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The inadequate management of fish processing waste or by-products is one of the major problems that fish industry has to face nowadays. The mismanagement of this raw material leads to economic loss and environmental problems. The demand for the use of these by-products has led to the development of several processes in order to recover biomolecules from fish by-products. An efficient way to add value to fish waste protein is protein hydrolysis. Protein hydrolysates improve the functional properties and allow the release of peptides of different sizes with several bioactivities such as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, or antihyperglycemic among others. This paper reviews different methods for the production of protein hydrolysates as well as current research about several fish by-products protein hydrolysates bioactive properties, aiming the dual objective: adding value to these underutilized by-products and minimizing their negative impact on the environment.

Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.

The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent efficacy of EOs, they have not been widely used in the food industry due to some major intrinsic barriers, such as low water solubility, bioavailability, volatility, and stability in food systems. Recent advances in nanotechnology have the potential to address these existing barriers in order to use EOs as preservatives in food systems at low doses. Thus, in this review, we explored the latest advances of using natural actives as antimicrobial agents and the different strategies for nanoencapsulation used for this purpose. The state of the art concerning the antibacterial properties of EOs will be summarized, and the main latest applications of nanoencapsulated antimicrobial agents in food systems will be presented. This review should help researchers to better choose the most suitable encapsulation techniques and materials.

Recent developments in micro and nanoencapsulation are promising tools to encounter the different limitations of essential oil formulations, enhance their functionalities, and protect them from the external environmental conditions. This review addresses the current studies and progresses related to the development of encapsulated essential oils using different systems and carrier material types. It also focuses on the formation methods used with the subsequent physicochemical characterization of the developed particles. Moreover, this review considers the factors affecting the release of essential oils with the different physicochemical release models. The choice of the appropriate formation method as well as the carrier material types and system forms were shown to highly depend on the intended purpose of the encapsulated essential oil formulation. Micro and nanoencapsulation are used to control essential oils’ release properties, enhance the various characteristics of essential oils, and allow to expand applications in different fields. This review provides the optimal conditions for micro and nanoencapsulation of essential oil formulations based on the intended end uses.

Artemisia herba-alba Asso. is a medicinal plant rich in phenolic compounds with strong antioxidant and antimicrobial activities. However, these bioactive molecules are highly sensitive to environmental conditions, limiting their stability and potential applications. This study investigated, for the first time, the encapsulation of ethanolic extracts from the aerial parts of A. herba-alba by spray-drying, using maltodextrin (MD) and sodium caseinate (SC) as wall materials. The extract was obtained by ultrasound-assisted extraction, and both free and encapsulated forms were analyzed for phytochemical composition, antioxidant capacity, and antibacterial activity. Spray-dried microcapsules (SDE) were further characterized for encapsulation yield, efficiency, moisture, water activity, hygroscopicity, particle size, and structural integrity (SEM, ATR-FTIR, TGA/DTG). The process resulted in a high encapsulation yield (69.40%) and efficiency (96.39%), producing microcapsules with a small average size (10.05 ± 0.08 µm), low moisture (4.34%), low water activity (0.415), and moderate hygroscopicity (12.67%). Although the encapsulated extract showed lower total phenolic content, antioxidant capacity, and antibacterial activity compared to the free extract, SEM observations confirmed the formation of spherical, crack-free microcapsules, ATR-FTIR analysis revealed non-covalent interactions between wall materials and phenolics, and TGA/DTG demonstrated improved thermal stability. These results highlight spray-drying microencapsulation as an efficient approach to stabilize A. herba-alba phenolic compounds, offering promising applications as natural preservatives in the food industry.

Open Access funding provided by the Qatar National Library. This research was supported by Qatar University Collaborative grant QUCG-CHS-25/26–677 and Postdoc Grant 1438. Open Access funding provided by the Qatar National Library.

