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- Advances in the food packaging production from Agri-Food waste and by-products: Market trends for a sustainable developmentPublication . Cristofoli, Nathana L.; Ribeiro Lima, Alexandre; Tchonkouang, Rose Daphnee; Quintino, Andreia; Vieira, MargaridaAgricultural waste has been a prominent environmental concern due to its significant negative impact on the environment when it is incinerated, disposed of in landfills, or burned. These scenarios promoted innovations in the food packaging sector using renewable resources, namely agri-food waste and by-products such as bagasse, pulps, roots, shells, straws, and wastewater for the extraction and isolation of biopolymers that are later transformed into packaging materials such as bioplastics, biofilms, paper, and cardboards, among others. In this context, the circular bioeconomy (CBE) model is shown in the literature as a viable alternative for designing more sustainable production chains. Moreover, the biorefinery concept has been one of the main links between the agri-food chain and the food packaging industry. This review article aimed to compile recent advances in the food packaging field, presenting main industrial and scientific innovations, economic data, and the challenges the food packaging sector has faced in favor of sustainable development.
- UV-C light: a promising preservation technology for vegetable-based nonsolid food productsPublication . Tchonkouang, Rose Daphnee; Ribeiro Lima, Alexandre; Quintino, Andreia; Cristofoli, Nathana L.; Vieira, MargaridaA variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.
- Reformulation and characterization of mediterranean ingredients by novel technologiesPublication . Ates, Elif Gokçen; Bal, Murad; Karasu, Melis Cetin; Cifte, Neriman Ezgi; Erdem, Furkan; Gul, Muhammed Rasim; Tas, Ozan; Karsli, Gokcem Tonyali; Pleslić, Sanda; Smokrović, Kristina; Maltar-Strmečki, Nadica; Abiad, Mohamad G.; Dukić, Josipa; Jambrak, Anet Režek; Ngameni Tchonkouang, Rose Daphnee; Vieira, Margarida; Antunes, Maria Dulce; Mert, Behic; Sumnu, Gulum; Alpas, Hami; Oztop, MecitThe Mediterranean diet is known for its health benefits, mainly due to its diverse ingredients, such as fruits, vegetables, grains, nuts, legumes, and olive oil. This review examines the reformulation and characterization of these Mediterranean ingredients using several novel food processing and analytical technologies. Reformulation technologies discussed include microwave pasteurization, microwave vacuum drying (VMD), pulsed electric field (PEF), high-pressure homogenization (HPH), freeze drying, high hydrostatic pressure (HHP), and cold plasma technology (CP). Characterization technologies covered include Nuclear Magnetic Resonance (NMR), Electron Paramagnetic Resonance (EPR), and Near Infrared (NIR) spectroscopy. Nonthermal techniques such as PEF, HHP and CP are particularly noteworthy for their ability to preserve nutritional and sensory qualities without using high temperatures, that can degrade sensitive compounds. The main requirement for these processing methods is to ensure that the food retains its beneficial nutrients and natural flavors while extending its shelf life. Analytical techniques like NMR, EPR, and NIR spectroscopy provide detailed insights into the molecular composition and quality of food products. These techniques allow for precise optimization of processing methods, ensuring the best possible quality and nutritional value. The integration of these advanced processing and analytical techniques with traditional Mediterranean ingredients offers significant advancements in food science, improving food quality, nutritional value, and the sustainability of food production. This review aims to provide a comprehensive understanding of how these novel technologies can be applied to optimize the nutritional and sensory qualities of Mediterranean ingredients while enhancing their health-promoting capabilities.