The massive and uncontrolled use of food packaging derived from petroleum-based plastics
has created a serious environmental problem. Hence, the food packaging industry needs to …

New packaging materials are an emerging field in the food industry. Poor thermal,
mechanical, chemical, and physical properties of biopolymers, and also their inherent …

Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic,
teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs …

Fruits and vegetables are highly perishable in nature. Several factors could affect the quality
and shelf life of fruits and vegetables. Packaging materials (usually made up of polymers …

Chitosan is a biopolymer obtained from chitin, one of the most abundant and renewable
materials on Earth. Chitin is a primary component of cell walls in fungi, the exoskeletons of …

In the past few years, nanocellulose (NC) has gained wide attention due to its renewability,
biocompatibility, bioavailability, and different remarkable properties. Cellulose …

Increasing the demands of consumers for organic and safer foods has led to applying new
technologies for food preservation. Active packaging (AP) containing natural antimicrobial …

Spoilage of food by mycotoxigenic fungi poses a serious risk to food security throughout the
world. In view of the negative effects of synthetic preservatives, essential oils (EOs) and their …

Background Citrus is one of the most economically important horticultural crops in the world.
Citrus are vulnerable to the postharvest decay caused by Penicillium digitatum and P …

The increasing resistance of pathogen fungi poses a global public concern. There are
several limitations in current antifungals, including few available fungicides, severe toxicity …