Food packaging serves purposes of food product safety and easy handling and transport by preventing chemical contamination and enhancing shelf life, which provides convenience for consumers. Various types of materials, including plastics, glass, metals, and papers and their composites, have been used for food packaging. However, owing to consumers’ increased health awareness, the significance of transferring harmful materials from packaging materials into foods is of greater concern. This review highlights the interactions of food with packaging materials and elaborates the mechanism, types, and contributing factors of migration of chemical substances from the packaging to foods. Also, various types of chemical migrants from different packaging materials with their possible impacts on food safety and human health are discussed. We conclude with a future outlook based on legislative considerations and ongoing technical contributions to optimization of food–package interactions.

17Exercise is capable of influencing the regulation of energy balance by acutely modulating appetite 18 and energy intake coupled to effects on substrate utilization. Yet, few studies have examined acute 19 effects of exercise intensity on aspects of both energy intake and energy metabolism, independently 20 of energy cost of exercise. Furthermore, little is known as to the gender differences of these effect. 21One hour after a standardised breakfast, 40 (19 female), healthy participants (BMI 23.6±3.6 kg.m ) undertook either High intensity intermittent cycling consisting of 8 23 repeated 60s bouts of cycling at 95% VO 2peak (HIIC) or low intensity continuous cycling, equivalent to 24 50% VO 2peak (LICC), matched for energy cost (~950kJ) followed by 90mins of rest, in a randomised 25 crossover design. Throughout each study visit satiety was assessed subjectively using visual analogue 26 scales alongside blood metabolites and GLP-1. Energy expenditure and substrate utilization were 27 measured over 75 minutes post-exercise via indirect calorimetry. Energy intake was assessed for 28 48hours post-intervention. No differences in appetite, GLP-1 or energy intakes were observed 29 between HIIC and LICC, with or without stratifying for gender. Significant differences in post 30 exercise non-esterified fatty acid (NEFA) concentrations were observed between intensities in both 31 genders, coupled to a significantly lower respiratory exchange ratio (RER) following HIIC (P=0.0028), 32 with a trend towards greater reductions in RER in men(P=0.079). In conclusion, high intensity 33 exercise, if energy matched, does not lead to greater appetite or energy intake but may exert 34 additional beneficial metabolic effects that may be more pronounced in males. 35 36

The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour slurry, dough properties, and the finished product. After 24 and 96 h of storage, investigations were conducted on the finished product. Micro-doughLab was used to assess dough mixing qualities, and a texture profile analysis (TPA) test was used to assess the texture. A hedonic sensory test of texture, scent, taste, color, and general approval was also conducted. The type of gum used had a significant impact on the physical properties of the bread and cake and their evolution through time. Reduced amylose retrogradation was demonstrated by the lower peak viscosity and substantially lower setback of wheat flour gels, which corresponded to lower gel hardness. Gums were superior at increasing the bread loaf volume, especially GZ, although gums had the opposite effect on cake volume. After both storage periods, the hardness of the bread and cake was much lower than that of the control. Except when 2% GC was used, adding GC and GZ gums to bread and cake invariably increased the overall acceptability of the product. In terms of shelf-life, GZ was able to retain all texture parameters, volume, and general acceptability close to the control after storage.

The present study examined if methanolic beetroot extract (BE) could prevent dyslipidemia and hepatic steatosis and damage in a type-2 diabetes mellitus (T2DM) rat model and studied some mechanisms of action. T2DM was induced in adult male Wistar rats by a low single dose of streptozotocin (STZ) (35 mg/kg, i.p) and a high-fat diet (HFD) feeding for 5 weeks. Control or T2DM rats then continued on standard or HFDs for another 12 weeks and were treated with the vehicle or BE (250 or 500 mg/kg). BE, at both doses, significantly improved liver structure and reduced hepatic lipid accumulation in the livers of T2DM rats. They also reduced body weight gain, serum glucose, insulin levels, serum and hepatic levels of cholesterol, triglycerides, free fatty acids, and serum levels of low-density lipoproteins in T2DM rats. In concomitant, they significantly reduced serum levels of aspartate and alanine aminotransferases, hepatic levels of malondialdehyde, tumor-necrosis factor-α, interleukin-6, and mRNA of Bax, cleaved caspase-3, and SREBP1/2. However, both doses of BE significantly increased hepatic levels of total glutathione, superoxide dismutase, and mRNA levels of Bcl2 and PPARα in the livers of both the control and T2DM rats. All of these effects were dose-dependent and more profound with doses of 500 mg/kg. In conclusion, chronic feeding of BE to STZ/HFD-induced T2DM in rats prevents hepatic steatosis and liver damage by its hypoglycemic and insulin-sensitizing effects and its ability to upregulate antioxidants and PPARα.