Search Results (88)

This study investigates the influences of the packaging design of not from concentrate (NFC) orange juice on consumer sensory preferences and purchase intention. We conducted a laboratory experiment with eighty-one individuals, combining physiological measurements (eye-tracking to assess attention levels) and sensory evaluation (tasting and rating their overall satisfaction with the taste). Participants evaluated different bottles featuring three design elements (transparency, color, label) but with the same juice inside. In line with the literature on the design of packaging, we show that the position of the transparency, color, and text label consistently alters consumer attention levels and sensory preferences for NFC orange juice. We believe that such findings may guide brand managers and product designers to create more appealing beverage packaging to optimize potential market success. Full article

The main mycotoxin found in apples is patulin (PAT), mostly produced by Penicillium expansum, during the storage of fruits. It is very difficult to control the quality of every fruit that enters the processing line, so there is a high probability that apple juice, applesauce, apple cider, even products intended for babies, contain moldy fruits, with PAT content. This review paper provides detailed information about the extrinsic and intrinsic factors that affect PAT prevalence in apples. Extrinsic factors, such as temperature, air composition in the storage room or packaging material, play a key role in infection with P. expansum and PAT accumulation. Lower temperatures often prevent fungal growth and the production of the mycotoxin, whereas higher or unstable temperatures can promote the buildup of the toxin in infected fruits. Controlled atmosphere storage appears to inhibit the accumulation of PAT in apples. In terms of internal composition, variations in the pH of the fruits and flesh firmness significantly impact fungal growth and PAT production in the fruits. The presence of ethylene, sucrose and polyphenols are some of the decisive chemical components that regulate PAT buildup. Susceptibility of different cultivars is also genetically driven, but the size of the decay area and the toxin-producing capacity of the fungal strain have noteworthy influence as well. Knowledge of these elements helps to understand the mechanisms of PAT production. Full article

Almond peel extracts, containing 0.2–0.8% (w/w) phenolic compounds with notable antioxidant and antimicrobial activities, could be used as a natural source of active compounds for the development of active films for food preservation. In this study, almond peel extracts obtained by subcritical water extraction at 160 and 180 °C were incorporated into PLA films (PLA-E160 and PLA-E180). The films were characterized in terms of their microstructure, mechanical, barrier, optical and thermal properties. Furthermore, the release of phenolic compounds and hydroximethylfurfural (HFM) into food simulants with different polarity was evaluated, as well as the film’s potential antioxidant and antimicrobial activities. To validate their effectiveness as active packaging materials, shelf-life studies were conducted on fresh orange juice and sunflower oil packaged using PLA-160 films. The results show that the incorporation of the almond peel extracts led to significant changes in the films’ microstructure and mechanical properties, which became darker, mechanically less resistant, and stretchable (p < 0.05), with slightly lower thermal stability than neat PLA films. The release of phenolic compounds and HFM from extract-enriched films was promoted in the 95% ethanol simulant due to the matrix swelling and relaxation. Food products packaged with PLA-E160 exhibited slower oxidative degradation during storage, as indicated by the higher ascorbic acid content and hue color in orange juice and lower peroxide content in sunflower oil. Nevertheless, both in vivo and in vitro studies showed no antimicrobial effectiveness from the films, likely due to the limited release of active compounds to the surrounding medium. Thus, almond peel extract conferred valuable properties to PLA films, effectively reducing oxidative reactions in food products sensitive to these deterioration processes. Full article

Background: The diet of young people in Spain has changed significantly, with a departure from a balanced dietary pattern and a greater intake of processed foods. Such food generates an acidic environment in the mouth, which promotes the multiplication of bacteria capable of causing inflammation and damage to the gums. Aim: This study aimed to determine the association between the frequency of consuming processed foods and periodontal disease, as well as sex differences, in an adolescent population. Methods: A study was conducted on 233 students aged 15 to examine the frequency of food consumption and its correlation with periodontal disease. Differences were determined via a Student’s t-test to compare the means. A chi-square test was used to compare categorical variables. The 95% confidence interval estimate was used in all cases (p < 0.05). Results: It was observed that girls have a higher mean number of healthy sextants than boys (3.26 $\pm$ 0.20 vs. 2.70 ± 0.21; p = 0.029). A statistically significant difference was noted between healthy and affected subjects in the frequency of consumption of packaged milkshakes (p = 0.003), industrial juices (p = 0.009), industrial pastries (p = 0.018), and fruits in syrup (p = 0.022). When segmented by sex, a statistically significant difference was noted in boys between healthy and affected subjects in the frequency of consumption of packaged milkshakes (p = 0.044), salty snacks (p = 0.032), and cold cuts (p = 0.033); in girls, the difference was detected in industrial juices (0.024). Conclusions: The results of this study suggest that adolescent boys are more affected periodontally than girls. In both sexes, the level of consumption of processed foods affects the presence of periodontal disease. Full article

