Edible films/coating with tailored properties for active packaging of meat, fish and derived products

P Umaraw, PES Munekata, AK Verma, FJ Barba… - Trends in Food Science …, 2020 - Elsevier
Background Meat, fish and derived products are perishable food items with quick
deterioration under improper storage. Edible films and/or coatings present an interesting …

[HTML][HTML] Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings-A review

J Tkaczewska - Trends in Food Science & Technology, 2020 - Elsevier
Background The consumer demand for food that is minimally processed and that does not
include artificial additives makes it necessary to look for new natural sources of …

Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions

D Lin, LC Sun, YL Chen, GM Liu, S Miao… - Trends in Food Science & …, 2022 - Elsevier
Background Studies on peptide-based emulsifiers in the field of foods have progressed
rapidly in the last decade, due to the higher anti-oxidative activity, faster adsorption to the …

Recent application of protein hydrolysates in food texture modification

N Asaithambi, P Singha, SK Singh - Critical reviews in food science …, 2023 - Taylor & Francis
The demand for clean labels has increased the importance of natural texture modifying
ingredients. Proteins are unique compounds that can impart unique textural and structural …

Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion

AB Lone, HF Bhat, A Aït-Kaddour, A Hassoun… - Innovative Food Science …, 2023 - Elsevier
The study was designed to evaluate the potential of cricket protein hydrolysates as a novel
food bio-preservative using goat meat emulsion as a food-model system. The efficacy of the …

Clean-label alternatives for food preservation: An emerging trend

K Chauhan, A Rao - Heliyon, 2024 - cell.com
Consumer demand for natural or'clean-label'food ingredients has risen over the past 50
years and continues growing. Consumers have become more aware of their health and …

[HTML][HTML] Trends and applications of food protein-origin hydrolysates and bioactive peptides

YHS Wu, YC Chen - Journal of Food and Drug Analysis, 2022 - ncbi.nlm.nih.gov
It was reported that protein hydrolysates or derived peptides have more functionalities than
their parent protein. Most functional protein hydrolysates or peptides are identified from …

One-and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products

J Tkaczewska, P Kulawik, E Jamróz, P Guzik, M Zając… - Food Chemistry, 2021 - Elsevier
In this study, two active packaging types were produced: single-layer biopolymer films with a
polysaccharide–furcellaran and carp skin gelatin hydrolysate; two-layer films with identical …

Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein …

M Nikoo, S Benjakul, M Yasemi, HA Gavlighi, X Xu - Lwt, 2019 - Elsevier
Rainbow trout by-product was minced and subjected to different preparing methods
including simple distilled water washing, calcium chloride+ citric acid washing or their …

Encapsulation of bioactive peptides: A strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications

JE Aguilar-Toalá, D Quintanar-Guerrero, AM Liceaga… - RSC …, 2022 - pubs.rsc.org
In recent decades, bioactive peptides have become an emerging field of interest in the
scientific community as well as the food, pharmaceutical, and cosmetics industries. A …