Sustainable Food Technology最新文献_第9页

Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants 酚类化合物与蛋白质之间的络合和共轭作用：机制、特性及作为新型封装剂的应用

Sustainable Food Technology Pub Date : 2024-07-22 DOI: 10.1039/D4FB00013G

Bo Wang, Loc B. Pham and Benu Adhikari

{"title":"Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants","authors":"Bo Wang, Loc B. Pham and Benu Adhikari","doi":"10.1039/D4FB00013G","DOIUrl":"https://doi.org/10.1039/D4FB00013G","url":null,"abstract":"Food phenolic compounds (PCs) and proteins interact and react via non-covalent and covalent routes to form phenolic compound–protein (PCP) complexes and conjugates. In the last decade, increasing research has focused on protein modification based on these interactions in various food systems. This review provides the mechanism of PCP complexation and conjugation and relevant analytical techniques for detection and quantification purposes. Moreover, key functional properties of PCP complexes and conjugates, including solubility, emulsifying property, antioxidant activity, thermal stability, anti-microbial activity and digestibility, are discussed. The applications of the complexes and conjugates as novel encapsulants to stabilise bioactive but sensitive as novel food ingredients are also overviewed. It is worth noting that the correlation between PCP complexation and conjugation and these functional properties are not fully understood. There is still research paucity exploring the applications of PCP complexes and conjugates as promising encapsulants. Future research is required to advance the science in this area and facilitate application.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1206-1227"},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00013g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food systems restoration 恢复粮食系统

Sustainable Food Technology Pub Date : 2024-07-16 DOI: 10.1039/D4FB00108G

Dietrich Knorr and Mary Ann Augustin

{"title":"Food systems restoration","authors":"Dietrich Knorr and Mary Ann Augustin","doi":"10.1039/D4FB00108G","DOIUrl":"https://doi.org/10.1039/D4FB00108G","url":null,"abstract":"The current global food system is unsustainable. The depletion of natural resources and increased environmental emissions, climate change, biodiversity loss and increasing population contribute to food system unsustainability and food insecurity. Conventional intensive agriculture and industrial food production practices need to be examined, with a view to transitioning to more sustainable alternative agricultural production. Factors such as farm energy use and their effects on the biophysical environment and biodiversity, trade-offs between productivity and environment and agricultural policy contribute to agricultural production choices and sustainability. Alternative agricultural practices are discussed with a focus on farming systems which protect natural resources and biodiversity. These include alternative land and marine food production systems and the use of various cellular agriculture and culture-based methods for producing food. Selected emerging sustainable food systems are highlighted. Key actions for restoration of land and aquatic food production systems include rebuilding of soil and aquatic ecosystems, wider application of alternative sustainable agricultural and processing practices, and integration of innovative technology into traditional and emerging agricultural systems. These actions need to be supported by policy which encourages the co-creation of sustainable alternative agricultural systems by multiple stakeholders.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1365-1390"},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00108g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advancements in alginate-based films for active food packaging applications† 用于活性食品包装的海藻酸盐薄膜的最新进展†.

Sustainable Food Technology Pub Date : 2024-07-10 DOI: 10.1039/D3FB00216K

Chaitanya Metha, Shrutee Pawar and Vasanti Suvarna

{"title":"Recent advancements in alginate-based films for active food packaging applications†","authors":"Chaitanya Metha, Shrutee Pawar and Vasanti Suvarna","doi":"10.1039/D3FB00216K","DOIUrl":"https://doi.org/10.1039/D3FB00216K","url":null,"abstract":"Food packaging possesses a critical role in preserving food quality, increasing food shelf life, and reducing waste. This paper explores the potential of alginate-based food packaging as an environmentally friendly method for food-related issues. Alginate, a naturally occurring polysaccharide extracted from seaweed, has considerable potential as a sustainable packaging material due to its multifaceted properties. These properties enable alginate to encapsulate and preserve a wide range of food products effectively. Alginate food packaging has demonstrated its ability to prolong the shelf life of various food products, including fresh fruits, vegetables, meats, and baked goods. It is beneficial to maintain their moisture content and maintain oxygen levels. Furthermore, it is an effective barrier against microbial growth, while preserving the desired flavor and aroma profiles of the packaged items. Antimicrobial food packaging systems are specifically designed to inhibit microbial growth on surfaces, thus enhancing overall stability and preserving quality during storage periods. However, additional research is necessary to improve performance across various applications within the food industry. Alginate-based edible coatings have attracted significant attention due to their ability to enhance both sensory attributes, such as appearance, and mechanical properties across diverse categories including fruits, vegetables, meat, poultry, seafood, and cheese. These edible films mitigate drying effects on contents by regulating the respiration rate, ensuring optimal conditions for extended freshness and shelf life.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1246-1265"},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00216k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigation of ultrasound processing for homogenisation of blackberry dairy-based beverages† 超声波处理黑莓含乳饮料的均质化研究†。

