Abstract Background Essential oils (EOs) are plant-derived volatile and aromatic extracts
with diverse biological effects like antibacterial, anti-inflammatory, and antioxidant …

Background Meat is a perishable product and during storage, the actions of microorganisms
and endogenous enzymes result in chemical compositional changes. Total volatile basic …

The emergence of many new food products on the market with need of consumers to
constantly monitor their quality until consuming, in addition to the necessity for reducing food …

The aim of this study was to develop intelligent/active packaging by using chitosan/esterified
chitin nanofibers (CN) film matrix and anthocyanins from eggplant peel extract (EE) to …

Background Recently, the research on intelligent packaging is gaining momentum, primarily
being driven by consumer preferences to food safety and reducing the resource waste …

Intelligent food packaging system exhibits enhanced communication function by providing
dynamic product information to various stakeholders (eg, consumers, retailers, distributors) …

The increasing demand for food production has necessitated the development of sensitive
and reliable methods of analysis, which allow for the optimization of storage and distribution …

Visual pH-sensing films containing curcumin (CR) and anthocyanins (ATH) were prepared
as on-package indicator labels for nondestructively detecting fish freshness in real time …

Food safety is a major factor affecting public health and the well-being of society. A possible
solution to control food-borne illnesses is through real-time monitoring of the food quality …

A chitosan-based pH-responsive functional film was prepared by the incorporation of
alizarin and its properties were tested for active and intelligent food packaging applications …