Food processing strategies using glass transition and bio-food encapsulation for enhanced microbial management and food safety.

The demand for sustainable food packaging methods has increased because of rising ecological issues and customer demand for eco-friendly products. Improving food safety and extending shelf life are essential targets for the food industry, which requires novel approaches for managing microbial contamination and quality degradation. This review aimed to explore the combination of glass transition and bio-food encapsulation as a novel approach for enhancing food processing and packaging. Glass transition describes the transition of amorphous materials from a glassy to a rubbery state. It has a substantial impact on the thermal and mechanical properties of packaging materials, and can increase their ability to preserve food quality. This review focuses on the evaluation of glass transition temperatures (Tg) in food matrices and their applications in improving storage conditions and increasing shelf life. Bio-food encapsulation technologies employ polymers, lipids, and natural ingredients, and are important for protecting bioactive compounds and probiotics while increasing their stability and allowing for controlled release. This review discusses the relationship between glass transition and encapsulation, focusing on their effects on the continuous release of stored bioactive compounds, food safety, and microbiological management. Herein, we provide mechanistic insights into how glass transition influences the release dynamics of encapsulated bioactive molecules, considering the recent advances in encapsulation techniques and materials. The integration of these techniques is further examined in light of technical advancements such as nanotechnology, artificial intelligence, and sustainable packaging materials. This review concludes by emphasizing the potential of these approaches to revolutionize food packaging, and offers pathways for future research and industrial applications.