Food packaging is an important area of food research due to its prime role in the protection
and containment of foodstuffs. Traditionally petroleum-derived polymers fulfill the lion's …

Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Fresh pork is a highly perishable food product and susceptible to oxidation and microbial
spoilage. The objective of this study was to develop a chitosan-gelatine edible coating …

There is an increasing demand for bio-based packaging materials incorporated with active
nanoparticles as one of the new technologies to obtain food products with improved quality …

Carbon dots (CDs) with intriguing fluorescent property, good biocompatibility, high stability,
easy interaction with substrates, are burgeoning carbon nanoparticles with large potential in …

Edible films and coatings have recently received growing attention in the food packaging
sector due to their protective ability from the external environment and biodegradability …

The use of total volatile basic nitrogen (TVB‐N) as a quality parameter for fish is rapidly
growing to include other types of meat. Investigations of meat quality have recently focused …

In this paper, plasma-activated water (PAW) ice is proposed for the preservation of fresh
shrimps. The changes in microbiological, physical, chemical and protein properties were …

In the current study, the effect on packaged beef fillets (1× 5× 8 cm) of using active chitosan
film (1%) was investigated. The fillets were stored at 4° C for 12 days, and the film contained …

abstract Background Shrimp is widely distributed and world-favored fishery products with
increasing growth of market requirement. Nowadays, more and more consumers pay …