Browsing by Author "Sameer Ahmad"

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    Active packaging materials
    (Academic Press, 2024) Sameer Ahmad; Bammidi Madhuri , Muskan Kumari Gupta , Mehvish Habib
    Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This chapter reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.
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    Challenges and future scenario of microbial vitamins and carotenoids in food industry
    (Academic Press, 2024) Sameer Ahmad; Zuha Rahman , Sadaf Nazir , Wasim Akram
    Most dietary sources of carotenoids are deeply pigmented fruits, vegetables, and juices. While various colorful fruits and vegetables provide the majority of α-carotene and β-carotene such as α-cryptoxanthin from orange fruits, lutein from dark green vegetables, and tomato and lycopene from tomato products. Furthermore, vitamins are vital nutrients that promote healthy metabolism, and cell development, and help in the production of other biomolecules. On the other hand, several disorders such as diabetes, cancer, and inflammation can be managed with the application of carotenoids. It also imparts and improves digestive activity and can work as an antioxidant, immunity enhancer, antiaging, and improve eye and skin health. Carotenoids derived from microbial sources such as Haematococcus pluvialis, Phaffia rhodozyma, and Undaria pinnatifida have been reported for their nutraceutical activity as well as for the development of functional foods. Microbial-derived carotenoids demonstrated wider applications as natural food additives in the form of lycopene and β carotene. Furthermore, recently, the use of these bioactive compounds has been proven to be emerging applications in pharmaceutical, nutraceutical, and cosmetics. This chapter also discussed in brief the extraction of microbial carotenoids and various parameters involved in the production of carotenoids such as substrate concentration, agitation, and aeration rate.