Sustainable Food Technology Pub Date : 2024-07-09 DOI: 10.1039/D4FB00065J

Gontorn Putsakum, Dilip K. Rai, Brijesh K. Tiwari and Colm P. O'Donnell

{"title":"Investigation of ultrasound processing for homogenisation of blackberry dairy-based beverages†","authors":"Gontorn Putsakum, Dilip K. Rai, Brijesh K. Tiwari and Colm P. O'Donnell","doi":"10.1039/D4FB00065J","DOIUrl":"https://doi.org/10.1039/D4FB00065J","url":null,"abstract":"Ultrasound (US) processing is a novel technology that has many potential applications in food processing. Pilot-scale batch US homogenisation of a blackberry-enriched dairy beverage was investigated in this study. Particle size, apparent viscosity, colour, phenolic content and antioxidant activities of US homogenised beverages were compared to those of conventionally homogenised products. Blackberry powder was mixed with preheated whole milk (37 °C) at a ratio of 1 : 20 (w/v). The mixture was treated at an US intensity of 10.37 ± 0.58 W cm−2 for selected treatment times of 1, 3 and 5 min, while the control sample was homogenised using a conventional homogeniser for 1 min at 10 000 rpm. US treatment resulted in smaller particle size compared to the control, and longer US treatment time increased the number of smaller particles (p < 0.05). A higher viscosity value was measured in all US-treated samples when compared to the untreated blackberry–milk beverage (p < 0.05). Minor significant changes in colour parameters of all US-treated samples were observed compared to the control (p < 0.05). The application of US treatment to blackberry–milk beverages resulted in comparable retention of phenolic contents and antioxidant activities compared to conventional homogenisation.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1517-1526"},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00065j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Explicating the effect of extraction methods on the techno-functional, structural, and in vitro prebiotic potential of soluble dietary fibers from mango and pomegranate peel 阐述提取方法对芒果和石榴皮中可溶性膳食纤维的技术功能、结构和体外益生潜能的影响

Sustainable Food Technology Pub Date : 2024-07-08 DOI: 10.1039/D3FB00227F

Shriya Bhatt and Mahesh Gupta

{"title":"Explicating the effect of extraction methods on the techno-functional, structural, and in vitro prebiotic potential of soluble dietary fibers from mango and pomegranate peel","authors":"Shriya Bhatt and Mahesh Gupta","doi":"10.1039/D3FB00227F","DOIUrl":"https://doi.org/10.1039/D3FB00227F","url":null,"abstract":"Peel is a major bio-waste and a potential source of numerous bioactive molecules, creating immense environmental issues but no commercial significance. Thus, different extraction conditions, including chemical, enzymatic, ultrasonication, microwave, and homogenization, with varied sample concentrations at 2%, 5%, and 10% (w/v) were employed for maximum soluble dietary fiber (SDF) extraction from both mango (Totapuri and Safeda) and pomegranate (Bhagwa and Daru) peel. The maximum SDF yield of 29.26 ± 0.25% was observed at 5% w/v for homogenization-assisted enzymatic extraction (HEE) from mango peel (Safeda). The proximate and techno-functional properties of SDF exhibited efficient activity with enhanced thermal stability and structural characteristics. Scanning electron microscopy revealed a loosened and porous structure. In addition, the samples demonstrated significant prebiotic activity with the synthesis of three major short-chain fatty acids (SCFAs) in the order of propionic (3.60 ± 0.08 mg mL−1) > acetic (2.64 ± 0.01 mg mL−1) > butyric acid (1.27 ± 0.01 mg mL−1), as quantified via ultra-performance liquid chromatography (UPLC). Thereby, this study highlights the role of waste fruit peel as a potent source of SDF, exhibiting profound prebiotic activity with imminent industrial application.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1506-1516"},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00227f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Virgin coconut oil: wet production methods and food applications – a review 初榨椰子油：湿法生产和食品应用--综述

