Various active compounds are easily damaged, so they need protection and must be easily absorbed and targeted. This problem can be overcome by encapsulating in the form of solid lipid nanoparticles (SLNs). Initially, SLNs were widely used to encapsulate hydrophobic (non-polar) active compounds because of their matched affinity and interactions. Currently, SLNs are being widely used for the encapsulation of hydrophilic (polar) and semipolar active compounds, but there are challenges, including increasing their entrapment efficiency. This review provides information on current research on SLNs for encapsulation and delivery systems for active and antioxidant compounds, which includes various synthesis methods and applications of SLNs in various fields of utilization. SLNs can be developed starting from the selection of solid lipid matrices, emulsifiers/surfactants, types of active compounds or antioxidants, synthesis methods, and their applications or utilization. The type of lipid used determines crystal formation, control of active compound release, and encapsulation efficiency. Various methods can be used in the SLN fabrication of active compounds and hydrophilic/hydrophobic antioxidants, which have advantages and disadvantages. Fabrication design, which includes the selection of lipid matrices, surfactants, and fabrication methods, determines the characteristics of SLNs. High-shear homogenization combined with ultrasonication is the recommended method and has been widely used because of the ease of preparation and good results. Appropriate fabrication design can produce SLNs with stable active compounds and antioxidants that become suitable encapsulation systems for various applications or uses.

Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.

Various modification treatments have been carried out to improve the physicochemical and functional properties of various types of starch and flour. Modification by acetylation has been widely used to improve the quality and stability of starch. This review describes the effects of acetylation modification and its dual modifications on the physicochemical properties of starch/flour and their applications. Acetylation can increase swelling power, swelling volume, water/oil absorption capacity, and retrogradation stability. The dual modification of acetylation with cross-linking or hydrothermal treatment can improve the thermal stability of starch/flour. However, the results of the modifications may vary depending on the type of starch, reagents, and processing methods. Acetylated starch can be used as an encapsulant for nanoparticles, biofilms, adhesives, fat replacers, and other products with better paste stability and clarity. A comparison of various characteristics of acetylated starches and their dual modifications is expected to be a reference for developing and applying acetylated starches/flours in various fields and products.

According to a profusion of academic studies on the use of organic materials or biopolymers as key components, the current trajectory of food packaging techniques is showing a positive inclination. Notably, one such biopolymer that has attracted much attention is edible film. The biopolymers that have been stated as constitutive components are composed of polysaccharides, lipids, proteins, or a combination of these, which work together to reinforce one another’s properties and create homogenous mixtures. An edible film provides a clear, thin layer that encases foodstuffs, including their packaging. The production and use of edible film have recently been the focus of much research in the field of food polymers. Extending the shelf life of food goods is the goal of this research. Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. Many edible films have been found to contain active ingredients, such antimicrobials or antioxidants, that can successfully prevent the spoiling of meat products, a process that can happen in a short amount of time. Surprisingly, a number of scholarly examinations reveal that edible film may be cooked alongside meat because of its organic makeup. We hope that the use of edible film will lead to a more environmentally responsible method of food packaging than has previously been possible.

Food Irradiation Technology: A Review ofThe Uses and Their Capabilities