Search

The issue of achieving controlled or targeted release of bioactive compounds with specific functional properties is a complex task that requires addressing several factors, including the type of bioactive, the nature of the delivery system, and the environmental conditions during transportation and storage. This paper deals with extensive reporting for the identification of original articles using Scopus and Google Scholar based on active packaging as a novel packaging technology that controls the release of antimicrobial agents encapsulated into carriers in the food packaging systems. For evidence-based search, the studies were extracted from 2015 to 2020 and screened using the 2020 Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement. Following the review and screening of publications, 32 peer-reviewed articles were subjected to systematic analysis. The preliminary search indicated that the encapsulation of bioactives enhances their bioavailability and stability. From a theoretical viewpoint, mathematical models play an important role in understanding and predicting the release behavior of bioactives during transportation and storage, thus facilitating the development of new packaging material by a systematic approach. However, only a few studies could formulate parameters for mathematical models in order to achieve the specific release mechanism regulated for the quality and safety of foods. Therefore, this paper will cover all encapsulation approaches, active packaging, and mathematical modeling in the food industry into structural form and analyze the challenges faced by the complex nature of active packaging in real food systems.

The current relevance of a healthy diet in well-being has led to a surging interest in designing novel functional food products enriched by biologically active molecules. As nature-inspired bioactive components, several lines of research have revealed the capability of polyphenolic compounds (phenolics) in the medical intervention of different ailments, i.e., tumors, cardiovascular and inflammatory diseases. Phenolics typically possess antioxidant and antibacterial properties and, due to their unique molecular structure, can offer superior platforms for designing functional products. They can protect food ingredients from oxidation and promote the physicochemical attributes of proteins and carbohydrate-based materials. Even though these properties contribute to the inherent benefits of bioactive phenolics as important functional ingredients in the food industry, the in vitro/in vivo instability, poor solubility, and low bioavailability are the main factors restricting their food/pharma applicability. Recent advances in the encapsulation realm are now offering efficient platforms to overcome these limitations. The application of encapsulation field may offer protection and controlled delivery of phenolics in food formulations. Here, we review recent advances in micro/nanoencapsulation of phenolics and highlight efficient carriers from this decade, which have been utilized successfully in food applications. Although further development of phenolic-containing formulations promises to design novel functional food formulations, and revolutionize the food industry, most of the strategies found in the scientific literature are not commercially applicable. Moreover, in vivo experiments are extremely crucial to corroborate the efficiency of such products.

There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting toward meat alternatives considered as healthier and more sustainable options to replace the animal-based products. This transition gives room in the market to plant-, seaweed-, and insect-based meat products alternatives. Nevertheless, these emerging markets are still facing the challenge of consumers��� acceptance and the uncertainty in terms of preferences. This paper focuses on in-depth understanding of consumer perception and acceptability of plant-, seaweed-, and insect-based meat products to get insights on their current situation and future implementation. The main factors and motives influencing the consumer perceptions toward meat alternative products are reported. Further, the consumers��� motives and drivers to consume alternative products were highlighted. This review, provides a better understanding of motives and drivers of consumers��� acceptance to improve the acceptability of meat alternatives, considering product and country origin of the consumers of meat alternative foods. Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2036096

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG Increasing concern of consumers on sustainability issues leads to high demand for new alternative protein-based products to alter animal origin meat in the market. Meat alternatives, like cultured meat, are new in the market and consumers are skeptical to consume cultured meat, so an improvement in functionality and sensory quality pose to be important information to increase their acceptability by the consumer. Unnaturalness, healthiness, texture, price, and safety are the main considered attributes for consumers and need to be well-promoted to improve the purchasing power of cultured meat. With production in a controlled environment with tissue-engineered technology, cultured meat can be produced to fulfill the demanded and acceptable quality by consumers. Packaging potential for cultural meat to maintain its food quality and improve its shelf life highlights consumer acceptance of cultured meat in different countries and its approach to represent meat in the market. This review shows the current scenario on processing technology, packaging, and shelf life of cultured meat. Consumer acceptance and the future roadmap of cultured meat development have also been discussed in detail.

Snake-head fish (Channa striata) skin categorized a byproduct contains a higher concentration of collagen. The collagen can be extracted by using protease, which is known as Papain Soluble Collagen (PaSC). This study aimed to isolate the collagen from the snake-head fish skin using papain. The yield percentage and moisture content of PaSC in the skin was determined. Measurements using SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR) were performed to characterize the PaSC and its functional groups. The results showed that the yields and moisture content of PaSC were 8.9% and 6.07%, respectively. The PaSC characterized by two α-chains appeared as collagen type I. Fourier transform infrared (FTIR) spectra of PaSC confirmed a triple-helical structure of collagen. The results indicated that snake-head fish skin could be used as potential resources of collagen and papain can be used as an alternative affordable enzyme.

This study aims to describe allyl isothiocyanates (AITC) formation from enzymatic sinigrin hydrolysis in ground mustard seeds and its release and degradation in the headspace using multiresponse kinetics modelling. The mechanistic modelling of the steps involved in the packaging system consists of a set of ordinary differential equations established from bio (chemical) reaction models combined with mass transfer models. The estimated parameters consist of the accessible sinigrin fraction, rate constants of sinigrin hydrolysis, AITC degradation in the particles and headspace, and its mass transfer coefficient. The model provides a good fit to experimental results and confirms the proposed mechanism of the AITC formation, degradation, and release inside the packaging system. Fat content has significant effects on AITC formation and release rate constants, while particle sizes significantly affect accessible sinigrin in the particles. These results give an understanding of AITC's controlled release by manipulating the mustard properties to optimize antimicrobial packaging designs.

This study aims to comprehensively describe the rate of AITC release, absorption, and degradation in the packaging system by using multiresponse kinetic modelling. The effects of food composition and temperature on allyl isothiocyanates (AITC) partitioning in an antimicrobial packaging system were investigated. A higher protein content in the food caused a higher AITC concentration in the headspace, which can be explained by a lower mass transfer coefficient of AITC transfer from the headspace into the food matrix. A higher fat content in the food matrix caused a lower AITC concentration in the headspace, which can be explained by the fat stimulating AITC partitioning into the food matrix. At a lower temperature AITC is more stable in the headspace and food matrix. The results can be used to optimize the design of a packaging system with an AITC concentration tailored to the packed food product.

Food spoilage is a major challenge in extending the food shelf life and for the consumer to consume fresh and nutritious product demands. Antimicrobial packaging system is designed to inhibit the spoilage bacteria growing in food products. Allyl isothiocyanate (AITC) is acknowledged as a volatile and strong antimicrobial compound that can inhibit the growth of a variety of microorganisms in food products. Mustard seeds containing a high content of sinigrin, which is the precursor of AITC, can be used as an antimicrobial carrier in antimicrobial packaging.This thesis aimed to explore the potential of allyl isothiocyanate release from mustard seeds to design an antimicrobial packaging. The factors influencing the released AITC concentration and its efficacy on microbial growth in a packaging system were investigated. The AITC concentrations were measured in each phase of the packaging system (antimicrobial source, headspace and (model) food). Mass transfer and reactions occurring inside the package were described by a kinetic model containing a set of combined mathematical equations to understand the mechanism of formation, release, absorption, and degradation of AITC. The antimicrobial effects of AITC on the growth of spoilage bacteria in a food medium and/or real food were analyzed to understand the effectiveness of the antimicrobial package in microbial inhibition and the extension of the shelf life of foodsResults show lower fat content in ground mustard seeds and thinner thickness of mustard-incorporating film release higher AITC into packaging headspace. AITC in the seeds, packaging polymer, headspace volume and food components influenced the partitioning rate of AITC into the foods. An increase in the protein content of the food caused a slower AITC penetration into the food matrix, but the complex between proteins and AITC stabilized AITC in the food matrix. Furthermore, a higher temperature resulted in faster AITC absorption by the food matrix and faster degradation in the packaging system. Higher concentration and better stability of AITC in the headspace inhibit the spoilage bacteria in medium and foods in a prolonged time without influencing food sensory attributes. Multiresponse kinetic modelling has been established to describe the mechanism of mass transfer and reaction of AITC in the packaging system.The design of antimicrobial packaging using in-situ formation to control the release of antimicrobial compounds into the headspace gives new opportunities to effectively inhibit microbial growth and prolong shelf life. The study gives an insight into a natural antimicrobial source as sustainable and low-cost concepts to be applied in the food packaging system. The system that effectively inhibits the spoilage bacteria can reduce global food waste and fulfil consumer demands on fresh foods.&nbsp

Pearl millet (pennisetum glaucum) is non-rice food commodity which is not only as a source of carbohydrate but also antioxidants, bioactive compounds, and fiber. Calculating gross output, net farm income and B/C ratio were important for the sustainability of pearl millet farming in which pearl millet is better to be alternative of primary food than rice because it contains any benefit for healthy life availability. This study was conducted in West Sulawesi which was selected by purposive sampling in considering that the area was one of the centers of pearl millet farming in Indonesia. Data were collected by using the structured interview to the farmers as samples who cultivated pearl millet as alternative farming. The result found that both of gross output and net farm income of pearl millet (pennisetum glaucum) in one production period after calculated in IDR was dramatically lower than the regional minimum income of West Sulawesi in a month even though B/C ratio value showed that pearl millet farming was feasible to be cultivated. Pearl millet farming was produced twice or two periods in a year. In justification, pearl millet was not the primary but only alternative farm income when the weather was extremely to produce maize or other plants. This condition showed that pearl millet in West Sulawesi was not the priority of food production to support farmers' income, it was just alternative farming after maize, cocoa, and local onion.