Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality
of fruit and vegetable (FV) products. Physical and chemical methods have been developed …

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

Background The development of the future food industry is heavily focused on plant-based
foods. These foods usually contain phytic acid (PA), which has been considered an anti …

An active antioxidant film was fabricated by using polyvinyl alcohol (PVA) and corn starch
(ST) and incorporated with and 3, 5, 10, and 20%(v/v) coconut shell extract (CSE) and …

Non-biodegradable plastics have been extensively used for food packaging due to their
outstanding properties that preserve food quality during transportation and shelf-life. The …

Background The global population is forecast to reach around 9.7 billion by 2050, which
means there will be an increased requirement for proteins in the human diet. Alfalfa leaf is a …

Apple (Malus domestica) is widely consumed by consumers from various regions. It contains
a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic …

Plant tissue culture plays a central role in the agricultural, horticultural, research, and
conservation sectors. It facilitates precise control over plant propagation and manipulation …

Fresh fruits and vegetable products are easily perishable during postharvest handling due to
enzymatic browning reactions. This phenomenon has contributed to a significant loss of food …

Methylcellulose, a prominent polysaccharide prevalent in the food sector, was considered to
fabricate the active films with glutaraldehyde as a crosslinker and Noni (Morinda citrifolia) …