Search Results (1,927)

The present study investigated the effect of liquid smoke (LS) on the physicochemical, structural, barrier, and functional properties of okra mucilage–corn starch (OMCS) films. Formulations containing varying concentrations of LS (0–3%) were prepared using the casting method. The incorporation of LS modified the rheological behavior of the film-forming dispersions, as evidenced by increased apparent viscosity and consistency index. In the films, water solubility increased from 43.6 to 53.2%, contact angle increased from 31.9° to 55.6°, and opacity increased from 4.73 to 8.83, while water vapor permeability decreased from 1.05 to 0.88 g·mm·m⁻²·h⁻¹·kPa⁻¹, indicating modifications in matrix organization and surface hydrophobicity. Tensile strength increased from 26.3 to 40.5 MPa at 3% LS, accompanied by a slight reduction in elongation, suggesting enhanced structural rigidity. Structural analyses revealed interactions between the LS phenolic compounds and the polysaccharide hydroxyl groups, resulting in a more cohesive polymeric network. LS was the main contributor to the film’s antioxidant activity owing to its elevated phenolic content and free radical scavenging capacity. The films also showed substantial degradation under soil burial conditions, with mass loss ranging from 61% to 96%. Overall, LS proved to be an effective functional additive, improving the structural and antioxidant performance of OMCS films and expanding their potential for active food packaging applications. Full article

This study investigates the fabrication of eco-friendly composite films based on guar gum (GG) reinforced with untreated rice husk (URH) powder (5–30 wt%) via a thermocompression process. To the best of our knowledge, this is one of the first demonstrations of directly utilizing untreated rice husk as a multifunctional reinforcing filler in GG-based bioplastics without any chemical or surface modification, thereby eliminating energy-intensive pretreatment steps. Particle dispersion and interfacial adhesion were optimal up to 10 wt% loading, above which agglomeration occurred. The incorporation of URH enhanced the thermal stability of the matrix. Mechanical performance peaked at 10 wt% URH, exhibiting a 90% increase in tensile strength, a 32% increase in elongation at break, and a 246% improvement in toughness compared to the neat GG film. Furthermore, URH addition reduced moisture content and water vapor permeability while increasing the water contact angle. Although film opacity increased, the results demonstrate that URH acts as an effective multifunctional filler. These GG/URH composite films exhibit strong potential for scalable industrial applications in eco-friendly food packaging, including disposable pouches and trays, offering a sustainable alternative to petroleum-based plastic materials. Full article

Bio-based and biodegradable polymer composites based on polylactic acid (PLA) and polybutylene succinate-co-adipate (PBSA) were developed for rigid food packaging applications. Agro-industrial residues consisting of ground leaves and branches derived from tangerine tree cultivation (pruning) were used as fillers at high loading (30 wt%) before (PRE) or after (POST) extraction of bioactive compounds. The influence of blend composition (PLA/PBSA 60/40 and 30/70), filler extraction, and the addition of antioxidants (0.5 wt%) on material properties was systematically investigated. Composites were processed via extrusion and injection molding and characterized through FTIR, SEM, tensile testing and thermal analysis. The results show that polymer blend morphology affects mechanical behavior, with co-continuous structures (60/40) exhibiting improved ductility compared to dispersed systems (30/70). The incorporation of lignocellulosic residues increased stiffness but reduced elongation at break. Extraction treatment significantly modified filler morphology and interfacial interactions, slightly improving dispersion and processability. The effect of the extracted bioactive compounds on the thermal stabilization of biocomposites was also investigated. Overall, the findings demonstrate the potential of combining biodegradable polymer blends with treated agricultural residues to produce sustainable rigid packaging materials while supporting a bio-circular approach. In fact, preliminary extraction of valuable compounds from tangerine pruning waste appears to be a convenient strategy for its efficient cascade valorization. Full article

