Search Results (271)

Quercetin is a plant-derived flavonol positioned at the interface of metabolic health and food preservation. This review integrates quercetin chemistry, plant biosynthesis and metabolism, production-relevant extraction and microbial synthesis, bioavailability, mechanisms of action, preclinical and clinical evidence in metabolic syndrome (MetS), and applications in clean-label food preservation. Experimental studies indicate that quercetin modulates obesity-associated inflammation, dyslipidemia, hepatic steatosis, insulin resistance, hypertension, endothelial dysfunction, and gut-barrier impairment through interconnected Nrf2/HO-1, NF-κB/NLRP3, AMPK/SIRT1, PI3K/Akt, eNOS/NO, lipid metabolism, and microbiota-related pathways. Human evidence is narrower and heterogeneous: modest reductions in systolic blood pressure constitute the most consistent signal, whereas effects on fasting glucose, lipids, inflammatory markers, endothelial function, liver fat, and body weight vary by population, formulation, dose, and duration. In food systems, quercetin has been investigated as an antioxidant, antimicrobial, antibiofilm agent, and photodynamic photosensitizer. It is incorporated into edible films, coatings, freshness indicators, and controlled-release packaging, although most evidence remains laboratory-scale. Key translational challenges include limited aqueous solubility, variable bioavailability, incomplete long-term safety evidence, matrix-dependent efficacy, sensory constraints, manufacturing scale-up, migration, and regulation. Overall, quercetin is promising, but clinical use and industrial deployment require formulation-specific, adequately powered human studies and validation in clinically relevant populations and under commercially realistic processing conditions. Full article

The growing demand for sustainable and functional packaging has driven the development of biopolymer-based films prepared from food-grade components with potential suitability for edible packaging applications. This study focused on the development and characterisation of furcellaran/xanthan gum/beeswax composite films enriched with Spirulina biomass and prepared using high-shear homogenisation (HSH). The effect of Spirulina incorporation on the structural, physicochemical, mechanical and morphological properties of the films was evaluated. HSH enabled the dispersion of beeswax and Spirulina within the polysaccharide-based matrix. The FTIR spectra showed absorption bands consistent with polysaccharide-associated vibrations, including 3,6-anhydrogalactose (~930 cm⁻¹) and galactose-4-sulfate (~845 cm⁻¹), and indicated changes in selected functional group regions after Spirulina incorporation. XRD revealed ordered beeswax-related domains, including a reflection corresponding to a d-spacing of about 15.27 Å. Spirulina decreased the contact angle, increased WVTR approximately 2.5-fold and reduced the maximum breaking load, whereas tensile strength and elongation at break remained comparable between formulations. SEM showed a more heterogeneous morphology in Spirulina-containing films, with pores, voids and local biomass clusters. The films exhibited approximately 59% (FUR/XAN/BE) and 47% (FUR/XAN/BE/S) water solubility but formed turbid hydrogels during extraction, preventing reliable direct ABTS and CUPRAC determination. The results indicate potential for edible coatings, although further optimisation and validation are required. Full article

Increasing consumer demand for safer and more sustainable food preservation has stimulated interest in natural pigments as multifunctional components in active and intelligent food systems. This review critically summarizes curcumin-, anthocyanin-, and carotenoid-based systems for food preservation and freshness monitoring, focusing on their mechanisms, material strategies, food-matrix-dependent performance, and technological challenges. Curcumin mainly contributes antioxidant, antimicrobial, and photoresponsive functions, especially photodynamic inactivation when supported by suitable carriers. Anthocyanins provide pH- and amine-responsive colorimetric signals for intelligent freshness monitoring, whereas carotenoids primarily protect oxidation-sensitive foods through radical quenching and lipid oxidation inhibition. Recent incorporation of these pigments into biopolymer films, edible coatings, emulsions, nanocarriers, hydrogels, aerogels, cyclodextrin complexes, metal–organic frameworks, and deep eutectic solvent-assisted systems has improved pigment stability, dispersion, barrier performance, and controlled release. However, poor solubility, environmental instability, matrix interference, migration safety, sensory impacts, quantitative calibration, and scalability remain unresolved. Future development should emphasize mechanism-guided formulation, real-food validation, and safe, stable, scalable pigment-based systems tailored to specific deterioration pathways and commercial applications. Full article

