Advances in dual-functional packaging: Visual monitoring of food freshness using plant essential oils and pH-sensitive natural pigments

Peng, Qiong; Bao, Feng; Tang, Min; Zhong, Feifei; Li, Wen; Deng, Jing; Lin, Qinlu; Yan, Mingli; Zuberi, Zavuga

doi:10.1016/j.foodcont.2024.110307

Cited by 6 publications

(1 citation statement)

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“…For instance, antimicrobial photodynamic therapy can more precisely target microorganisms, reducing the impact on food itself and environmental pollution compared to traditional heat and chemical sterilization mechanisms [20]. Edible coatings and electrolyzed water treatment align with the concept of sustainability [21,22]; electrostatic field treatment serves as a reliable auxiliary means for refrigeration preservation [23]; the application of active packaging and smart packaging improves the stability of preservation effects [24]; the use of novel preservatives further improves food safety [25]; genetic editing is advanced biotechnology that updates people's understanding of post-harvest preservation of edible fungi [26]. These innovative technologies play an important role in improving the overall quality and sustainability of food, injecting new vitality into the food industry.…”

Section: Introductionmentioning

confidence: 99%

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Cao,

Wu,

Xia

et al. 2024

Foods

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Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.

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