In recent years, the search for natural plant-based antimicrobial compounds as alternatives
to some synthetic food preservatives or biocides has been stimulated by sanitary …

Fish and fishery products (FFP) are highly perishable due to their high nutritional value and
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …

Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

Natural antibacterials have stood out in the last decade due to the growing demand for
reducing chemical preservatives in food. In particular, natural phenolic compounds are …

Autolysis technology has shown potential for protein hydrolysates production from marine
and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for …

Tyrosinase (EC 1.14. 18.1), a copper‐containing enzyme, can cause enzymatic browning in
raw fruits, vegetables, and beverages. Browning is an undesirable reaction that is …

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 …

The effect of modified atmosphere packaging (MAP) on the quality changes of Pacific white
shrimp (Litopenaeus vannamei) treated with or without green tea extract (1g/L; GTE) in …

Plant extracts can serve as natural preservatives in seafood and they are gaining a
tremendous amount of attention due to the deleterious effects of the synthetic counterparts …

Melanosis represents a serious problem to the crustaceans industry. Consists on the natural
formation of dark pigments mainly in the cephalothorax and joints region, caused by the …