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Articles de revues sur le sujet « Clean label foods »

Auteur : Grafiati

Publié le 2 juin 2025

Mis à jour le 31 juillet 2025

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1

Ioana Cristina, Crivei, Crivei Luciana Alexandra, Cozma Andreea Paula, et al. "Food safety in the age of transparency: clean label products in the post- COVID-19 ERA." Scientific Papers Journal VETERINARY SERIES 66, no. 4 (2023): 45–52. http://dx.doi.org/10.61900/spjvs.2023.04.08.

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Clean-label products are defined as foods and beverages formulated with simple, natural, and familiar ingredients, instead of using artificial ingredients and additives. The clean label movement has gained popularity because of a rise in consumer demand for authentic, transparent, and healthier foods and beverages. In the post-COVID-19 era, the clean label trend has evolved considerably, indicating a shift in consumer preferences and demands. The COVID 19 pandemic has had a significant effect on consumer behavior, particularly regarding food safety and products with clear labels. According to

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Perpetuini, Giorgia, Pumnat Chuenchomrat, Valentin Pereyron, et al. "Microorganisms, the Ultimate Tool for Clean Label Foods?" Inventions 6, no. 2 (2021): 31. http://dx.doi.org/10.3390/inventions6020031.

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Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and some can bring probiotic properties. They are usually well considered by consumers and, with progresses in the knowledge of their physiology and behavior, they can become very precise tools to produce or degrade specific compounds. They are thus an interesting means to obtain clean label foods. In this review, we propose to discuss some current research to use m

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Uddin, Azhar, and R. Karina Gallardo. "Consumers’ willingness to pay for organic, clean label, and processed with a new food technology: an application to ready meals." International Food and Agribusiness Management Review 24, no. 3 (2021): 563–79. http://dx.doi.org/10.22434/ifamr2020.0127.

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Agri-food companies face the challenge that clean labels and organic are not possible for some processed foods – such as shelf-stable ready meals – with existing processing technologies. This study uses data collected via an online survey and estimates consumers’ willingness to pay for the attributes organic, clean label, and processed with a new food technology in a ready meal. Based on previous literature, one would expect that consumers who prefer a clean label would also prefer a product that is certified organic. However, it was found that consumers who frequently purchase ready meals, pr

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Kajzer, Monika, and Anna Diowksz. "The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking." Applied Sciences 11, no. 13 (2021): 6129. http://dx.doi.org/10.3390/app11136129.

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The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market for gluten-free foods represents an important target group of consumers, who could be interested in products meeting clean label standards. However, manufacturing gluten-free baked goods according to the clean label concept is extremely difficult, as gluten-free raw materials demonstrate poor baking properties. Additiv

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Anjali, M. K., V. A. Aswathy, M. A. Farzana Beegum, and P. K. Abidha. "Revolutionizing Food Quality and Safety: Recent Advances in Clean-Label Technology." European Journal of Nutrition & Food Safety 16, no. 10 (2024): 76–91. http://dx.doi.org/10.9734/ejnfs/2024/v16i101558.

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The rising incidence of foodborne illnesses and scandals, coupled with heightened consumer awareness of the negative impacts of artificial ingredients, has driven a significant shift toward clean label products—foods defined by simple, recognizable ingredients and minimal processing. This review provides a comprehensive analysis of clean label technology, exploring its historical evolution, key definitions, applications, and current market trends. It also examines consumer behavior toward clean label products and the marketing strategies employed by brands to foster transparency. Drawing on 61

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Santos, Cristiana, Anabela Raymundo, Juliana Botelho Moreira, and Catarina Prista. "Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production." Applied Sciences 15, no. 5 (2025): 2686. https://doi.org/10.3390/app15052686.

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The demand for healthier, more natural, and sustainable foods has increased, which drives the development of clean label food products. The clean label trend is associated with developing food products with as few ingredients as possible, free of synthetic additives, and with ingredients that customers understand and consider healthy. Yogurt is a fermented food with numerous health benefits, and is an excellent source of proteins, vitamins, and minerals. However, yogurt may contain chemical additives (including preservatives) that concern consumers as they are associated with potential health

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Barbosa, Joana, and Paula Teixeira. "Biotechnology Approaches in Food Preservation and Food Safety." Foods 11, no. 10 (2022): 1391. http://dx.doi.org/10.3390/foods11101391.

