Natural antibacterials have stood out in the last decade due to the growing demand for
reducing chemical preservatives in food. In particular, natural phenolic compounds are …

Novel food packaging techniques are an important area of research to promote food quality
and safety. There is a trend towards environmentally sustainable and edible forms of …

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or
from contamination. Synthetic preservatives are widely used in fish storage to extend shelf …

The antibacterial activities of nanoemulsions based on essential oil of thyme and its purified
version on food-borne pathogens (S. Paratyphi A, S. aureus, K. pneumoniae, and E …

Nowadays, nanoencapsulation as a leading technique using nanostructures, can
considerably enhance the bioavailability and durability of bioactive food components. For …

Today, society has been more aware of healthy food products and related items containing
bioactive compounds, which potentially contribute to human health. Unfortunately, the long …

Chitosan is produced by deacetylating the abundant natural chitin polymer. It has been
employed in a variety of applications due to its unique solubility as well as its chemical and …

Nowadays, nano/micro-encapsulation as a pioneering technique may significantly improve
the bioavailability and durability of Natural bioactives. For this purpose, chitosan as a …

Food safety is a bottleneck problem. In order to provide information about advanced and
unique food packaging technique, this study summarized the advancements of …

The aims of the current study were to encapsulate Mentha spicata L. essential oil (MEO; 0,
0.5, and 1%) and MgO (0 and 0.1%) into sodium caseinate-gelatin (SC-GE) nanofiber mats …