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

Meat and meat products are perishable products that require the use additives to prevent the
spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products …

The antimicrobial activity of essential oils (EO) is associated with the presence of secondary
metabolites synthesized by plants. Its mechanism of action involves the interaction of its …

Nanochitin and nanochitosan (with random‐copolymer‐based multiscale architectures of
glucosamine and N‐acetylglucosamine units) have recently attracted immense attention for …

Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-
life, and functional performance of commercial products. Nanoemulsions are …

Food safety threats and deterioration due to the invasion of microorganisms has led to
economic losses and food-borne diseases in the food industry; so, development of natural …

Background Certain food bioactives and nutraceuticals need to be preserved from
environmental factors such as pH, light, oxygen, temperature, and enzymatic degradation …

There is an increasing demand for bio-based packaging materials incorporated with active
nanoparticles as one of the new technologies to obtain food products with improved quality …

Biodegradable polymers obtained from renewable resources, such as chitosan and
collagen, are sustainable alternatives to develop environmentally friendly materials. Due to …

There is a growing demand for bio-based and active packaging as one of the preferred
emerging technologies to improve food quality and extend shelf-life. The objectives of this …