Essential oils (EOs) are liquid extracts derived from various parts of herbal or medicinal
plants. They are widely accepted in food packaging due to their bioactive components …

The edible coating is proved to be a convenient approach for fruit preservation. Among
these published explorations, naturally sourced macromolecules and green crosslinking …

Edible coatings are a new green technology for preventing the rotting of fruits and extending
their shelf lives. However, during storage, respiratory processes can generate large amounts …

Non-volatiles offer some insight into the formation of aroma-active components in peach
puree (PP), but more depth investigation is still needed. Formation pathways of key aroma …

This purpose of the present study was to develop and characterizing edible films composed
of a starch matrix incorporated with varying percentages of rice bran oil (RBO). The …

Cooked off-flavor was produced during the processing of concentrated peach puree (CPP),
which led to aroma deterioration. Enzymatic treatment was beneficial in eliminating off …

In this paper, the chargeability of various coating materials has been critically analysed to
examine the suitability of the electrostatic spray coating method applicable for coating fruits …

Edible packaging made from natural biomaterials is a potential substitute for non-
biodegradable, non-renewable, waste-accumulating, and greenhouse gases emitting …

The post-harvest losses (PHLs) of vegetables and fruits (VFs) present a major challenge in
the global agricultural sector. For safeguarding the integrity of our food supply and extending …

The integration of nanotechnology in agriculture offers a transformative approach to
improving crop yields, resource efficiency, and ecological sustainability. This review …