جستجوی مقالات مرتبط با کلیدواژه « Shelf-life extension » در نشریات گروه « پزشکی »

 Titanium dioxide (TiO2) is employed in various forms, ranging from nano to macro, in food products and packaging to prolong shelf life. However, recent research has shown potential health risks associated with its use. This review investigates the health implications of TiO2 nanoparticles (NPs) in food packaging or additives, while also examining TiO2's antimicrobial properties and related mechanisms.

The research extensively explored TiO2 NPs' generation methods and antimicrobial potential, especially in the context of food packaging and cosmetics. A systematic search was conducted using Google Scholar, Pub Med, and Web of Science databases to identify relevant sources. A total of 97 sources were selected from 150, without date restrictions. These references, spanning 1972 to 2023, encompass diverse full-text English materials, including reviews, original research, conferences, handbooks, and book chapters.

Nanotechnology, specifically TiO2 NPs, enhances food packaging for safety and sustainability. Innovations such as reinforced, active, and biodegradable packaging have emerged to address industry challenges, improving mechanical performance and extending shelf life. However, despite the benefits, concerns about the health and environmental implications of TiO2 NPs have prompted regulatory reassessment.

Addressing concerns about TiO2 NPs in food packaging is crucial due to potential health and environmental risks. The recent ban imposed by the European Union on TiO2 (E171) underscores the need for ongoing research and scrutiny to ensure the safe integration of nanotechnology in food packaging.

The rising foodborne disease outbreaks poses significant challenges to key objectives in food microbiology. This trend is primarily attributed to global population growth and intensified food production. A thorough microbiological assessment of end products is therefore crucial.

We evaluated the bacterial presence and abundance in various dairy products (sour cream, cottage cheese, buttercream, cream cheese, pasteurized milk, protein-rich milk, and yogurt) sourced from a local supermarket in Bosnia and Herzegovina. Two enumeration methods (pour plating and most probable number) were employed alongside morphological, biochemical, and molecular analyses (Gram staining, oxidase test, catalase test, indole test, lipolytic activity assay, and RT-qPCR). Our focus was on spoilage-causing lactic acid bacteria (LAB), hygiene indicator thermotolerant coliforms (TC), and the foodborne pathogen Salmonella spp. 

Six out of seven dairy products harbored high levels of LAB, suggesting potential spoilage, except for cottage cheese. Additionally, both TC and Escherichia coli exceeded acceptable microbial limits, particularly in pasteurized milk. Furthermore, initial tests detected presumptive Salmonella spp. in cream cheese, protein-rich milk, and yogurt.

These results highlight the need for stringent sanitary practices during dairy production to extend product shelf-life and prevent premature spoilage from unwanted bacterial presence. Moreover, eliminating pathogen contamination during manufacturing is crucial to mitigate serious food safety risks, including potential food poisoning.

Novel concepts of smart/intelligent, active and eco-friendly food packaging systems, are getting much more attention these days. There have been new functionalities ascribed to the packaging, mostly derived from recent consumer's request for organic and clean-label –high-quality products. This paper throws light on the current advances in antimicrobial active packaging of fresh meat and meat-based products. Among the classes of antimicrobials proposed and tested with remarkable antimicrobial power against microorganisms involved in meat spoilage and meat-borne diseases, we focused on plant-derived essential oils (EOs) and nanoparticles (NPs) as they were attractive meat protecting agents according to the literature review, we have made. The various technologies and methods for incorporating antimicrobial compounds into the package including embedding for controlled release, immobilization, and layer-by-layer deposition, photographting and their feasible approach for active meat packaging are surveyed and scrutinized.