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Papers
61,005 resultsShowing papers similar to Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica
ClearAnti-Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook–Chill Rabbit Meat
Researchers evaluated the effectiveness of wild thyme essential oil combined with heat treatment for inactivating Salmonella in sous vide-processed rabbit meat. The study found that the essential oil enhanced the antimicrobial effect of the cooking process, suggesting that natural plant-derived compounds may help improve food safety in low-temperature cooking methods.
Properties, Antioxidant and Antibacterial Activity of Southern Meagre Fish (Argyrosomus hololepidotus) Skin Gelatin Reinforced with Clove Bud Extract
Films prepared from Southern meagre fish skin gelatin combined with clove bud extract at 0.3–0.7% showed improved light barrier properties, reduced water vapor permeability (by ~50%), and lower water solubility compared to extract-free films—demonstrating potential as functional food packaging with antioxidant and antibacterial properties.
Nanoemulsion-Based Multilayer Films for Ground Beef Preservation: Antimicrobial Activity and Physicochemical Properties
This is a food science study developing biodegradable antimicrobial multilayer packaging films containing cinnamaldehyde nanoemulsion to extend ground beef shelf life; it is not a microplastics research paper.
Bioactive compound and chemical characterization of lactic acid bacteria from fermented food as bio-preservative agents to control food-borne pathogens
Thai researchers screened lactic acid bacteria from fermented foods and identified four Lactobacillus species with antibacterial activity against common food pathogens including E. coli and Staphylococcus aureus. The best-performing strain showed promising properties for use as a natural food preservative.
Potential Use of Essential Oils and Their Individual Components in Cosmeceuticals: A Review
This review examines the applications of essential oils and their individual components as active ingredients and preservatives in cosmeceutical products, surveying their anti-inflammatory, antimicrobial, and antioxidant properties. The authors discuss the growing consumer and regulatory demand for natural ingredients, while noting challenges related to standardization, stability, and formulation of essential oil-based cosmetics.
Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging
The study reviews the development of biopolymer-based active packaging systems that incorporate essential oils as antimicrobial agents for food preservation. Researchers discuss how these technologies can extend shelf life, reduce food waste, and improve food safety, while noting challenges around scalability and regulatory considerations.
Use of aromatic root vegetables in the technology of freshwater fish preserves
This study evaluated the use of aromatic root vegetables as ingredients in freshwater fish preserve technology, finding that selected vegetables improved organoleptic qualities and supported the maturation process in semi-finished salted fish products.
Citrus limon Essential Oil: Chemical Composition and Selected Biological Properties Focusing on the Antimicrobial (In Vitro, In Situ), Antibiofilm, Insecticidal Activity and Preservative Effect against Salmonella enterica Inoculated in Carrot
This study analyzed the chemical makeup and antimicrobial properties of lemon essential oil, finding it effective against various harmful bacteria and their protective biofilms. While not directly related to microplastics, natural antimicrobial compounds are being explored as alternatives to synthetic preservatives that can contribute to plastic-packaged food contamination.
Development and characterization of active gelatin-chitosan packaging incorporated with guava leaf extract for extending meat shelf life
Researchers developed active food packaging films made from gelatin and chitosan incorporating natural antimicrobial agents, evaluating their barrier properties, mechanical strength, and ability to extend food shelf life. The bio-based packaging showed effective antimicrobial activity and reduced food spoilage compared to untreated films.
Cassia Seed Gum Films Incorporated with Partridge Tea Extract as an Edible Antioxidant Food Packaging Film for Preservation of Chicken Jerky
Researchers developed edible antioxidant films from cassia seed gum incorporated with partridge tea extract, characterizing their mechanical properties, water vapor permeability, and antioxidant activity. The resulting films showed strong free-radical scavenging capacity and could serve as an alternative to synthetic polymer packaging for perishable foods.
Zein/eugenol electrospun mats on gelatin/laponite substrate for developing bilayer functional food packaging
Researchers developed a bilayer food packaging material by electrospinning zein-eugenol antimicrobial fibers directly onto a gelatin-laponite barrier film, creating a plastic-free composite that extends pork shelf life and avoids the microplastic pollution associated with conventional petroleum-based packaging.
Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices
Wooden cutting boards used for meat processing in Hong Kong wet markets were colonized by potentially pathogenic microorganisms, and traditional cleaning practices failed to prevent cross-contamination of meat processed on previously used boards. Several bacteria with biofilm-forming abilities were identified, raising public health concerns about hygiene standards in traditional fresh meat markets.