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Fernandes, Fabiano A. N., Sueli Rodrigues, and César Ozuna. "Editorial on the Special Issue “Non-Thermal Technologies in Food Science”." Processes 12, no. 12 (2024): 2862. https://doi.org/10.3390/pr12122862.

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Khunsee, Att, Jiraphat Kaewsritong, and Khongsak Srikaeo. "Clean label approach for condiment sauces: A case in Thai style sauces." Multidisciplinary Science Journal 6, no. 12 (2024): 2024255. http://dx.doi.org/10.31893/multiscience.2024255.

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Clean label food which contains fewer synthetic chemicals, shorter ingredient lists, and minimally processed ingredients, drives extensive attention from both industries and consumers. Clean label food products have gained popularity in the food market recently. This study employed both scientific and strategic techniques to address the issues regarding approaches for clean label implementation in Thai style condiment sauces. The quality and safety parameters of four popular condiment sauces were evaluated. Results suggested that all four condiment sauce samples can be classified as high acid

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Grant, Ar'quette, and Salina Parveen. "All Natural and Clean-Label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging." Journal of Food Protection 80, no. 4 (2017): 540–44. http://dx.doi.org/10.4315/0362-028x.jfp-16-146.

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ABSTRACTThe poultry industry is faced with compounding pressures of maintaining product safety and wholesomeness while keeping up with consumer trends of all-natural foods and label accuracy. Consumers are increasingly demanding that their foods be minimally processed and contain compounds that are easily read and recognized, i.e., products must be clean labeled. The purpose of this review is to briefly describe several natural antimicrobial agents that can be incorporated into poultry processing. These compounds and their essential oils were included in this mini-review because they are gener

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Carvalho, Lisiane, Beatriz Caetano, Capucine Godinot, et al. "Development of a Clean-Label Meat-Free Alternative to Deli Ham." Foods 14, no. 14 (2025): 2416. https://doi.org/10.3390/foods14142416.

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Reducing meat consumption is a key strategy to mitigate environmental impact, lower the incidence of diet-related diseases, and promote sustainable food production. In response, the plant-based food market has grown significantly, motivated by demand for meat-like products. This study aimed to develop a meatless alternative to deli ham (MAD) free of chemical additives, adhering to clean label principles. A commercially available MAD product (Target MAD) was used as a benchmark. Based on its analysis, clean-label laboratory (Optimized CL formulation) and pilot-scale (CL MAD) prototypes were dev

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Inguglia, Elena S., Zuo Song, Joseph P. Kerry, Maurice G. O’Sullivan, and Ruth M. Hamill. "Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives." Foods 12, no. 10 (2023): 2062. http://dx.doi.org/10.3390/foods12102062.

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Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term “clean” means, along with the growing consumer demand for more “natural” and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed me

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Munekata, Paulo E. S., Mirian Pateiro, Rubén Domínguez, et al. "Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review." Foods 10, no. 9 (2021): 2094. http://dx.doi.org/10.3390/foods10092094.

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Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach

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Cano-Lamadrid, Marina, Lorena Martínez-Zamora, Noelia Castillejo, and Francisco Artés-Hernández. "From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization." Foods 11, no. 17 (2022): 2596. http://dx.doi.org/10.3390/foods11172596.

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The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound e

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Weigel, Ingrid, Sarah Nistler, Rohtraud Pichner, Silvia Budday, and Sabrina Gensberger-Reigl. "Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat." Foods 12, no. 10 (2023): 1960. http://dx.doi.org/10.3390/foods12101960.

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While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their effects on water holding capacity, consumer acceptance, color, softness, and tenderness. Six freeze-dried vegetables with a pH above 6.0 were added to sausage meat on a laboratory scale. Adding 1.6% freeze-dried Brussels sprouts or Red Kuri squash resulted in a similar weight gain (7.0%) as the positive control of 0.6% commercial phosphate additive. Higher ve

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Salari, Saeed, Thomas Castigliego, Joana Ferreira, Ana Lima, and Isabel Sousa. "Development of Healthy and Clean-Label Crackers Incorporating Apple and Carrot Pomace Flours." Sustainability 16, no. 14 (2024): 5995. http://dx.doi.org/10.3390/su16145995.

