Food industries are facing a great challenge due to contamination of food products with
different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate …

Naturally produced by aromatic plants, essential oils (EO) contain a wide range of volatile
molecules, including mostly secondary metabolites, which possess several biological …

Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension,
cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing …

Spoilage of food by mycotoxigenic fungi poses a serious risk to food security throughout the
world. In view of the negative effects of synthetic preservatives, essential oils (EOs) and their …

The antifungal activity of plant essential oils (EOs) extracted by steam distillation from seven
different species (Cinnamon, Anise, Clove, Citronella, Peppermint, Pepper, and Camphor) …

Fungi contamination in stored food grains is a global concern and affects the food
economics directly and indirectly. Fungi invasion causes loss of germination, hot spot …

Aspergillus flavus is a facultative parasite that contaminates several important food crops at
both the pre-and post-harvest stages. Moreover, it is an opportunistic animal and human …

The bacteriostatic concentration of essential oil (EO) in practical application is usually higher
than the flavor threshold, resulting in a lack of balance between bacteriostatic concentration …

The present study aimed to co-encapsulate binary synergistic formulation of Pimpinella
anisum and Coriandrum sativum (PC) essential oils (0.75: 0.25) into chitosan nanoemulsion …

Rice is part of many people's diet around the world, being the main energy source in some
regions. Although fewer reports exist on the occurrence of mycotoxins in rice compared to …