Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that make bread safe and with an extended shelf-life to address this economic and safety concern, including replacing harmful chemical preservatives. New frontiers, on the other hand, have recently been explored. Alternative methods of bread preservation, such as microbial fermentation, utilization of plant and animal derivatives, nanofibers, and other innovative technologies, have yielded promising results. This review summarizes numerous research findings regarding the bio-preservation of bread and suggests potential applications of these techniques. Among these techniques, microbial fermentation using lactic acid bacteria strains and yeast has drawn significant interest nowadays because of their outstanding antifungal activity and shelf-life extending capacity. For example, bread slices with Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 inhibited fungal development for up to 21 days with the lowest contamination score. Moreover, various essential oils and plant extracts, such as lemongrass oil and garlic extracts, demonstrated promising results in reducing fungal growth on bread and other bakery products. In addition, different emerging bio-preservation strategies such as the utilization of whey, nanofibers, active packaging, and modified atmospheric packaging have gained considerable interest in recent days.

Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.

Microplastics (MPs), defined as synthetic polymer particles less than 5 mm in diameter, are widely acknowledged as ubiquitous contaminants in aquatic ecosystems, including freshwater, marine, and polar environments. Global concern with MPs has significantly increased; nevertheless, much of the current knowledge remains fragmented and, at times, limited to specific regions or ecological compartments. This study emphasizes the necessity of a thorough synthesis by critically analyzing global microplastics’ dispersion patterns, ecological consequences, and associated human health concerns. A systematic approach was employed, integrating specific search terms and establishing inclusion and exclusion criteria across various scientific databases to obtain a representative collection of literature. The study covers important topics such as the classification of MPs, their distribution, environmental impacts, and interactions with other pollutants, including heavy metals, pharmaceuticals and endocrine-disrupting chemicals. Particular emphasis is placed on comparing ecosystem-specific vulnerabilities, such as those found in tropical wetlands, marine gyres, and polar systems. The review examines potential human exposure pathways, via contaminated seafood, water, and air, while also compiling new information about cellular and physiological damage, including oxidative stress, inflammation, hormone disruption, and possible genetic effects. This investigation highlights the value of collaborative monitoring, the adoption of biodegradable alternatives, policy development, and interdisciplinary research by integrating knowledge from ecology and public health. The primary objective is to advance ecosystem-specific mitigation techniques and promote evidence-based policy development in addressing this intricate environmental issue.