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The valorization of fruit and vegetable side-streams from the juice industry is an important contribution to the optimization of food resources and is an environmentally friendly practice in line with the concepts of circular economy and sustainability. The aim of this work is to incorporate them back into the food value chain by adding them as ingredients in staple foods like crackers. This is also important in terms of food fortification, as they are rich in nutrients and bioactive compounds. Crackers are popular snacks with a huge global market value, enjoyed by consumers of all ages. The c

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Souza, Luana Virgínia, Evandro Martins, Isabella Maria Fernandes Botelho Moreira, and Antônio Fernandes de Carvalho. "Strategies for the Development of Bioprotective Cultures in Food Preservation." International Journal of Microbiology 2022 (December 14, 2022): 1–16. http://dx.doi.org/10.1155/2022/6264170.

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Consumers worldwide are increasingly demanding food with fewer ingredients, preferably without chemical additives. The trend called “Clean Label” has stimulated the development and commercialization of new types of bioprotective bacterial cultures. These bacteria are not considered new, and several cultures have been available on the market. Additionally, new bioprotective bacteria are being identified to service the clean label trend, extend the shelf life, and, mainly, improve the food safety of food. In this context, the lactic acid bacteria (LAB) have been extensively prospected as a biopr

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Karwowska, Małgorzata, Paulo E. S. Munekata, Jose M. Lorenzo, and Igor Tomasevic. "Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid." Applied Sciences 12, no. 11 (2022): 5559. http://dx.doi.org/10.3390/app12115559.

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Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at improving the nutritional value of fermented meat products. These types of meat products are valued by modern consumers due to their nutritional value resulting, among others, from the method of production. One of the major focuses of the current innovations includes the incorporation of bioactive compounds from plant-based food, in relation to the re

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Jacinto-Valderrama, Rickyn A., Cristina T. Andrade, Mirian Pateiro, José M. Lorenzo, and Carlos Adam Conte-Junior. "Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods." Foods 12, no. 19 (2023): 3662. http://dx.doi.org/10.3390/foods12193662.

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Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges in muscle-food preservation. Several nano-sized active substances incorporated in the polymeric matrix of muscle-food packaging were discussed (nanocarriers and nanoparticles of essential oils, metal oxide, extracts, enzymes, bioactive peptides, sur

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Lorenzo, J. M., P. E. S. Munekata, M. Pateiro, R. Domínguez, Mohammed Abdulrazzaq Alaghbari, and Igor Tomasevic. "Preservation of meat products with natural antioxidants from rosemary." IOP Conference Series: Earth and Environmental Science 854, no. 1 (2021): 012053. http://dx.doi.org/10.1088/1755-1315/854/1/012053.

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Abstract Oxidative reactions can reduce the quality of meat products. Synthetic antioxidants can delay the formation of oxidation products but their use in muscle foods has been reconsidered among modern consumers willing to purchase clean label products. Rosemary is a relevant source of antioxidants that can be explored as natural additive in muscle foods. This review aims to provide an overview of the protective effect of rosemary active against the oxidative decay in meat products. The use of rosemary essential oil or extract can slow the progression of oxidative reactions and preserve redn

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Tarkanyi,, Patricia, Mihaela Lăcătuș, Ersilia Alexa, et al. "Urtica dioica L. as a functional ingredient in savory cakes." Journal of Agroalimentary Processes and Technologies 2025 (31), no. 2 (2025): 265–73. https://doi.org/10.59463/japt2025.2.16.

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Functional food products are designed not only to provide basic nutrition but also to deliver health benefits that may reduce the risk of disease or support specific physiological functions. The development of such products often involves the incorporation of natural ingredients rich in bioactive compounds, such as plant extracts, fibers, or micronutrient-rich powders. Among these, green leafy plants have shown significant potential due to their antioxidant, antiinflammatory, and mineral-boosting properties. Stinging netle (Urtica dioica) powder offers a valuable source of essential minerals (

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Yano, Hiroyuki, and Wei Fu. "Effective Use of Plant Proteins for the Development of “New” Foods." Foods 11, no. 9 (2022): 1185. http://dx.doi.org/10.3390/foods11091185.

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Diversity in our diet mirrors modern society. Affluent lifestyles and extended longevity have caused the prevalence of diabetes and sarcopenia, which has led to the increased demand of low-carb, high-protein foods. Expansion of the global population and Westernization of Asian diets have surged the number of meat eaters, which has eventually disrupted the supply–demand balance of meat. In contrast, some people do not eat meat for religious reasons or due to veganism. With these multiple circumstances, our society has begun to resort to obtaining protein from plant sources rather than animal or

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Rao, Jiajia, Bingcan Chen, and David Julian McClements. "Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action." Annual Review of Food Science and Technology 10, no. 1 (2019): 365–87. http://dx.doi.org/10.1146/annurev-food-032818-121727.

