Flavouring and Coating Technologies for Preservation and Processing of Foods

Maciel

Food Research International

et al. 2018

Self Cite

161

In the last years, there has been a growing interest in the use of edible materials in food packaging. The cheese industry is clearly one of the sectors where these materials have a good opportunity for application, as shown by the recent developments on edible coatings and films for cheese. Edible coatings and films, besides its edibility, can be used to reduce weight loss and prevent the microbiological spoilage through the control of oxygen and carbon dioxide exchange rate and as a carrier of antimicrobial compounds. This review summarizes the recent results on edible films and coatings for cheese, the main developments and the main future perspectives for the application of these materials in the cheese industry.

Section: Commercial Applications and Future Trendsmentioning

confidence: 99%

Use of edible films and coatings in cheese preservation: Opportunities and challenges

Maciel

Food Research International

et al. 2018

Self Cite

161

“…In the last few years, the food industry has been growing at a fast pace, making food safety and quality assurance imperative. One of the major problems in the food chain is the presence of bacteria (e.g., spoilage and pathogenic) that cause enormous economic losses (e.g., food spoilage and consumer health issues) [ 1 , 2 , 3 ]. This major problem must be controlled and avoided to ensure food safety and quality and to guarantee the products shelf life.…”

Section: Introductionmentioning

confidence: 99%

Bacteriophage Delivery Systems for Food Applications: Opportunities and Perspectives

Pastrana

et al. 2023

Viruses

Self Cite

Currently, one-third of all food produced worldwide is wasted or lost, and bacterial contamination is one of the main reasons. Moreover, foodborne diseases are a severe problem, causing more than 420,000 deaths and nearly 600 million illnesses yearly, demanding more attention to food safety. Thus, new solutions need to be explored to tackle these problems. A possible solution for bacterial contamination is using bacteriophages (phages), which are harmless to humans; these natural viruses can be used to prevent or reduce food contamination by foodborne pathogens. In this regard, several studies showed the effectiveness of phages against bacteria. However, when used in their free form, phages can lose infectivity, decreasing the application in foods. To overcome this problem, new delivery systems are being studied to incorporate phages and ensure prolonged activity and controlled release in food systems. This review focuses on the existent and new phage delivery systems applied in the food industry to promote food safety. Initially, an overview of phages, their main advantages, and challenges is presented, followed by the different delivery systems, focused in methodologies, and biomaterials that can be used. In the end, examples of phage applications in foods are disclosed and future perspectives are approached.

“…The food industry is continuously changing to improve the quality and safety of food products. One of the major problems in the food industry is microbial contamination that leads to food spoilage and foodborne illnesses (Alves et al, 2018;Cerqueira, Costa, Fuciños, Pastrana, & Vicente, 2014;Cerqueira, Costa, Rivera, Ramos, & Vicente, 2014;World Health Organization, 2020). Facing a panorama where foodborne diseases increase due to bacterial contaminations, particularly due to Salmonella (World Health Organization, 2018), there is an emerging need to find improved strategies to maintain food safety standards for the consumers.…”

Section: Introductionmentioning

confidence: 99%

“…Biodegradable polymers like polyvinyl alcohol (PVOH) and polyhydroxybutyrate/polyhydroxyvalerate (PHBV) are well-established packaging polymers that have excellent properties for use in food packaging (Cerqueira, Costa, Fuciños, et al, 2014;Cerqueira, Costa, Rivera, et al, 2014;Wen et al, 2016). PVOH is non-toxic, biodegradable, and highly hydrophilic.…”

Section: Introductionmentioning

confidence: 99%

Characterization of PHBV films loaded with FO1 bacteriophage using polyvinyl alcohol-based nanofibers and coatings: A comparative study

Pastrana

Innovative Food Science & Emerging Technologies

et al. 2021

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There is a current demand for novel active food packaging solutions using biodegradable materials and no chemical antimicrobial compounds, to ensure food quality and safety. This work involved the incorporation of Salmonella Enteritidis bacteriophage Felix O1, for potential use as an anti-Salmonella agent, into polyvinyl alcohol (PVOH) coatings and fibers deposited by casting and electrospinning on polyhydroxybutyrate/polyhydroxyvalerate (PHBV) films. PHBV films (pristine, with coating, and with nanofibers) were characterized in terms of water sensitivity, mechanical performance, morphology, and thermal properties. Additionally, X-ray diffraction and Fourier Transform Infrared Spectroscopy were performed to assess possible chemical modifications on PHBV films after PVOH deposition and the presence of bacteriophage. PVOH increased the moisture content from 5.98% (PHBV) to 8.94% and 8.28% for PHBV/coating films and PHBV/nanofiber films respectively, increased the solubility from 0% (PHBV) to 30.32% (PHBV/coating films) and to 32.42% (PHBV/nanofiber films), and increased the hydrophilicity of the films (contact angle of 76.31 • for PHBV, 64.01 • for PHBV/coating films and 30.90 • for PHBV/nanofiber films), leading to an increased water affinity of their surface. Felix O1 was successfully added and maintained antimicrobial activity (10 6 titer) after the formation of the coating and nanofibers, demonstrating that these solutions can potentially be used in future packaging materials to avoid Salmonella contamination.