In recent years, there has been considerable growth in the creation of edible films and
coatings, which is predicted to have a major impact on fruit quality in the coming years …

Background An increasing awareness among consumers regarding the healthy lifestyle
have prompted research on novel techniques of prolonging the shelf life of food products …

Water-soluble gums (hydrocolloids) are used for various applications as coating agents,
packaging films, texture modifiers, thickeners, stabilizers and emulsifiers. Edible coatings …

Environmental factors, oxidation and microorganisms contamination, are the major causes
for food spoilage, which leads to sensory features alteration, loss of quality, production of …

Food products are highly perishable in nature which undergoes quick quality deterioration.
In this note, the kind of packaging decides the active preservation of food qualities …

Edible packaging can be used to decrease food deterioration. Preventing oxidation is based
on eliminating exposure of food products to oxygen by removing oxygen from the packaging …

Stone fruit, including peaches, nectarines, plums, apricots and cherries, are popular
worldwide as a result of their high nutritional value and desirable taste. However, stone fruit …

The effect of chitosan coating on physiochemical characteristics of 'pearl'guava fruit was
investigated. The fruit were treated with 0.5, 1.0 and 2.0% chitosan coatings, respectively …

It would be desirable to establish and standardize methods that can measure the total
antioxidant capacity level directly from vegetable extracts containing phenolics. Antioxidant …

The effect of chitosan on the physicochemical characteristics of Eksotika II papaya fruit
stored at 12±1° C and 85–90% relative humidity, was investigated. Chitosan provided an …