Food packaging is an important area of food research due to its prime role in the protection and containment of foodstuffs. Traditionally petroleum-derived polymers fulfill the lion's share of packaging material requirements. However, present-day consumers are more concerned about the environmental impact and health hazards of these synthetic polymers. This necessitates the requirement of alternative packaging material with unique biodegradable and renewable characteristics. The edible film is considered a solution to replace these synthetic plastics with naturally available bio-macromolecules such as polysaccharides, proteins, and lipids. An enormous number of researches have been carried out across the world to explore its full potential. Their findings need to be consolidated for further development of this trending research area. Therefore, this article comprehensively reviews previous research progresses, such as different film formulations from various sources and their characteristics and product applications to guide the enthusiastic researchers. Finally, the last section of this article elaborates on safety and regulation aspects as well as recent trends and challenges to tackle all the obstacles in establishing a greener packaging option. 

Trends in Edible Packaging Films and its Prospective Future in Food: A Review

Filamentous fungi have been constantly recovered from diverse aquatic environments including drinking water distribution systems. Although most of the works are focused on the study of planktonic form, recent researches have shown that fungi develop biofilm within these systems. In this study, Aspergillus sp. (section Nigri), Aspergillus sp. (section Flavi), Alternaria sp., Botrytis sp., Cladosporium sp., and Penicillium sp. recovered from water biofilms were used to evaluate their capability to grow as biofilms under laboratorial conditions. Morphological and physiological characteristics were analysed using image analysis and biomass and cell activity estimation. All six isolates were able to form biofilm, though different patterns of development were observed. Only Alternaria sp. formed biofilm in water over 24 h of analysis. MEB was shown to be the best culture media for biofilm formation. A direct correlation between biomass and cell activity was not observed, but biomass values and morphological parameters, that is, monolayer and EPS production, were directly correlated. Thus, the results present here highlight the capability of fungi to form biofilms and the emergent necessity to standardize methods for further research in this area.

Biofilm formation by filamentous fungi recovered from a water system

The problems of the microcomponent composition of modern food systems based on natural raw materials are considered. It is shown  that modern methods of physical and chemical analysis make it  possible to establish the presence of both useful and unsafe microimpurities with a level of their content in the production  from 0.001 to 1–5 mg / kg. The effect of microquantities of free amino and fatty acids, as well as carbohydrates and vitamins,  on the flavor and aromatic characteristics of systems is discussed. Some aspects of the presence of introduced  microcomponents, which include pesticides, antibiotic and  chemotherapeutic drugs, hormonal regulators, polyaromatic  hydrocarbons and some other toxicants, as well as microingredients  formed in products under the influence of biochemical processes during storage are considered. As such microingredients, biogenic amines and other products of transformation of macrocomponents are considered. Рассмотрены вопросы микрокомпонентного состава современных пищевых систем на основе природных видов сырья. Показано, что методы физико-химического анализа позволяют  сегодня устанавливать наличие как полезных, так и небезопасных микропримесей с  уровнем содержания в продукции от 0,001 до 1–2 мг/кг. Обсуждается влияние микроколичеств свободных амино- и жирных кислот, а также углеводов и витаминов на  вкусо-ароматические характеристики систем. Рассмотрены некоторые аспекты наличия  привнесенных микрокомпонентов, к которым отнесены пестициды, антибиотические и химиотерапевтические  препараты, гормональные регуляторы, полиароматические углеводороды и некоторые другие  токсиканты, а также микроингредиенты, образующиеся в продуктах под воздействием  биохимических процессов при хранении. В качестве таких микроингредиентов рассматриваются биогенные амины и другие продукты трансформации макрокомпонентов.

Микрокомпоненты пищевых систем на основе животного и других видов сырья. обзор // microcomponents of food systems based on animal and other raw materials. review

Counterfeit medicines are a fundamental healthcare problem, threatening patient safety and public health as well as causing economic damage. Online pharmacies and the ongoing pandemic have promoted medicine counterfeiting. However, the existing anticounterfeit methods are limited because of material toxicity, low security, and complicated fabrication. Here a dosage‐level security method is introduced that combines digital watermarking and physical printing at the material level. A set of requirements is designed to ensure the edibility, printability, imperceptibility, and robustness of cyber‐physical watermarking. An inkjet printer using safe food coloring is adapted to print a watermarked image on a recombinant luminescent silk protein taggant to enhance attack resistance. Machine learning of color accuracy recovers unavoidable color distortions during printing and acquisition, allowing robust smartphone readability. An edible watermarked taggant affixed to each individual medicine can offer anticounterfeit and authentication features at the dosage level, empowering every patient to aid in abating illicit medicines.

