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- Editorial: Sustainable solutions in food technology, volume IIPublication . Cruz, Rui; Jung, JooyeounThis is the second edition of the Research Topic—Sustainable Solutions in Food Technology and it consists of four articles that provide recent advances and insights on new technologies and food sources that ensure food quality and safety while also having a positive environmental impact. The article of Moreira et al. presents pequi (Caryocar brasiliense) waste extract as a synergistic agent in the microbial and physicochemical preservation of low-sodium raw goat cheese. To investigate the effect of pequi waste extract (PWE), combined with UV-C radiation (CEU) and vacuum packaging (CEV) a Principal Component Analysis was applied. The results showed that CEV samples presented lower loadings for Enterobacteriaceae and Staphylococcus subsp. compared with other treatments. A count reduction up to 3-fold (p < 0.05) was observed compared to when vacuum treatment was used alone. On the other hand, CEU presented an increase of up to 1.2-fold in staphylococcal count compared to the treatment only with UV-C. A 8.5% protein loss was shown when PWE was added to UV-C-treated cheeses. During storage, PWE, particularly in CEV, delayed post-acidification. CEV was more stable for color and texture, up to 4.5 and 1.6-fold, respectively, compared with the vacuum treatment. The obtained results indicate that PWE, when combined with the vacuum, may be a new and promising synergistic agent in the microbial and physicochemical preservation of low-sodium raw milk cheese.
- Editorial: Sustainable Solutions in Food TechnologyPublication . Cruz, Rui; Moatsou, Golfo; Jung, JooyeounThe sustainability of the food system is one of the key goals for a sustainable society.
- Bioplastics for food packaging: environmental impact, trends and regulatory aspectsPublication . Cruz, Rui; Krauter, Victoria; Krauter, Simon; Agriopoulou, Sofia; Weinrich, Ramona; Herbes, Carsten; Scholten, Philip B. V.; Uysal-Unalan, Ilke; Sogut, Ece; Kopacic, Samir; Lahti, Johanna; Rutkaite, Ramune; Varzakas, TheodorosThe demand to develop and produce eco-friendly alternatives for food packaging is increasing. The huge negative impact that the disposal of so-called “single-use plastics” has on the environment is propelling the market to search for new solutions, and requires initiatives to drive faster responses from the scientific community, the industry, and governmental bodies for the adoption and implementation of new materials. Bioplastics are an alternative group of materials that are partly or entirely produced from renewable sources. Some bioplastics are biodegradable or even compostable under the right conditions. This review presents the different properties of these materials, mechanisms of biodegradation, and their environmental impact, but also presents a holistic overview of the most important bioplastics available in the market and their potential application for food packaging, consumer perception of the bioplastics, regulatory aspects, and future challenges.
- Valorization of cork stoppers, coffee-grounds and walnut shells in the development and characterization of Pectin-Based composite films: Physical, barrier, antioxidant, genotoxic, and biodegradation propertiesPublication . Cruz, Rui; Rainer, Bernhard; Wagner, Isabella; Krauter, Victoria; Janalíková, Magda; Vicente, António A.; Vieira, Jorge M.The development of sustainable materials from the valorization of waste is a good alternative to reducing the negative environmental impact of plastic packaging. The objectives of this study were to develop and characterize pectin-based composite films incorporated with cork or cork with either coffee grounds or walnut shells, as well as to test the films’ genotoxicity, antioxidant properties, and biodegradation capacity in soil and seawater. The addition of cork, coffee grounds, or walnut shells modified the films’ characteristics. The results showed that those films were thicker (0.487 ± 0.014 mm to 0.572 ± 0.014 mm), more opaque (around 100%), darker (L* = 25.30 ± 0.78 to 33.93 ± 0.84), and had a higher total phenolic content (3.17 ± 0.01 mg GA/g to 4.24 ± 0.02 mg GA/g). On the other hand, the films incorporated only with cork showed higher values of elongation at break (32.24 ± 1.88% to 36.30 ± 3.25%) but lower tensile strength (0.91 ± 0.19 MPa to 1.09 ± 0.08 MPa). All the films presented more heterogeneous and rougher microstructures than the pectin film. This study also revealed that the developed films do not contain DNA-reactive substances and that they are biodegradable in soil and seawater. These positive properties could subsequently make the developed films an interesting eco-friendly food packaging solution that contributes to the valorization of organic waste and by-products, thus promoting the circular economy and reducing the environmental impact of plastic materials.
- Development and characterization of pectin films with Salicornia ramosissima: biodegradation in soil and seawaterPublication . Pereira, Daniela G. M.; Vieira, Jorge M.; Vicente, António A.; Cruz, RuiPectin films were developed by incorporating a halophyte plant Salicornia ramosissima (dry powder from stem parts) to modify the film’s properties. The films’ physicomechanical properties, Fourier-transform infrared spectroscopy (FTIR), and microstructure, as well as their biodegradation capacity in soil and seawater, were evaluated. The inclusion of S. ramosissima significantly increased the thickness (0.25 ± 0.01 mm; control 0.18 ± 0.01 mm), color parameters a* (4.96 ± 0.30; control 3.29 ± 0.16) and b* (28.62 ± 0.51; control 12.74 ± 0.75), water vapor permeability (1.62 × 10−9 ± 1.09 × 10−10 (g/m·s·Pa); control 1.24 × 10−9 ± 6.58 × 10−11 (g/m·s·Pa)), water solubility (50.50 ± 5.00%; control 11.56 ± 5.56%), and elongation at break (5.89 ± 0.29%; control 3.91 ± 0.62%). On the other hand, L* (48.84 ± 1.60), tensile strength (0.13 ± 0.02 MPa), and Young’s modulus (0.01 ± 0 MPa) presented lower values compared with the control (L* 81.20 ± 1.60; 4.19 ± 0.82 MPa; 0.93 ± 0.12 MPa), while the moisture content varied between 30% and 45%, for the film with S. ramosissima and the control film, respectively. The addition of S. ramosissima led to opaque films with relatively heterogeneous microstructures. The films showed also good biodegradation capacity—after 21 days in soil (around 90%), and after 30 days in seawater (fully fragmented). These results show that pectin films with S. ramosissima may have great potential to be used in the future as an eco-friendly food packaging material.
- Valorization of berries’ agro-industrial waste in the development of biodegradable pectin-based films for fresh Salmon (Salmo salar) shelf-life monitoringPublication . Romero, Janira; Cruz, Rui; Díez-Méndez, Alexandra; Albertos, IreneThe healthy properties of berries are known; however, red fruits are very perishable, generating large losses in production and marketing. Nonetheless, these wastes can be revalued and used. The main objective of this study was the development of biodegradable pectin films with berry agro-industrial waste extracts to monitor salmon shelf-life. The obtained extracts from blueberries, blackberries, and raspberries wastes were evaluated in terms of flavonols, phenols and anthocyanins contents, and antioxidant capacity. Then, pectin films with the extracts of different berries were developed and characterized. The results showed that the blueberry extract film was thicker (0.248 mm), darker (L* = 61.42), and opaquer (17.71%), while the highest density (1.477 g/cm3 )was shown by the raspberry films. The results also showed that blueberries were the best for further application due to their composition in bioactive compounds, antioxidant capacity, and color change at different pHs. The salmon samples wrapped in blueberry films showed lower values of pH and deterioration of fish during storage compared to the control and pectin samples. This study contributes to the valorization of berries agro-industrial waste by the development of eco-friendly films that can be used in the future as intelligent food packaging materials contributing to the extension of food shelf-life as a sustainable packaging alternative.