Worldwide, consumers are demanding safe foods that are minimally processed and retain
quality and health properties. Achieving these requirements calls for the development of …

The dependency on nonbiodegradable‐based food packaging, increase in population
growth, and persistent environmental problems are some of the driving forces in considering …

Water extraction of crude mulberry leaf extract and two bio-active molecules from it, ie
deoxynojirimycin and chlorogenic acid, were used for development of pectin-based …

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 …

Seafood is a high-value market product well known for its nutrition and easily digestible
protein. However, they are highly vulnerable to postharvest storage such as microbial …

Edible coatings provide an alternative way to reduce packaging requirements and extend
the shelf life of foods by delaying oxidation and microbial spoilage. Hydrogels, oleogels and …

In this study, the effect of chitosan coating containing emulsion and nanoemulsion of
Hyssopus officinalis essential oil (EO) on the chemical, microbiological and sensory …

This study aimed to assess the effect of coating based on nanochitosan-whey protein isolate
(NCH-WPI) containing summer savory essential oil (SEO) combined with oxygen absorber …

This study prepared osteogenic peptides (OPs) from cod meat by hydrolysis and
subsequently encapsulated them in nanoliposomes (NLP) to enhance bioaccessibility. The …

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 …