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The consumer preference for clean-label products is requiring the food industry to reformulate their products by replacing artificial additives with natural alternatives. Essential oils are natural antimicrobials isolated from plant sources that have the potential to combat many foodborne pathogens and spoilage organisms. This review begins by discussing the antimicrobial properties of essential oils, the relationships between their chemical structure and antimicrobial efficacy, and their potential limitations for commercial applications (such as strong flavor, volatility, and chemical instabi

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Henderikx, Frans. "Labelling of food: A challenge for many." Veterinarski glasnik 71, no. 1 (2017): 16–23. http://dx.doi.org/10.2298/vetgl170214001h.

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Background: In food marketing, there is a trend towards artisanal, traditional ?honest? food, and simultaneously to good looking, long lasting, multi-purpose food with a clean label. In addition, marketeers like to upgrade the image of the food, including the label, using various digital techniques. This can produce (un)intended non-conformities with the current food law on labelling, which in this review, refers to Regulation (EU) No 1169/2011 (European Union, 2011). Food and meat labelling have been subjected to increased regulation in the recent years, sometimes after scandals (horse-gate,

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Delgado, Josué, Micaela Álvarez, Eva Cebrián, Irene Martín, Elia Roncero, and Mar Rodríguez. "Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin." Microorganisms 11, no. 6 (2023): 1578. http://dx.doi.org/10.3390/microorganisms11061578.

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Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additio

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Mishra, Bishwambhar, Awdhesh Kumar Mishra, Sanjay Kumar, et al. "Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges." Metabolites 12, no. 1 (2021): 12. http://dx.doi.org/10.3390/metabo12010012.

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Perishable food spoilage caused by fungi is a major cause of discomfort for food producers. Food sensory abnormalities range from aesthetic degeneration to significant aroma, color, or consistency alterations due to this spoilage. Bio-preservation is the use of natural or controlled bacteria or antimicrobials to enhance the quality and safety of food. It has the ability to harmonize and rationalize the required safety requirements with conventional preservation methods and food production safety and quality demands. Even though synthetic preservatives could fix such issues, there is indeed a s

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Ganeshan, Seedhabadee, Nancy Asen, Yingxin Wang, Mehmet Ç. Tülbek, and Michael T. Nickerson. "Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications." Applied Biosciences 3, no. 2 (2024): 263–82. http://dx.doi.org/10.3390/applbiosci3020018.

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Pulse proteins are playing significant roles in the alternative protein space due to the demand for foods produced in an environmentally sustainable manner and, most importantly, due to the demand for foods of nutritious value. There has been extensive research to mimic animal-derived meat texture, flavour, mouthfeel, etc. However, there is still the perception that many of the plant-based proteins that have been texturized to mimic meat are still highly processed and contain chemicals or preservatives, reducing their appeal as being healthy and precluding any sustainable benefits. To counter

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Cano-Lamadrid, Marina, Ángel Calín-Sánchez, Jesús Clemente-Villalba, et al. "Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”." Foods 9, no. 4 (2020): 516. http://dx.doi.org/10.3390/foods9040516.

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There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to

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Woo, Seung-Hye, Ji-Soo Kim, Hyun-Mo Jeong, et al. "Development of Freeze-Thaw Stable Starch through Enzymatic Modification." Foods 10, no. 10 (2021): 2269. http://dx.doi.org/10.3390/foods10102269.

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The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-thaw stability was produced, and was named CBAC. It was found to have a water solubility seven times higher, and a molecular weight 77 times lower, than corn starch. According to the results of a differential scanning calorimetry (DSC) analysis, dough containing 5% CBAC lost 19% less water than a control dough after three freeze-thaw cycles. During

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Nieto, Gema, Lorena Martínez-Zamora, Rocío Peñalver, et al. "Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry." Foods 13, no. 1 (2023): 47. http://dx.doi.org/10.3390/foods13010047.

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According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for “Clean Label” foods with ingredient lists clean of coded additives, which are reject

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Bento de Carvalho, Teresa, Beatriz Nunes Silva, Elisabetta Tomé, and Paula Teixeira. "Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings." Foods 13, no. 17 (2024): 2669. http://dx.doi.org/10.3390/foods13172669.

