Food Packaging
Soghra Valizadeh; Mehdi Sedaghatiyan; Farnaz Farahmandi; Sevda Ghaem Maghami
Abstract
Meat and meat products are highly susceptible to microbial spoilage and lipid oxidation, leading to rapid deterioration in quality and shortened shelf life. The growing concerns regarding synthetic preservatives have increased the interest in natural biodegradable alternatives. Whey protein isolate (WPI), ...
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Meat and meat products are highly susceptible to microbial spoilage and lipid oxidation, leading to rapid deterioration in quality and shortened shelf life. The growing concerns regarding synthetic preservatives have increased the interest in natural biodegradable alternatives. Whey protein isolate (WPI), a dairy by-product, offers excellent film-forming ability and oxygen barrier properties, making it a promising matrix for active edible coatings and films. This systematic review, conducted according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, included a comprehensive literature search that was performed on Scopus and PubMed databases for original English-language articles published between 2010 and 2025. eight original studies met the strict inclusion criteria, reporting the application of WPI or whey protein concentrate (WPC) films/coatings containing plant essential oils (EOs) or extracts to meat or meat products during storage. Gas chromatography–mass spectrometry (GC-MS) analyses consistently identified phenolic monoterpenes (thymol, carvacrol, eugenol) and diterpenes (carnosic acid, rosmarinic acid) as the primary bioactive compounds. Whey protein-EO systems reduced total viable counts (TVC) by 1–5 log10 CFU/g and lipid oxidation markers (thiobarbituric acid reactive substance (TBARS), peroxide value (PV) by 30–60% compared to controls. Thyme and Trachyspermum copticum EOs exhibited the strongest antimicrobial activity, whereas rosemary and laurel provided superior antioxidant protection. Nanoencapsulated and Pickering emulsion formulations consistently outperformed free EOs through sustained release. Whey protein–plant bioactive composites effectively extend the shelf life of meat and meat products through dual antimicrobial and antioxidant mechanisms, representing sustainable, clean-label solutions that support product safety and circular economy principles by valorizing dairy and plant by-products.
Food Packaging
Zohreh Mashak; Manizheh Rezaloo
Abstract
One of the greatest challenges in food industry is the loss of quality of food products during storage, especially perishable foods such as meat and poultry products. Edible films are a potential alternative for maintaining food quality and enhancing shelf life by delaying microbial spoilage. In this ...
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One of the greatest challenges in food industry is the loss of quality of food products during storage, especially perishable foods such as meat and poultry products. Edible films are a potential alternative for maintaining food quality and enhancing shelf life by delaying microbial spoilage. In this study, the combined effect of different concentrations of Cuminum cyminum essential oil (CEO; 0, 0.3, 0.6, and 0.9%) and gelatin-nanochitosan film on chicken meat packaging was investigated during 12 days of refrigerated storage. The results showed that the addition of CEO to the gelatin–nanochitosan significantly influenced the thickness, tensile strength, and elongation at break (p < 0.05). The results indicate that the use of gelatin-nanochitosan films containing 0.6% and 0.9% CEO had a significant inhibitory effect on total bacterial count, coliforms, psychrophilic, and lactic acid bacteria. Based on the results of the application of gelatin-nanochitosan film with 0.6% and 0.9% CEO to chicken fillets, the quality of chicken fillets could be maintained during storage without any adverse sensory effects.
Food Packaging
Seyedeh Sahar Mirmoeini; Mehran Moradi
Abstract
Bacterial nanocellulose (BNC) is a natural exopolysaccharide produced by certain kinds of bacterial strains, such as those of the genus Komagataeibacter. BNC is an eco-friendly natural biopolymer with unique characteristics. BNC and its derivatives (nanofibrils and nanocrystals) have been reported to ...
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Bacterial nanocellulose (BNC) is a natural exopolysaccharide produced by certain kinds of bacterial strains, such as those of the genus Komagataeibacter. BNC is an eco-friendly natural biopolymer with unique characteristics. BNC and its derivatives (nanofibrils and nanocrystals) have been reported to have high water adsorption properties, good thermal stability, and excellent mechanical properties. It was recently shown that BNC has a potential to be used in food. However, there is very little research on the use of BNC in dairy products such as cheese. In this article, we examine the potential future applications of BNC in cheese industry, as a provider of specific functionalities and as a packaging material. As an additive, BNC can be used as an emulsion stabilizer, gelling agent, thickener, encapsulating agent, fat replacer, or dietary fiber source. BNC can also be used to formulate films or coatings aimed at protecting and improving the shelf life of cheeses.
Food Packaging
Saeedeh Azizi; Hadi Almasi
Abstract
Sesame (Sesamum indicum L.) is one of the most important oilseed crops cultivated worldwide. Sesame cake, as a by-product of sesame oil extraction contains approximately 50% protein. So, it has high potential for use as a protein source for a wide range of applications in the food industry. The sesame ...
