In the contemporary era of nutrition science, food industries are facing myriad challenges in
assuring quality food with extended shelf life and long-term preservation. Biopolymer-based …

Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in
the food industry. Incorporating these substances in biobased and biodegradable matrices …

The growing concerns about microbial food safety and environmental contamination call for
sustainable food active packaging materials and practices with high performance. This …

Food waste is a serious problem in our modern era, causing economic loss and
exacerbating issues like hunger, environmental pollution, and water shortage. Residual food …

Nanotechnology has underpinned vital progress in current research and has immensely
promoted the food production chain. This review projected the critical intervention of nano …

Titanium dioxide, first manufactured a century ago, is significant in industry due to its
chemical inertness, low cost, and availability. The white mineral has a wide range of …

Grape pomace (mixture of skins and seeds) is a residual by-product of the winemaking
process, rich in polyphenolic compounds that have antioxidant and antimicrobial properties …

The natural phenomenon of superhydrophobicity that occurs in plants and animals has been
a current topic for research and development with the goal of widening its applications …

Nanotechnology has facilitated the development of active food packaging systems with
functions that could not be achieved by their traditional counterparts. Such smart and active …

Edible coatings, including green polymers are used frequently in the food industry to
improve and preserve the quality of foods. Green polymers are defined as biodegradable …