Olive oil wastewater: a comprehensive review on examination of toxicity, valorization strategies, composition, and modern management approaches.

Olive mill wastewater (OMWW), a by-product of olive oil production, poses severe environmental challenges due to its toxicity, primarily caused by its high organic load and phenolic compounds, along with organic acids, lipids, and heavy metals. These components contribute to its elevated chemical and biological oxygen demand, making OMWW a persistent pollutant that necessitates urgent and effective treatment strategies. The ecological risks, including water contamination, soil degradation, and biodiversity loss, underscore the need for sustainable management approaches.

Lipid-based nanocarriers loaded with bioactive compounds in active food packaging: Fabrication, characterization, and applications.

New trends in the food industry emphasize safer, more stable, eco-friendly, and value-added packaging solutions. Active packaging has emerged to release or absorb bioactive components, which are often sensitive to physical, chemical and/or enzymatic factors as well as being unstable. Lipid-based nanocarriers (nanoemulsions, nanoliposomes, solid lipid nanoparticles and nanostructured lipid carriers) have demonstrated their industrial potential and efficiency in the uptake, protection, bioavailability and controlled/targeted release of a wide variety of water-soluble, fat-soluble or amphiphilic bioactive substances.

Self-healing packaging films/coatings for food applications; an emerging strategy.

Food packaging (FP) plays a crucial role in maintaining food quality, and the integrity of FP is directly linked to its barrier properties, which ultimately affects the preservation ability of FP materials. Therefore, incorporation of self-healing (SH) properties has emerged as an intriguing approach to enhance the performance of FP materials. Materials possessing SH properties can sustain their integrity through dynamic covalent bonds and/or non-covalent interactions, thereby continuously preserving the barrier properties of FP materials.

Interactions between β-lactoglobulin and polyphenols: Mechanisms, properties, characterization, and applications.

β-lactoglobulins (βLGs) have a wide range of applications in food because of their ability to emulsify, foam, and gel. This makes them good functional additives. However, their performance depends on temperature, pH, and mineral levels, so their functional qualities are limited in particular applications.

A comprehensive review of gum-based electrospun nanofibers for food packaging: Preparation, developments, and potential applications.

Gums represent an intriguing group of biopolymers utilized in the food industry owing to their exceptional properties. These intricate carbohydrate biomolecules possess the capacity to form gels and mucilage structures by binding with water. Their stabilizing potential, heightened viscosity, emulsifying characteristics, broad compatibility, and cost-effectiveness render them a valuable resource in the realm of food packaging.