Due to the convenience and nutritional value, minimally processed fruits and vegetables
(MPFV) are one of the rapid growing sectors in the food industry. However, their …

The crescent interest in the use of essential oils (EOs) as natural antimicrobials and
preservatives in the food industry has been driven in the last years by the growing …

Microbes are the biggest shareholder for the quantitative and qualitative deterioration of
food commodities at different stages of production, transportation, and storage, along with …

The production of safe foods with little or no artificial preservatives is one of the foremost
leading challenges for food manufacturing industries because synthetic antimicrobial agents …

The food industry is dealing with the challenge of preserving fruits and vegetables and
extending their shelf life, so the methods of food preservation have been investigated …

Both consumers and producers of food products are looking for natural ingredients and
efficient formulation strategies to improve the shelf life of final products. Natural antimicrobial …

The consumer awareness for secure insignificantly handled food has constrained the food
dealers either to decrease the measure of chemically synthetic antimicrobial substances or …

An escalated demand of minimally processed food and increased negative perception for
synthetic preservative has led to a lookout for a natural preservative. Essential oils (EOs) are …

In the current review, food preservation methods were studied, as the food industry is facing
the challenge of storing and increasing the shelf life of cut fresh fruits and vegetables …

Frequent foodborne diseases and the emergence of multidrug-resistant bacteria have
prompted researchers to find natural antiseptic alternatives to synthetic antibiotics to meet …