Application of cold plasma technology in the food industry and its combination with other emerging technologies
Background The search for preservation methods that can be used as alternatives to heat
treatment is a significant issue in food quality. Utilization of plasma technology, a useful …
treatment is a significant issue in food quality. Utilization of plasma technology, a useful …
Recent advances in natural product-based nanoemulsions as promising substitutes for hazardous synthetic food additives: A new revolution in food processing
F Barzegar, S Nabizadeh, M Kamankesh… - Food and Bioprocess …, 2024 - Springer
The recent increase in chronic diseases worldwide is a major cause for concern, with
processed foods containing synthetic additives being a leading contributor. These additives …
processed foods containing synthetic additives being a leading contributor. These additives …
A high-stable and sensitive colorimetric nanofiber sensor based on PCL incorporating anthocyanins for shrimp freshness
A novel bilayer colorimetric film incorporating polycaprolactone (PCL) with clitoria ternatea
Linn anthocyanin (CA) via electrospinning was designed. The PCL nanofibers layer acted …
Linn anthocyanin (CA) via electrospinning was designed. The PCL nanofibers layer acted …
Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents
The effect of nanoemulsion coatings with antioxidant and antimicrobial agents on the
physicochemical, antioxidant properties and microbial stability of ready to eat fresh cut kiwi …
physicochemical, antioxidant properties and microbial stability of ready to eat fresh cut kiwi …
Nanoemulsion-based approach to preserve muscle food: A review with current knowledge
Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by
action of microorganism and oxidation. Recently, the consumer's preference is mostly …
action of microorganism and oxidation. Recently, the consumer's preference is mostly …
Determination of some quality indices of rainbow trout fillets treated with nisin-loaded polyvinylalcohol-based nanofiber and packed with polyethylene package
The combined application of nisin-loaded poly (vinyl alcohol)-based nanofibers (NP) with
polyethylene (PE) packs were presented to be a new food nanotechnology application. In …
polyethylene (PE) packs were presented to be a new food nanotechnology application. In …
Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut
The browning inhibition and preservation properties of eugenol emulsions (EUG) on fresh-
cut Chinese water chestnut (CWC), and the associated mechanisms of browning inhibition …
cut Chinese water chestnut (CWC), and the associated mechanisms of browning inhibition …
A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies …
The present study aimed that the fat reduction in cookies without compromising the desired
properties. Oil-loaded nanoemulsions (NEs) with a diameter of 169.8–363.4 nm were …
properties. Oil-loaded nanoemulsions (NEs) with a diameter of 169.8–363.4 nm were …
A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation
Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials,
antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO …
antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO …
A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil
Fish oil-loaded brown and green macroalgae-based nanoliposomes (NS: Sargassum
boveanum, NP: Padina distromatica, and NC: Caulerpa sertularioides) were successfully …
boveanum, NP: Padina distromatica, and NC: Caulerpa sertularioides) were successfully …