Use of Biopolymers in Designing Edible Packaging Materials for Food Industry Development of statistical models

Puscaselu, Roxana Gheorghita; Severin, Traian Lucian; Amariei, Sonia

doi:10.37358/mp.19.1.5151

Cited by 2 publications

(1 citation statement)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The mechanical properties are strongly influenced by the film formulation [ 52 ]. Accordingly, the range can be wide depending on the percentage of hydrocolloids added [ 53 ].…”

Section: Resultsmentioning

confidence: 99%

An Edible Antibacterial Coating Integrating Lytic Bacteriophage Particles for the Potential Biocontrol of Salmonella enterica in Ripened Cheese

Vila,

Cinto,

Pereira

et al. 2024

Polymers

View full text Add to dashboard Cite

The goal of this research was to create an antibacterial biopolymeric coating integrating lytic bacteriophages against Salmonella enterica for use in ripened cheese. Salmonella enterica is the main pathogen that contaminates food products and the food industry. The food sector still uses costly and non-selective decontamination and disease control methods. Therefore, it is necessary to look for novel pathogen biocontrol technologies. Bacteriophage-based biocontrol seems like a viable option in this situation. The results obtained show promise for food applications since the edible packaging developed (EdiPhage) was successful in maintaining lytic phage viability while preventing the contamination of foodstuff with the aforementioned bacterial pathogen.

show abstract

“…The mechanical properties are strongly influenced by the film formulation [ 52 ]. Accordingly, the range can be wide depending on the percentage of hydrocolloids added [ 53 ].…”

Section: Resultsmentioning

confidence: 99%

An Edible Antibacterial Coating Integrating Lytic Bacteriophage Particles for the Potential Biocontrol of Salmonella enterica in Ripened Cheese

Vila,

Cinto,

Pereira

et al. 2024

Polymers

View full text Add to dashboard Cite

show abstract

Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

Avramia

Amariei

2021

IJMS

Self Cite

View full text Add to dashboard Cite

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.

show abstract

Use of Biopolymers in Designing Edible Packaging Materials for Food Industry Development of statistical models

Cited by 2 publications

References 16 publications

An Edible Antibacterial Coating Integrating Lytic Bacteriophage Particles for the Potential Biocontrol of Salmonella enterica in Ripened Cheese

An Edible Antibacterial Coating Integrating Lytic Bacteriophage Particles for the Potential Biocontrol of Salmonella enterica in Ripened Cheese

Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

Contact Info

Product

Resources

About