Salmonella remains one of the most critical zoonotic pathogens in the poultry sector, linked to animal disease, foodborne illness, and the global crisis of antimicrobial resistance (AMR). Poultry acts as a major reservoir, enabling Salmonella transmission from hatchery to retail products through horizontal, vertical, and environmental routes. Despite the use of biosecurity, vaccination, antibiotics, and chemical decontamination, effective and sustainable control across the poultry value chain remains difficult, particularly in the face of rising multidrug-resistant strains and growing consumer concerns over chemical residues. Bacteriophages (phages), viruses that selectively infect and lyse bacteria, have emerged as a promising biological alternative for Salmonella control. Although many studies have reported the effectiveness of phages against bacterial species, including Salmonella, in the poultry industry, reports on their full potential to combat antimicrobial-resistant Salmonella across the entire poultry value chain remain limited. Therefore, this review synthesizes current evidence on the application of phages throughout the poultry value chain, including on-farm interventions, processing plant decontamination, and food packaging and storage. Findings from the reviewed articles indicate over a 90% reduction in Salmonella spp. in poultry farms and post-harvest meat, along with lower mortality in phage-treated groups compared to untreated groups; however, these outcomes depend on several factors (e.g., phage strains, concentrations, application methods, and environmental conditions). Laboratory, pilot, and field studies consistently demonstrate that phage preparations, especially when formulated as cocktails or combined with complementary interventions, can achieve substantial reductions in Salmonella, including antibiotic-resistant serovars, in live birds, eggs, poultry environments, and meat products. Unlike antibiotics and chemical sanitizers, phages act with high specificity, preserving beneficial microbiota and maintaining the sensory and nutritional quality of poultry products. Their safety has been supported by toxicological and genomic assessments, and several phage-based products have obtained regulatory approval, including Generally Recognized as Safe (GRAS) status for food applications in the United States. By integrating efficacy, safety, regulatory, and practical deployment data, this review highlights bacteriophages as a scientifically validated and One Health–aligned tool capable of reducing Salmonella transmission from farm to fork across the poultry value chain, thereby laying the foundation for their future adoption in the poultry industry. Phage-based interventions offer a sustainable pathway to enhance food safety, limit antimicrobial resistance (AMR) dissemination, and strengthen consumer confidence in poultry products. However, the major limitation is the emergence of phage-resistant bacterial strains, as well as the potential involvement of some phages in the transfer of resistance and virulence genes, which could raise public concern. Nevertheless, the use of phage cocktails and whole-genome sequencing, involving tools such as ResFinder and virulence finder, can facilitate the selection of safe phages for application. Full article

Background/Objectives: Accurate estimation of nutritional content from food images has important applications in dietary assessment and public health surveillance. While large language models (LLMs) have shown promise for this task, the effects of prompt design and model selection on estimation accuracy remain poorly characterized. Methods: We evaluated three Claude models (Haiku 4.5, Sonnet 4.6, Opus 4.6) for visual estimation of five mandatory nutritional components (energy, protein, fat, carbohydrate, and salt equivalent) across three datasets: NutriImage (691 Japanese meal photographs with dietitian-validated ground truth, after OCR-mask quality filtering), SNAPMe (1463 US meal photographs from a publicly available benchmark), and the Japan Branded Food Database (JBFD; 989–1000 packaged food product images). We systematically compared a default prompt and a visual estimation prompt explicitly instructing the model not to read any text or numbers visible in the image. Results: The visual estimation prompt substantially improved accuracy when paired with a sufficiently capable model (energy R²: 0.23 for Haiku to 0.60 for Sonnet, JBFD). Sonnet and Opus substantially outperformed Haiku across all datasets, while differences between Sonnet and Opus were small (MedAPE difference 1–3 percentage points). Packaged food images (JBFD) yielded higher R² than meal photographs. Salt equivalent showed consistently poor accuracy (MedAPE 34–64%). On SNAPMe, Sonnet achieved lower energy MAE (116.9 vs. 123.0 kcal, −4.9%) and lower MAE for protein (5.9 vs. 7.9 g, −25.7%) and fat (6.6 vs. 8.7 g, −24.5%) compared with a recent ChatGPT-5 study. Conclusions: Claude Sonnet offers the best cost-performance balance for LLM-based nutritional estimation. Prompt design substantially affects accuracy, but only when paired with a sufficiently capable model; model visual recognition capability appears to be a key determinant of performance. These findings highlight the inherent difficulty of this task and provide practical guidance for dietary assessment system development. Full article

This study investigates the potential of xylan acetylated using imidazolium-based ionic liquids, particularly 1-ethyl-3-methylimidazolium acetate ([Emim]Ac), as a functional matrix for ZnO and CuO nanoparticles (ZnO NPs and CuO NPs) in composite coatings for food packaging paper. A single coating layer (approximately 5 g/m²) was applied on both sides of the paper samples to improve barrier properties against water, oils, fats, and microbial contamination. The obtained results show that the combination of acetylated xylan with ZnO and CuO nanoparticles improved surface hydrophobicity, with contact angle values reaching 83° and 97°, respectively. The coatings exhibited antibacterial activity against Bacillus sp., as well as a reduction in fungal development of Penicillium spp., as evidenced by the observed inhibition of conidia sporulation. These findings indicate that ionic liquid-assisted acetylation of xylan using [Emim]Ac is an effective route for chemical modification of hemicelluloses. The developed xylan-based coatings demonstrate promising functional properties for potential application in sustainable food packaging materials, within the scope of the performed experiments. Full article