Sustainable Food Technology Pub Date : 2024-07-08 DOI: 10.1039/D4FB00093E

N. Sai Prasanna, Murugesan Selvakumar, Nilesh Choudhary and K. S. M. S. Raghavarao

{"title":"Virgin coconut oil: wet production methods and food applications – a review","authors":"N. Sai Prasanna, Murugesan Selvakumar, Nilesh Choudhary and K. S. M. S. Raghavarao","doi":"10.1039/D4FB00093E","DOIUrl":"https://doi.org/10.1039/D4FB00093E","url":null,"abstract":"Globally, the demand for functional foods is increasing because of their positive impact on health. In recent times, Virgin Coconut Oil (VCO) has been gaining prominence as a healthy functional food, owing to its bioactive compounds such as polyphenols and medium-chain fatty acids. As a result, it exhibits potential health benefits such as cardioprotective, neuroprotective, hepatoprotective, antidiabetic, hypolipidemic, and anti-inflammatory effects. These health benefits of VCO enhanced its role mainly in the food, nutraceutical, and pharmaceutical industries. VCO is obtained from fresh coconut kernels without any heat, shear, or the addition of chemicals. In this review, different methods such as centrifugation, fermentation, freezing–thawing followed by centrifugation, and enzymatic treatment followed by centrifugation for the production of VCO are discussed. This review also discusses the application of recent novel methods such as supercritical fluid extraction, ultrasonication, mega-sonication, microwave treatment, etc., for the production of VCO. The development of value-added convenience food products such as oleogels, emulsions, and encapsulated powders incorporating VCO is discussed. The present review also discusses the use of VCO as a natural solvent for extracting bioactive compounds, such as polyphenols, pigments, etc., from plants and other natural sources.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1391-1408"},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00093e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246632","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Electrospinning of sustainable polymers from biomass for active food packaging 将生物质可持续聚合物电纺丝用于活性食品包装

Sustainable Food Technology Pub Date : 2024-07-06 DOI: 10.1039/D4FB00147H

Fuat Topuz and Tamer Uyar

{"title":"Electrospinning of sustainable polymers from biomass for active food packaging","authors":"Fuat Topuz and Tamer Uyar","doi":"10.1039/D4FB00147H","DOIUrl":"https://doi.org/10.1039/D4FB00147H","url":null,"abstract":"Recent advances in active food packaging have been driven by the integration of electrospun materials, exploiting their inherent advantages. Electrospun materials can be easily functionalized with antioxidant, antibacterial, antifungal, and sensory additives, as well as ethylene scavengers and CO2 emitters making them ideal for active food packaging. However, it's worth noting that certain electrospun materials utilized in this context are derived from petroleum-based synthetic polymers, which may raise environmental concerns post-usage. In this regard, the use of sustainable polymers for electrospun food packaging materials can address problems like waste generation and the environmental impact of traditional synthetic, petroleum-based polymers. Central to this transition is the utilization of biomass-derived polymers sourced from renewable sources like plants, algae, microorganisms, and wastes. Sustainable polymers, such as poly(lactic acid) (PLA), starch, cellulose and derivatives, polyhydroxyalkanoates (PHA), chitosan, gelatin, and zein have emerged as key sustainable players in active food packaging. This review provides a comprehensive overview of electrospun materials of sustainable polymers derived from biomass for the development of active food packaging films. The review begins with a brief description of the fundamentals and process for active food packaging and electrospinning, followed by a detailed examination of the applications of electrospun materials for active food packaging, categorized by polymer type and bioactivity. Finally, the review concludes with current challenges and provides insights into future perspectives in this area.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1266-1296"},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00147h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of byproducts from meat and dairy industries through fermentation to produce peptides 通过发酵生产肽，实现肉类和乳制品行业副产品的价值化

Sustainable Food Technology Pub Date : 2024-07-05 DOI: 10.1039/D4FB00058G

Chih-Chun Kuo, Da Chen, Rafael Jiménez-Flores, Macdonald Wick and Osvaldo Campanella

{"title":"Valorization of byproducts from meat and dairy industries through fermentation to produce peptides","authors":"Chih-Chun Kuo, Da Chen, Rafael Jiménez-Flores, Macdonald Wick and Osvaldo Campanella","doi":"10.1039/D4FB00058G","DOIUrl":"https://doi.org/10.1039/D4FB00058G","url":null,"abstract":"The escalating global issue of waste streams, particularly within the food industry, necessitates a sustainable approach to valorizing food wastes and incorporating these valorized compounds into new products. This study addresses the limitations of existing protein extraction methods by proposing an innovative bioprocessing technology to effectively recover them from waste streams. The primary objective is to regulate protein hydrolysis through a fermentation procedure applied to waste streams from the meat and dairy industries. Sodium-citrated whole blood from cattle and pre-sterilized acid whey from cottage cheese production were blended, followed by the addition of Lactobacillus rhamnosus (OSU-PECh-69) due to its high proteolytic activity. The fermentation process, conducted at 37 °C for 5 days, revealed that L. rhamnosus maintained viability at ∼9 log CFU g−1, while coliforms remained below the detection limit of 250 CFU g−1. The acidity in the acid whey favored the growth of lactic acid bacteria over other pathogens, resulting in a decline in pH, which limited coliform growth. The fermentation mixture with the addition of L. rhamnosus achieved a degree of hydrolysis of 6%. SDS-PAGE analysis confirmed the modification of proteins into smaller fragments during fermentation. This biotechnological process demonstrates the potential to valorize nutrient-dense byproducts through fermentative hydrolysis, offering a promising avenue for creating economically viable and sustainable processing solutions to make better use of the food industry byproducts.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1469-1475"},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00058g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hemicelluloses from bioresidues and their applications in the food industry – towards an advanced bioeconomy and a sustainable global value chain of chemicals and materials 生物残渣中的半纤维素及其在食品工业中的应用--实现先进的生物经济和可持续的全球化学品和材料价值链

