend the food shelf life. In this context, developing

Rational design of hyperstable antibacterial peptides for food preservation

Website Link (Journal by Vishweshwaraiah et. al.) Abstract We describe the design of peptides with properties like thermostability, pH stability, and antibacterial activity against a few bacterial food pathogens. Insights obtained from classical structure-function analysis of natural peptides and their mutants through antimicrobial and enzymatic assays are used to rationally develop a set of peptides.

Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review

Abstract The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food’s quality, safety, and shelf-life. Through electrospinning and electrospray, fibers and

Metal oxide nanoparticles for safe active and intelligent food packaging

Highlights •Easy to fabricate, safe and cost-effective nanomaterials for food smart packaging. •Antimicrobial biomaterials for food packaging are developed from metal oxide nanoparticles. •Oxygen and ethylene molecules from the headspace of food packaging are absorbed. •The safety of packaging material is evaluated on human cells, intestinal barrier, and microbiota. •Packaging for indicating food quality are

Industry insights from NIZO: Making pathogen and spoiler control an integral part of dairy and plant-based product development

All too often, controlling pathogenic and spoilage microbes in a new or reformulated food product comes at the end of the development process. René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel hears from Marjon Wells-Bennik, NIZO’s Principal Scientist Food Safety, to discuss how a more holistic approach from

Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector

Abstract Bananas (Musaceae) are one of the world’s most common fruit crops and the oldest medicinal plants that are used to treat a variety of infections. There has been recent interest in elucidating the efficiency of the naturally active ingredients, particularly the antimicrobials, in this plant. This review begins with a short background of the

Food and Water Safety Technologies Gone Viral

Providing the world population with sufficient quantities of safe food and drinking water is hampered by several factors, including erratic weather patterns from climate change and global overpopulation. Within the United States, the annual aggregated economic burden of foodborne disease is estimated to be between $51 billion and $71 billion, depending on the model used.

First of its kind anti- pathogenic packaging

Aptar Food + Beverage, part of AptarGroup has launched InvisiShield — a first of its kind anti-pathogenic packaging, integrated into sealed packages to protect produce from pathogens like bacteria, fungi and viruses. The technology can be incorporated into existing or new produce packaging lines, and mitigates pathogen growth without impacting the product.  CSP Technologies “We are