This study presents a Life Cycle Assessment (LCA) of a berry production system using osmotic dehydration and edible coating to extend the shelf life and improve the nutritional value. The goal is to evaluate environmental impacts, identify hotspots, and propose improvements. Osmotic dehydration is the main contributor to environmental impact, particularly due to the energy and resources required by apple juice as the osmotic agent. It contributes up to 0.64 kg CO₂ eq. per kg of blueberries, 1.36 kg CO₂ eq. per kg of raspberries, and 0.66 kg CO₂ eq. per kg of strawberries. The edible coating, however, has minimal environmental impact due to its low energy consumption and biodegradable materials. Packaging has a lower carbon footprint but contributes more to fossil fuel depletion and human toxicity. Raspberries show the highest human health impact (3.5 × 10⁻⁶ DALY/kg) and ecosystem impact (9.5 × 10⁻⁸ species.yr/kg), followed by strawberries (1.78 × 10⁻⁶ DALY/kg, 4.97 × 10⁻⁸ species.yr/kg) and blueberries (1.7 × 10⁻⁶ DALY/kg, 5.1 × 10⁻⁸ species.yr/kg), highlighting the greater environmental and health costs of raspberries. Despite the environmental burden of osmotic dehydration, it offers economic benefits by extending the shelf life, reducing losses, improving supply chain efficiency, and enhancing product quality, which leads to higher prices and profit margins. The study concludes that, while the environmental impacts of osmotic dehydration should be optimized, its economic and logistical benefits make it a promising preservation solution. Further research into eco-friendly practices is recommended to reduce ecological costs while maintaining commercial advantages. Full article

Modified atmosphere packaging (MAP) is commonly used to prolong the shelf life and maintain the quality of perishable food. However, it may contribute to more severe juice loss and texture changes in salmon. To explore the reasons why, this study designed different ratios of O₂ (to inhibit anaerobic bacteria), CO₂ (to inhibit Gram-negative bacteria), and N₂ (to maintain the packaging shape) in order to investigate the effects of MAP on the properties, structure, and oxidation of salmon proteins. The experiments’ results showed that MAP with about 60% CO₂ could slow bacterial growth effectively, as well as the accumulation of total volatile basic nitrogen and cooking loss. The carbonyl content decreased with increasing CO₂ contents but increased with high contents of O₂. A low concentration of O₂ (10%) was also beneficial for the inhibition of oxidation and degradation of proteins, and the lowest carbonyl content was found in 60%CO₂/10%O₂/30%N₂ conditions, with 2.01 μmol/g protein on day 12. Overall, we report that MAP with 60%CO₂ and 10%O₂ is properly able to limit structure changes in the myofibrils of salmon fillets during cold storage. Full article

Background: On 18 April 2024, the United States Department of Agriculture (USDA) published the first food package changes to the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) in over a decade, which reduced some food benefits (juice, milk, canned fish, and infant fruits and vegetables) and offered substitutes (cash-value vouchers (CVVs) or cash-value benefits (CVBs) to redeem for fruits and vegetables, cheese, soymilk, or other dairy products). Methods: To assess the impact of the changes on the consumption and redemption of these food groups, a systematic search was conducted, identifying 23 peer-reviewed publications between 2010 and 2024. Results: They revealed significant shifts in consumption after the 2009 food package changes; e.g., a decline in 100% juice intake following reductions in juice allowances. Additionally, the review highlighted that the 2009 WIC food package revision was associated with more fruit and vegetable consumption after the increase in CVV allowance. While including milk alternatives like soy-based beverages or lactose-free milk or cheese may improve redemption rates and WIC program satisfaction, the long-term impacts of these proposed changes remain unknown. No research was identified on the consumption of canned fish. Conclusions: This review contributes to understanding the changes in redemption and consumption after the last WIC food package changes, identifies the knowledge gap about prospective impacts, and recommends that the WIC agencies implement appropriate evaluations to promote health and nutrition among vulnerable populations. Full article

