New approaches to reducing synthetic preservatives in the preservation of foods draw the
attention of plant-derived bioactive compounds, especially for application in foods highly …

Customer demand for wholesome diets has spurred researchers to explore preservative-
free methods for maintaining food product quality. Nano emulsion-based coatings and films …

This study investigated the effect of nano-chitosan coating containing free/nano forms of
Heracleum persicum L. essential oil (HPEO) on microbial, chemical and sensory properties …

The use of plant extracts (eg, essential oils and their active compounds) represents an
interesting alternative to chemical additives and preservatives applied to delay the alteration …

Preservation of foods, along with health and safety issues, is a growing concern in the
current generation. Essential oils have emerged as a natural means for the long-term …

Aquatic food products (AFPs) are primarily preferred by consumers due to their high-quality
protein content, omega 3 fatty acids, vitamins, minerals, and low calories. However, AFPs …

The aim of this study was to investigate the effect of whey coating containing dill (Anethum
graveolens L.) essential oil nanoliposome on the physicochemical, microbiological and …

In this study, the effect of composite chitosan‐chia seed coating (CH‐CG) with Bay laurel
(Laurus nobilis) essential oil (BE) in two forms including free and nanocapsulated on the …

The aim of this study was to evaluate the effect of gallic acid (GA) and essential oil (EO) of
Anethum graveolens L. seed (forms of nanoliposome and free) on bacteriological, chemical …

The objective of current research was to prepare a new biodegradable coating containing
chitosan (Ch) and zataria multiflora essential oil (ZMEO)(free and Pickering emulsion (PEO) …