Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food
and are generally considered safe. LAB regulate soil organic matter and the biochemical …

Edible films and coating provide a potentially effective method for preserving fresh food
products by reducing moisture loss, regulating respiration rate, improving surface …

Plants, animals, bacteria, and food waste are subjects of intensive research, as they are
biological sources for the production of biopolymers. The topic links to global challenges …

The purpose of the current study was to evaluate the antimicrobial activity of Lactobacillus
acidophilus PTCC 1643 and Lactobacillus fermentum PTCC 1744 against Shigella flexneri …

Single-use synthetic plastics that are used as food packaging is one of the major
contributors to environmental pollution. Hence, this study aimed to develop a biodegradable …

The freshness of fruits and vegetables plays a significant role in consumers' decision to
purchase a product at the supermarket. Fresh-cut products are the latest trend in fulfilling …

Fresh-cut fruits have been in great demand by consumers owing to the convenience of
buying them in shopping centers as ready-to-eat products, and various advantages, such as …

Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and
vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly …

Minimally processed fruits and vegetables (MPFVs) are gaining popularity in households
because of their freshness, convenience, and rapid consumption, all of which align with …

In the present study, we aimed to evaluate the impact of zein coating (Z) impregnated with
ginger extract (GE) and Pimpinella anisum essential oil (AEO) on microbial, chemical and …