The use of natural antimicrobial compounds in food has gained much attention by the
consumers and the food industry. This is due primarily to two major factors. First, the misuse …

In agreement with the current trend of giving value to natural and renewable resources, the
use of natural antimicrobial compounds, particularly in food and biomedical applications …

Over the last years, considerable research has been conducted to develop and apply edible
films and coatings made from a variety of agricultural commodities and/or wastes of food …

Background Consumption of fruits and vegetables, that are rich in antioxidant vitamins and
polyphenols, can decrease the risk of the development of age-related chronic diseases. A …

The severity of decay in strawberries stored at either 5° C or 10° C was significantly reduced
and the shelf-life was extended by immersing fruits in chitosan solutions of 0.5, 1.0 and 1.5 …

The shelf-life of foods is affected by several aspects, mainly chemical and microbial events,
resulting in a considerable decline in consumer's acceptance. There is an increasing …

Effect of chitosan–oil coating on qualitative properties of sweet pepper (Capsicum annuum
L.) stored at 8° C for 35days was investigated. The chitosan–oil coating treatment exhibited …

A new type of packaging that combines food packaging materials with antimicrobial
substances to control microbial surface contamination of foods to enhance product microbial …

Processing of fruits and vegetables generates physiological stresses in the still living cut
tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact …

Abstract Effect of edible coatings of gum Arabic, carrageenan and xanthan gum containing
lemon grass essential oil 1% w/v on postharvest quality of strawberry was studied under …