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Review
. 2021 Aug 24:2021:9924667.
doi: 10.1155/2021/9924667. eCollection 2021.

Current Trends of Food Analysis, Safety, and Packaging

Bindu Modi  1 , Hari Timilsina  1 , Sobika Bhandari  1 , Ashma Achhami  1 , Sangita Pakka  1 , Prakash Shrestha  1 , Devilal Kandel  1 , Dhan Bahadur Gc  1 , Sabina Khatri  1 , Pradhumna Mahat Chhetri  2 , Niranjan Parajuli  1
Affiliations
Review

Current Trends of Food Analysis, Safety, and Packaging

Bindu Modi et al. Int J Food Sci. .

Abstract

Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility. There is a multitude of adulterated foods that portray adverse risks to the human condition. To maintain food safety, the packaging material is used to preserve the quality and freshness of food products. Food safety is jeopardized by plenty of pathogens by the consumption of adulterated food resulting in multiple foodborne illnesses. Though different analytical tools are used in the analysis of food products, yet, adulterated food has repercussions for the community and is a growing issue that adversely impairs human health and well-being. Thus, pathogenic agents' rapid and effective identification is vital for food safety and security to avoid foodborne illness. This review highlights the various analytical techniques used in the analysis of food products, food structure, and quality of food along with chemical reactions in food processing. Moreover, we have also discussed the effect on health due to the consumption of adulterated food and focused on the importance of food safety, including the biodegradable packaging material.

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Conflict of interest statement

The authors declare that there is no conflict of interest regarding the publication of this article.

Figures

Figure 1
Figure 1
Formation of MG-HCr and 3-DG-HCr from the reaction of creatine with methylglyoxal and 3-deoxyglucosone, respectively [109].
Figure 2
Figure 2
Main reactions of sugar degradation [110].
Figure 3
Figure 3
Different levels of food security based on the ideas from the committee on food security and the FIVIMS [147].
Figure 4
Figure 4
Classification of biodegradable polymers for food packaging application [165].
See this image and copyright information in PMC

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