Food ecology and microbial food spoilage

Onyeaka, Helen N.; Nwabor, Ozioma Forstinus

doi:10.1016/b978-0-323-85700-0.00018-6

Cited by 3 publications

(2 citation statements)

References 170 publications

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“…The process of drying food also leads to a reduction in the weight and volume of food, which significantly affects the costs of packaging, storage, and transportation of food. Drying food leads to a change in color, texture, and smell compared to fresh material and a reduction in the nutritional value of food [6].…”

Section: Food Dehydrationmentioning

confidence: 99%

Introductory Chapter: A Comprehensive Review of the Versatile Dehydration Processes

Jovanović¹,

Adnadjević²

2023

A Comprehensive Review of the Versatile Dehydration Processes

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Section: Food Dehydrationmentioning

confidence: 99%

Introductory Chapter: A Comprehensive Review of the Versatile Dehydration Processes

Jovanović¹,

Adnadjević²

2023

A Comprehensive Review of the Versatile Dehydration Processes

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“…Similarly, for children to grow and develop optimally, the nutrition they receive must be uncontaminated and wholesome 1 . Nevertheless, the pressing challenge of ensuring this safety is intensified by escalating global population pressures, raising alarms over potential food shortages and the sustainability of food systems 2 . Compounding this issue, unexpected events such as the economic impacts of the coronavirus disease 2019 pandemic have further strained global efforts to address hunger, food insecurity and poverty 3 …”

Section: Introductionmentioning

confidence: 99%

Biopolymer‐based intelligent packaging integrated with natural colourimetric sensors for food safety and sustainability

Chiu,

Yang

2024

Analytical Science Advances

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Increasing concerns about global food safety and security demands innovative solutions, particularly in food packaging technologies. This review paper investigates the advanced integration of natural colourimetric sensors with biopolymer‐based packaging materials, with a focus on developments over the past 5 years. These sensors change colour in response to environmental stimuli such as oxygen, temperature, pH and relative humidity, intuitively indicating food freshness and safety. The paper emphasizes the recent advancements in using natural colourants, such as alizarin, anthocyanins, betacyanins, chlorophyll, curcumin and shikonin. When combined with either natural or synthetic biopolymers, these colourants contribute to a sustainable and eco‐friendly approach to food packaging. Such technological advances could notably decrease the incidence of foodborne illnesses by signaling potential spoilage or contamination, while also addressing food wastage by providing clear indications of edibility. Although challenges remain in sensor longevity and widespread adoption, the prospects for biopolymer‐based food packaging with embedded natural colourimetric sensors are promising.

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