To control the impact of the invasive crayfish Faxonius limosus on native crayfish and fish biodiversity in the Danube River ecosystem, one possible approach is the valorization of this species through the production of value-added biopolymers, considering the continuously increasing demand for chitosan. However, there are very limited data regarding the utilization of Faxonius limosus shell waste as a source of chitosan. Therefore, this study evaluated chitosan recovery from spiny-cheek crayfish shell, including conventional chemical treatment with different demineralization intensities and numbers of deproteinization steps, as well as ultrasound and autolysis-assisted deproteinization. The obtained chitosans were characterized in terms of yield, moisture content, degree of deacetylation, color, crystallinity and structural properties. Residual heavy metal concentrations (Hg, Cd and Pb) were determined to assess the safety of crayfish shell as a raw material intended for food-related applications. Particular emphasis was placed on gel-related functional properties of obtained chitosans, including rheological behavior, wettability on fruit surfaces, antioxidant and antimicrobial activities, and film-forming ability. These properties govern the formation of structured biopolymeric networks and their performance as active food coating materials. The relationships between the extraction process, physicochemical characteristics and functional performance were investigated to identify the most suitable chitosan for potential food preservation applications. The results demonstrated that extraction conditions significantly affected the physicochemical and functional properties of chitosan. Samples obtained through intensive deproteinization showed enhanced antimicrobial activity, whereas higher antioxidant activity was observed in samples containing residual bioactive compounds. Most formulations exhibited suitable wettability on apple and nectarine surfaces and successfully formed transparent films, indicating their potential application as edible coatings. Full article

This study aimed to determine the effects of whey protein isolate (WPI)-based edible gel coatings, enriched with different additives, on the quality parameters of strawberries (Fragaria x ananassa). The coating solutions were prepared in five different formulations: control (uncoated), WPI-based gel coating (GC), WPI + magnesium powder (GCMg), WPI + cinnamon essential oil (GCEo), and WPI + magnesium + cinnamon essential oil (GCMgEo). In the study, each experimental group was stored at 4 °C for 21 days and evaluated in terms of color parameters (L*, a*, b*, C*, h°, ∆E), weight loss, pH, Water soluble dry matter (WSDM), moisture content, redox potential (Eh), adhesion rate of the coating, decay percentage, texture analysis, and sensory properties. The results revealed that the GCMgEo group yielded the most successful outcomes in terms of color stability, oxidative resistance, and microbial control. However, sensory evaluation scores in this group were found to be lower compared to other groups. The highest overall acceptability scores were observed in the control group up to the 14th day. The coating applications were found to preserve the firmness and integrity of the strawberries, while the adhesion percentage increased with certain additives. Moreover, WPI-based coatings formed a protective film on the fruit surface, providing protection against compression and mechanical damage. These results indicate that while edible coatings slow down the ripening process, some additives may have negative effects on aroma and taste. As a result, WPI-based edible gel coatings have the potential to extend the shelf life of strawberries and reduce quality losses. The addition of magnesium and cinnamon essential oil enhances the functional performance of the coatings but requires sensory optimization. This study reveals that naturally derived coating systems can offer an eco-friendly and effective alternative for preserving fresh fruits. Full article

Edible coatings are widely studied as food-compatible formulations for reducing moisture loss, oxidation, microbial spoilage, oil uptake, and quality deterioration. Their translation from laboratory formulation to industrial use, however, depends not only on film-forming composition but also on controlled deposition, retained dose, surface coverage, drying history, defect formation, hygienic operation, and reproducible performance on heterogeneous food surfaces. An OpenAlex-supported evidence-map audit (2014–2026) was used to separate direct food-coating validation from adjacent engineering models. This review reframes edible coatings as engineered deposited interfaces and proposes a claim-controlled, evidence-tiered framework linking food-grade biopolymer fluids, processability, atomization, droplet impact, wet-film evolution, dry-film structure, image-based metrology, multiphase modeling, and food-performance endpoints. This review outlines the prerequisites for future digital-twin-ready edible coating workflows by linking functional biopolymer fluids, deposition technologies, droplet physics, intelligent image metrology, Computational Fluid Dynamics (CFD), Volume of Fluid (VOF), uncertainty reporting, food-performance endpoints, safety, Life-Cycle Assessment (LCA), Techno-Economic Analysis (TEA) and patent-aware innovation. Digital twins are treated as a future integration target that depends on validated inputs, standardized reporting, deposition metrology and food-specific model validation. The central argument is that progress in edible coatings requires fewer isolated formulation claims and stronger validated links between deposited-interface properties and food-relevant function. A minimum reporting checklist is proposed to support reproducible comparison of deposition routes, coating structures, and translation potential. Full article