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Spoilage fungi are a significant cause of financial loss in the food and beverage industry each year. These fungi thrive in challenging environments characterized by low acidity, low water activity and high sugar content, all of which are common in fruit fillings used in pastry products. Fruit fillings are therefore highly susceptible to fungal spoilage. Fungal growth can cause sensory defects in foods, such as changes in appearance, odor, flavor or texture, and can pose health risks due to the production of mycotoxins by certain mold species. To reduce food loss and waste and extend product s

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Pathiraje, Darshika, Janelle Carlin, Tanya Der, Janitha P. D. Wanasundara, and Phyllis J. Shand. "Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils." Foods 12, no. 8 (2023): 1722. http://dx.doi.org/10.3390/foods12081722.

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In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in product formulations. Pulses are seen as clean-label ingredients that bring benefits to meat products beyond protein content. Pulse flours may need pre-treatments because their endogenous bioactive components may not always be beneficial to meat products. Infrared (IR) treatment is a highly energy-efficien

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Munekata, Paulo E. S., Mirian Pateiro, Rubén Domínguez, et al. "Bioactive Compounds from Fruits as Preservatives." Foods 12, no. 2 (2023): 343. http://dx.doi.org/10.3390/foods12020343.

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The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicro

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Ogbonna, Jane Chizie, Mitsutoshi Nakajima, and Marcos Antonio das Neves. "Characterization and Emulsifying Ability of Cassava Peels Solubilized Using Hydrothermal Treatments." Polymers 17, no. 4 (2025): 496. https://doi.org/10.3390/polym17040496.

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Cassava peels are rich in polysaccharides but highly unexplored and underutilized, as they could be used to meet the increasing demand for clean-label foods. This study investigated the effect of temperature on the solubilization of cassava peel during hydrothermal treatment to determine the emulsifying ability of solubilized cassava peel (SCP). Subcritical water conditions were employed via hydrothermal (120–200 °C; 2 MPa) or autoclave (127 °C; 0.2 MPa) treatments to solubilize cassava peels. The composition of the SCPs was determined, and their emulsifying ability was assessed using interfac

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Komora, Norton, Cláudia Maciel, Joana Isidro, et al. "The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model." Biology 12, no. 9 (2023): 1212. http://dx.doi.org/10.3390/biology12091212.

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Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as ‘natural’, ‘sustainable’, and ‘clean label’. The purpose of the present study was to evaluate the impact of a novel non-thermal food processing method (i.e., HPP-assisted biocontrol combining mild high hydrostatic pressure, listeriophage Listex, and pediocin PA-1 producing Pediococcus acidilactici) on the succession of bacterial communities and quality of a fermented sausage model. A comparative analysis of instrumental color, texture, and lipid peroxid

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Bodie, Aaron R., Lindsey A. Wythe, Dana K. Dittoe, Michael J. Rothrock, Corliss A. O’Bryan, and Steven C. Ricke. "Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States." Foods 13, no. 3 (2024): 464. http://dx.doi.org/10.3390/foods13030464.

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Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or “clean-label” ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More

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Munekata, Paulo, Gema Nieto, Mirian Pateiro, and José Lorenzo. "Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review." Antioxidants 9, no. 11 (2020): 1061. http://dx.doi.org/10.3390/antiox9111061.

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Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. Olea europaea leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of Olea europaea leaves, olive pomace and wastewater as well as t

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Espinoza-Leandro, Yuly Kety, Luis Olivera-Montenegro, and Perla Paredes-Concepción. "Meat, dairy and vegetable emulsions: Recent innovations in the development of functional, healthy and more stable foods." Scientia Agropecuaria 14, no. 2 (2023): 201–12. http://dx.doi.org/10.17268/sci.agropecu.2023.018.

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Applications of formulations that incorporate emulsified oils offer interesting prospects for producing foods with better characteristics that are in line with the new trends in healthy eating and the new regulations on nutritional claims. This review defines and classifies the types of emulsions according to their drop size, formulation and analyzes the latest research related to the application of emulsions in the food industry. It presents valuable information on the use of micro, nano and macro emulsions for the preparation of meat, dairy and vegetable products as a potential alternative i

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Fetriyuna, Fetriyuna, Mohamad Djali, Afif Ziyadi Rafi, Delfina Awalia Nurunnisa, and Ratna Chrismiari Purwestri. "Cocoa Bean Shells: A Potential Chocolate Replacement in Food Production." International Journal on Advanced Science, Engineering and Information Technology 15, no. 1 (2025): 147–55. https://doi.org/10.18517/ijaseit.15.1.20270.

