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 …

Color is an essential criterion for assessing the freshness, quality, and acceptability of red
meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment …

Electrospinning of gelatin/chitosan solutions incorporated with tannic acid (TA) and
chitooligosaccharides (COS) at varying levels was performed on polylactic acid (PLA) films …

Gold nanorods (GNRs) outstand in photothermal disinfection but are faced with severe
surface chemistry and dose relevant biotoxicity. Herein, a naturally green building block …

Background Natural polysaccharides and plant-derived catechins are two types of food
ingredients. Natural polysaccharides and catechins, restricted by their intrinsic molecular …

The inhibitory effects of chitooligosaccharide-epigallocatechin gallate (COS-EGCG)
conjugate in comparison with COS, EGCG, and acarbose on α-amylase were studied. The …

Epigallocatechin gallate (EGCG) is a polyphenol present in green tea (Camellia sinensis),
which has revealed anti-cancer effects toward a variety of cancer cells in vitro and protective …

Chitosan (CS), a positively charged natural polysaccharide is widely used in food and
medical sectors due to its antimicrobial and antioxidant activities. CS is modified by chemical …

Simple Summary Bioconversion of chitinous waste to chito-oligosaccharides using chitinase
is an attractive strategy for traditional waste management. Chito-oligosaccharides have a …

Vibrio parahaemolyticus often contributes to a serious foodborne disease outbreak when
marine mussels are consumed. The number of drug-resistant isolates of bacteria has also …