The main objective of this paper is to assess the influence of claims suggesting the eco-friendly nature of products present on food product packaging, consumers’ purchase intentions, and brand image. To achieve this, an experimental study was conducted in which participants were presented with packaging prototypes to explore their purchase preferences and attitudes toward the brand. The study involved two types of food products—apple juice and a box of chocolates. Some packaging prototypes featured pro-environmental attributes, while others did not. The results confirm the positive impact of pro-environmental packaging elements on consumers’ purchase intentions and brand perception. “Eco-friendly” brands were perceived as high-quality and more appealing. In both product categories, the majority of respondents preferred brands incorporating pro-environmental elements on packaging. These findings highlight the potential benefits for brand owners of integrating sustainability-focused content into packaging, which can serve as a competitive advantage in the food market. Full article

This article focuses on analysing the properties of six varieties of haskap berry (honeyberry) as a valuable raw material for producing health-promoting juices. Significant differences in the content of bioactive compounds were observed between juices derived from fruits of the same species. This study demonstrated that controlled atmosphere (CA) conditions (20% CO₂ and 5% O₂) and modified atmosphere packaging (MAP) in Xtend bags affected juice quality by minimising nutritional losses. The analysis of polyphenol content in the juices revealed significant differences between varieties and years (2021 and 2022), primarily due to varying weather conditions. In 2022, the polyphenol content of the varieties ‘Usłada’, ‘Candy Blue’, ‘Boreal Beauty’, and ‘Boreal Beast’ was from 69% to twice as high compared to values recorded in 2021. CA and MAP storage conditions were found to be more effective than normal atmosphere (NA) in preserving bioactive components, and thus the antioxidant activity of the fruits, as measured by the DPPH method. The variety ‘Sinij Utes’ had the highest total polyphenol contents and their lowest loss during storage. Conversely, the variety ‘Boreal Beauty’ contained the lowest polyphenol levels both after harvest and storage. This study confirmed the importance of proper storage conditions for maintaining the antioxidant properties of haskap berries. Full article

Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through several advanced analytical methods, such as CIEL*a*b* colorimetry, HPLC-DAD, DI-ESI-MS and MS/MS, and NMR analyses. Moreover, the exerted biological activity of the two pomegranate juices was monitored through Total Phenolic and Total Flavonoid Contents, antiradical, antioxidant and chelating activity. The potential inhibition of key enzymes of degenerative processes (cholinesterases, tyrosinase) and diabetes (amylase, glucosidase), the allelopathy toward Cichorium intybus, Dicondra repens, and Diplotaxis tenuifolia, and the in vivo toxicity on brine shrimp were also evaluated. The two different applied processing techniques analyzed impacted the bioactive compound’s preservation differently, modifying the phytocomplex profile. HP significantly degrades punicalins and punicalagins, better preserving anthocyanins, if compared to PJ’s impact. Sensory qualities, antioxidant activity, enzymatic inhibition, and ecotoxicological potential were differently impacted by the two applied processes. The obtained results can be beneficial for finding the optimal processing conditions that balance microbial safety with nutritional value preservation, contributing to the development of healthy pomegranate juice products. Full article

This study explores the potential of using natural textile packaging infused with algae-based coatings as an eco-friendly alternative to traditional plastic packaging for extending fruit shelf life. Traditional plastic packaging is known to release harmful chemicals into both food and the environment, which underscores the need for safer, more sustainable alternatives. This study investigates algae from three distinct groups—green, red, and brown algae—renowned for their rich bioactive compounds that exhibit natural preservative properties. Algae powders were prepared via immersion in purified water, boiling, and mixing with gum arabic to form a gelatinous coating solution. The algae coating was applied to knitted fabric, which was then crafted into bags for storing fruits such as tomatoes and apples. Over 21 days, the texture, weight loss, and juice content of the fruits stored in algae-coated bags were monitored and compared to those stored in uncoated packaging. The results showed that fruits in algae-coated packaging demonstrated significantly less weight loss and retained better texture. In terms of weight, the combination of red, green, and brown algae-coated packaging demonstrated the lowest reduction in weight for tomatoes (4.2%) and apples (3.8%) after 21 days, outperforming uncoated packaging, which exhibited reductions of 11.2% and 10.8%, respectively. These findings support the potential of algae-coated textile packaging to reduce reliance on conventional plastics while maintaining fruit quality during storage. Full article