Cinnamon-Nanoparticle-Loaded Macroalgal Nanocomposite Film for Antibacterial Food Packaging Applications
Researchers developed antibacterial food packaging films using cinnamon nanoparticles incorporated into a red seaweed biopolymer matrix. The study found that these nanocomposite films demonstrated effective antimicrobial properties against foodborne pathogens while offering a biodegradable alternative to conventional plastic food packaging materials.
Starch-polyester bilayer films with phenolic acids for pork meat preservation
Researchers created biodegradable bilayer food packaging films made from starch and plant-based polyesters, enhanced with natural phenolic acids, finding they reduced lipid oxidation and bacterial growth in packaged pork meat. These active films offer a promising plastic-free alternative to extend food shelf life while reducing environmental impact.
Antimicrobials from Seaweeds for Food Applications
This review summarized antimicrobial compounds derived from seaweeds — including polyphenols, sulfated polysaccharides, and halogenated metabolites — and evaluated their potential as natural preservatives in food applications, highlighting promising species and extraction methods for scaling up production.
A review of advancements in chitosan-essential oil composite films: Better and sustainable food preservation with biodegradable packaging
This review covers how films made from chitosan (a natural material from shellfish) combined with essential oils are being developed as biodegradable food packaging to replace conventional plastics. By reducing reliance on plastic packaging, these alternatives could help decrease the amount of microplastics that migrate into food and are ultimately consumed by people.
Perillaldehyde combined with domiphen: synergistic bactericidal and anti-biofilm activity against Staphylococcus aureus and Escherichia coli
Researchers found that combining two compounds - perillaldehyde (a natural plant chemical) and domiphen (a cleaning agent) - works better together than alone at killing harmful bacteria like E. coli and breaking down the sticky films that bacteria create to protect themselves. This combination could lead to more effective cleaners and disinfectants for hospitals, kitchens, and other places where dangerous bacteria gather on surfaces. The finding matters because these bacterial films are hard to remove with regular cleaning and can cause serious infections.
Effect of coating with combined chitosan and gallic acid on shelf-life stability of Jeju black cattle beef
This paper is not relevant to microplastics research — it examines chitosan and gallic acid coatings as meat preservation techniques with no connection to plastic pollution or environmental contamination.
Production and Characterization of k-Carrageenan Films Incorporating Cymbopogon winterianus Essential Oil as New Food Packaging Materials
Researchers developed biodegradable food packaging films made from seaweed-derived k-carrageenan combined with citronella essential oil as a potential replacement for petroleum-based plastics. The films showed strong antioxidant and antimicrobial properties while maintaining good structural integrity. The study suggests these bio-based films could serve as a more environmentally friendly alternative for food packaging applications.
Determination of the nutritional and biological value of semi-smoked sausage products made from beef
Researchers improved the nutritional profile of semi-smoked beef sausages produced in Kazakhstan by substituting carrot juice for some nitrites and spices, aiming to enrich the product with vitamins, macro- and microelements, and antioxidants. The study demonstrates that the substitution maintains acceptable meat product characteristics while increasing vitamin content — particularly vitamin A — and reducing potentially toxic additive levels in the finished product.
Preparation and characteristics of carboxymethyl cellulose-based films embedding cinnamon essential oil and their application on mutton preservation
Researchers prepared carboxymethyl cellulose-based composite films embedded with functional additives and characterized their structural, mechanical, and barrier properties, finding the films showed promise as biodegradable packaging alternatives with tunable performance characteristics.
Antimicrobial activity of Monascus purpureus-derived red pigments against Salmonella typhimurium, Escherichia coli, and Enterococcus faecalis
Researchers found that red pigment extracted from the fungus Monascus purpureus killed Salmonella, E. coli, and Enterococcus bacteria more effectively than several common antibiotics in lab tests, with the dye disrupting bacterial cell membranes, suggesting it could be a natural alternative to conventional antibiotics.
Production and characterisation of a marine Halomonas surface-active exopolymer
Researchers isolated a marine bacterium called Halomonas that produces a natural emulsifying compound capable of breaking down a wide range of oils and hydrocarbons, and found this compound also helped other bacteria degrade pollutants, making it a promising tool for cleaning up oil-contaminated marine environments without synthetic chemicals.
Construction of nano slow-release systems for antibacterial active substances and its applications: A comprehensive review
This review examines nano-carrier systems designed to deliver antibacterial active substances for applications in food packaging, preservation, and other fields. Researchers found that combining natural antimicrobial compounds with nano-carrier materials can substantially improve their stability and effectiveness while reducing microbial resistance, offering promising alternatives to conventional plastic-based approaches.