Flavor molecules are commonly used in the food industry to enhance product quality and
consumer experiences but are associated with potential human health risks, highlighting the …

Packaging is an integral part of the protection of food from unwanted changes during
storage, processing and transportation. There are several reasons for the spoilage of food …

In the present study, cationic starch (CS)/chitosan (CH) incorporated with tannic acid
(TA)(CSCT) eco-friendly films were prepared by employing an inexpensive solvent casting …

Biodegradable and sustainable food preservation materials have gained immense global
importance to mitigate plastic pollution and environmental impact. Biopolymers like cellulose …

This review investigates the utilization of waste residues as a fundamental feedstock for the
production of bionanocomposites, thereby contributing to establishing a circular economy …

Active/intelligent films for the preservation and monitoring of Schizothorax prenanti fillets
freshness were prepared by combining curcumin (CUR) with polyvinyl alcohol/chitosan …

The study herein was intended to develop CuO nanoparticles (CuO NPs) embedded in
chitosan (CS) and hydroxypropyl cellulose (HPC) based bio-nanocomposites with improved …

Polylactic acid (PLA)-based microcapsules, capable of releasing chlorine dioxide (ClO 2)
upon exposure to moisture, have been developed for fruits and vegetables preservation …

The paper presents a novel design for nanofibers specifically tailored for food packaging
applications. To this end, chitosan, quaternized chitosan, vanillin and poly (ethylene oxide) …

We report a novel cross-linked chitosan composite film containing vanillin, glycerol, and
green tea extract. The effects of vanillin-mediated cross-linking and the incorporation of …