Background The technology of food packaging is responding to significant market dynamics
such as the rapid growth in e-commerce and preservation of fresh food, a sector that …

Food‐borne illnesses are a significant concern for consumers, the food industry, and food
safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf …

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 …

The greatest challenge encountered by the food manufacturer is the loss of quality of food
products during storage, which eventually adds to the waste. Edible packaging is known as …

Background Consumer concern on the use of naturally-occurring antimicrobials from plants,
microorganisms and animal sources continues to grow daily, mostly triggered by the …

The greater awareness of non-renewable natural resources preservation needs has led to
the development of more ecological high-performance polymeric materials with new …

Background The perishable nature of fruits and vegetables makes their shelf-life limited.
Environmental factors, transportation and preservation conditions through postharvest could …

Pectin, a polysaccharide, is ubiquitously found in cell wall of higher plants. It is traditionally
used in the preparation of jam, jellies, and marmalades as a gelling agent. New applications …

Water extraction of crude mulberry leaf extract and two bio-active molecules from it, ie
deoxynojirimycin and chlorogenic acid, were used for development of pectin-based …

In this work is presented a new category of self-growing, fibrous, natural composite materials
with controlled physical properties that can be produced in large quantities and over wide …