Sustainability, the circular economy, and the “greenhouse” effect have led the food
packaging industry to use naturally available bio-compounds. The integration of such …

The concept of this study is the replacement of previous fossil-based techniques for food
packaging and food shelf-life extension, with novel more green processes and materials …

An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel
for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a …

A new era is rising in food packaging and preservation, with a consequent focus on
transition to “greener” and environmentally friendly techniques. The environmental problems …

Τhe replacement of food packaging additives and preservatives with bio-based antioxidant/
antibacterial compounds has been a common practice in recent years following the trend of …

A novel bioactive film was developed using Terminalia bellerica as a bioactive ingredient for
improved lipid-oxidative stability and microbial quality of cheese using kalari, a Himalayan …

Enhancing food preservation and safety using environmentally friendly techniques is
urgently needed. The aim of this study was to develop food packaging films using …

The necessity of reducing the greenhouse effect by decreasing the carbon dioxide
fingerprint directed the food packaging technology to use biobased raw materials. Alginates …

Currently, food saving, a circular economy, and zero environmental fingerprints are of major
interest. Scientific efforts for enhanced food preservation using “green” methods have been …

The food waste disposal to landfill practice contributes to the greenhouse problem due to the
emission of gases such as methane into the atmosphere. Shelf life extension of food …