https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/adfm.202112479

Cyber‐Physical Watermarking with Inkjet Edible Bioprinting

The effect of different rosemary formats (powdered: RP; extract: REX; essential oil: REO; oleoresin: ROL) on vacuum-packed lamb meat raw burgers shelf-life was studied. pH, colour coordinates (L*, a*, b*), microbial count (Total viable count, Enterobacteriaceae, Pseudomonas spp., Lactic acid bacteria), and lipid oxidation were analysed during 14 d. A control group, without spice was used. pH decreased (p < .001) in all samples, reaching the lowest values in ROL. L* remained stable, except in ROL (p < .05), a* showed variations in RP (p < .05), and b* in RP (p < .01) and in ROL (p < .001). Differences (p < .001) were found among treatments on lipid oxidation, with the lowest values in RP. The microbial counts increased with the storage (p < .001) in all microorganism groups in all batches. Shelf life was 10 days for RP and control, 14 days for REX, REO and ROL.

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1938238

Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.)

Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation.

We present the results of determination of unsaturated fatty acids (FAs) in foods of animal origin. It is shown that, in addition to the main component, monounsaturated cis-9-octadecenoic (oleic) acid, other fatty acids may be present in the composition of lipids, depending on the type of raw materials used to prepare the food product. The determination of these acids can significantly vary depending on the presence of impurities and assay conditions. It is demonstrated that gas chromatographic systems with a flame ionization detector, conventionally used for the determination of the fatty acid composition, are useless for the reliable identification of close structural analogues of unsaturated essential fatty acids. The conditions of determination of these compounds with mass spectrometric detection are selected. The effect of the composition of analytes, which were animal ingredients, on the results is discussed. It is shown that the greatest difficulty is the determination of unsaturated fatty acids present in test samples of different aetiologies in amounts not exceeding 0.05–0.1%.

Determination of unsaturated fatty acids with a migrating double bond in complex biological matrices by gas chromatography with flame ionization and mass spectrometry detection

In modern society, distress has become a widespread condition that negatively affects the functioning of all systems of the human organism. The study of biological mechanisms and changes in the organism under the influence of stress, as well as methods of their leveling, are relevant in medicine, animal science and veterinary medicine. Pigs are an excellent biological model that is closest to humans. The aim of the research was to study the hematological and biochemical parameters of pigs out of and under stress, including against the background of daily consumption of the flavonoid dihydroquercetin (DHQ) with feed. Material and methods. The research was conducted in the experimental yard of the L.K. Ernst Federal Science Center for Animal Husbandry on 3 groups of pigs [F2 hybrid (large white×Landrace)×Duroc] with an initial body weight of 30-35 kg (n=27). Group 1K consisted of control animals not exposed to stress (n=9); group 2K - control animals subjected to simulated stress by the rearrangement of animals (n=9); group 3O - experimental animals subjected to simulated stress and fed throughout the entire experiment DHQ (32 mg per 1 kg of feed) (n=9). On days 0, 42, and 76, blood was collected from the animals and their hematological and biochemical parameters were studied using conventional methods. Results. The positive effect of using DHQ in pigs' nutrition on enhancing the oxidizing function of blood, metabolic intensity, and increasing the endurance of animals under stress conditions has been manifested in maintaining leukocyte level with a higher content of erythrocytes and hematocrit. In animals fed DHQ, alanine aminotransferase activity was lower than in animals not receiving DHQ. Stress led to a significant increase in lactate dehydrogenase activity in group 2K on the 46th day, which was not observed in animals treated with DHQ. Conclusion. Long-term intake DHQ (up to 72 days inclusive) against the background of stress contributed to the preservation of blood values at the control level (without stress), within the physiological norm.

Dihydroquercetin influence on clinical and biochemical blood parameters of pigs under conditions of stress load

The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.

/pdf/factors-influencingmicrobial-transmission-in-a-meat-2lo08oaf1b.pdf

Factors influencingmicrobial transmission in a meat processing plant

https://iopscience.iop.org/article/10.1088/1755-1315/333/1/012098/pdf

V. V. Nasonova

Papers

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation.

Determination of unsaturated fatty acids with a migrating double bond in complex biological matrices by gas chromatography with flame ionization and mass spectrometry detection

Dihydroquercetin influence on clinical and biochemical blood parameters of pigs under conditions of stress load

Factors influencingmicrobial transmission in a meat processing plant

The effect of essential oils on the color stability of minced meat