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 Safety
Shagayegh Moradi; Leila Manafi; Zohre Ahmadi; Maryam Imani; Razzagh Mahmoudi
Abstract
Food additives, such as sweeteners and food colorants, play an important role in the food supply. But despite their widespread use in food, there are always concerns about their side effects on consumer health, and their excessive use can lead to adverse effects. This study aims to provide a brief overview ...
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Food additives, such as sweeteners and food colorants, play an important role in the food supply. But despite their widespread use in food, there are always concerns about their side effects on consumer health, and their excessive use can lead to adverse effects. This study aims to provide a brief overview of the beneficial and harmful effects of some sweeteners and food colorants on human health. For this purpose, studies conducted on these food additives from 2001 to 2025 were reviewed. Related articles were collected by using the keywords "food additives, sweeteners, colorants, and health effects." From scientific databases such as Pubmed, Science Direct, Elsevier, SID, etc. The results of studies have shown that artificial sweeteners and colorants, despite their widespread use in industry, can compromise food safety and lead to side effects such as gastrointestinal disorders, allergies, and even cancer in consumers. On the other hand, with the increase in consumer awareness, the demand for natural additives has increased. Therefore, dyes and artificial sweeteners should be limited, and their natural types should be used instead.
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.
Food Safety
Dabir Sharifi; Javad Aliakbarlu; Mohieddin Kazemi
Abstract
In recent years, the negative side effects of extensive use of chemical preservatives have become a major health concern. Therefore, it is necessary to find the safe and natural biological preservatives with health promotion effects. This study aimed to investigate the stimulatory effect of Persian shallot ...
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In recent years, the negative side effects of extensive use of chemical preservatives have become a major health concern. Therefore, it is necessary to find the safe and natural biological preservatives with health promotion effects. This study aimed to investigate the stimulatory effect of Persian shallot extract (PSE) on Lactobacillus acidophilus growth, and evaluate the individual and combined antibacterial effects of PSE, L. acidophilus and sodium nitrite against Listeria monocytogenes and Salmonella Typhimurium. The minimum inhibitory concentration values of PSE were 2, 4, and 8 mg/mL against L. monocytogenes, S. Typhimurium, and L. acidophilus, respectively. The results revealed that PSE (0.05 mg/mL) significantly increased (up to 1.3 log10 CFU/mL) L. acidophilus growth compared to control group. The treatments of L. acidophilus and PSE as well as the treatment of L. acidophilus with sodium nitrite and PSE prevent the growth of L. monocytogenes completely. Also, the combined treatment of L. acidophilus and PSE showed the greatest antibacterial effect against S. Typhimurium, and caused 4.27 log10 CFU/mL reduction compared to control treatment. However, the combined treatment of L. acidophilus, PSE and sodium nitrite caused only 0.92 log10 CFU/mL reduction in S. Typhimurium count. It can be concluded that PSE not only could increase the growth of L. acidophilus but also had strong antibacterial properties, and combined use of PSE, L. acidophilus, and sodium nitrite showed significant anti-listeria activity.
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.
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