CBQF - Contribuições em Revistas Científicas / Contribution to Journals
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Browsing CBQF - Contribuições em Revistas Científicas / Contribution to Journals by Sustainable Development Goals (SDG) "12:Produção e Consumo Sustentáveis"
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- LCA exercise on different packages for cherry tomatoes. Effect of considering packaging performance regarding air ventilationPublication . Mota, Inês Pinto; Carneiro, Ana Neto; Quinteiro, Paula; Colelli, Giancarlo; Poças, Fátima
- Organic acids in food preservation: exploring synergies, molecular insights, and sustainable applicationsPublication . Sorathiya, Kavita Bhavin; Melo, Adma; Hogg, Maria Conceição; Pintado, ManuelaFood safety is a critical global health concern, as the consumption of unsafe food can lead to various acute and chronic diseases. While various preservation methods are employed to prevent food spoilage, it remains a significant issue for the food industry, resulting not only in food waste but also significant economic losses for manufacturers and consumers alike. Furthermore, there is growing consumer concern regarding food quality and safety, leading to the rejection of chemical additives due to their associated health risks. Organic acids, naturally occurring compounds of plants and animals, and produced by various beneficial microorganisms, play an important role in enhancing food flavor, preserving nutritional quality, and extending the shelf life of food products. Recognized for their antimicrobial potential, organic acids are commonly utilized as food preservatives, thus contributing to food safety. This review focuses on organic acids as natural preservatives within the food industry. It delves into their chemical structures, mode of action in cells, the types commonly used in preservation along with their general properties, and their antimicrobial activity against bacteria, yeasts, and fungi. These insights are drawn from the published literature, providing comprehensive understanding of the role organic acids play in ensuring food safety and maintaining food quality.
- Unlocking essential oils’ potential as sustainable food additives: current state and future perspectives for industrial applicationsPublication . Bautista-Hernández, Israel; Gómez-García, Ricardo; Martínez-Ávila, Guillermo Cristian Guadalupe; Medina-Herrera, Nancy; González-Hernández, María DoloresEssential oils (EOs) comprise a relevant bioactive fraction from diverse plant sources and vegetable tissues. Their beneficial properties have been mainly related to the presence of bioactive molecules such as monoterpenes and sesquiterpenes, among others, with beneficial properties against critical issues in the food industry that could promote sustainable production beyond organoleptic boosters. This review collects up-to-date information concerning EOs and their bioactive applications in the food field. In addition, a bibliometric analysis was applied to scientific and intellectual property databases to elucidate the current technological trends for EOs in the food sector. Thus, the current information on the evaluation of EOs in food systems has demonstrated that their application guarantees safe and high-quality foods, as they have the potential to partially replace some of the conventional synthetic antioxidants and antimicrobial agents according to sustainable trends.