Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry
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 …
quality degradation of these products. With the rise of food science and technology, novel …
Advanced nanomaterials for enhancing the shelf life and quality of seafood products
T Cetinkaya, W Wijaya - Food Bioscience, 2024 - Elsevier
This review aims to elucidate advanced nanostructures and explore their potential
applications in enhancing the shelf life of fresh or processed seafood products. Biopolymer …
applications in enhancing the shelf life of fresh or processed seafood products. Biopolymer …
Chitosan nanoparticles loaded with Eucommia ulmoides seed essential oil: Preparation, characterization, antioxidant and antibacterial properties
X Jiang, Y Yu, S Ma, L Li, M Yu, M Han, Z Yuan… - International Journal of …, 2024 - Elsevier
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 …
which has been widely used due to its unique medicinal effects. However, it is prone to …
Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage
M Shafaghi Rad, M Nouri - Food Science & Nutrition, 2023 - Wiley Online Library
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 …
populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils …
Effect of alginate coating activated by solid lipid nanoparticles containing Zataria multiflora essential oil on chicken fillet's preservation
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 …
Lipid Nanoparticles (SLNs) in chicken fillets stored at 4±1° C for 12 days. As a result, the …
[HTML][HTML] A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish
T CETINKAYA, MT AYSELI - Food Chemistry Advances, 2024 - Elsevier
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 …
environment (eg, algae, water, and feed). These odor compounds can be intensified during …
[HTML][HTML] Investigating the surfactant-to-oil ratio, type of ripening inhibitor, and modified starch on the stability of Carum copticum essential oil nanoemulsions …
S Pourshamohammad, M Amrani… - Journal of Agriculture …, 2024 - Elsevier
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 …
of octenyl succinate anhydride-modified starch by titrating a mixture of EO, corn oil, or …
[HTML][HTML] Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology
S Ghasemi, S Jaldani, F Sanaei… - International Journal of …, 2023 - degruyter.com
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 …
is critically important. Herein, edible films and coatings became attractive for scientists as …
Analyzing Rosmarinus officinalis essential oil and its nanoemulsion in beef burgers shelf life at refrigerator temperature
A Mozafari, A Anvar, A Mirzaei, M Ataee - Journal of Food and …, 2023 - jfabe.ut.ac.ir
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 …
they help reduce the microbial load and improve the food products' antioxidant activity. In the …
The Antimicrobial Effects of Alginate Coating Containing Solid Lipid Nanoparticles of Peppermint Essential Oil against Escherichia coli O157: H7 and Salmonella …
A Nazari Yazdi, S Khanzadi, M Hashemi… - Journal of Human …, 2023 - jhehp.zums.ac.ir
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 …
peppermint essential oil (PEO) and solid lipid nanoparticles (SLNs) against Salmonella …