Sustainable Food Technology Pub Date : 2024-07-02 DOI: 10.1039/D4FB00035H

Sarah R. Mathura, Andrea C. Landázuri, Farrah Mathura, Ana Gabriela Andrade Sosa and Lourdes M. Orejuela-Escobar

{"title":"Hemicelluloses from bioresidues and their applications in the food industry – towards an advanced bioeconomy and a sustainable global value chain of chemicals and materials","authors":"Sarah R. Mathura, Andrea C. Landázuri, Farrah Mathura, Ana Gabriela Andrade Sosa and Lourdes M. Orejuela-Escobar","doi":"10.1039/D4FB00035H","DOIUrl":"https://doi.org/10.1039/D4FB00035H","url":null,"abstract":"A major concern in the food industry is the use of non-renewable, petroleum-based materials and its detrimental impact on the environment. Consequently, there has been a growing interest in the use of biopolymers in food packaging and other applications due to their renewable origin and biodegradable properties, which have a positive environmental benefit. Hemicelluloses are biodegradable heteropolymers, which are associated with lignocellulose cell walls of vegetative and storage tissues of annual and perennial plants. They represent an immense renewable resource of biopolymers. Hemicelluloses are the second most abundant component of lignocellulosic biomass, and they are comparatively underutilized in industrial applications, even though it is a main by-product or residue in the lignocellulosic biomass processing. Therefore, it is important to include hemicellulose valorisation through the biorefinery concept to promote a Sustainable Bioeconomy (SBE), Circular Bioeconomy (CBE), and Circular Economy (CE). Extraction procedures on different plants have enabled the isolation of a diversity of hemicellulose structures with different yields and purities. However, compared to other biopolymers, their commercial uses have been underscored by their low yields, hydrophilicity, and low mechanical strength. While the applications of pure hemicelluloses are limited in the food industry, the use of hemicellulose composites as edible films, coatings, preservatives, fillers, and emulsifiers, is more promising. This review summarizes the current applications of plant hemicellulose biopolymers in the food industry and future perspectives in the advanced bioeconomy and value chain of chemicals and materials as well as ways of mitigating the challenges associated with their use.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1183-1205"},"PeriodicalIF":0.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00035h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancements in sustainable food packaging: from eco-friendly materials to innovative technologies 可持续食品包装的进步：从环保材料到创新技术

Sustainable Food Technology Pub Date : 2024-07-01 DOI: 10.1039/D4FB00084F

Shokat Hussain, Raheela Akhter and Shrikant S. Maktedar

{"title":"Advancements in sustainable food packaging: from eco-friendly materials to innovative technologies","authors":"Shokat Hussain, Raheela Akhter and Shrikant S. Maktedar","doi":"10.1039/D4FB00084F","DOIUrl":"https://doi.org/10.1039/D4FB00084F","url":null,"abstract":"The demand for sustainable food packaging solutions has escalated in response to growing environmental concerns and consumer preferences for eco-friendly products. This review delves into the realm of sustainable food packaging materials and methods, exploring their necessity, applications, and impact on advancing sustainability goals. The review begins by examining commonly used materials in food packaging and their negative environmental impacts, particularly focusing on issues like pollution and non-biodegradability. It then highlights the urgent need for eco-friendly alternatives, emphasizing the necessity to transition towards sustainable materials to mitigate ecological harm. A historical timeline contextualizes the evolution of food packaging materials, leading into an exploration of various sustainable options, from general examples to advanced technologies like bio-nanocomposites and antimicrobial packaging. Greener fabrication processes and recent advancements in sustainable materials are highlighted, showcasing innovative approaches such as hybrid nanoparticle coatings and multifunctional bio-nanocomposite films. Furthermore, the review discusses the role of chemical methods in improving packaging properties and examines recent developments in sustainable food packaging, including allicin-loaded nanofibrous films and humidity-adjustable gelatin hydrogel films. The concluding remarks emphasize the significance of these advancements in mitigating environmental impact and enhancing food safety, while also outlining future outlooks for continued innovation in sustainable food packaging.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1297-1364"},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00084f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0