Food packaging is a multidisciplinary area that encompasses food science and engineering,
microbiology, as well as chemistry, and ignited tremendous interest in maintaining the …

Background The food industry is constantly attempting to develop better products that will
have a positive effect on health (commonly known as functional foods). In this respect …

Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

Electrospinning has the advantages of simple manufacturing equipment, a low spinning
cost, wide range of spinnable materials, and a controllable mild process, which can …

Background Bioactive compounds have gained increasing attention for their health benefits.
However, the instability of bioactive compounds during food processing and storage, and …

Poly (lactic acid), also abbreviated as PLA, is a promising biopolymer for food packaging
owing to its environmental-friendly characteristic and desirable physical properties …

The composite fibrous films were developed from zein and poly (lactic acid)(PLA) by
incorporating carvacrol at three different concentrations (5, 10 and 20%) using …

Cyclodextrins (CDs) are a unique class of molecules that are naturally available via
degradation of starchy molecules. Their toroidal structure and abundant presence of …

Food packaging is designed to protect foods, to provide required information about the food,
and to make food handling convenient for distribution to consumers. Packaging has a crucial …

Carvacrol is a natural essential oil with a monoterpenoid structure and draws attention due
to its antimicrobial and antioxidant capacity. However, high volatility and hydrophobicity limit …