Novel technologies to improve food safety and quality

Peña, Mariana Morales-de la; Welti‐Chanes, Jorge; Martı́n-Belloso, Olga

doi:10.1016/j.cofs.2018.10.009

Cited by 122 publications

(50 citation statements)

References 69 publications

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“…The application of edible coatings with polysaccharides has a positive effect on the extension of the shelf life of fruits and vegetables and the preservation of their nutritional or sensory properties, preventing microbiological [22,223], chemical and physical processes [92,224]. They show special barrier properties, reducing the migration of moisture, oxygen and other gases.…”

Section: Edible Films and Coatings And The Post-harvest Quality Of Vegetables And Fruitsmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.

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Section: Edible Films and Coatings And The Post-harvest Quality Of Vegetables And Fruitsmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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“…In particular, BCTs can favor the eliminating of a largely paper‐based system to track food from its source through to packing houses, warehouses, and into stores. Food adulteration has been reported in different countries for numerous food categories (Aung & Chang, 2014; Müller‐Maatsch, Schweiggert, & Carle, 2016; Morales‐de la Peña, Welti‐Chanes, & Martín‐Belloso, 2019; Meagher, 2019). A digital traceability of food supply chain could also make faster market withdrawal of suspected food stocks/batches avowing to waste time looking for printed documents.…”

Section: Traceability In the Agrofood Industrymentioning

confidence: 99%

Blockchain technology and traceability in the agrifood industry

Patelli

Mandrioli

2020

Journal of Food Science

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Distributed ledgers are becoming commonly used technologies to trace agrifood supply chains in view of their safety, immutability, transparency, and scalability. In the present review, we discuss the most relevant case studies of agrifood supply chain traceability using blockchain (BC) and other distributed ledgers technologies. Considering that each supply chain actually has specific requests of traceability, we here suggest a logical scheme in order to favor the identification of the BC structure that is more appropriate for each agrifood supply chain, including the identification of supply chains where complex BC technologies are actually not necessary.

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“…Pasteurization is a guarantee for safety in oral food challenge because it can efficiently reduce microorganisms (Morales‐de la Peña, Welti‐Chanes, & Martín‐Belloso, 2019). However, temperature and time conditions used for pasteurization are not sufficient to significantly reduce IgE‐binding capacity of egg proteins (Netting et al., 2015).…”

Section: Effect Of Processing On Allergenicity Of Eggmentioning

confidence: 99%

Can food processing produce hypoallergenic egg?

Liang

Xing

et al. 2020

Journal of Food Science

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Eggs and their derived products are common foods that can induce food allergic reaction, especially in children. The reported incidence of egg allergy is 1% to 2%, and its prevalence has rapidly increased in recent years. Currently, there is no approved treatment for it. The clinical guidance for this adverse food reaction is the complete elimination of egg (and their derived products) from diet, which is difficult due to the wide use of egg ingredients in food industry. Food processing methods can affect the conformational and/or linear epitopes of allergens and may change the allergenicity of egg. Thermal treatment and various other processing methods based on the enzymatic hydrolysis and irradiation have been found useful in reducing allergenicity of certain egg allergens. However, processed egg proteins can also show an increased allergenicity after treatment and the correct pattern to follow for the generation of hypoallergenic products remains unclear. This review explores the influence of processing methods on egg allergenicity and reports the best options for the generation of hypoallergenic egg products to date.

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Novel technologies to improve food safety and quality

Cited by 122 publications

References 69 publications

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Blockchain technology and traceability in the agrifood industry

Can food processing produce hypoallergenic egg?

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