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Effectiveness of Biodegradable Plastic in Preventing Food Spoilage

Zhang et al. | Mar 20, 2012

Effectiveness of Biodegradable Plastic in Preventing Food Spoilage

Most people put little thought into the type of plastic wrap they use to store their leftovers. This study investigates the differences between biodegradable plastic wrap and non-biodegradable plastic wrap in their ability to prevent food spoilage. Does one work better than the other? Read more to find out!

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Two Wrongs Could Make a Right: Food Waste Compost Accelerated Polystyrene Consumption of Tenebrio molitor

Fu et al. | Jul 13, 2020

Two Wrongs Could Make a Right: Food Waste Compost Accelerated Polystyrene Consumption of <em>Tenebrio molitor</em>

Expanded polystyrene (EPS) is a plastic used to make food containers and packing materials that poses a threat to the environment. Mealworms can degrade EPS, but at a slow rate. Here, researchers assessed the impact of food waste compost and oats on the speed of EPS consumption by mealworms, superworms, and waxworms. A positive correlation was found between food waste compost supplementation and EPS consumption, especially by mealworms, indicating a potential industrial application.

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Glyphosate Levels in American Food Products Meet Government Safety Levels Yet Exceed Concentrations Associated with Negative Effects

Lee et al. | Mar 25, 2019

Glyphosate Levels in American Food Products Meet Government Safety Levels Yet Exceed Concentrations Associated with Negative Effects

Glyphosate is the active ingredient in the herbicide Roundup, frequently used in the agricultural industry worldwide. Current literature reveals contradictory findings regarding the effects of glyphosate on vertebrates, leading to concerns about human consumption and differing views on safety levels. Here, authors sought to measure glyphosate levels in common commercially available food products. While some product levels exceed the thresholds at which negative effects have been observed, none exceed government limits.

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Reducing Crop Damage Caused by Folsomia candida by Providing an Alternate Food Source

Tamura et al. | May 28, 2018

Reducing Crop Damage Caused by Folsomia candida by Providing an Alternate Food Source

Tamura and Moché found that Folsomia candida, a common crop pest, prefers to consume yeast instead of lettuce seedlings. The authors confirmed that even with the availability of both lettuce seedlings and yeast in the same dish, Folsomia candida preferred to eat the yeast, thereby reducing the number of feeding injuries on the lettuce seedlings. The authors propose that using this preference for yeast may be a way to mitigate crop damage by this pest.

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Correlates of Sugar Consumption Among High School Students and Faculty

McBurnett et al. | Mar 07, 2019

Correlates of Sugar Consumption Among High School Students and Faculty

The availability, portion sizes, and consumption of highly palatable food has been linked adverse health outcomes. McBurnett and O’Donnell sought to assess the relationship between reward-based eating drive, consumption, cravings, and knowledge of the effects of sugary foods. In this study population, reward-based eating drive was related to both consumption and cravings. Further, for females, the knowledge of sugar’s effects was significantly and inversely associated with its consumption.

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Repurposing citrus peel waste and its positive effects on our health and communities

Kim et al. | Feb 08, 2021

Repurposing citrus peel waste and its positive effects on our health and communities

Every year, more than 30% of food products go to waste. This is approximately 1.3 billion tons of food, which is equivalent to 1.3 trillion U.S. dollars. While conventional solid waste treatments and fertilization of food waste are common, citrus fruit peels require secondary applications and advanced disposal management due to their low pH values and high antimicrobial characteristics. Since citrus fruits are well-known sources of vitamin C and antioxidants, we hypothesized that their peels also contain high amounts of vitamin C and antioxidants. In our study, five common citrus peels including grapefruit, lemon, lime, orange, and tangerine, were used to determine the amounts of vitamin C and total soluble antioxidants.

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The Effect of Various Preparation Methods on the Spoilage Rate of Roma Tomatoes (Solanum lycopersicum)

Cataltepe et al. | Feb 22, 2018

The Effect of Various Preparation Methods on the Spoilage Rate of Roma Tomatoes (Solanum lycopersicum)

As levels of food waste continue to rise, it is essential to find improved techniques of prolonging the shelf life of produce. The authors aimed to find a simple, yet effective, method of slowing down spoilage in tomatoes. Linear regression analysis revealed that the tomatoes soaked salt water and not dried displayed the lowest correlation between time and spoilage, confirming that this preparation was the most effective.

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