Food‐borne illnesses are a significant concern for consumers, the food industry, and food
safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf …

Food spoilage makes foods undesirable and unacceptable for human use. The preservation
of food is essential for human survival, and different techniques were initially used to limit the …

This study aims to optimize the preparation of thyme essential oil nanoemulsion using a
ternary mixture design based on the following three components: chitosan, gum Arabic and …

The current study investigated the utilization of ε-polylysine (ε-PL) and beetroot extract (BE)
as suitable nitrite substitutes in frankfurter-type sausages packaged in vacuum polyethylene …

This study aimed for the application of active chitosan coating incorporating yarrow essential
oil (YEO) together with the development of an on-package sensor label based on …

This study aimed to determine the effects of marination liquids prepared with citric acid (CA-
0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b …

The objective of the present study was to evaluate the effects of calcium‐alginate (CA)
containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and …

Cold atmospheric plasma, featured as a non-thermal food processing technology has
gained prominent attention for its practical application. The demand for chilled chicken has …

Plant food processing by-products (PFPB) have attracted industrial attention as a potential
source of natural antioxidants that can be used in meat industry. This study investigated the …

Active packaging based on chitosan (Ch) incorporated with six different natural hydro-
alcoholic extracts (HAE)(rosemary, green tea, black tea, ginger, kenaf, and sage) were …