New packaging materials are an emerging field in the food industry. Poor thermal,
mechanical, chemical, and physical properties of biopolymers, and also their inherent …

In recent years, there has been considerable growth in the creation of edible films and
coatings, which is predicted to have a major impact on fruit quality in the coming years …

Background The consumer demand for food that is minimally processed and that does not
include artificial additives makes it necessary to look for new natural sources of …

Intake of fruits and vegetables has been linked with various health benefits. Fruits and
vegetables can be consumed either fresh or processed. Production and consumption of …

Currently, nanotechnology represents an important tool and an efficient option for extending
the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and …

The objective of the present study was to evaluate the shelf life of minimally processed
pineapple (Smooth cayenne) in terms of physicochemical, microbiological and sensory …

Ready‐to‐eat products are damaged by various factors, including exposure to O2 and CO2,
extreme temperatures, and rapid decay, due to trauma during processing. The use of natural …

Chitosan-based food packaging film was prepared by incorporating zein-tannic acid
nanoparticles (ZTNPs) into chitosan and was evaluated in terms of structure, physical …

Papaya is a fruit of great importance worldwide. However, significant losses during
postharvest have been reported, which can be minimized by applying lipid nanoemulsions …

For the first time, efficiency of the carnauba wax-nanoclay emulsions in preserving
postharvest quality of 'Valencia'fruit was evaluated upon simulated storage and marketing …