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Modern lifestyle factors, including dietary choices, significantly affect individual and intergenerational health. The widespread reliance on processed and takeout foods, along with the regular use of cosmetics and perso...

Nowadays, there is a growing concern about the damage caused by waste in the environment, which implies the generation of new processes and habits to contribute to a circular economy. This work explores a new alternative...

Eugenol (4-allyl-2-methoxyphenol) is a naturally occurring phenol present in many botanical extracts, such as clove, cinnamon, and nutmeg essential oils. The beneficial properties of this compound have been extensively i...

ObjectiveTo address the false-negative risk associated with trace contamination of severe acute respiratory syndrome coronavirus 2 （SARS-CoV-2） on cold-chain food and packaging material surfaces， this study aimed t...

Abstract The growing complexity of global food supply chains and increasing demands for safety, longer shelf life, and sustainability have increased the need for advanced packaging technologies. Smart nano-packaging mate...

In response to societal demands, the food industry constantly seeks innovations for its products. Active food packaging, developed from biopolymers incorporated with Pickering emulsions, is certainly one of these innovat...

Abstract Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and patho...

This study examines the preferences and influences on the decisions of Croatian customers when purchasing food supplements. A survey of 312 customers of food supplements in Croatia found that distribution channels and ph...

Abstract This study investigated the impact of packaging methods coupled with high barrier packaging loaded with titanium dioxide (TiO2) on the quality of chilled pork. The experiment consisted of three treatment groups:...

Nanocomposite films based on polypropylene and talc were used to develop food flexible packaging. Two talc samples withdifferent morphologies (micro and macro-crystalline) were employed to formulate nanocomposites with s...

With the continuous improvement of living standards， food safety issues have increasingly become a focal point of social concern， among which the problem of plasticizer contamination in food has garnered significant ...

Abstract In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an act...

Abstract This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets...

Abstract The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of ref...

The objective of this study was to evaluate the effect of packaging permeability (water and oxygen) on the sensory and physical properties of white sliced bread during storage at ambient and accelerated conditions. White...

Soy protein isolate (SPI) films reinforced with starch nanocrystals (SNC) were developed by simple casting method. The films were transparent and homogeneous. The opacity and degree of crystallinity increased with the am...

Abstract This study has aimed to assess the quality and shelf-life stability of dry-cured ham under different packaging systems during storage. The types of packaging systems were: aerobic packing (AP), vacuum packing (V...

Abstract To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6, 12, 24, and 48 h postmortem and stored around 2°C...

Abstract The purpose of this study was to analyze whether seawater has positive effects on appearance characteristics, such as CIE a*, and to determine the gas composition concentration that is suitable for maintaining i...

The search for substitutes for synthetic polymers in food packaging has received significant attention from both researchers and the industrial sector. A promising approach involves utilizing edible films based on tapioc...

Background: Molecular sieves are materials with selective sorption properties, and are used to separate or load mixtures of compounds based on their molecular shape and size. These materials are usually made from porous ...

Abstract Green composites are increasingly attracting interest due to their potential to address environmental issues by merging sustainable fillers with biodegradable polymers. The current study investigates the incorpo...

Abstract Polylactic acid (PLA) is a biodegradable and renewable polymer, which represents a valuable alternative to plastic packaging films, often associated with environmental problems. In this study, we tested the suit...

Yeast biomass is a novel source for the production of biodegradable films and, joint to the incorporation of certain compounds from essential oils, it is possible to design promising active materials for food preservatio...