The ideal food packaging materials are recyclable, biodegradable, and compostable. Starch
from plant sources, such as tubers, legumes, cereals, and agro‐industrial plant residues, is …

Dialdehyde Persian gum (PG) was applied to reinforce the physicomechanical properties of
gelatin films through cross-linkage. Carbon dots (CDs) from grape leaves were incorporated …

Casein proteins were cross-linked with dialdehyde tragacanth gum (DTG) to create a film
with improved physico-mechanical properties. The DTG/casein film with a 2: 1 ratio exhibited …

This study investigated the development of biodegradable films made from a combination of
carboxymethyl cellulose (CMC), Polyvinyl alcohol (PVA), and purified extract of broccoli …

The production of biodegradable food packaging with innovative characteristics is a current
challenge that contributes to sustainable development and guarantees greater consumer …

In this study, docosanoic acid, a very long chain fatty acid, was used to modify pectin, and
the products were incorporated with carboxylmethyl cellulose (CMC) to prepare a …

To augment the functional attributes of pectin and expand its prospective utilization in food
preservation, this research explored the enzymatic grafting of resorcinol and 4 …

This study evaluated the physicochemical and antioxidant properties of clove essential oil
(0, 0.2, 0.4, 0.6, 0.8, 1.0% v/v) nanoemulsion (CEON) loaded chitosan-based films. With the …

In this work, we have developed homogeneous, biogenic biopolymers blended different
metal oxide nanoparticles by simple solution casting method. The antibacterial activity of bio …

This study presents a new formulation of cellulose acetate bionanocomposites impregnated
with a hybrid of nanoclay and clove essential oil and its evaluation in the preservation of …