Edible and medicinal mushrooms, including cultivated and wild species, are increasingly recognized as valuable functional foods and nutraceutical resources due to their high nutritional value, abundance of bioactive compounds, and documented health-promoting properties. However, their high perishability results in substantial postharvest quality losses and limits commercial shelf life. This review provides a comprehensive overview of recent advances in mushroom preservation technologies, with particular emphasis on emerging non-thermal approaches such as cold plasma treatment, active packaging systems, and electrostatic field technologies. Conventional and advanced drying methods, edible coatings, biopreservation, fermentation and irradiation are also critically evaluated. Cold plasma treatment effectively reduces microbial contamination and enzymatic browning while maintaining firmness and nutritional quality, whereas active packaging systems based on chitosan films, nanocomposites, and modified atmospheres help reduce moisture loss, delay senescence, and preserve physicochemical properties during storage. Electrostatic field treatment combined with modified atmosphere packaging has shown additional potential for extending refrigerated shelf life. Among drying technologies, freeze-drying generally provides the highest retention of colour, texture and bioactive compounds, although its industrial application remains constrained by high energy consumption and operational costs. Overall, current evidence suggests that integrated preservation approaches offer the greatest potential for improving shelf-life extension and quality retention. Nevertheless, further research is required to address challenges related to industrial scalability, process standardization, economic feasibility and long-term quality assessment. Full article

Chitosan, produced through deacetylation of chitin from crustacean byproducts and, increasingly, fungal biomass and insects, is attracting food-sector interest because it combines antimicrobial activity, antioxidant capacity, biodegradability, and film-forming behavior in a single polymer. This review discusses how source, molecular weight (MW), degree of deacetylation, solubility, and charge density shape its performance in food systems. The paper then follows the main technological routes now tested or used: edible films and coatings, hydrogels, cryogels, nanoparticles, microcapsules, and hybrid matrices. These formats can protect fresh produce, meat, poultry, fish, seafood, and dairy foods, while also supporting beverage clarification, emulsion control, release of natural antimicrobials or antioxidants, and freshness monitoring in active or intelligent packaging. The evidence indicates strong promise, especially where microbial growth, lipid oxidation, moisture transfer, and short shelf life remain limiting factors. Yet, wider industrial use is still slowed by water sensitivity, sensory effects, raw-material variation, cost, process scale-up, and regulatory alignment. Future work should move beyond laboratory efficacy and address reproducible production, food-specific validation, and consumer acceptance. Full article

The sustainability, crop production, and food safety of agriculture are increasingly challenged by microplastic pollution, as agricultural soils are the largest reservoirs and may serve as points of contact for plastic particles in the food chain. This review provides a comprehensive overview of plant materials, fate and uptake pathways, detection techniques, and the possible risks of microplastics in agriculture. Agroecosystems are also a source of microplastics, such as plastic mulch films, sewage sludge, compost and manure additives, wastewater irrigation, polymer-coated fertilizers, greenhouse materials, atmospheric deposition, and decomposition of discarded agricultural plastics. Their distribution and mobility in soil are controlled by polymer composition, particle size, morphology, density, surface ageing, soil texture, organic matter content, tillage practices, runoff, leaching, and soil biota. Recent data show that microplastics, especially smaller microplastics and nanoplastics, can attach to root surfaces, penetrate plants via cracks in roots, areas of lateral root development, and apoplastic pathways, and eventually move to tissues aboveground. Plant tissue detection is often accomplished by digestion of the sample, density separation, visual and fluorescence microscopy, Fourier-transform infrared spectroscopy, Raman spectroscopy, pyrolysis–gas chromatography mass spectrometry, and electron microscopy, but standardization of these methods remains a significant challenge. Microplastics can disrupt seed germination, root structure, nutrient absorption, photosynthesis, oxidative homeostasis, biomass buildup, yield development, and quality. Further, their capacity to transport additives, plasticizers, heavy metals, and persistent organic pollutants raises concerns about the transfer of contaminants to edible plant parts and their potential transfer to human diets. Further studies are needed focusing on field-realistic exposure conditions, long-term crop–soil interactions, nanoplastics behaviour, standardised analysis procedures, uptake and translocation pathways, edible crop risk assessments, and sustainable mitigation approaches to reduce microplastics in agroecosystems. Full article

