Food loss and waste occur for many reasons, from crop processing to household leftovers.
Even though some waste generation is unavoidable, a considerable amount is due to …

Food preservation technologies are currently facing challenges in prolonging the shelf life of
perishable food products. The uses of edible films and coatings developed from food …

Background Demand for healthy and safe food with minimal use of synthetic inputs
(including synthetic preservatives) is increasing rapidly. Plastic polymers being hazardous to …

In recent years, great interest has been focused on using natural antioxidants in food
products, due to studies indicating possible adverse effects that may be related to the …

The research in eco-friendly and sustainable materials for packaging applications with
enhanced barrier, thermo-mechanical, rheological and anti-bacterial properties has …

Chitin is the structural material of crustaceans, insects, and fungi, and is the second most
abundant biopolymer after cellulose on earth. Chitosan, a deacetylated derivative of chitin …

Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a
difficult time, since these products generate a negative perception in consumers. This has …

The incorporation of bioactive extract from the food waste into biopolymers is a promising
green approach to fabricate active films with antioxidant activity for food packaging. The …

Chitin is one of the most abundant natural polysaccharides in the world and it is mainly used
for the production of chitosan by a deacetylation process. Chitosan is a bioactive polymer …

This study aims to develop an intelligent indicating film based on biodegradable polymers
incorporated with roselle anthocyanins to monitor pork freshness. Three different films were …