Seafood processing has traditionally been challenging due to the rapid spoilage rates and
quality degradation of these products. With the rise of food science and technology, novel …

This review aims to elucidate advanced nanostructures and explore their potential
applications in enhancing the shelf life of fresh or processed seafood products. Biopolymer …

Eucommia ulmoides seed essential oil (EUSO) is a natural plant oil rich in various nutrients,
which has been widely used due to its unique medicinal effects. However, it is prone to …

Fish products are highly perishable as a result of easy spoilage by microorganism
populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils …

The current study aimed to assess the chemical, microbial, and sensory properties of Solid
Lipid Nanoparticles (SLNs) in chicken fillets stored at 4±1° C for 12 days. As a result, the …

The distinct fishy odors found in fish products can largely be attributed to the surrounding
environment (eg, algae, water, and feed). These odor compounds can be intensified during …

Carum copticum essential oil (EO) was spontaneously emulsified into the aqueous solution
of octenyl succinate anhydride-modified starch by titrating a mixture of EO, corn oil, or …

Food waste is one of the major challenges in food safety and finding a solution for this issue
is critically important. Herein, edible films and coatings became attractive for scientists as …

Recently, plant essential oils and their nanoemulsions have received great attention since
they help reduce the microbial load and improve the food products' antioxidant activity. In the …

Background: The current study aimed to evaluate the effect of an alginate coating containing
peppermint essential oil (PEO) and solid lipid nanoparticles (SLNs) against Salmonella …