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The cocoa bean shells (CBS), a by-product of the cocoa processing industry, are gaining attention for their rich polyphenolic composition, high fiber content, and promising nutraceutical qualities, making them an excellent clean-label ingredient for a variety of food applications. CBS offers a unique scent of cocoa and chocolate, providing a novel and affordable way to flavor or even replace cocoa in a variety of products. This paper's objective is to present a thorough analysis of CBS's potential in food production, with an emphasis on how it can affect the nutritional and sensory qualities o

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Martín-Miguélez, José M., Cristina Castaño, Josué Delgado, Lary Souza Olegario, and Alberto González-Mohino. "Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages." Foods 14, no. 9 (2025): 1491. https://doi.org/10.3390/foods14091491.

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The aim of the study was to use a commonly employed technology in the meat industry, the inoculation of a biocontrol starter, in the processing of a plant-based fermented dry-cured sausage analog to improve its safety against possible Listeria monocytogenes contamination. Challenge tests were used to select suitable lactic acid bacteria (LAB) for the analog under industrial production conditions. First, 20 LAB strains were tested in vitro and five of them were further tested by stuffing the ingredients under industrial conditions. The L. monocytogenes counts highlighted Latilactobacillus sakei

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V. Monishdeep, H. W. Despande, and A. Poshadri. "Stability analysis of nano-dispersed food biocolour extracted from coconut milk as a substrate by using yeast (Xanthophyllomyces dendrorus)." Emergent Life Sciences Research 09, no. 01 (2023): 01–09. http://dx.doi.org/10.31783/elsr.2023.910109.

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Food color plays a prominent role in the sensory evaluation of any food materials; because of this it affects the uniqueness, desirability, and palatability of food. Properties such as easy synthesis and costeffectiveness made synthetic colors used more in different kinds of food. Many synthetic dyes have been causing several adverse effects and toxic diseases including Attention Deficit Hyperactivity Disorder (ADHD), hyper-allergenicity, food allergies, depression, headaches, carcinogenicity, migraines, and other toxicological issues like issues related to children's behavior. This has been a

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Iarusso, Ilenia, Jennifer Mahony, Gianfranco Pannella, et al. "Diversity of Lactiplantibacillus plantarum in Wild Fermented Food Niches." Foods 14, no. 10 (2025): 1765. https://doi.org/10.3390/foods14101765.

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This study aimed to explore the genetic and functional diversity of Lactiplantibacillus plantarum (Lpb. plantarum) strains from wild fermented foods to identify traits that are useful for food innovation. The growing demand for clean-label, plant-based, and functionally enriched fermented foods exposes the limitations of current industrial fermentation practices, which rely on standardized lactic acid bacteria (LAB) strains with limited metabolic plasticity. This constraint hinders the development of new food formulations and the replacement of conventional additives. To address this gap, 343

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Kolev, Nikolay Delchev. "Natural antioxidants – an alternative for reduction of nitrites in cooked meat products." Food Science and Applied Biotechnology 5, no. 1 (2022): 64. http://dx.doi.org/10.30721/fsab2022.v5.i1.167.

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Nature is a source of natural additives that can be incorporated into the meat products’ matrix. Extracts from spices, herbs, nuts, fruits and vegetables are most common. The extracts can be from whole, individual parts, and from various waste products. Those extracts can be used in meat products for various purposes. They are rich in substances with antioxidant properties, such as anthocyanin, vitamins and polyphenols. Those substances are capable of inhibiting lipid and pigment oxidation, prolonging shelf life and at the same time having a positive effect on organoleptic characteristics. Sod

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Zhao, Hefei, Roberto J. Avena-Bustillos, and Selina C. Wang. "Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace." Foods 11, no. 2 (2022): 174. http://dx.doi.org/10.3390/foods11020174.

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Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin. Results showed that the extractable total phenolic content (TPC) was 36–43 mg gallic acid equivalents (GAE)/g in pitted, drum-dried defatted

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Lewis, Bolocan, Draper, Ross, and Hill. "The Effect of a Commercially Available Bacteriophage and Bacteriocin on Listeria monocytogenes in Coleslaw." Viruses 11, no. 11 (2019): 977. http://dx.doi.org/10.3390/v11110977.

