22 documents found, page 1 of 3

Alginate edible films containing essential oils: characterization and bioactive...

Essential oils (EOs) are natural substances rich in phenolic compounds with notable antimicrobial and antioxidant properties. However, they present some limitations, such as low stability and bioavailability. Incorporating EOs into polymeric films offers a novel approach to overcome these challenges while enhancing their efficacy. In this study, we produced and thoroughly characterized alginate-based edible fil...

Organic acids in food preservation: exploring synergies, molecular insights, an...

Food safety is a critical global health concern, as the consumption of unsafe food can lead to various acute and chronic diseases. While various preservation methods are employed to prevent food spoilage, it remains a significant issue for the food industry, resulting not only in food waste but also significant economic losses for manufacturers and consumers alike. Furthermore, there is growing consumer concern...

Targeting human skin health: bioactive evaluation of acorn shell and red grape ...

The agricultural and food sectors generate substantial amounts of by-products that are usually discarded as waste. However, agri-food by-products, rich in many bioactive compounds (BCs), can find several applications while promoting sustainability. Acorn shell (AS) and red grape pomace (RGP) stand out as valuable sources of BCs. To be used in human skin, the biological properties of these by-products need to be...

Synergistic combination of essential oil and organic acid: substitute for potas...

Background: Chemical preservatives, such as potassium sorbate (PS), are widely used in food preservation; however, they raise concerns due to potential health risks and increasing consumer demand for clean-label products. The replacement of synthetic antimicrobials with natural antimicrobial has emerged as a sustainable strategy to improve food quality and shelf life. Propionic acid (PA) and lemongrass essentia...

Antimicrobial activity of organic acids against some common food spoilage and p...

Introduction: In recent years, the food industry is challenge of producing high-quality products using natural preservatives instead of synthetic ones, driven by increasing consumer demand for clean-label food products. Organic acids, which are prevalent in fruits and medicinal plants, possess well-documented antioxidant, antibacterial, and anti-inflammatory properties that are beneficial to human health (1). T...

Exploring the potential of pineapple waste parts in agar film production: chara...

Aim: Agar films have gained attention as biodegradable packaging materials due to their sustainability and versatility. This study explores the potential use of pineapple waste parts (rind, core, and crown) as a renewable source for agar film production. The aim is to investigate the characteristics and performance of agar films incorporating powdered pineapple subproducts for enhanced packaging applications. M...

Use of organic acids as a substitute for potassium sorbate in fruit preparations

Introduction: In recent years, development of healthier foods with cleaner labels has been a growing concern in the food industry, driven by consumer demand for more natural and transparent products. Yogurt is among the most popular fermented dairy products due to its nutritional benefits, health properties, and consumer- preferred sensory characteristics [1]. It is often prepared with various fruits, fruit pre...

Development and bioactive potential of plant residue films enriched with eucaly...

Introduction: Traditional plastic food packaging is typically non-renewable and non-biodegradable [1], creating a need for new eco-friendly and sustainable alternatives, such as plant-based films. Plant agro-industrial wastes, such as peels, stalks and bagasse, have been explored as sources of polymeric matrices in film development [2]. Additionally, natural compounds from plants, like plant extracts (PEs) and ...

Exploring the potential of pineapple waste parts in agar film production: chara...

Introduction: The excessive use of non-biodegradable plastics in food packaging significantly contributes to environmental pollution and resource depletion. The use of food processing by-products in developing bioplastics and organic films represents a promising strategy for reducing waste and creating value-added products. Pineapple waste, for instance, is rich in fibers and bioactive compounds, making it an i...

Antimicrobial activity of alginate films and coatings: a comparison