Research Keyword: spoilage prevention

Advances and Challenges in Smart Packaging Technologies for the Food Industry: Trends, Applications, and Sustainability Considerations

Smart food packaging is evolving from simple containers into intelligent systems that actively protect food and communicate its freshness to consumers. These packages use special materials, embedded sensors, and smart labels to monitor temperature, detect spoilage early, and provide real-time tracking information. While these technologies promise fresher food, longer shelf life, and reduced waste, they face challenges including cost, environmental impact, and privacy concerns that need to be addressed for widespread adoption.

Read More »

Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics

Researchers developed a natural, edible coating for cheese made from whey protein and melanin pigment that prevents spoilage better than commercial coatings. The coating contains melanin, which gives the cheese a natural brown color that consumers prefer, along with natural antimicrobial agents nisin and natamycin. After 40 days of cheese aging, the new melanin coating showed superior protection against harmful bacteria compared to synthetic commercial coatings while being completely edible and requiring no peeling.

Read More »

Biocontrol of Cheese Spoilage Moulds Using Native Yeasts

This research explores using naturally occurring yeasts found in cheese to prevent mould spoilage, offering a chemical-free alternative to current preservatives. Scientists tested 84 yeast strains and identified the most promising ones that can inhibit growth of three common spoilage moulds through different mechanisms like enzyme production and nutrient competition. Two yeast strains, Geotrichum candidum GC663 and Pichia jadinii PJ433, showed particularly strong potential for protecting cheese quality and extending shelf life when tested in actual cheese.

Read More »
Scroll to Top