The present review paper focuses on the chemistry of oxidative stress mitigation by
antioxidants. Oxidative stress is understood as a lack of balance between the pro-oxidant …

The interest in using natural antimicrobials instead of chemical preservatives in food
products has been increasing in recent years. In regard to this, essential oils—natural and …

The development of food-borne and infectious diseases has increased globally at an
anomalous rate and is combined with emerging social and economic problems. This …

The current research was conducted to extract the bioactive compounds from citrus waste
and assess their role in the development of functional foods to treat different disorders. The …

Nowadays, there is an interest in the consumption of food without synthetic additives and
rather with the use of natural preservatives. In this regard, natural extracts of the Lamiaceae …

A wide range of medicinal and aromatic plants (MAPs) have been explored for their
essential oils in the past few decades. Essential oils are complex volatile compounds …

Oxidation reactions during manufacturing, distribution, and storage of meat and meat
products result in undesirable physicochemical changes and aromas, which leads to …

The increasing acceptance of ready to eat food generates demand on development of active
and intelligent food packaging material. Even though many polymers have been used for the …

Many consumers are demanding foods without what they perceive as artificial and harmful
chemicals, including many used as antimicrobials and preservatives in food. Consequently …

Essential oils (EOs) are complex mixtures of low molecular weight compounds extracted
from plants by steam distillation and various solvents. Terpenoids and phenylpropanoids are …