Euterpe oleracea Mart. (açaí), a palm fruit native to the Amazon basin, has attracted growing global scientific interest over the past decade owing to its distinctive phytochemical richness and broad functional potential. This narrative review synthesizes research published between 2015 and 2025 on açaí’s nutritional composition, biological activities, food technological applications, processing innovations, by-product valorization, and sustainability challenges. Açaí pulp contains a distinctive nutrient matrix—including anthocyanins (particularly cyanidin-3-glucoside), polyphenols, oleic and linoleic fatty acids, and dietary fiber—underpinning antioxidant, anti-inflammatory, cardioprotective, hepatoprotective, and antiobesity effects demonstrated primarily in in vitro and animal models, with human clinical evidence still limited. Processing strategies such as ultrasound-assisted extraction, nanoencapsulation, freeze-drying, and supercritical CO₂ extraction have advanced bioactive stability and bioaccessibility, enabling açaí’s incorporation into dairy products, functional beverages, biodegradable packaging, reformulated meat products, and edible films. Processing residues—seeds and pomace—are increasingly repurposed into nutraceuticals, biosorbents, and bio-based polymers, reinforcing the species’ circular bioeconomy potential. Food safety risks, particularly Trypanosoma cruzi contamination in minimally processed products, require standardized mitigation protocols. Key remaining challenges include the absence of validated bioaccessibility methodologies, the scarcity of human clinical trials, and the need for scalable processing technologies suitable for smallholder production contexts. Overall, açaí emerges as a model bioresource at the convergence of nutrition science, food technology, and environmental sustainability. Full article

Visual freshness monitoring is challenging in intelligent seafood packaging. This study developed low-acyl gellan gum (LGG)-based intelligent films incorporating anthocyanin (BRE), carboxymethyl chitosan (CMCh), and black rice starch (BRS) and evaluated their effects on film structure, physical–mechanical properties, and shrimp freshness-monitoring performance. Films prepared via solution casting were evaluated using structural, mechanical, and barrier analyses, alongside shrimp spoilage trials at 25 °C. Structural analyses revealed an integrated polysaccharide network. CMCh reinforced the matrix and increased tensile strength, whereas partially retained BRS granules introduced microstructural heterogeneity, reducing strength and increasing water vapor permeability, highlighting a trade-off between mechanical performance and moisture transport. Consequently, BRS-containing films reduced BRE release, improved pigment retention, and resulted in less intense color changes associated with total volatile basic nitrogen (TVB-N) accumulation during shrimp spoilage. Overall, these results suggest that CMCh and BRS composition-dependently modulate the structure, water vapor transport, pigment retention, and colorimetric response of LGG-based films for visual monitoring of shrimp freshness under accelerated spoilage conditions. Full article

The valorization of lignocellulosic residues into bioactive and biodegradable materials offers a sustainable route for functional food packaging. In this study, hazelnut shells were exploited through an integrated process enabling the integrated recovery of polyphenols and cellulose. Polyphenols were extracted via hot water, liquid–liquid partitioning, and column chromatography, yielding a purified bioactive fraction. The residual biomass after polyphenol recovery was used for cellulose extraction (approximately 23% w/w) and converted into carboxymethyl cellulose (CMC) with a degree of substitution (DS) of 0.77. Active CMC films incorporating polyphenolic extracts exhibited improved mechanical performance, reaching tensile strengths of about 78 MPa and elongation at break values above 20%, while reducing water solubility to approximately 31%. The addition of carnauba wax further enhanced water resistance while modulating flexibility and stiffness. Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR) and scanning electron microscopy (SEM) analyses confirmed the conversion of crystalline cellulose into amorphous CMC and the successful incorporation of additives within the polymer matrix. The resulting films showed tunable mechanical, optical, and barrier properties, along with UV-blocking and antioxidant activity. These findings demonstrate that hazelnut shell-derived CMC films enriched with polyphenols and carnauba wax represent promising candidates for a sustainable platform for active food packaging applications, supporting a circular waste-to-value approach. Full article