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Changing consumer attitudes show an increased interest in non-chemical antimicrobials in food preservation and safety. This greater interest of consumers in more ‘natural’ or ‘clean-label’ food interventions is complicated by concurrent demands for minimally processed, ready-to-eat (RTE) foods with long shelf lives. Two viable interventions are bacteriophage (phage) and bacteriocins, a number of which have already been approved for use in food safety. Listeriosis is a serious foodborne infection which affects at-risk members of the population. Listeriosis incidence has increased between 2008 a

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Milovanovic, Ivan, and Maria Hayes. "Marine Gelatine from Rest Raw Materials." Applied Sciences 8, no. 12 (2018): 2407. http://dx.doi.org/10.3390/app8122407.

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In recent years, demand for consumption of marine foods, and especially fish, has substantially increased worldwide. The majority of collagen available is sourced from mammalian-derived products. Although fish derived gelatine is a viable alternative to mammalian sourced gelatine, there are certain limitations related to the use of fish gelatine that include odour, colour, functional properties, and consistency in its amino acid composition. Chemicals used for pre-treatment, as well as extraction conditions such as temperature and time, can influence the length of polypeptide chains that resul

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Žvirdauskienė, Renata, Vesta Jonikė, Loreta Bašinskienė, and Dalia Čižeikienė. "Fruit and Vegetable Juices as Functional Carriers for Probiotic Delivery: Microbiological, Nutritional, and Sensory Perspectives." Microorganisms 13, no. 6 (2025): 1272. https://doi.org/10.3390/microorganisms13061272.

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Fermenting fruit and vegetable juices with probiotic bacteria is becoming a popular way to create functional drinks, offering an alternative to traditional dairy-based probiotic products. These plant-based juices are naturally rich in nutrients that help support the growth and activity of various probiotic strains. They also meet the rising demand for lactose-free, vegan, and clean-label options. This review looks at the key microbiological, nutritional, and sensory aspects of probiotic fermentation in juice. Common probiotic groups like Lactobacillus, Bifidobacterium, Lactococcus, Bacillus, a

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Terpou, Antonia, Divakar Dahiya, and Poonam Singh Nigam. "Prospects of Gels for Food Applications from Marine Sources: Exploring Microalgae." Gels 11, no. 8 (2025): 569. https://doi.org/10.3390/gels11080569.

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The growing demand for sustainable, functional ingredients in the food industry has driven interest in marine-derived biopolymers. Among marine sources, microalgae represent a promising yet underexplored reservoir of bioactive gel-forming compounds, particularly extracellular polysaccharides (EPSs), both sulfated and non-sulfated, as well as proteins that exhibit unique gelling, emulsifying, and stabilizing properties. This study focuses on microalgal species with demonstrated potential to produce viscoelastic, shear-thinning gels, making them suitable for applications in food stabilization, t

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Kolev, N. D., D. B. Vlahova-Vangelova, D. K. Balev, and S. G. Dragoev. "Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances." Journal of Almaty Technological University, no. 3 (September 26, 2022): 130–37. http://dx.doi.org/10.48184/2304-568x-2022-3-130-137.

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In most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has a negative image from the consumers oriented towards clean label products. The valorization of rose oil-industry by-products by their incorporation in foods as natural additives is growing research area. The formulated cooked sausage recipes, contain blend of three biologically active substances (BAS) and different level of sodium nitrite reductions: AN100, AN75, AN50, AN25,

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SULLIVAN, GARY A., ARMITRA L. JACKSON-DAVIS, STEVEN E. NIEBUHR, et al. "Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham." Journal of Food Protection 75, no. 6 (2012): 1071–76. http://dx.doi.org/10.4315/0362-028x.jfp-11-511.

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Consumer demand for foods manufactured without the direct addition of chemical preservatives, such as sodium nitrite and organic acid salts, has resulted in a unique class of “naturally” cured meat products. Formulation with a natural nitrate source and nitrate-reducing bacteria results in naturally cured processed meats that possess traits similar to conventionally cured meats. However, previous research has shown that the naturally cured products are more susceptible to pathogen growth. This study evaluated Listeria monocytogenes growth on ham manufactured with natural curing methods and wit

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