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"Spoilage"
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Thermochemical conversion of plastic waste to fuels: a review
Plastics are common in our daily lifestyle, notably in the packaging of goods to reducing volume, enhancing transportation efficiency, keeping food fresh and preventing spoilage, manufacturing healthcare products, preserving drugs and insulating electrical components. Nonetheless, massive amounts of non-biodegradable plastic wastes are generated and end up in the environment, notably as microplastics. The worldwide industrial production of plastics has increased by nearly 80% since 2002. Based on the degree of recyclability, plastics are classified into seven major groups: polyethylene terephthalate, high-density polyethylene, polyvinyl chloride, low-density polyethylene, polypropylene, polystyrene and miscellaneous plastics. Recycling technologies can reduce the accumulation of plastic wastes, yet they also pollute the environment, consume energy, labor and capital cost. Here we review waste-to-energy technologies such as pyrolysis, liquefaction and gasification for transforming plastics into clean fuels and chemicals. We focus on thermochemical conversion technologies for the valorization of waste plastics. This technology reduces the diversion of plastics to landfills and oceans, reduces carbon footprints, and has high conversion efficiency and cost-effectiveness. Depending on the conversion method, plastics can be selectively converted either to bio-oil, bio-crude oil, synthesis gas, hydrogen or aromatic char. We discuss the influence of process parameters such as temperature, heating rate, feedstock concentration, reaction time, reactor type and catalysts. Reaction mechanisms, efficiency, merits and demerits of biological and thermochemical plastic conversion processes are also discussed.
Journal Article
Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food spoilage. Furthermore, peptides contain several functional qualities that can be exploited as tools in modifying food ingredient solubility, water-holding and fat-binding capacity and gel formation. In the pharmaceutical industry, peptides can be used as antioxidants, but also as antihypertensive, anticoagulant and immunomodulatory compounds, amongst other functions. On the basis of their properties, peptides can thus be used in the development of functional foods and nutraceuticals. This review focuses on the bioactive peptides derived from seafood side streams and discusses their technological properties, biological activities and applications.
Journal Article
Microbial food spoilage: impact, causative agents and control strategies
Microbial food spoilage is a major contributor to food waste and, hence, to the negative environmental sustainability impacts of food production and processing. Globally, it is estimated that 15–20% of food is wasted, with waste, by definition, occurring after primary production and harvesting (for example, in households and food service establishments). Although the causative agents of food spoilage are diverse, many microorganisms are major contributors across different types of foods. For example, the genus Pseudomonas causes spoilage in various raw and ready-to-eat foods. Aerobic sporeformers (for example, members of the genera Bacillus, Paenibacillus and Alicyclobacillus) cause spoilage across various foods and beverages, whereas anaerobic sporeformers (for example, Clostridiales) cause spoilage in a range of products that present low-oxygen environments. Fungi are also important spoilage microorganisms, including in products that are not susceptible to bacterial spoilage due to their low water activity or low pH. Strategies that can reduce spoilage include improved control of spoilage microorganisms in raw material and environmental sources as well as application of microbicidal or microbiostatic strategies (for example, to products and packaging). Emerging tools (for example, systems models and improved genomic tools) represent an opportunity for rational design of systems, processes and products that minimize microbial food spoilage.In this Review, Snyder et al. discuss the global impacts of food spoilage, mechanisms and causative agents, and strategies and emerging tools to control microbial food spoilage.
Journal Article
Protection of postharvest grains from fungal spoilage by biogenic volatiles
Fungal spoilage of postharvest grains poses serious problems with respect to food safety, human health, and the economic value of grains. The protection of cereal grains from deleterious fungi is a critical aim in postharvest grain management. Considering the bulk volume of grain piles in warehouses or bins and food safety, fumigation with natural gaseous fungicides is a promising strategy to control fungal contamination on postharvest grains. Increasing research has focused on the antifungal properties of biogenic volatiles. This review summarizes the literature related to the effects of biogenic volatiles from microbes and plants on spoilage fungi on postharvest grains and highlights the underlying antifungal mechanisms. Key areas for additional research on fumigation with biogenic volatiles in postharvest grains are noted. The research described in this review supports the protective effects of biogenic volatiles against grain spoilage by fungi, providing a basis for their expanded application in the management of postharvest grains.Key points• Biogenic volatile compounds with inhibitory effects against fungi on postharvest grains are reviewed.• Mechanisms underlying antifungal effects of biogenic volatiles are discussed.• Biogenic volatiles have promising applications for the prevention of postharvest grain spoilage by fungi.
