Essential oils (EOs) are volatile and concentrated liquids extracted from different parts of
plants. Bioactive compounds found in EOs, especially terpenes and terpenoids possess a …

Food packaging can be considered as a passive barrier that protects food from
environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat. It …

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

Essential oils (EOs) are natural, volatile and aromatic liquids extracted from special plants.
EOs are complex mixture of secondary metabolites (terpenes, phenolic compounds …

Fruits and vegetables are highly perishable in nature. Several factors could affect the quality
and shelf life of fruits and vegetables. Packaging materials (usually made up of polymers …

Essential oils (EOs) and plant extracts are sources of beneficial chemical compounds that
have potential applications in medicine, food, cosmetics, and the agriculture industry. Plant …

Essential oils (EOs) seem to be more versatile and consist of a variety of volatile and organic
biological active substances that are also employed as the better substitutes in the bacteria …

Food industries are facing a great challenge due to contamination of food products with
different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate …

The interest in using natural antimicrobials instead of chemical preservatives in food
products has been increasing in recent years. In regard to this, essential oils—natural and …

Background Novel innovative approaches like edible films have huge potential to be used in
food contacting materials due to their positive impacts on ecological problems and other …