The global push for sustainable development and improved dietary quality has led to an increasing focus on minimizing environmental impacts within the food industry.Despite industrial advancements to meet growing popu...The global push for sustainable development and improved dietary quality has led to an increasing focus on minimizing environmental impacts within the food industry.Despite industrial advancements to meet growing population demands,substantial food waste remains critical.This review explores the potential of pomegranate fruit peel,a by-product rich in bioactive compounds,as a sustainable solution for food preservation.The occurrence of pomegranate peel waste along the supply chain,its bioresource potential,and its applications as a natural preservative are examined.Various extraction and encapsulation techniques for these bioactive compounds and the regulatory and practical challenges of integrating pomegranate peel into food products are discussed.In conclusion,the significant role of pomegranate peels in extending food shelf life and enhancing quality is highlighted,offering a promising approach to reducing food waste and supporting sustainability goals.展开更多
This review examines the role of fruit waste valorization in the synthesis of metal oxide nanoparticles,a key innovation in sustainable food packaging.In developing countries,food production and waste management chall...This review examines the role of fruit waste valorization in the synthesis of metal oxide nanoparticles,a key innovation in sustainable food packaging.In developing countries,food production and waste management challenges are exacerbated by inefficient storage,transportation,and consumer waste.Fruit waste,rich in bioactive compounds,is a viable substrate for producing metal oxide nanoparticles,which are then utilized in creating active food packaging materials.These materials significantly extend the postharvest shelf life of perishable goods.Key findings include the effectiveness of various fruit wastes as mediating agents in the synthesis of nanoparticles,the enhanced biological activity of these nanoparticles in packaging applications,and the recent advancements in incorporating metal oxides in packaging materials.Despite the potential,the review also acknowledges existing limitations and regulatory challenges in this application.Ultimately,this green synthesis pathway aligns with the Sustainable Development Goal(SDG)12.3,aimed at halving food waste by 2030,and highlights the transformational impact of integrating waste management with innovative food packaging solutions.展开更多
Bananas are one of the most significant tropical fruits in the world market.However,their short postharvest life,particularly under retail conditions exceeding 20℃,results in significant economic losses and food wast...Bananas are one of the most significant tropical fruits in the world market.However,their short postharvest life,particularly under retail conditions exceeding 20℃,results in significant economic losses and food waste.This study investigated the efficacy of Opuntia ficus-indica mucilage(OFIM)as an edible coating to enhance the antioxidant defense mechanisms and prolong the postharvest life of bananas under simulated retail conditions(21±1℃,85±2%relative humidity).The experimental design included untreated(control)bananas and those coated with 1%,2%,or 3%OFIM.Key quality parameters,including water vapour permeability,reactive oxygen species(ROS;superoxide[O_(2)^(-)]and hydrogen peroxide[H_(2)O_(2)]),total phenolic content(TPC),total flavonoid content(TFC),ascorbic acid(AA),and antioxidant activities(DPPH,FRAP,ABTS^(+)),were assessed every three days for 18 days.Enzymatic activities of catalase(CAT),peroxidase(POD),superoxide dismutase(SOD),poly-phenol oxidase(PPO),and phenylalanine ammonia-lyase(PAL)were also monitored.The results demonstrated that OFIM coatings significantly extended banana shelf life by up to six days compared to untreated samples.Coated bananas exhibited enhanced antioxidant activities(DPPH,FRAP,ABTS^(+)),increased levels of TPC,TFC,and AA,and elevated enzymatic activities of CAT,SOD,and PAL.Additionally,PPO and POD activities were suppressed,reducing oxidative damage caused by ROS.Among the tested concentrations,3%OFIM exhibited superior preservation efficacy.These findings demonstrate that OFIM is a sustainable,cost-effective,and envi-ronmentally friendly solution for reducing postharvest losses and promoting food security in commercial banana markets.展开更多
基金work is based on research supported by the National Research Foundation of South Africa(Grant Number:SPAR231013155231)the University Research Committee at the University of Johannesburg.
文摘The global push for sustainable development and improved dietary quality has led to an increasing focus on minimizing environmental impacts within the food industry.Despite industrial advancements to meet growing population demands,substantial food waste remains critical.This review explores the potential of pomegranate fruit peel,a by-product rich in bioactive compounds,as a sustainable solution for food preservation.The occurrence of pomegranate peel waste along the supply chain,its bioresource potential,and its applications as a natural preservative are examined.Various extraction and encapsulation techniques for these bioactive compounds and the regulatory and practical challenges of integrating pomegranate peel into food products are discussed.In conclusion,the significant role of pomegranate peels in extending food shelf life and enhancing quality is highlighted,offering a promising approach to reducing food waste and supporting sustainability goals.
基金supported by the National Research Foundation of South Africa(Grant Number:129295)the University Research Committee at the University of Johannesburg.
文摘This review examines the role of fruit waste valorization in the synthesis of metal oxide nanoparticles,a key innovation in sustainable food packaging.In developing countries,food production and waste management challenges are exacerbated by inefficient storage,transportation,and consumer waste.Fruit waste,rich in bioactive compounds,is a viable substrate for producing metal oxide nanoparticles,which are then utilized in creating active food packaging materials.These materials significantly extend the postharvest shelf life of perishable goods.Key findings include the effectiveness of various fruit wastes as mediating agents in the synthesis of nanoparticles,the enhanced biological activity of these nanoparticles in packaging applications,and the recent advancements in incorporating metal oxides in packaging materials.Despite the potential,the review also acknowledges existing limitations and regulatory challenges in this application.Ultimately,this green synthesis pathway aligns with the Sustainable Development Goal(SDG)12.3,aimed at halving food waste by 2030,and highlights the transformational impact of integrating waste management with innovative food packaging solutions.
基金supported by the National Research Foundation of South Africa(SPAR231013155231)the University Research Committee at the University of Johannesburg.
文摘Bananas are one of the most significant tropical fruits in the world market.However,their short postharvest life,particularly under retail conditions exceeding 20℃,results in significant economic losses and food waste.This study investigated the efficacy of Opuntia ficus-indica mucilage(OFIM)as an edible coating to enhance the antioxidant defense mechanisms and prolong the postharvest life of bananas under simulated retail conditions(21±1℃,85±2%relative humidity).The experimental design included untreated(control)bananas and those coated with 1%,2%,or 3%OFIM.Key quality parameters,including water vapour permeability,reactive oxygen species(ROS;superoxide[O_(2)^(-)]and hydrogen peroxide[H_(2)O_(2)]),total phenolic content(TPC),total flavonoid content(TFC),ascorbic acid(AA),and antioxidant activities(DPPH,FRAP,ABTS^(+)),were assessed every three days for 18 days.Enzymatic activities of catalase(CAT),peroxidase(POD),superoxide dismutase(SOD),poly-phenol oxidase(PPO),and phenylalanine ammonia-lyase(PAL)were also monitored.The results demonstrated that OFIM coatings significantly extended banana shelf life by up to six days compared to untreated samples.Coated bananas exhibited enhanced antioxidant activities(DPPH,FRAP,ABTS^(+)),increased levels of TPC,TFC,and AA,and elevated enzymatic activities of CAT,SOD,and PAL.Additionally,PPO and POD activities were suppressed,reducing oxidative damage caused by ROS.Among the tested concentrations,3%OFIM exhibited superior preservation efficacy.These findings demonstrate that OFIM is a sustainable,cost-effective,and envi-ronmentally friendly solution for reducing postharvest losses and promoting food security in commercial banana markets.
