The development of novel biopolymers with improved functioning, gaseous barrier abilities,
and prolonged shelf life will be possible through the creation of innovative technologies in …

For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …

Background Plant-based proteins as an alternative to synthetic polymers have attracted the
interest of the global packaging industry in the last decade due to their biodegradability …

In this review, a historical perspective, functional and application trends of natural polymers
used to the development of edible food packaging were presented and discussed …

Plastic waste (PW) is one of the most rapid-growing waste streams in municipal solid waste
all over the world. India has become a global player in the plastic value chain. Despite low …

Pushed by the environmental pollution and health hazards of plastic packaging, the
development of biodegradable food packaging films (FPFs) is a necessary and sustainable …

Active food packaging materials often possess barrier, hydrophobic and antioxidant
properties, which are essential for maintaining food quality and safety. In this study, low acyl …

Central kitchen engineering for industrial production of prepared dishes is gaining
prominence in response to urbanization, socioeconomic shifts, evolving family structures …

Plant proteins are high-quality dietary components of food products. With the growing
interest in sustainable and healthy food alternatives, plant proteins have gained significant …

The development of plant protein-based delivery systems to protect and control lipophilic
bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated …