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Polylactic acid (PLA) nanocellulose (NC) composite film and probiotic bacteria Lactobacillus casei were used to increase the shelf life of beluga fillet at refrigerator temperature (4 ± 1 °C). First, the physical and mechanical properties of the films (1: PLA, 2: PLA-NC, 3: PLA-NC + L. casei) were investigated. Then the packed fillets (with the mentioned films) and control (without film) were evaluated in terms of chemical (PV, TBA, TVB-N, and pH), microbial (TVC, lactic acid bacteria, and Enterobacteriaceae) and sensory properties on days 0, 4, 8, 12 and 16. According to the results, the addition of L.casei improved the physical properties of the film, but it harmed the opacity and mechanical properties. With the increase of storage time in the refrigerator, the viability of L. casei in the film decreased and its values were equal to 6.12 log CFU/g (at the end of storage time), however, it was within the permissible range (6 log CFU/g). Furthermore, the chemical, microbial, and sensory properties in the packed fillets were significantly lower than the control (P < 0.05). The best results were observed in PLA-NC + L. casei (P < 0.05), according to the suggested acceptable limit for these properties, this treatment was able to be maintained until the end of the storage period. All in all, the use of PLA-NC + L.casei had a positive effect on improving the quality of beluga fillets during refrigerated storage, and it can be a suitable method for the production of probiotic films. [ABSTRACT FROM AUTHOR]

The development of the global forecasting model of the "Club of Rome" is presented. The ways of its transfer into the practical plane are analyzed. The expediency of implementing the ideas of the "Club of Rome" in food nanotechnology is substantiated. It is shown that it is there that the problems of energy, ecology, and food can be solved in a complex manner. The main scientific results of the work are models of hybrid processes. Their place in the classification of address energy delivery technologies developed by the authors is emphasized. The capabilities of electrodynamic systems and devices are analyzed. A comparison of the efficiency of high-frequency, infrared, and microwave energy sources was made. The revolutionary perspective of microwave energy sources is shown. The classification of hybrid processes, the conditions for their initiation of barodiffusion, mechanodiffusion and vapordynamic flows are given. Physical and thermodynamic models are given, which substantiate the issue of the possibility of carrying out work and transporting liquid from the volume of a solid capillary-porous body. And these are new opportunities for significant intensification of mass exchange processes. An analysis of the effectiveness of hybrid processes in the tasks of dehydration and extraction is given. The main practical result of the work lies in the possibility of the food industry transition to technologies of raw material deep processing and waste-free technologies under the conditions of nanotechnological principles application and hybrid processes organization. The scheme for processing coffee beans and obtaining a liquid coffee concentrate, extracting caffeine, coffee oil and fuel pellets from the sludge is presented. This technology has been implemented in the laboratory. Examples of food raw material processing based on address energy delivery technologies are presented. [ABSTRACT FROM AUTHOR]

Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry. [ABSTRACT FROM AUTHOR]

Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.