Background/Objectives: Lactoferrin (Lf), a multifunctional iron-binding protein, has considerable potential for use as an active ingredient in food supplements due to its numerous positive effects on health. As Lf is prone to degradation, we aimed to develop a formulation that would ensure sufficient stability of Lf in the gastrointestinal tract and during product storage. Methods: A simple, efficient, and well-established technology that has potential for industrial production was used for the double-coating of neutral pellet cores with an Lf layer and a protective enteric coating. Results: The encapsulation efficiency was 85%, which is among the highest compared to other reported Lf formulations. The results of the dissolution tests performed indicated effective protection of Lf from gastric digestion. A comprehensive stability study showed that the stability was similar regardless of the neutral pellet core used, while a significant influence of temperature, moisture, product composition, and packaging on the stability of Lf were observed, and were therefore considered in the development of the final product. The experimentally determined shelf life is extended from 15 to almost 30 months if the product is stored in a refrigerator instead of at room temperature, which ensures the commercial applicability of the product. Conclusion: We successfully transferred a technology commonly used for small molecules to a protein-containing product, effectively protected it from the destructive effects of gastric juice, and achieved an acceptable shelf life. Full article

Biomass valorization and bio-based material development are of major research interest following the spirit of the circular economy. Aloe vera cultivation is a widespread agricultural activity oriented toward supplement production because of its well-known antioxidant and antimicrobial properties. Aloe vera juice production also produces a large amount of biomass byproducts that are usually landfilled. On the other hand, cellulose nanocrystals are widely used in several applications, such as biomaterials, bio-compatible polymers, nanocomposites, food packaging, medicines, cosmetics, and sensors, due to their unique physical, mechanical, optical, electrical, and healing properties as well as their compatibility with biological tissues. This study introduces a novel approach combining the microwave-assisted extraction (MAE) of cellulose from this residue with the subsequent isolation of cellulose nanocrystals (CNCs). The MAE process, which exhibits a rapid heating and penetrating ability, was optimized to maximize the cellulose yield under various conditions (microwave power, solvent ratio, and time). Analysis using FTIR, XRD, SEM, and DMA indicated that isolated pure cellulose nanocrystals and a stable PVA–CNC porous hydrogel network were produced. The PVA–CNC hydrogel was synthesized to enable the formation of a semi-crystalline network that imparts the material with enhanced mechanical properties. Both final products of this study could potentially be used for various applications. Full article

Currently, there is a rush to develop green polymeric films such as biodegradable chitosan (CH) films to control and prevent plastic pollution from degrading the environment. This study reports a novel and sustainable green approach to the development of CH films using lemon juice (LJ) and lemon peel extract (LPE), the latter to dilute the LJ. The LPE was also utilized for the synthesis of ZnFe₂O₄ nanoparticles (NPs), adding to this work’s novelty. The crystalline size of the ZnFe₂O₄ NPs was computed to be ~16 nm. The introduction of 1% and 2% ZnFe₂O₄ NPs improved not only the mechanical properties of the films, but also their barrier properties and water solubility (WS). The tensile strength increased from 0.641 MPa to 0.835 MPa when 2% NPs were incorporated, which is almost 1.30 times greater; the NPs also enhanced the surface strength by 2.66 times, which was demonstrated by the puncture strength. The introduction of NPs occupied the vacant spaces and improved the barrier capabilities of the CH film by reducing the water vapor permeability (WVP) value from 8.752 ± 0.015 for bare CH films to 6.299 ± 0.009 for 2% NP-containing CH films. Overall, the introduction of ZnFe₂O₄ NPs boosted the mechanical and barrier properties of the CH films, and offers a promising method for developing sustainable, eco-friendly, and biodegradable polymeric films for potential packaging and medical applications to contribute to circular economic efforts. Full article

Pollution caused by nonrenewable plastics has driven the use of natural polymers. Similarly, the disposal of food waste still harms the environment. Considering both aspects, this study aimed to evaluate the effect of incorporating orange by-product powder (OBP) as a reinforcing material into sodium alginate films with glycerol. Sodium alginate-based films were produced using glycerol and various concentrations of OBP. The films were characterized in terms of thickness, color, water content, mechanical properties, light transmission, transparency, X-ray diffraction (XRD), Fourier-transform infrared spectrometry (FTIR), contact angle, solubility, swelling, scanning electron microscopy (SEM), and thermogravimetric analysis (TGA). The addition of OBP significantly (p < 0.05) reduced the water content of the film from 37.75% ± 5.80a (0-OBP) to 24.49% ± 1.47b (45-OBP). The higher the concentration of OBP, the higher the tensile strength of the films, from 7.99 MPa ± 0.91a (0-OBP) to 18 MPa ± 1.38d (45-OBP), and the higher the hydrophobicity, from 57.60° ± 0.41a (0-OBP) to 70.34° ± 0.98c (45-OBP). From TGA and XRD analyses, it was observed that the incorporation of OBP resulted in less crystalline and more thermally resistant materials. Therefore, this study shows that OBP is a promising reinforcing component for sodium alginate films. Full article