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    Application of Taro (Colocasia esculenta) Mucilage as a Promising Antimicrobial Agent to Extend the Shelf Life of Fresh-Cut Brinjals (Eggplants)
    (Mdpi, 2023) Tosif, Mansuri M.; Bains, Aarti; Goksen, Gulden; Ali, Nemat; Rusu, Alexandru Vasile; Trif, Monica; Chawla, Prince
    Taro rhizomes are a rich source of polysaccharides, including starch and mucilage. However, mucilage has excellent anti-microbial efficacy, and unique gel-forming and techno-functional properties. Therefore, this study aimed to extract and utilize taro mucilage (TM), which is viscous and has a gel-like texture, for the shelf-life enhancement of fresh-cut brinjals (eggplants). Mucilage was extracted using hot-water extraction and the yield was calculated to be 6.25 +/- 0.87% on a dry basis. Different formulations of coating gel solutions were prepared: 1, 2, 3, 4, 5, 6, and 7%. The selection of the coating gel solution was carried out based on particle size. The smallest particle size was observed in treatment T5 (154 +/- 0.81 nm) and zeta potential -27.22 +/- 0.75 mV. Furthermore, cut brinjals were coated with the prepared mucilage gel solution and this showed a significant effect on the overall physicochemical properties of cut brinjals. Maximum weight loss occurred on the 10th day (12.67 +/- 0.24%), as compared with coated brinjals (8.99 +/- 0.42%). Minor changes were observed in pH, for the control sample significantly decreased from 4.58 +/- 0.45 to 2.99 +/- 0.75 on the 0th day to the 10th day, respectively. Titrable acidity of coated and uncoated cut brinjals was found to be at 0.31 +/- 0.44% on the 0th day, which increased up to 0.66 +/- 0.20% for the control and 0.55 +/- 0.68% for coated brinjals on the 10th day. The taro mucilage coating gel (TMCG) solution showed pseudo-plastic behavior or shear-thinning fluid behavior. FTIR data confirmed the existence of several functional groups including various sugars, proteins, and hydroxylic groups. Antioxidant activity of coated and uncoated cut brinjals was found to be 22.33 +/- 0.37% and 22.15 +/- 0.49%, respectively. The TMCG solution showed effective results towards the various food pathogenic microorganisms. Overall, it is a natural, renewable resource that is biodegradable. This makes it an environmentally friendly alternative to synthetic additives or thickeners. It is cost effective, easily available, eco-friendly, and non-toxic. This can be an attractive feature for consumers looking for sustainable and eco-friendly options.
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    Intelligent packaging—tracing devices
    (Elsevier, 2024) Chaudhary, Maryam Tufail; Hassan, Ali; Goksen, Gulden; Trif, Monica
    Innovations in food packaging lead toward progressive advancements in intelligent packaging that streamline business processes throughout the supply chain and help to achieve sustainability. Tracing devices used in intelligent packaging ensures quality and safety of food by causing a reduction in product loss. Traceable approaches used in packaging also ensure product authenticity by minimizing tampering and counterfeiting of food products. This chapter highlights the emerging and current tracing devices used in interactive intelligent packaging that detect, sense, or record the changes inside the food package or its external environment. Different types of indicators, sensors or data carriers used in intelligent packaging with their classification are given in this chapter. It also pays emphasis on possible cost-effective solutions such as the 3D approach of printing in producing these smart devices or components. Future insights to bring more improvement throughout the supply chain have also been discussed. © 2024 Elsevier Inc. All rights reserved.
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    Optimized Peppermint Essential Oil Microcapsules Loaded into Gelatin-Based Cryogels with Enhanced Antimicrobial Activity
    (Mdpi, 2023) Demir, Didem; Goksen, Gulden; Ceylan, Seda; Trif, Monica; Rusu, Alexandru Vasile
    In this study, chitosan (Chi) was used to microencapsulate peppermint essential oil (PEO). A novel gelatin-based cryogel loaded with PEO microcapsules was further developed and characterized for potential applications. Four different cryogel systems were designed, and the morphological, molecular, physical and antibacterial properties were investigated. Additionally, the antimicrobial properties of PEO, alone and microcapsulated, incorporated into the cryogel network were evaluated. The observed gel structure of cryogels exhibited a highly porous morphology in the microcapsules. The highest values of the equilibrium swelling ratio were acquired for the GelCryo-ChiCap and GelCryo-PEO@ChiCap samples. The contact angle GelCryo-PEO@ChiCap sample was lower than the control (GelCryo) due to the water repelling of the essential oil. It has been found that the incorporation of encapsulated PEO into the cryogels would be more advantageous compared to its direct addition. Moreover, GelCryo-PEO@ChiCap cryogels showed the strongest antibacterial activities, especially against Staphylococcus aureus (Gram-positive bacteria) and Escherichia coli (Gram-negative bacteria). The system that was developed showed promising results, indicating an improved antibacterial efficacy and enhanced structural properties due to the presence of microcapsules. These findings suggest that the system may be an appropriate candidate for various applications, including, but not limited to, drug release, tissue engineering, and food packaging. Finally, this system demonstrates a strategy to stabilize the releasing of the volatile compounds for creating successful results.
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    Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy
    (Elsevier, 2024) Hadidi, Milad; Aghababaei, Fatemeh; Gonzalez-Serrano, Diego J.; Goksen, Gulden; Trif, Monica; Mcclements, David Julian; Moreno, Andres
    There is a pressing need for affordable, abundant, and sustainable sources of proteins to address the rising nutrient demands of a growing global population. The food and agriculture sectors produce significant quantities of waste and by-products during the growing, harvesting, storing, transporting, and processing of raw materials. These waste and by-products can sometimes be converted into valuable protein-rich ingredients with excellent functional and nutritional attributes, thereby contributing to a more circular economy. This review critically assesses the potential for agro-industrial wastes and by-products to contribute to global protein requirements. Initially, we discuss the origins and molecular characteristics of plant proteins derived from agro-industrial waste and by-products. We then discuss the techno-functional attributes, extraction methods, and modification techniques that are applied to these plant proteins. Finally, challenges linked to the safety, allergenicity, antinutritional factors, digestibility, and sensory attributes of plant proteins derived from these sources are highlighted. The utilization of agro-industrial by-products and wastes as an economical, abundant, and sustainable protein source could contribute towards achieving the Sustainable Development Agenda's 2030 goal of a zero hunger world, as well as mitigating fluctuations in food availability and prices, which have detrimental impacts on global food security and nutrition.