A large portion of food is lost due to the damage caused by different environmental factors
such as moisture, oxidation, irradiation, microbial contamination, and others. Thus, food …

Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to
the host when administered in adequate quantity. Currently, research is being conducted on …

Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food
and are generally considered safe. LAB regulate soil organic matter and the biochemical …

Background Numerous studies have been conducted to investigate the capability of edible
coatings for preserving the quality and prolonging the shelf life of fresh/fresh-cut fruits …

In the past few decades, fruits have been increasingly consumed, leading to an increase in
global fruit production. However, fresh produce is susceptible to large losses during …

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by
everyone (particularly due to the nutrients and functional properties of fruits and vegetables) …

The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC), low
methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the …

In this study, two different species of lactic acid bacteria (LAB)(Lactobacillus plantarum and
Pedocococcus pentosaceus) with high exopolysaccharide (EPS) yield were selected from a …

Background The occurrence of fungal contamination and the production of mycotoxins are
involved in all parts of the food chain, which negatively affect food quality and shelf life …

The present study illustrates the synthesis of silver nanoparticles (AgNPs) using tyrosine as
a reducing agent and preparation of chitosan (CHI) based films by blending essential oils …