Innovations in applications and prospects of bioplastics and biopolymers: a review
Non-biodegradable plastics are continually amassing landfills and oceans worldwide while
creating severe environmental issues and hazards to animal and human health. Plastic …
creating severe environmental issues and hazards to animal and human health. Plastic …
Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications
S Amiri, ZM Moghanjougi, MR Bari… - Italian Journal of Food …, 2021 - itjfs.com
Today, the usage of natural additives in the food matrix has increased. Natural antimicrobial
compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts …
compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts …
Mechanical properties of protein-based food packaging materials
The quality and safety of food products greatly depend on the physiochemical properties of
the food packaging material. There is an increasing trend in the utilization of protein-based …
the food packaging material. There is an increasing trend in the utilization of protein-based …
Development and characterization of fenugreek protein-based edible film
The present investigation studied the physicochemical, mechanical, structural, thermal, and
morphological attributes of a novel edible film formed from fenugreek protein concentrate …
morphological attributes of a novel edible film formed from fenugreek protein concentrate …
Application of chitosan and other biopolymers based edible coatings containing essential oils as green and innovative strategy for preservation of perishable food …
AK Chaudhari, S Das, A Dwivedi, NK Dubey - International Journal of …, 2023 - Elsevier
Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the
most threatened concern to food industry. Different chemical preservatives have been used …
most threatened concern to food industry. Different chemical preservatives have been used …
Microbial and bio-based preservatives: recent advances in antimicrobial compounds
The biodeterioration of food products remains a significant public health concern, and
ensuring a safe food supply is a substantial challenge for the food industry. The …
ensuring a safe food supply is a substantial challenge for the food industry. The …
Development of gelatin–sodium caseinate high-oxygen-barrier film containing elderberry (Sambucus nigra L.) extract and its antioxidant capacity on pork
The use of biodegradable polymers and natural additives is a sustainable strategy to
prevent oxidation and extend food shelf life. In this study, a gelatin–sodium caseinate …
prevent oxidation and extend food shelf life. In this study, a gelatin–sodium caseinate …
Fabrication and characterization of ZnO nanoparticles-based biocomposite films prepared using carboxymethyl cellulose, taro mucilage, and black cumin seed oil for …
Food packaging is often made from plastic, which is usually obtained from non-renewable
resources. The development of new technologies, like biocomposite films, has been driven …
resources. The development of new technologies, like biocomposite films, has been driven …
Investigating the microbial properties of sodium alginate/chitosan edible film containing red beetroot anthocyanin extract for smart packaging in chicken fillet as a pH …
M Ranjbar, MHA Tabrizzad, G Asadi, H Ahari - Heliyon, 2023 - cell.com
The current trend in the production of smart films involves the use of pH-responsive color
indicators derived from natural sources. In line with this trend, the aim of this research is to …
indicators derived from natural sources. In line with this trend, the aim of this research is to …
Production and characterization of synbiotic ice cream using microencapsulation and cryopreservation of Lactobacillus rhamnosus in whey protein/bio-cellulose …
O Maleki, A Khosrowshahi Asl… - Journal of Food …, 2023 - Springer
The health effects of probiotics depend on the concentration of living cells of these beneficial
bacteria (more than 106 to 107 log CFU/g) in the foodstuffs at the time of consumption, as …
bacteria (more than 106 to 107 log CFU/g) in the foodstuffs at the time of consumption, as …