https://digital.csic.es/bitstream/10261/63157/4/Gomez-Guillen-collagenreview_CSIC.pdf

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/koliat/Natural_products_as_antimicrobial_agents.pdf

Natural products as antimicrobial agents

Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12330

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization.

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.

In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives is also summarized.

/pdf/natural-food-additives-quo-vadis-2srr702w1o.pdf

Natural food additives: Quo vadis?

Preparation of pectin/silver nanoparticles composite films with UV-light barrier and properties

Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

Anthocyanin extracts from different plants were used to develop intelligent gelatin films. Red cabbage, sweet potatoes, roselle, butterfly pea, husks, and peelings from mangosteen and red dragon fruit were used. Anthocyanin extracted from butterfly pea had the highest pH sensitivity, which suggested that the distinct color change at each pH. The intelligent gelatin films were prepared using a casting method from gelatin, glycerol, butterfly pea anthocyanin (BPA) extracts, or resazurin, at pH 6. The thickness of the films ranged between 43 and 48 μm. Significant decreases for tensile strength (7.0–2.4 MPa) and water vapor permeability (8.4–2.4 × 10-11 g m m-2 s-1 Pa-1) were observed when adding BPA extract (P

Application of anthocyanin as a color indicator in gelatin films

Physicochemical and functional properties of Thai organic rice flour

Manufacturers have long complained about gluten-free pasta for its apparent low cooking properties and reduced nutritional value. Proteins are not only bio-polymer that can improve the quality of a product, but they are also an essential nutrient for human health. Therefore, it was proposed to develop a multi-sourced protein enriched gluten-free pasta. The whey protein concentrate (WP) enriched pasta demonstrated the shortest optimal cooking time at 4.3 min. The enrichment of 9% (w/w) egg albumen (EB) displayed the greatest capacity for preventing structure disintegration with the lowest cooking loss of 4.38–4.63% (P  L* values with a commercial. Moreover, the 9% EB enrichment clearly affected to pasta structure as the pasta firmness improved up to 72.25%. The protein networks around the starch granules were observed to be enriched with EB and WP, whereas the pasta enriched with RBPC produced a cracked and non-continuous surface. Among the four sources of protein tested, EB had the highest potential for improving cooking properties of rice flour based gluten-free pasta.

Saroat Rawdkuen

Papers

Preparation of pectin/silver nanoparticles composite films with UV-light barrier and properties

Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

Application of anthocyanin as a color indicator in gelatin films

Physicochemical and functional properties of Thai organic rice flour

Effects of protein enrichment on the properties of rice flour based gluten-free pasta