Background The limitation of preservation technology causes great losses on fresh fruits and
vegetables (F&V) during postharvest. Ultraviolet (UV) as a secondary catalyst can trigger the …

The control of microbial infection transmission often relies on the utilization of synthetic and
metal-based antimicrobial agents. However, their non-biodegradability and inadequate …

The growing demand for sustainable packaging solutions has led to extensive research into
eco-friendly materials, with lignin emerging as a promising candidate for active food …

The growing global population challenges the food industry to ensure it remains safe for
consumption. Food waste caused by imbalances between production and handling creates …

To develop food packaging with good antibacterial activity and mechanical performance,
four amino carboxymethyl chitosan (ACC)//dialdehyde starch (DAS)/polyvinyl alcohol (PVA) …

Background Oxidation of foods due to exposure to artificial light or sunlight is a major
challenge in the food industry since it leads to quality deterioration, reduced shelf life …

Biobased materials are increasingly gaining prominence in the field of advanced ecofriendly
materials, and biomass-derived functional composites are exhibiting immense promise due …

Plastics are strong, flexible, and inexpensive and hence desirable for packaging. However,
as they biodegrade very slowly, their waste remains a global burden and pollution …

The application of novel insect proteins as future food resources in the food field has
attracted more and more attention. In this study, a biodegradable antibacterial food …

Due to the perishable nature and limited shelf life, it is crucial to develop highly efficient
techniques for fruit preservation while avoiding the use of environmentally hazardous …