Journal Article
Insights into Psychrotrophic Bacteria in Raw Milk: A Review
Levels of psychrotrophic bacteria in raw milk are affected by to habitats and farm hygiene. Biofilms formed by psychrotrophic bacteria are persistent sources of contamination. Heat-stable enzymes produced by psychrotrophic bacteria compromise product quality. Various strategies are available for controlling dairy spoilage caused by psychrotrophic bacteria.
Journal Article
Microbial biofilm: formation, architecture, antibiotic resistance, and control strategies
The assembly of microorganisms over a surface and their ability to develop resistance against available antibiotics are major concerns of interest. To survive against harsh environmental conditions including known antibiotics, the microorganisms form a unique structure, referred to as biofilm. The mechanism of biofilm formation is triggered and regulated by quorum sensing, hostile environmental conditions, nutrient availability, hydrodynamic conditions, cell-to-cell communication, signaling cascades, and secondary messengers. Antibiotic resistance, escape of microbes from the body’s immune system, recalcitrant infections, biofilm-associated deaths, and food spoilage are some of the problems associated with microbial biofilms which pose a threat to humans, veterinary, and food processing sectors. In this review, we focus in detail on biofilm formation, its architecture, composition, genes and signaling cascades involved, and multifold antibiotic resistance exhibited by microorganisms dwelling within biofilms. We also highlight different physical, chemical, and biological biofilm control strategies including those based on plant products. So, this review aims at providing researchers the knowledge regarding recent advances on the mechanisms involved in biofilm formation at the molecular level as well as the emergent method used to get rid of antibiotic-resistant and life-threatening biofilms.
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Journal Article
Smart nanopackaging for the enhancement of food shelf life
Food spoilage is a major global concern due to the lack of proper packaging technology. Nanotechnology is expected to improve food packaging. Indeed, novel nano-based food packaging materials possess unique characteristics including antimicrobial potential, oxygen scavengers, and barriers to the gas or moisture, etc. The application of such nanomaterials in food packaging increases the shelf life of food without causing any undesirable alteration in its quality. The use of nanomaterials in food packaging is still in embryonic stage, and hence, the present review focuses on recent advances and overview of the current status in the field. Attempts have also been made to address issues related to toxicity and safety, public perceptions about nanomaterials and key areas of research in the field. The knowledge of pros and cons of this technology will therefore define their applicability as a sustainable food packaging material.
Journal Article
Fungal Spoilage in Food Processing
Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.
Journal Article
Ultraviolet Blocking Films for Food Packaging Applications
Ultraviolet (UV) blocking films are an emerging technology currently being utilized in food packaging applications. UV radiation can cause photochemical reactions in food products, resulting in color, texture, flavor, and nutritional quality degradation. These active films protect the food from photooxidation, maintain the quality attributes, and enhance the food product’s shelf life. Incorporating various UV-blocking agents is the current trend in active food packaging applications. These agents absorb, reflect, or scatter the incident UV light, reducing the transmittance of UV radiation through packaging film. Here, we review the possible cause of food spoilage by photooxidation reactions. The different types of UV absorbers were used in food packaging with the benefits and effectiveness achieved. Furthermore, the mechanism and incorporation techniques of UV-shielding agents in food packaging applications have been reviewed. Finally, the challenges and future perspectives of UV-blocking films have been discussed. This article provides a comprehensive explication on the significance of utilizing UV-blocking films for food packaging applications to enhance the shelf life of food products. UV-blocking films are next-generation packaging technology enhancing the shelf life of food products.
Journal Article