Novel food packaging technologies: Innovations and future prospective

AbstractNovel food packaging technologies arose as a result of consumer’s desire for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. Recent trend of lifestyle changes with less time for consumers to prepare foods posed a great challenge toward food packaging sector for the evolution of novel and innovative food packaging techniques. The novel food packaging techniques, viz. active packaging, intelligent packaging and bio active packaging which involve intentional interaction with the food or its surroundings and influence on consumer’s health have been the major innovations in the field of packaging technology. These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, providing indication and to regulate freshness of food product. The advancement in novel food packaging technologies involves retardation in oxidation, hindered respiratory process, prevention of microbial attack, prevention of moisture infusion, use of CO2 scavengers/emitters, ethylene scavengers, aroma emitters, time-temperature sensors, ripeness indicators, biosensors and sustained release of antioxidants during storage. The novel food packaging technologies besides the basic function of containment increase the margin of food quality and safety. The novel food packaging techniques thus help in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle. The main objectives of this review article are to provide basic knowledge of different new and innovative food packaging techniques about their way of preservative action, effectiveness and suitability in various types of foods

COMBINATORIAL EFFECT OF LEPTIN, TUMOR NECROSIS FACTOR-ΑLPHA, AND VITAMIN D IN PROGRESSION OF TYPE 2 DIABETES IN KASHMIRI POPULATION

Objectives: Type 2 diabetes mellitus (T2DM) is a metabolic disorder usually characterized by hyperglycemia. Adipose tissue secretes bioactive substances known as adipocytokines including leptin, tumor necrosis factor-alpha (TNF-α), and adiponectin. These are considered as a bridge connecting obesity and insulin resistance. There is considerable epidemiological evidence to suggest a role of Vitamin D deficiency in the etiology of T2DM. This study was performed to evaluate and compare serum Vitamin D and adipocytokine levels in T2DM patients and healthy controls of Jammu and Kashmir region of India.Methods: A total of 200 T2DM patients and normal 200 healthy controls were considered for the study. Enzyme-linked immunosorbent assay was used to measure serum leptin and TNF-α levels. The Vitamin D levels were measured by chemiluminescent microparticle immunoassay method. Biochemical parameters were measured by the enzymatic method.Results: Our results concluded that basic metabolic parameters, TNF-α and leptin levels were significantly higher in cases than controls. The serum Vitamin D levels were found significantly lower among T2DM patients. No correlation of Vitamin D with leptin was observed in cases and controls. However, a positive correlation between leptin and TNF-α was noted in T2DM subjects as well as in controls with statistical significance being higher in females (r=0.500; p=0.001) as compared to males (r=0.298; p=0.036) in T2DM subjects as well as in controls (r=0.659; p=0.001; r=0.621; p=001).Conclusion: These results concluded that lowering of Vitamin D levels and upregulation of leptin and TNF-α altogether play an important role in the development of T2DM, and from correlation analysis, it could be predicted that leptin and TNF-α act in a synergistic manner toward the development of T2DM

Ultrasonication and food technology: A review

With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultrasound in food technology

Bioplastics and food packaging: A review

Food packaging as a vital part of the subject of food technology is involved with protection and preservation of all types of foods. Due to economical abundance, petrochemical plastics have been largely used as packaging material due to their desirable properties of good barrier properties towards O2, aroma compounds, tensile strength and tear strength. Meanwhile, they have many disadvantages like very low water vapour transmission rate and the major disadvantage is that they are non-biodegradable and result in environmental pollution. Keeping in view the non-renewable nature and waste disposal problem of petroleum, newer concept of use of bioplastics came into existence. Bioplastics of renewable origin are compostable or degradable by the enzymatic action of micro-organisms. Generally biodegradable polymers get hydrolysed into CO2, CH4, inorganic compounds or biomass. The use of bio-origin materials obtained through microbial fermentations, starch and cellulose has led to their tremendous innovative uses in food packaging in the last few years

Discrimination of high altitude Indian honey by chemometric approach according to their antioxidant properties and macro minerals

The study was intended to characterize three honeys (acacia, pine honeydew and multifloral) from high altitude Kashmir valley of India according to their macro minerals (K, Ca, Na and P), antioxidant properties and sugar parameters. The result for total phenolic content (22.68–59.84 mg GAE/100 g) and total flavonoid content (6.10–8.12 mg QE/100 g), revealed that honeys from Kashmir valley have high antioxidant activity. Principal component analysis (PCA), explained more than 81% of the variance. Four sugars were identified and quantified by HPLC, which include monosaccharides and disaccharides. Chemometric methods such as principal component analysis and linear discriminate techniques were applied on the data in order to differentiate the honeys. PCA explained more than 81% of the variance with the first two PC variables with minerals and antioxidant properties having highest discriminating power while LDA successfully classified all the unifloral honey samples. Keywords: Honey, Antioxidant, Minerals, PCA, LD

Novel food packaging technologies: Innovations and future prospective

Novel food packaging technologies arose as a result of consumer’s desire for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. Recent trend of lifestyle changes with less time for consumers to prepare foods posed a great challenge toward food packaging sector for the evolution of novel and innovative food packaging techniques. The novel food packaging techniques, viz. active packaging, intelligent packaging and bio active packaging which involve intentional interaction with the food or its surroundings and influence on consumer’s health have been the major innovations in the field of packaging technology. These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, providing indication and to regulate freshness of food product. The advancement in novel food packaging technologies involves retardation in oxidation, hindered respiratory process, prevention of microbial attack, prevention of moisture infusion, use of CO2 scavengers/emitters, ethylene scavengers, aroma emitters, time-temperature sensors, ripeness indicators, biosensors and sustained release of antioxidants during storage. The novel food packaging technologies besides the basic function of containment increase the margin of food quality and safety. The novel food packaging techniques thus help in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle. The main objectives of this review article are to provide basic knowledge of different new and innovative food packaging techniques about their way of preservative action, effectiveness and suitability in various types of foods. Keywords: Innovative, Shelf life, Packaging, Bio activ