Two plant-based emulsifiers, soybean lecithin and pea protein isolate, were studied for their emulsifying and encapsulating capacities of an antimicrobial molecule, trans-cinnamaldehyde (TC), at two different pH values, three and seven, and after drying with two different techniques, spray-drying and freeze-drying. To characterize the obtained capsules, various physicochemical tests were conducted to examine particle size, encapsulation efficiency, thermal and moisture stability, and powder morphology. The spray-dried (SD) and freeze-dried (FD) powders had an average particle size of 8.35 µm and 144.49 µm, respectively. The SD powders showed similar encapsulation efficiency (EE) for soybean lecithin and pea protein isolate with an average value of 95.69%. On the other hand, the FD powders had lower EE compared to SD powders, with an average of 58.01% for lecithin-containing powders and 83.93% for pea-protein-containing powders. However, the water content of FD powders (2.83%) was lower than that of SD powders (4.72%). The powders prepared at pH 3 showed better thermal stability. Morphological analysis showed spherical particles for SD powders and irregular shapes for FD powders. Nanoemulsions as well as dried powders showed interesting antimicrobial activities against Escherichia coli and Listeria innocua, confirming their potential use as natural preservatives in foods.

This research aimed to optimize the extraction conditions of phenolic compounds by ultrasound-assisted extraction (UAE) from Cornulaca monacantha Del., a species of the Chenopodiaceae family, using response surface methodology (RSM). A three-level Box–Behnken Design was used to investigate the following three factors of extraction conditions: solid-to-liquid ratio (Xi), extraction temperature (Xj), and extraction time (Xk). The optimized UAE extraction conditions obtained were: (Xi) = 0.5:10 g/mL, (Xj) = 45 °C, and (Xk) = 30 min. Once the extraction conditions of the phenolic compounds had been optimized, this protocol was applied to another plant of the same family, Anabasis articulata (Frossk.) Moq. The optimum values of extraction yield, total polyphenol content (TPC), and total flavonoid content (TFC) were respectively 14.68%, 37.27 (µg GAE/mg DE), and 7.21 (µg QE/mg DE) for Cornulaca monacantha Del., and 13.56%, 58.38 (µg GAE/mg DE), and 6.44 (µg QE/mg DE) for Anabasis articulata (Frossk.) Moq. Anabasis articulata (Frossk.) Moq. has a significantly higher antioxidant potential than Cornulaca monacantha Del. due to its high content of phenolic compounds (TPC). The high concentration of these plants in phenolic compounds validates their potential for traditional medicinal use.

Nisin is a small peptide produced by Lactococcus lactis ssp lactis that is currently industrially produced. This preservative is often used for growth prevention of pathogenic bacteria contaminating the food products. However, the use of nisin as a food preservative is limited by its low production during fermentation. This low production is mainly attributed to the multitude of parameters influencing the fermentation progress such as bacterial cells activity, growth medium composition (namely carbon and nitrogen sources), pH, ionic strength, temperature, and aeration. This review article focuses on the main parameters that affect nisin production by Lactococcus lactis bacteria. Moreover, nisin applications as a food preservative and the main strategies generally used are also discussed.

In this study, an antimicrobial plant-based film was developed using pectin which is incorporated by different percentages of nanoemulsified trans-cinnamaldehyde (TC). The nanoemulsion of TC was incorporated into pectin to form films containing TC at concentrations of 5.00%, 3.33%, 2.50% and 2.00% (w/w). The nanoemulsion of TC was formed by using soybean lecithin as an emulsifier and had a zeta potential of −57 mV and an average size of 106 nm. The analysis showed that the addition of emulsified TC enhanced the light barrier properties, but the opacity of films increased due to the increase in light absorption, coalescence, and light-scattering phenomena. Films containing the nanoemulsion of TC exhibited reduced tensile strength and elasticity due to structural discontinuities in the film network caused by the presence of the nanoemulsion of TC, while elongation at break increased for TC concentrations of 2.50% and 2.00%. The films retained their infrared spectra, but their thermal stability decreased slightly. The incorporation of TC nanoemulsion significantly reduced the glass transition temperature, as shown by the differential scanning calorimetry analysis. The active films showed antimicrobial activity against Listeria innocua and Escherichia coli, indicating their potential for various food applications.