Background The technology of food packaging is responding to significant market dynamics
such as the rapid growth in e-commerce and preservation of fresh food, a sector that …

Background Demand for healthy and safe food with minimal use of synthetic inputs
(including synthetic preservatives) is increasing rapidly. Plastic polymers being hazardous to …

The dynamic interplay of food, environment, and human factors has expanded the role of
active packaging in maintaining and improving food safety and quality, extending product …

This review presents a perspective on the research trends and solutions from recent years in
the domain of antimicrobial packaging materials. The antibacterial, antifungal, and …

Carbon dots (CDs) were manufactured with banana peels using a hydrothermal method
(200° C for 6 h). The synthesized CDs were spherical particles with a size of 1–3 nm having …

There are many critical challenges in the use of primary and secondary cultures and their
biological compounds in food commodities. An alternative is the application of postbiotics …

Background Cheese is a perishable product because of its dynamic microbiological and
biochemical changes during manufacturing, ripening, and marketing. In this area, packaging …

Food packaging systems are continually impacted by the growing demand for minimally
processed foods, changing eating habits, and food safety risks. Minimally processed foods …

The petroleum-based materials could be replaced, at least partially, by biodegradable
packaging. Adding antimicrobial activity to the new packaging materials can also help …

Food corruption and spoilage caused by food-borne pathogens and microorganisms is a
serious problem. As a result, the demand for antibacterial drugs in food packaging is …