Temperature management is the most important tool to extend shelf-life and indirectly delay losses of quality parameters in vegetables during postharvest storage. Quality losses are enhanced by use of improper packaging material, extended storage, higher temperatures, low relative humidity, physical damage and chilling injuries. Packaging helps to keep food from drying out and to preserve nutritive values, flavour, texture and colour. Broccoli and cauliflower stored at inappropriate temperature and humidity would easily deteriorate as they are highly perishable. Most of the time, domestic consumers store these vegetables under common refrigerated conditions with or without packaging until being used for consumption. The quality deterioration of these vegetables occurs rapidly in both situations. Thus the aim of this research was to determine the effect of different types of packaging including plastic bag, cling film (shrink wrap) and white paper on the quality parameters including antioxidant activity, total phenolic content and colour of fresh-cut broccoli and cauliflower at chilled temperature 8-10°C for 21 days. Fresh-cut broccoli was found to contain higher amount of total phenolic content (274 mg/100g) and antioxidant activity (179 mg/100g) compared to cauliflower that has total phenolic content (137 mg/100g) and antioxidant activity (163 mg/100g). Total phenolic content and antioxidant activity of broccoli and cauliflower that was packed with plastic bag, shrink wrap and paper decreased after 21 days of storage. Yellowing in broccoli significantly increased, reflecting the b* values, from 6.9 (control) to 29.89 (cling film), 23.2 (paper) and 24.99 (plastic bag), respectively. Darkening in cauliflower also significantly increased, reflecting the L* values, from 65.07 (control) to 87.43 (plastic bag), followed by shrink wrap, and paper which was 86.51 and 84.69, respectively, after 21 days. Among the three types of packaging materials, white paper was efficient to maintain the quality (based on colour, antioxidant and total phenolic compounds).
Numerous generations have been affected by hunger, which still affects hundreds of millions of people worldwide. The hunger crisis is worsening although many efforts have been made to minimize it. Besides that, food waste is one of the critical problems faced by most countries worldwide. It has disrupted the food chain system due to inefficient waste management, while negatively impacting the environment. The majority of the waste is from the food production process, resulting in a net zero production for food manufacturers while also harnessing its potential. Most food production wastes are high in nutritional and functional values, yet most of them end up as low-cost animal feed and plant fertilizers. This review identified key emerging wastes from the production line of mushroom, peanut, and soybean (MPS). These wastes (MPS) provide a new source for food conversion due to their high nutritional content, which contributes to a circular economy in the post-pandemic era and ensures food security. In order to achieve carbon neutrality and effective waste management for the production of alternative foods, biotechnological processes such as digestive, fermentative, and enzymatic conversions are essential. The article provides a narrative action on the critical potential application and challenges of MPS as future foods in the battle against hunger.