Yazar "Echegaray, Noemi" seçeneğine göre listele

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    A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications
    (Taylor & Francis Inc, 2024) Echegaray, Noemi; Goksen, Gulden; Kumar, Manoj; Sharma, Rajan; Hassoun, Abdo; Lorenzo, Jose M.; Dar, B. N.
    The use of packaging in the food industry is essential to protect food and improve its shelf life. However, traditional packaging, based on petroleum derivatives, presents some problems because it is non-biodegradable and is obtained from nonrenewable sources. In contrast, protein-based smart packaging is presented as an environmentally friendly strategy that also permits obtaining packaging with excellent characteristics for the formation of smart films and coatings. This review aims to summarize recent developments in smart packaging, focusing on edible films/coatings materials, originating from animal and plant protein sources. Various characteristics like mechanical, barrier, functional, sensory, and sustainability of packaging systems are discussed, and the processes used for their development are also described. Moreover, relevant examples of the application of these smart packaging technologies in muscle foods and some innovations in this area are presented. Protein-based films and coatings from plant and animal origins have great potential to enhance food safety and quality, and reduce environmental issues (e.g., plastic pollution and food waste). Some characteristics of the packages can be improved by incorporating polysaccharides, lipids, and other components as antioxidants, antimicrobials, and nanoparticles in protein-based composites. Promising results have been shown in many muscle foods, such as meat, fish, and other seafood. These innovative smart packaging systems are characterized by their renewable and biodegradable nature, and sustainability, among other features that go beyond typical protection barriers (namely, active, functional, and intelligent features). Nonetheless, the utilization of protein-based responsive films and coatings at industrial level still need optimization to be technologically and economically valid and viable.
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    Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry
    (Mdpi, 2022) Echegaray, Noemi; Hassoun, Abdo; Jagtap, Sandeep; Tetteh-Caesar, Michelle; Kumar, Manoj; Tomasevic, Igor; Goksen, Gulden
    Meat 4.0 refers to the application the fourth industrial revolution (Industry 4.0) technologies in the meat sector. Industry 4.0 components, such as robotics, Internet of Things, Big Data, augmented reality, cybersecurity, and blockchain, have recently transformed many industrial and manufacturing sectors, including agri-food sectors, such as the meat industry. The need for digitalised and automated solutions throughout the whole food supply chain has increased remarkably during the COVID-19 pandemic. This review will introduce the concept of Meat 4.0, highlight its main enablers, and provide an updated overview of recent developments and applications of Industry 4.0 innovations and advanced techniques in digital transformation and process automation of the meat industry. A particular focus will be put on the role of Meat 4.0 enablers in meat processing, preservation and analyses of quality, safety and authenticity. Our literature review shows that Industry 4.0 has significant potential to improve the way meat is processed, preserved, and analysed, reduce food waste and loss, develop safe meat products of high quality, and prevent meat fraud. Despite the current challenges, growing literature shows that the meat sector can be highly automated using smart technologies, such as robots and smart sensors based on spectroscopy and imaging technology.
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    Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications
    (Elsevier, 2023) Goksen, Gulden; Demir, Didem; Dhama, Kuldeep; Kumar, Manoj; Shao, Ping; Xie, Fengwei; Echegaray, Noemi
    Current trends are shifting away from using synthetic compounds in favor of discovering new natural component sources that will allow them to create goods that are healthful, environmentally friendly, sustainable, and profitable. The food industry, in light of these trends, has opted to look for safe natural ingredients that will allow the production of low-fat, artificial-additive-free, gluten-free, prebiotic, and fortified foods. Similarly, the pharmaceutical and medical industries have attempted to apply natural ingredients to address the challenges related to biomaterials more efficiently than synthetic ingredients. Against this background, plant mucilage has proven to be a polysaccharide with excellent health features and technological properties, useful for both food and biomedical applications. Many studies have shown that its inclusion in different food matrices improves the quality of the products obtained under appropriate reformulations. At the same time, plant mucilage has been indicated to be a very interesting matrix in biomedical field especially tissue engineering applications since it has been emerged to favor tissue regeneration with its highly biocompatible structure. This concise review discusses the most recent advances of the applications of plant mucilage in different foods as well as its recent use in biomedical field. In this context, firstly, a general definition of mucilage was made and information about plantbased mucilage, which is frequently used, about the plant parts they are found in, their content and how they are obtained are presented. Then, the use of mucilage in the food industry including bakery products, meat emulsions, fermented dairy products, ice cream, and other foods is presented with case studies. Afterwards, the use of plant mucilage in the biomedical field, which has attracted attention in recent years, especially in applications with tissue engineering approach such as scaffolds for tissue regeneration, wound dressings, drug delivery systems and pharmaceutical industry was evaluated.
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    New insights of active and smart natural-based electrospun mats for food safety in meat and meat products
    (Elsevier, 2024) Goksen, Gulden; Demir, Didem; Echegaray, Noemi; Bangar, Sneh Punia; Cruz, Adriano Gomes da; Shao, Ping; Lin, Yang
    In the realm of preserving highly perishable foods like meat and meat products, packaging serves as an effective strategy to combat deterioration and reduce food waste. However, the environmental impact of traditional packaging has prompted a continuous search for new materials and processes in food packaging production. In this context, electrospinning emerges as a method capable of producing environmentally friendly packaging by creating electrospun mats from natural biodegradable materials such as proteins and polysaccharides, thus avoiding the generation of persistent waste. Nevertheless, the utilization of these natural substances for electrospun mat production could result in packaging with unique attributes that require careful consideration for application in the meat industry. Therefore, this review aims to provide an overview of the utilization of natural electrospun nanofibers in packaging development, with a particular focus on active and intelligent packaging for preserving meat and meat products. The electrospinning technology has shown its potential in the development of active packaging by leveraging the properties of the produced nanofibers. These nanofibers can efficiently encapsulate specific molecules (e. g., antioxidants and antimicrobials) within the polymeric matrix, allowing for a controlled release mechanism that helps manage microbial proliferation and oxidation reactions in meat and meat products. Additionally, electrospun mats have also proven to be useful in the development of intelligent packaging for meat. However, despite these advantages, challenges such as scalability in manufacturing and regulatory frameworks still exist, underscoring the importance of interdisciplinary collaboration to address these issues and optimize the effectiveness of natural electrospun nanofibers in revolutionizing meat packaging.