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Veganuary: A Suggestion for January, New Beginning Month

January 13, 2021

Edible Vaccines

January 07, 2021

Organic Plant-Based Food

January 04, 2021

Collagen

December 31, 2020

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Organic Plant-Based Food

ORGANIC PLANT-BASED FOOD As the name suggests, plant-based foods mainly focus on foods primarily coming from plants. It would be wrong to think that plants are solely vegetables and fruits. It also includes nuts, seeds, oils, whole grains, legumes, and beans. In general terms, plant-based foods drive from plant sources. This food group does not only appeal to vegetarians and vegans. It is a food group we should all choose for a more sustainable environment. According to the Food and Agricultural Organization (FAO), taking up remarkably sustainable diets at a global level is highly important. Sustainable diets should include minimally processed products and limited consumption of animal products. Besides that, environmentally friendly habits provide a tendency for increasing the consumption of plant products. The demand for animal-based products is increasing day by day. The livestock sector is one of the most significant contributors to the most critical environmental pro

Oxygen Scavengers In Food Packages

In the food industry, oxygen is one of the most important factors for food products. Its presence in food packages may cause several problems such as rancidity, nutritional loss, and microbial spoilage. Oxygen is not only a problem during production but also during storage inside the package. Different applications, such as Modified Atmosphere Packaging (MAP) and vacuum packaging, were developed to eliminate this problem. However, MAP or vacuum packaging can decrease the residual oxygen level in the package only up to 0.5-2 vol% [1,2]. This amount of oxygen can affect the food product negatively. As a result, oxygen scavengers have great importance in extending the shelf life by reducing the oxygen level to less than 0.1 vol%. [3]. Oxygen scavengers are one of the most widely used active packaging technologies. The use of OSs was implemented through self‐adhesive labels, other adhesive devices, loose sachets to be included in the packaging with the food, or the util

Collagen

COLLAGEN Collagen is the structural protein of different connective tissues in the human and mammalian body and constitutes more than one-third of body proteins. It has a triple helix structure stabilized by hydrogen bonds. The heating denatures the protein structure of collagen and turns them into gelatin. Collagen is extensively used in food, pharmaceuticals, and personal care products besides the food industry. Collagen in the Food and Beverage Industry The characteristics of collagen are divided into three groups: Gelling behavior-related features such as texturizing, thickening, gel formation, and water-binding capacity. Surface behavior related characteristics that emulsion, foam formation, stabilization, adhesion, cohesion, etc. Collagen is a favorable surface-active agent and shows the ability to penetrate a lipid-free interface. In this day and age, collagen is a more desired ingredient in the healthy-food sector

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