This study investigated porous materials based on cellulose acetate (CA), poly(lactic acid) (PLA), and their multilayer combinations fabricated by solution blow spinning (SBS) for potential food packaging applications. Single-layer neat polymers and multilayer structures (CA/PLA, CA/PLA/CA, and PLA/CA/PLA) were produced through sequential deposition, enabling control of layer arrangement while preserving high porosity. Attenuated total reflectance Fourier-transformed infrared spectroscopy, differential scanning calorimetry, and thermogravimetric analysis showed negligible polymer interdiffusion or specific intermolecular interactions, indicating that layer integration occurs mainly through physical contact and void filling rather than molecular mixing. Scanning electron microscopy analysis revealed that cellulose acetate possesses a highly porous, interconnected structure, whereas poly(lactic acid) exhibits a predominantly fibrous morphology with clearly distinguishable layers in multilayer systems. Mechanical testing demonstrated that poly(lactic acid) mats had higher stiffness and tensile strength, while cellulose acetate films were more flexible and compliant. Multilayer systems showed complex tensile behavior characterized by interfacial failure and limited load transfer, indicating no synergistic mechanical reinforcement between layers. Water vapor permeability remained high and narrowly distributed for all configurations (890–920 g·m⁻²·day⁻¹), independent of layer sequence, reflecting the porous morphology. These values exceed those of conventional polymer packaging films, highlighting the suitability of the materials for breathable packaging. Overall, solution blow spinning enables scalable fabrication of biodegradable multilayer materials with tunable mechanical performance for sustainable food packaging applications requiring controlled moisture exchange. Full article

Brewer’s spent grain (BSG), the main by-product of the brewing industry, is an abundant lignocellulosic residue that remains underused. In this study, antioxidant-rich extracts were obtained from BSG using pressurized liquid extraction (PLE) and subsequently incorporated into thermoplastic starch (TPS) films for sustainable food packaging applications. The phenolic profile analysis revealed 13 compounds, with caffeic acid and its hexoside as the most abundant. Extraction conditions were optimized using response surface methodology (RSM) to maximize yield and total phenolic content, showing that temperature had a significant positive effect. The selected extract had a total phenolic content of 3.19 mg/g dw and exhibited notable antioxidant activity. It was then incorporated into the polymer matrix, and the resulting films were analyzed for their structural, thermal, and antioxidant properties. The incorporation of BSG extracts improved the film antioxidant activity. Additionally, the release of phenolic compounds was evaluated and successfully described using a diffusion model based on Fick’s law, which allowed the calculation of a diffusion coefficient D = 2.63 × 10⁻⁸ cm²/s. Overall, the findings indicate that BSG-based extracts may represent promising functional additives for biodegradable polymer films, and the developed TPS films serve as proof-of-concept active packaging materials from renewable agro-industrial residues. Full article

Essential oils (EOs) are widely studied as natural antimicrobial and antioxidant agents in food systems. However, their high volatility, low water solubility, instability, phytotoxicity, and strong aroma often limit their consistent applicability for food preservation. This review critically examines the literature and synthesizes current essential oil stabilization and delivery strategies in food systems, integrated with a bibliometric analysis of Scopus-indexed literature published before June 2025. The bibliometric findings showed an expanding research field, supported by 543 authors and 54 journals, revealing the disciplinary diversity of research on essential oil-based preservation systems. In addition, the review highlights a significant focus of studies on nanoemulsions, encapsulation, and active packaging in essential oil applications. Interestingly, the study also reveals the emergence of non-contact, or vapor-phase, technologies with improved release management. Furthermore, the review shows that essential oils’ functionality depends not only on major bioactive compounds but also on chemical class, oxidative sensitivity, release behavior, interactions with the food matrix, and the delivery platform. Mechanistically, stabilization technologies such as emulsions, encapsulation, and coatings/films can improve the protection, dispersion, and release of essential oils; however, their effectiveness strongly relies on formulation variables, matrix composition, and the regulatory framework. Emerging platforms such as nanofibers, zeolites, and metal–organic frameworks offer promising routes for vapor-phase or non-contact delivery systems, ensuring improved release control, functionality, and sensory quality, but may be limited by their scalability and production cost. However, a major research gap identified by this review is the imbalance between extensive “in vitro” studies and limited studies on real food matrices, which impedes understanding of the impacts of food matrices and packaging materials on essential oil release kinetics, antimicrobial efficacy, and sensory quality. Therefore, future research should integrate real-food applications, consumer acceptability, shelf-life performance, release-kinetic modeling, and techno-economic analysis to advance essential-oil-based technologies in food systems. Full article