Large volumes of waste by-products are generated by the continuing growth of the fish production industry. To address this issue, this study valorized the protein hydrolysate extracted from fish waste for use as an active compound in a packaging system. An edible film was developed based on a chitosan/gelatin (CG) matrix, incorporated with fish protein hydrolysate (FPH) extracted from snakeskin gourami processing waste, at concentrations of 0%, 2%, 4%, 6%, and 8%. Introducing FPH into the film’s matrix enhanced the UV protection properties but decreased transparency. The incorporation of 4% FPH significantly increased the film tensile strength and antioxidant capacity by 47.67% and 65.04%, respectively, compared to the control, while concentrations of FPH exceeding 4% had a detrimental effect on film mechanical and antioxidant capacities. 4P-CG was identified as the optimal formulation and applied as an edible coating for sun-dried snakeskin gourami at 4 °C for 14 days. The 4P-CG coating preserved the quality of sun-dried fish by reducing weight loss and inhibiting microbial growth, which extended the shelf life by four days compared to the control (non-coated) and other CG-coated fish. These findings suggest that 4P-CG is a promising, sustainable active packaging solution for enhancing the stability and safety of fatty aquatic related products while contributing to the circular economy through waste reduction. Full article

This study aimed to analyze the effect of various phenolic acids introduced into pectin films on their ability to inhibit microorganisms. The antimicrobial activity of six phenolic acids—gallic, protocatechuic, caffeic, sinapic, coumaric, and ferulic acids—was verified against Bacillus subtilis bacteria. No inhibitory effect was observed when the acids were introduced into the substrates with the films, as the polysaccharide films served as a breeding ground for microorganisms. Bacterial growth was inhibited when pure acid was introduced to the substrate. Gallic and caffeic acid, at concentrations of 50 and 75 mM/dm³, respectively, completely inhibited bacterial growth. However, studies on pears have shown that such concentrations of phenolic acids are unsuitable for fruit coatings, as they lead to cloudiness and impaired visual appeal. Consequently, the lowest effective concentration was applied to fruit, reducing the total bacterial count from 2.59 ± 0.04 to 1.88 ± 0.22 log CFU/mL and mold and yeast counts from 2.11 ± 0.09 to 1.63 ± 0.10 log CFU/mL. The coating produced with the lowest tested concentration of gallic acid reduced the pears’ respiration rate. The amount of CO₂ released by coated fruit was approximately 4 mg/kg·h lower than that of uncoated pears, and the level of ethylene released was approximately 6 ppm lower. The addition of gallic acid at a concentration of 15 mM/dm³ to the coating reduced the growth of bacteria, yeasts, and molds. After 12 days of pear storage, the number of microorganisms in coated fruit was approximately 0.71 log CFU/mL lower for bacterial cells and 0.48 log CFU/mL lower for yeasts and molds. Full article

The environmental impact of food waste and agro-industrial by-products has promoted the development of circular economy strategies for food applications. In this study, edible films were developed from biopolymers extracted from avocado peel and seeds (hemicellulose, pectin, lignin, and starch), incorporating ethyl lauroyl arginate (LAE^®) as an antifungal agent. The activity of LAE^® was evaluated against Colletotrichum gloeosporioides on inoculated avocados stored at 12 °C and 22 °C. Fruit shelf life was assessed through physiological, physicochemical and sensory parameters during cold storage and subsequent shelf life. Films containing 10% LAE^® exhibited strong antifungal activity, and their efficacy was higher at 12 °C than at 22 °C. Coated fruits exhibited a ripening delay of up to 2 days compared to controls. These findings highlight the potential use of avocado by-product-based LAE^® coatings as a sustainable strategy for preserve postharvest avocado quality. Full article

