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 12 publications

(1 citation statement)

References 80 publications

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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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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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Poly(Lactic Acid): Recent Stereochemical Advances and New Materials Engineering

Hu,

Zhang,

Pang

et al. 2024

Advanced Materials

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Poly(lactic acid) (PLA) is a representative biobased and biodegradable aliphatic polyester and a front‐runner among sustainable materials. As a semicrystalline thermoplastic, PLA exhibits excellent mechanical and physical properties, attracting considerable attention in commodity and medical fields. Stereochemistry is a key factor affecting PLA's properties, and to this end, the engineering of PLA's microstructure for tailored material properties has been an active area of research over the decade. This Review first covers the basic structural variety of PLA. A perspective on the current states of stereocontrolled synthesis as well as the relationships between the structures and properties of PLA stereosequences are included, with an emphasis on record regularity and properties. At last, state‐of‐the‐art examples of high‐performance PLA‐based materials within an array of applications are given, including packaging, fibers, and textiles, healthcare and electronic devices. Among various stereo‐regular sequences of PLA, poly(L‐lactic acid) (PLLA) is the most prominent category and has myriad unique properties and applications. In this regard, cutting‐edge applications of PLLA are mainly overviewed in this review. At the same time, new materials developed based on other PLA stereosequences are highlighted, which holds the potential to a wide variety of PLA‐based sustainable materials.

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Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review

Sharma,

Singh,

Singh

2024

Future Postharvest and Food

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Mushroom is an edible fungus grown worldwide because of its nutritional and commercial value. The demand for mushrooms is rising annually because of increased awareness of the dietary benefits of mushrooms. Mushrooms are a perishable commodity as they respire continuously after harvesting. Adequate packaging or processing is required to increase mushrooms' shelf life. The quality of mushrooms continues to decline after harvesting, including browning, moisture loss, texture changes, increased bacteria, and loss of flavor and nutrients. Postharvest preservation methods, including physical, chemical, and thermal treatments, are necessary to preserve postharvest quality and increase the shelf life of mushrooms. The postharvest technology of mushrooms must be improved to fulfill the increasing demand for mushrooms. There are many conventional techniques to protect the quality and increase the shelf life of mushrooms. Conventional procedures frequently result in considerable nutritional, texture, and flavor losses and shorter shelf lives. In contrast, modern technologies preserve mushrooms with increased nutritional retention, improved texture and flavor profiles, and longer shelf life. This review covers not only the conventional technologies like drying and cooling but also elaborates on the shelf‐life extension of mushrooms through novel technologies like pulse electric field, pulsed light, electrolyzed water, etc.

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

Cited by 12 publications

References 80 publications

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

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

Poly(Lactic Acid): Recent Stereochemical Advances and New Materials Engineering

Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review

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