The antiradical and antimicrobial activity of lignin and lignin-based films are both of great interest for applications such as food packaging additives. The polyphenolic structure of lignin in addition to the presence of O-containing functional groups is potentially responsible for these activities. This study used DPPH assays to discuss the antiradical activity of HPMC/lignin and HPMC/lignin/chitosan films. The scavenging activity (SA) of both binary (HPMC/lignin) and ternary (HPMC/lignin/chitosan) systems was affected by the percentage of the added lignin: the 5% addition showed the highest activity and the 30% addition had the lowest. Both scavenging activity and antimicrobial activity are dependent on the biomass source showing the following trend: organosolv of softwood > kraft of softwood > organosolv of grass. Testing the antimicrobial activities of lignins and lignin-containing films showed high antimicrobial activities against Gram-positive and Gram-negative bacteria at 35 °C and at low temperatures (0–7 °C). Purification of kraft lignin has a negative effect on the antimicrobial activity while storage has positive effect. The lignin release in the produced films affected the activity positively and the chitosan addition enhances the activity even more for both Gram-positive and Gram-negative bacteria. Testing the films against spoilage bacteria that grow at low temperatures revealed the activity of the 30% addition on HPMC/L1 film against both B. thermosphacta and P. fluorescens while L5 was active only against B. thermosphacta. In HPMC/lignin/chitosan films, the 5% addition exhibited activity against both B. thermosphacta and P. fluorescens.

An overall concept for a generic model to predict the remaining shelf life of meat in different steps of the supply chain was developed. It consists of three models: a shelf life model, an inter-organisational cold chain model and a temperature mapping model that includes a heat transfer model. In this concept, shelf life is predicted based on the growth of Pseudomonas sp., taking into account organisational structure, inspection scheme, technical circumstances and temperature conditions in different supply chains. Whereas the shelf life model is almost complete, further work is required to develop the two other models.

Renewable resources are gaining increasing interest as a source for environmentally benign biomaterials, such as drug encapsulation/release compounds, and scaffolds for tissue engineering in regenerative medicine. Being the second largest naturally abundant polymer, the interest in lignin valorization for biomedical utilization is rapidly growing. Depending on its resource and isolation procedure, lignin shows specific antioxidant and antimicrobial activity. Today, efforts in research and industry are directed toward lignin utilization as a renewable macromolecular building block for the preparation of polymeric drug encapsulation and scaffold materials. Within the last five years, remarkable progress has been made in isolation, functionalization and modification of lignin and lignin-derived compounds. However, the literature so far mainly focuses lignin-derived fuels, lubricants and resins. The purpose of this review is to summarize the current state of the art and to highlight the most important results in the field of lignin-based materials for potential use in biomedicine (reported in 2014–2018). Special focus is placed on lignin-derived nanomaterials for drug encapsulation and release as well as lignin hybrid materials used as scaffolds for guided bone regeneration in stem cell-based therapies.

Aims:  Development of a predictive model for the determination of the shelf life of modified atmosphere‐packed (MAP) cooked sliced ham in each step of the cold chain. Methods and Results:  The growth of lactic acid bacteria (LAB), as well as the development of the total viable count and changes of sensory and pH value parameters in MAP cooked sliced ham, stored under different constant temperature conditions from 2 to 15°C was investigated. As a result of the measurements, the end of the shelf life could be considered as the time when LAB reach more than 7 log10 CFU g−1. Different primary and secondary models were tested and analysed to find the best way to calculate the shelf life. For primary modelling, the modified Gompertz Function and the modified Logistic Function were compared. There was no substantial difference between either model. The effect of temperature on the growth rate was modelled by using the Arrhenius and the Square root model, whereas the Arrhenius equation gave a better result. A combination of the primary and secondary model was used for shelf‐life prediction under dynamic conditions. This combination showed the best prediction of microbial counts using the modified Logistic model and the Arrhenius equation. Conclusions:  With the developed model, it is possible to predict the shelf life of MAP cooked sliced ham based on the growth of LAB under different temperature conditions. Significance and Impact of the Study:  The developed model can be used to calculate the remaining shelf life in different steps of the chain. Thus, it can deliver an important contribution to improve food quality by optimizing the storage management.

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