Cellulose, starch, chitosan, polylactic acid, and polyhydroxyalkanoates are seen as
promising alternatives to conventional plastics in food packaging. However, the application …

Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Traditional fruit freshness prediction and modeling heavily rely on various physicochemical
indicators (such as water loss rate, pH, and VC content), which is facing predicaments of …

Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent
studies found that the spoilage process of fish and crustaceans is highly related to their …

Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers
and due to its properties, both chitosan alone or in combination with bioactive substances for …

A chitosan-based (CS) film was developed with nanosized TiO 2 and red apple pomace
extract (APE). The intermolecular interactions of CS, TiO 2 and APE were evaluated by …

This research evaluated the effects of multi-frequency ultrasound assisted freezing (UAF) on
the freezing rate, structural characteristics, and quality properties of cultured large yellow …

New developments require innovative ecofriendly materials defined by their biocompatibility,
biodegradability, and versatility. For that reason, the scientific society is focused on …

Simple Summary The present review summarizes the findings of recent studies on
innovative seafood processing technologies including high hydrostatic pressure, natural …

The increased consumption and incorrect discharge of non-biodegradable plastics is
increasingly concerning. The search for biodegradable plastics has grown, with starch films …