Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products

Porous‐structured vermiculite/polybutylene adipate terephthalate composite films: The morphology, mechanical properties, and nonisothermal degradation kinetics

“…The thermal degradation curve of VMT/PBAT composite films shifted towards higher temperatures as the heating rate β increased, and T 5% and T P increased accordingly, and the thermal hysteresis effect appeared. The hysteresis in thermal degradation of the composite film results from the uncertainty of internal ions due to the abundance of water of crystallization and free cations present in the VMT 23 …”

“…The hysteresis in thermal degradation of the composite film results from the uncertainty of internal ions due to the abundance of water of crystallization and free cations present in the VMT. 23 The thermal breakdown curve of VMT/PBAT composite films shifted towards higher temperatures with increasing heating rate β. As a result, T 5% and T P also increased, and thermal hysteresis was observed.…”

“…[19][20][21] Carvalho et al 22 evaluated the biodegradability of PBAT and found that under certain conditions, PBAT can be almost completely degraded by microorganisms without causing harm to the environment. 23,24 As a result, PBAT has become a research hotspot in industry and academia at home and abroad. [25][26][27] However, the cost of producing this material is relatively high, and it is difficult to control the relative molecular mass distribution during the synthesis process, so it is necessary to use various techniques to solve these difficulties.…”

“…As a new biodegradable polyester, PBAT is mainly produced by direct esterification of adipic acid (AA), butylene glycol (BDO) and terephthalic acid (PTA) or dimethyl terephthalate (DMT) as the main raw materials, which was firstly launched by BASF in Germany in the late 1990s, and it can be used in many fields 19–21 . Carvalho et al 22 evaluated the biodegradability of PBAT and found that under certain conditions, PBAT can be almost completely degraded by microorganisms without causing harm to the environment 23,24 . As a result, PBAT has become a research hotspot in industry and academia at home and abroad 25–27 .…”

Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review

“…Meat and meat products are important sources of vital nutrients, such as vitamins, minerals, and proteins, influencing global dietary choices and human nutrition. Food like fish, red meat, chicken, pork, and dairy products are perishable, which makes them susceptible to oxidative rancidity, microbiological spoilage, and quality deterioration, resulting in changes in organoleptic properties, length of shelf life, consumer acceptance, severe financial losses and concerns about food safety. − A rising number of investigations are interested in natural ways to improve the safety and shelf life of meat and meat products while considering the consumer demand for natural, minimally processed foods and reducing the usage of artificial chemicals and preservatives …”