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Sustainable chitosan nanoemulsion coatings/films with agri-food byproducts: advances, composition, production methods and applications in food preservation
Food loss and waste are a major concern globally and represent a challenge for food systems' sustainability. The application of natural, edible, and...
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Valorization of black carrot pomace for the development of anthocyanin rich bio functional edible films: implications on structural, morphological and thermal properties for a sustainable approach
Black carrot pomace (BCP), a byproduct of juice processing, offers a cost-effective and sustainable source of polyphenols and anthocyanins for edible...
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Composite Films from Steam-exploded Gelatin and Thyme Essential Oil: Production, Characterization and Application as Coatings
In this work, the production and characterization of composite films were performed using gelatin extracted after pretreatment by steam explosion at...
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Composite coatings of beeswax + naphthalene acetic acid preserved fruit quality and antioxidants in stored lemon fruits
Lemon fruits are well recognized for their richness in antioxidants. The present study was conducted to maintain the antioxidant properties of lemon...
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Development of edible films based on anchote (Coccinia abyssinica) starch: process optimization using response surface methodology (RSM)
Starch-based edible films derived from a variety of botanical sources can be used as an alternative to address issues in the food packaging industry....
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Effects of edible alginate coating enriched with organic acids on quality of mango fruit during storage
Application of edible coatings containing organic acids is an effective method to preserve the quality and improve the storability of fresh product....
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CMC-based edible coating composite films from Brewer's spent grain waste: a novel approach for the fresh strawberry package
This study points to the coated strawberry with new edible films originating from the components of Brewer's spent grain (BSG) obtained as a large...
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Investigating the effect of nanoemulsion coatings of Froriepia subpinnata in konjac gum on the quality and shelf life of quail meat
In this study, nanoemulsion coatings of Froriepia subpinnata essential oil (FEO) in konjac gum (KG) are used to moderate the spoilage of quail meat...
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The Preservation of Nano-edible Coating on Texture Stabilization of Blunt Snout Bream (Megalobrama amblycephala): Focus on Physicochemical Properties and Proteomics Analysis
A natural nano-edible coating based on fish gelatin-rosemary essential oil was developed for the preservation of blunt snout bream ( Megalobrama...
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Characterization of Alginate-Gelatin Edible Film Containing Anise (Pimpinella anisum L.) Essential Oil
In general, active packaging improves the quality of ordinary packaging due to its antioxidant and antimicrobial properties which can maintain the...
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Plant Antioxidants and Antimicrobials in Edible and Non-edible Active Packaging Films
Smart packaging, including active packaging and edible packaging materials, are novel packaging systems, which may lead in enhanced quality and...
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Development of Carboxymethylcellulose Based Active and Edible Food Packaging Films Using Date Seed Components as Reinforcing Agent: Physical, Biological, and Mechanical Properties
Carboxymethyl cellulose (CMC) based edible films, reinforced with date seed powder (DSP) were investigated. An increasing concentration of DSP (5%,...
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Active pullulan-based coatings incorporated with Auricularia auricular extracts for preserving potato fresh-cuts
In the present study, Auricularia auricular polysaccharides (AAP) and Auricularia auricular proteins (AAPR) obtained from the waste products of Auricul...
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Incorporating oregano (Origanum vulgare L.) Essential oil onto whey protein concentrate based edible film towards sustainable active packaging
The study’s objectives were to develop a packaging film incorporating oregano essential oil, and evaluate the antioxidant, antibacterial, mechanical,...
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The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying
The effect of four edible hydrocolloid coatings (carboxymethyl cellulose, chitosan, pectin and gum arabic) on fresh-cut potato’s colour, pH and...
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Impact of apricot oil incorporation in tamarind starch/gelatin based edible coating on shelf life of grape fruit
Tamarind seed starch/gelatin (TR/GE) and 1% apricot essential oil incorporated edible coatings were applied on fresh grapes. The effect of coating on...
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Application of chitosan-ZnO nanoparticle edible coating to wild-simulated Korean ginseng root
Chitosan-ZnO nanoparticle (ZnONP) edible coating was applied to extend shelf life of wild-simulated Korean ginseng root (WsKG). In antimicrobial...
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Effect of storage conditions on physicochemical, barrier, mechanical and structural characteristics of Eremurus luteus root gum edible film
In this investigation, Eremurus luteus root gum (ELRG) films with different contents of glycerol and sorbitol (30, 40, and 50% w/w) as plasticizers...
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Amelioration of sodium alginate- CNC edible coating with thyme and/ or clove essential oil for post-harvest quality of guava
The effect of sodium alginate- crystalline nanocellulose based pickering emulsion containing different concentrations of thyme and clove essential...
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Application of soy protein-based films and coatings on the shelf life of food products: a mini-review of recent publications with emphasis on nanotechnology
There is a rising demand for packaged food in the twenty-first century. Fresh food products are prone to spoilage, moisture loss, physical damage,...