Polysaccharides are structurally diverse biopolymers composed of multiple monosaccharide units linked through glycosidic bonds. Their complexity, biodegradability, and functional versatility make them integral to biological systems as well as modern industrial application. Sourced from plants, fungi, marine organisms, animals, and microbes, these natural polymers exhibit a broad spectrum of bioactivities, including antioxidant, antimicrobial, immunomodulatory, and physicochemical protective functions. In the context of food preservation, polysaccharides have gained significant attention as sustainable alternatives to synthetic preservatives and conventional packaging materials. This review summarizes the classification and structural attributes of polysaccharides that influence their functional performance, particularly their ability to scavenge free radicals, inhibit foodborne pathogens, and form protective barrier systems. Special emphasis is placed on their use in edible films, coatings, and encapsulation systems that enhance the shelf life of fruits, vegetables, meats, dairy, beverages, and bakery products. Challenges related to stability, sensory impact, and regulatory compliance are also discussed. Overall, polysaccharides demonstrate substantial potential as eco-friendly, bioactive packaging agents and controlled-release carriers, contributing to safer, greener, and more sustainable food preservation technologies. Full article

Microfluidic technologies are increasingly used as upstream structuring tools in the development of edible films and coatings. This review examines how flow-focusing, T-junction, co-flow, step-emulsification, and related microfluidic platforms generate emulsions, double emulsions, hydrogel microparticles, and multicompartment carriers that are relevant to coating design. Rather than treating microfluidics as an end in itself, the review evaluates how microfluidically generated structures influence carrier protection, matrix compatibility, controlled release, and the final functionality of edible films and coatings. Particular attention is paid to whether carrier architecture survives matrix incorporation, deposition, drying, and end use, because these downstream steps determine whether structural advantages translate into barrier, mechanical, optical, and preservation-related performance. The review also discusses the principal factors that currently limit industrial implementation, including throughput, fouling, sanitation, thermoplastic manufacturing, bonding, and integration into hygienic food-processing environments. Overall, microfluidics offers a highly controlled route for mechanism-oriented formulation development, but its practical value for edible coatings depends on whether this structural control can be translated into robust, scalable, and food-compliant manufacturing routes. Full article

Soft spread cheese is highly perishable, and conventional packaging offers limited protection against surface spoilage. Here, we present a sustainable, multifunctional solution: edible films made from whey protein concentrate (WPC), a valuable by-product of the cheese industry, incorporated with the probiotic Lactobacillus acidophilus LA5 (LA5). The objective of this study was to evaluate these films as active coatings for soft cheese, specifically assessing their physicochemical properties, probiotic viability during storage and simulated gastric transit, and their impact on cheese microbial stability and sensory quality over 60 days. Applied as active coatings on soft cheese stored at 4 °C for 60 days, these films were evaluated for their physicochemical properties, probiotic viability, microbial stability, and sensory acceptance. The incorporation of LA5 did not significantly alter film thickness (control: 0.20 ± 0.03 mm; test: 0.18 ± 0.02 mm), moisture content (control: 33.42 ± 0.54%; test: 32.34 ± 1.28%), or water solubility (control: 21.44 ± 1.14%; test: 22.89 ± 0.75%) (p > 0.05). However, mechanical properties were markedly modified: tensile strength decreased from 35.42 ± 5.38 MPa (control) to 6.04 ± 0.55 MPa (test), while elongation at break increased from 4.87 ± 0.93% to 68.23 ± 3.46% (p < 0.05), indicating a transition from rigidity to flexibility upon probiotic incorporation. The probiotic strain exhibited exceptional resilience, retaining 100% viability during simulated gastric exposure at both day 0 and day 30 of storage. During cheese storage, LA5 counts in test film-coated samples remained above the recommended therapeutic threshold (10⁶ cfu/g), starting at 7.44 ± 0.15 log(cfu/g) on day 0 and maintaining 6.56 ± 0.20 log(cfu/g) after 60 days. Critically, yeast and mold spoilage were delayed in probiotic-coated cheese, with detectable growth appearing only at day 60 (1.64 ± 1.34 log(cfu/g)), whereas uncoated cheese showed spoilage as early as day 28 (1.33 ± 1.62 log(cfu/g)). Sensory evaluation revealed no significant differences (p > 0.05) between the coated and uncoated samples for color, appearance, texture, flavor, or overall acceptability. By valorizing a dairy by-product into an active, probiotic-loaded edible film, this approach offers a sustainable, waste-reducing strategy that enhances cheese preservation while delivering added functional value—bridging the gap between food packaging and nutrition. Sensory evaluation (n = 8, preliminary) indicated no significant differences between coated and uncoated samples, but these results require confirmation with a larger, validated panel. Full article