The increasing demand for safe, minimally processed, and sustainable food preservation strategies has intensified interest in light-activated antimicrobial systems derived from natural sources. This review examines the application of plant-derived photoactive compounds as functional agents that generate reactive species upon illumination, thereby facilitating effective microbial inactivation. Emphasis is placed on the diversity of phytochemicals exhibiting light-responsive properties, their mechanisms of action, and the factors influencing their efficacy, including physicochemical characteristics, environmental conditions, and formulation strategies. The review further discusses the role of delivery systems in improving the stability, solubility, and bioavailability of these photoactive compounds, as well as the influence of food matrix complexity on treatment performance. Applications across a range of food systems, including fresh produce, animal-derived products, and food packaging materials, are evaluated to demonstrate their practical relevance in food preservation. In addition, current challenges are critically highlighted, including variability in plant extract composition, limited understanding of photosensitiser behaviour within complex food matrices, restricted light penetration, and challenges associated with standardisation and scalability. This work provides an overview of emerging natural photoactive systems and their potential to advance safer and environmentally sustainable food preservation technologies. Full article

In this study, polyvinyl alcohol (PVA) and chitosan (CS) were used as the base materials, and ethyl lauroyl arginate (LAE) as the antibacterial agent to prepare biodegradable bilayer composite films (P/C-L), whose properties compared with those of the monolayer films (P-C-L) of identical composition. Scanning electron microscopy (SEM) results revealed that the P/C-L films formed a compact microstructure with tight interlayer adhesion. Fourier transform infrared spectroscopy (FTIR) confirmed the presence of intermolecular hydrogen bonds within the P/C-L films without the formation of new chemical bonds, and X-ray diffraction (XRD) indicates that the crystallinity of the P/C-L films was dominated by that of PVA. P/C-L films exhibited a dual-surface structure with a hydrophobic CS layer and a hydrophilic PVA layer, broadening their potential application range. The P/C-L films demonstrated superior water resistance and light transmittance to the P-C-L films. When the LAE content increased from 0% to 10%, the P/C-L films displayed a more stable range of variation concerning visible light transmittance, water contact angle (CS layers), and moisture absorption than that of the P-C-L films, with the corresponding changing values being 86.86% to 62.09%, 96.79°to 72.46°, and 8.35% to 19.78%, respectively. Regarding antibacterial properties, the P/C-L films exhibited significantly enhanced activity across all LAE concentrations. Notably, P/C-L films at 2% LAE already outperformed P-C-L films at 4% LAE. At an LAE content of 10%, the inhibition zone diameters of the P/C-L films against E. coli and S. aureus reached 39.42 mm and 42.15 mm, which were 12.71 mm and 13.10 mm larger than those of the P-C-L films, corresponding to increases of 47.58% and 45.09%, respectively. In addition, both the P/C-L bilayer films and the P-C-L films could achieve complete biodegradation within 30 days under laboratory soil burial conditions. These findings suggest that P/C-L films show advantageous overall characteristics, highlighting their strong potential in the field of sustainable active food packaging. Full article

Food spoilage from microbial contamination and oxidation drives the search for natural preservatives. Phenolic acids (PAs) and phenolamides are plant-sourced metabolites with broad-spectrum antimicrobial and antioxidant activities. This review comprehensively examines their sources, classification, structure–activity relationships, and multi-target mechanisms. PA antimicrobial action involves membrane disruption, intracellular acidification, and oxygen species generation, while antioxidant effects rely on hydrogen donation and metal chelation. For phenolamides, antimicrobial evidence is largely indirect, based on computational docking and one non-food nucleotide biosynthesis study, and direct validation of these mechanisms in food matrices against common foodborne pathogens is lacking. Delivery strategies (direct incorporation, encapsulation, edible coatings, active packaging) are critically evaluated, with emphasis on PA-grafted chitosan systems. Applications of PAs in fruits, vegetables, meat, aquatic products, and lipid-rich emulsions are summarized. Phenolamide applications are limited by low natural abundance, high purification costs, poor aqueous solubility, and a historical bias toward pharmacology. Safety assessments confirm favorable profiles for many PAs and select phenolamides, though chronic toxicity data for phenolamides remain limited. This review provides a theoretical framework for leveraging PAs and emerging phenolamides as natural preservatives and identifies critical knowledge gaps requiring future investigation. Full article