Polysaccharides, such as pectin, starch, alginate, carrageenan, and xanthan gum, have
been used as biopolymer materials to create coatings and edible films to reduce traditional …

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 …

Food preservation technologies are currently facing important challenges at extending the
shelf-life of perishable food products (eg, meat, fish, milk, eggs, and many raw fruits and …

Pectin is a structural heteropolysaccharide found ubiquitously in terrestrial plants. It finds
diverse food applications such as that of a gelling agent, stabilizer, and fat replacer. In the …

In recent years, consumers have become increasingly aware of the nutritional benefits
brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of …

Gums are a class of naturally occurring polysaccharides/carbohydrate polymers derived
from renewable sources, which have the capacity to hydrate in water either by forming a gel …

Background Pectin-based packaging containing plant extracts is a popular stream of
derivative research of biopolymer-based food packaging. This packaging is unique because …

Edible packaging plays an important role in protecting food products from physical,
mechanical, chemical, and microbiological damages by creating a barrier against oxidation …

The quality and safety of fresh and cut fruits deteriorate during storage due to various
chemical, physical, and microbial changes, which limits their shelf life and increases food …

Nanoemulsion-based edible coatings containing oregano essential oil (OEO) as
antimicrobial were applied onto low-fat cut cheese to extend its shelf life. Nanoemulsions …