Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.

The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry. As restructured fat systems, oleogels offer a unique opportunity to enhance the nutritional profile of meat products while providing distinct health and environmental advantages. This comprehensive review explores the transformative role of oleogels as innovative substitutes for traditional animal fats in a variety of meat products. Utilizing materials such as hydroxypropyl methylcellulose (HPMC), sterols, beeswax, γ-oryzanol, β-sitosterol, and others, oleogels have been investigated in diverse studies. The examination encompasses their impact on the textural, nutritional, and oxidative dimensions of meat patties, pork patties, pork liver pâtés, beef heart patties, and meat batters. An in-depth exploration is undertaken into the influence of various elements, including the type of oil, gelling agents, and processing methods, on the stability and physicochemical attributes of oleogels. Additionally, the paper scrutinizes the potential effects of oleogels on sensory attributes, texture, and the shelf life of meat products. In conclusion, this collective body of research emphasizes the versatility and efficacy of oleogels as viable replacements for traditional animal fats across a spectrum of meat products. The documented improvements in nutritional quality, oxidative stability, and sensory attributes pave the way for the development of healthier and more sustainable formulations in the meat industry.

Oleogels have been a revolutionary innovation in food science in terms of their health benefits and unique structural properties. They provide a healthier alternative to traditional solid or animal fats. They have improved oxidative stability and nutritional value to maintain the desirable sensory qualities of lipid-based foods. Moreover, oleogels offer an ideal carrier for poorly water-soluble bioactive compounds. The three-dimensional structure of oleogels can protect and deliver bioactive compounds in functional food products. Bioactive compounds also affect the crystalline behavior of oleogelators, the physical properties of oleogels, and storage stability. Generally, different incorporation techniques are applied to entrap bioactive compounds in the oleogel matrix depending on their characteristics. These approaches enhance the bioavailability, controlled release, stability of bioactive compounds, and the shelf life of oleogels. The multifunctionality of oleogels extends their applications beyond fat replacements, e.g., food preservation, nutraceutical delivery, and even novel innovations like 3D food printing. Despite their potential, challenges such as large-scale production, cost efficiency, and consumer acceptance remain areas for further exploration. This review emphasizes the understanding of the relationship between the structure of oleogels and their functional properties to optimize their design in different food applications. It also highlights the latest advancements in bioactive oleogels, focusing on how they incorporate bioactive compounds such as polyphenols, essential oils, and flavonoids into oleogels. The impact of these compounds on the gelation process, storage stability, and overall functionality of oleogels is also critically examined.

Dyslipidemia is considered a significant modifiable risk factor for type-2 diabetes mellitus (T2DM) and has become one of the emerging health problems throughout the world. In Bangladesh, data on dyslipidemia among newly diagnosed T2DM patients are comparatively inadequate. This study aimed to evaluate the prevalence of dyslipidemia and its associated risk factors in newly diagnosed T2DM patients. This cross-sectional study was conducted by a well-structured questionnaire from 132 newly diagnosed type-2 diabetic patients attending the Mujibur Rahman Memorial Diabetic Hospital in Kushtia, Bangladesh. Data regarding socio-demographic, anthropometric, fasting blood glucose, total cholesterol (TC), triglyceride (TG), high-density lipoprotein (HDL), and low-density lipoprotein (LDL) were collected from all the respondents. The association between dyslipidemia and its associated factors was analyzed using the multivariate logit regression model. The findings suggest that the prevalence rate of dyslipidemia was 75.7% in female and 72.6% in male T2DM patients. The odds of having dyslipidemia were 1.74 (95% Cl: 1.58–1.87) times significantly higher in female (p<0.001). The other factors associated with dyslipidemia encompassed age between 30–39 years (OR: 2.32, 95% CI: 1.97–2.69), obesity (OR: 2.63, 95% CI: 2.27–2.90), waist circumferences of male ≥90 and female ≥80 (OR: 1.65, 95% CI: 1.59–1.89), hypertensive patients (OR: 1.51, 95% CI: 1.45–1.74), physically inactive (OR: 3.25, 95% CI: 1.84–4.68), and current smoker or tobacco user (OR: 1.93, 95% CI: 1.85–2.13). This study concluded that the high prevalence of dyslipidemia was found among newly diagnosed type-2 diabetes patients and associated with gender, age, BMI, waist circumference, poor physical activity, and smoking, or tobacco use. This result will support increase awareness of dyslipidemia and its associated risk factors among type-2 diabetes patients.

This experiment was conducted to evaluate the efficacy of application of acetic acid and ascorbic acid spray on the surface decontamination and shelf-life of silver carp fish at refrigerated temperature (40C) during 9 days of storage period. Silver carp is one of the most abundant freshwater fish speciesin the world. However, the rapid quality degradation soon after post-mortem makes them highly putrefactive while reducing the nutritional attributes. In this regard, our study aimed at applying organic acids to extend shelf-life of silver carp fish while investigating the quality attributes such as sensory, peroxide values, pH and microbial loads of the fish fillets during 9 days of refrigerated temperature storage (40C). Acetic acid and ascorbic acid are found to have strong antibacterial activities against different microorganisms. Fish fillets samples were treated with alone or in combination with acetic acid and ascorbic acid spray while keeping one group of fish fillets untreated. Total Viable Count (TVC) was found greater in the samples kept untreated and treated alone with acetic acid and ascorbic acid. However, fish fillets treated with acetic acid and ascorbic acid in combination were reported with lesser number of microbial counts. Moreover, Peroxide Value (PV) and pH were significantly lower in the sample treated with in combination of acetic acid and ascorbic acid. Sensory analysis revealed that fish fillets treated with combined treatment had better quality retention at the end of 9 days storage period. The findings suggest that the application of acetic acid and ascorbic acid alone or in different combination have the potential to decrease microbial loads while facilitating the shelf-life of fish fillets during 9 days of refrigerated temperature (40C) storage period.