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

Consumers increasingly prefer healthy and nutritious diet worldwide, and demands for fresh
fruits and vegetables are rapidly growing. Fresh produce are perishable commodities, and …

The non-antibacterial and relatively poor mechanical properties of sodium alginate film limit
its application for fresh-cut fruit packaging. The phenolic compound thymol has prominent …

With the increase in food standardization and the pace of modern life, the demand for ready-
to-eat foods is growing. The strong processing conditions of traditional technology often …

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 …

Nowadays, about 30% of food is damaged or wasted during the transport and preservation
process. Therefore, there exists a big challenge to enhance the shelf-life and safety 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 …

As a natural polyphenol, curcumin has been used as an alternative to synthetic
preservatives in food preservation. Different from previous reviews that mainly focus on the …

Recently, consumers' demand for fresh, nutritious, and convenient food has shown a
significant rise. This trend has forced increased sales of minimally processed and/or pre …

Worldwide, millions of tons of crustaceans are produced every year and consumed as
protein-rich seafood. However, the shells of the crustaceans and other non-edible parts …