Food packaging can be considered as a passive barrier that protects food from
environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat. It …

Maltodextrin (MD) is a partially hydrolyzed product of starch that can be used to encapsulate
food, medicine, essential oil and other substances. MD-based microcapsules can enhance …

The increasing demand for natural, safe, and sustainable food preservation methods drove
research towards the use of plant antimicrobials as an alternative to synthetic preservatives …

Meat and meat products are perishable products that require the use additives to prevent the
spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products …

Background Nowadays people demand for healthy, convenient, and wholesome foods.
Double emulsions have attracted widespread attention in the food industry owing to their …

Spoilage of meat products during processing, distribution and exposure in the markets have
an important negative impact on meat industry from an economic point of view. Two of the …

Various potential sources of bioactive components exist in nature which are fairly
underutilized due to the lack of a scientific approach that can be sustainable as well as …

The unregulated and extensive application of synthetic compounds, such as preservatives,
pesticides, and drugs, poses serious concerns to the environment, food security, and global …

The production of safe foods with little or no artificial preservatives is one of the foremost
leading challenges for food manufacturing industries because synthetic antimicrobial agents …

Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …