Food packaging has shown a considerable deal of interest in the use of nanotechnology.
The current landscape of nanotechnology in food packaging involves the incorporation of …

Using chemical-based ethylene scavengers for climacteric fruits and vegetable preservation
and shelf-life extension has adverse effects on human health and the environment …

Plasma polymerization at atmospheric pressure provides an eco-friendly alternative to wet
chemistry for creating antibacterial coatings for food packaging. However, the degradation of …

Several polyurethane-formulated films with curcumin and/or chitosan additives for food
packaging have been previously obtained. The study examines the effect of the additives on …

Synthetic phenolic antioxidants (SPAs) are widely used in food packaging materials to
extend product shelf life. Not much attention has been paid to high molecular weight SPAs …

Bisphenols, such as bisphenol A and its analogs, which include bisphenol S, bisphenol F,
bisphenol AF, and tetramethyl bisphenol F, are chemical contaminants commonly found in …

The myriad consumption of plastic regularly, environmental impact and health disquietude of
humans are at high risk. Microplastics (MPs) represent a contemporary type of …

The migration of chemical compounds from packaging polymers to food presents a
multifaceted challenge with implications for food safety and public health. This review …

Plastic has multiple benefits, but the main problem is the management of plastic waste
generated by first-world countries. Due to easy availability and high consumption, upper …

Food preservation is the process of stopping or inhibiting the spoilage of food that prohibits
foodborne diseases while keeping the food's nutritional value, flavor, and texture. Food …