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Sesame (Sesamum indicum L.) is one of the most important oilseed crops cultivated worldwide. Sesame cake, as a by-product of sesame oil extraction contains approximately 50% protein. So, it has high potential for use as a protein source for a wide range of applications in the food industry. The sesame protein isolate (SPI), as a promising plant-based protein, can be used as a value-added hydrocolloid. Introducing the capabilities of the SPI can help expand its application in the food sector. This paper investigates those functional characteristics of the SPI that are important for use in food. The extraction, purification, and chemistry of the SPI are investigated. The solubility, water/oil binding capacity, rheological properties, and the ability to interact with polysaccharides are the most important characteristics of the SPI related to food application that are discussed in this paper. Moreover, all the potential applications of the SPI in the food industry are reviewed. This valuable plant protein has been used as an emulsifying/foaming agent, gelling hydrocolloid, film-forming/edible coating material, and also as a wall material for encapsulation purposes. The benefits and shortcomings of the SPI for all applications are discussed. The fields of use of the SPI in the food industry are much wider. This review paper is expected to open a new horizon in the use of this plant protein in the food industry by introducing the importance of SPI as a value-added by-product hydrocolloid.
Food Packaging
Zolaykha Shiravani; Mohieddin Kazemi
Abstract
This study aimed to investigate the effects of active bacterial nanocellulose (BNC) films immersed in sodium nitrite (SN; 30, 60, and 120 ppm), sumac extract (SE; 10% w/v), and black carrot extract (BCE; 5% w/v) solutions on the microbial and chemical properties of ground beef. The addition of SN, SE ...
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This study aimed to investigate the effects of active bacterial nanocellulose (BNC) films immersed in sodium nitrite (SN; 30, 60, and 120 ppm), sumac extract (SE; 10% w/v), and black carrot extract (BCE; 5% w/v) solutions on the microbial and chemical properties of ground beef. The addition of SN, SE and BCE to BNC films strengthened the matrix network and improved the mechanical properties of the films. The SN120 treatment (BNC film immersed in 120 ppm SN solution) effectively improved the redness of the samples. The results also showed that the ground beef samples covered with BNC film immersed in SE10BCE5SN30 had the lowest microbial load (more than 3.5 log10 cycle reduction compared to the control) and the lowest oxidation rate (60% reduction compared to control). Consequently, considering the health concerns regarding nitrosamine compounds, the use of natural compounds such as SE and BCE in BNC films can reduce the amount of SN required in meat products.
Food Packaging
Houshmand Sharafi; Fahimeh Ebrahimi Tirtashi
Abstract
Postbiotics are metabolites derived from probiotics and other beneficial microorganisms that due to containing organic acids, bacteriocins, and bioactive peptides possess antimicrobial and antioxidant properties. In recent years, the use of postbiotics as a functional agent for food packaging systems ...
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Postbiotics are metabolites derived from probiotics and other beneficial microorganisms that due to containing organic acids, bacteriocins, and bioactive peptides possess antimicrobial and antioxidant properties. In recent years, the use of postbiotics as a functional agent for food packaging systems has increased in popularity among researchers. However, although the postbiotics-packaging system has increased gradually, there are some obstacles that challenge it such as the safety and stability of novel beneficial microorganisms like mold as a next generation of postbiotics sources, parameters optimization of preparation and treatments of postbiotics, safety and performance of postbiotic carrier polymer and the sensorial effect of postbiotics on packaged foods. In addition, to ensure the consumption of packaged food with postbiotic-containing polymers, its safety needs to be thoroughly investigated, as research has shown that the postbiotic administration can have negative effects such as gastrointestinal complications, and allergies on the consumer body's health. Finally, for the entry of postbiotics as functional compounds into the food packaging market, the collaboration between academia and industry, clear labeling of packaged food and increasing consumer awareness about postbiotics are essential. Therefore, this study aims to briefly overview of the current status and future directions of postbiotics in food packaging.
Food Packaging
Negar Nikfarjam; Roghayieh Razavi; Mehran Moradi; Rahim Molaei
Abstract
Despite the relatively short history of the discovery of carbon dots (C-dots) and the development of their applications, methods for producing nanodots based on green chemistry have consistently attracted the attention of scientists. In this study, green C-dots were synthesized from onion juice using ...
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Despite the relatively short history of the discovery of carbon dots (C-dots) and the development of their applications, methods for producing nanodots based on green chemistry have consistently attracted the attention of scientists. In this study, green C-dots were synthesized from onion juice using a simple hydrothermal method (200°C, 4 hours), and their optical properties, particle size distribution, and morphology were subsequently evaluated. The antibacterial activity of C-dots was assessed against pathogenic bacteria Escherichia coli (Gram-negative) and Listeria monocytogenes (Gram-positive), with minimum inhibitory concentrations of 8 mg mL-1 and 4 mg mL-1, respectively. Furthermore, the synthesized C-dots were incorporated into nanocellulose using an ex-situ method to produce modified bacterial nanocellulose (BNC) films with both antimicrobial and ultraviolet (UV) protective properties. The carbon dot-embedded nanocellulose demonstrated enhanced UV-blocking capabilities and greater inhibitory activity against Gram-positive bacteria compared to Gram-negative bacteria, highlighting its potential as a promising nano-biomaterial for food packaging applications.
