Recently, there has been growing interest in implementing innovative nanoscience‐based
technologies to improve the health, safety, and quality of food products. A major thrust in this …

In recent years, considerable importance is given to the use of agrifood wastes as they
contain several groups of substances that are useful for development of functional foods. As …

The recycling of waste from food processing is an important industrial procedure for
obtaining protein sources with high added value. In this study, trout (Onchorynchus mykiss) …

In this study, electrospinning technique was employed to fabricate eugenol loaded gelatin
nanofibers (ELGNs) by using gelatin as an active material to encapsulate eugenol. The …

Nanoemulsion-based technology is developing rapidly in the food industry, especially in the
design of delivery systems for bioactive compounds. This review presents an in-depth …

In this research, we assessed the efficacy of safflower oil nanoemulsion (SNE) and cumin
essential oil (CEO) in combination with oxygen absorber (OA) packaging on the quality of …

Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by
action of microorganism and oxidation. Recently, the consumer's preference is mostly …

The combined application of nisin-loaded poly (vinyl alcohol)-based nanofibers (NP) with
polyethylene (PE) packs were presented to be a new food nanotechnology application. In …

Nanoemulsions-colloidal dispersions of nanoscale droplets in a continuous phase, have
garnered significant attention in recent years due to their versatile properties and wide …

Artificial preservatives have long been used by the meat industry to control chemical,
microbial, and enzymatic degradation activities; and to enhance the shelf life, safety, and …