The greatest challenge encountered by the food manufacturer is the loss of quality of food
products during storage, which eventually adds to the waste. Edible packaging is known as …

Edible packaging plays an important role in protecting food products from physical,
mechanical, chemical, and microbiological damages by creating a barrier against oxidation …

Background New technologies of non-thermal disinfection such as pulsed light (PL) have
emerged lately as an alternative to traditional (thermal and chemical) disinfection and …

During this study, fresh mangoes were packed into multilayer coatings made from chitosan
containing cinnamon essential oil microcapsules and alginate solutions that were alternately …

The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh
produce to deterioration caused by postharvest physiological and metabolic activities …

Edible film coatings are widely used as a protective barrier for the reduction of transpiration
and respiration, therefore reducing the ripening process in fruits and vegetables and …

The application of edible coatings (EC) in combination with pulsed light (PL) treatments
represents an emerging approach for extending the shelf life of highly perishable but high …

The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties,
drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis …

Blueberries are non-climacteric fruits which have a limited shelf life due to the activities of
rapid decay and softening. Coatings are eco-friendly by nature which helps in prolonging …

Chitosan coating plus silicon dioxide nanoparticles and nisin were applied on fresh
blueberry samples in order to find out safety packaging assay during the post-harvest …