Results 281 to 290 of about 3,916,741 (352)

Food preservatives — future prospects

2003
If a food manufacturer is asked about the future prospects of food preservatives, the answer will probably be that he or she wants to use as few as possible and as little of any as possible. This answer may not sound very encouraging for those engaged in research on food preservatives.
Rombouts, F.M., Notermans, S.H.W., Abee, T.   +2 more
openaire   +3 more sources

The potential of curcumin-based co-delivery systems for applications in the food industry: Food preservation, freshness monitoring, and functional food.

Food Research International, 2023
Currently, curcumin-based co-delivery systems are receiving widespread attention. However, a systematic summary of the possibility of curcumin-based co-delivery systems used for the food industry from multiple directions based on the functional ...
Yueyue Liu, Mengjie Ma, Yongkai Yuan
semanticscholar   +1 more source

Natural food preservation with ginger essential oil: Biological properties and delivery systems.

Food Research International, 2023
Recently, the increasing demand from consumers for preservative-free or naturally preserved foods has forced the food industry to turn to natural herbal and plant-derived preservatives rather than synthetic preservatives to produce safe foods.
Jinman He, M. Hadidi, Siyuan Yang, Mohammad Rizwan Khan, Wanli Zhang, Xinli Cong   +5 more
semanticscholar   +1 more source

The encapsulation strategies of clove essential oil enhance its delivery effect in food preservation applications.

Food Chemistry
Food supply chain faces challenges from quality degradation, microbial contamination, and chemical synthetic fungicides. Recently, the remarkable food preserving ability and biological activity of natural clove essential oil (CEO) has gained significant ...
Yiqin Zhang, Jingxuan Lu, Kuanbo Cui, Han Wang, Jiaqi Su, Wanli Zhang, Weibo Jiang   +6 more
semanticscholar   +1 more source

Composite films of sodium alginate and konjac glucomannan incorporated with tea polyphenols for food preservation.

International Journal of Biological Macromolecules, 2023
At present, food waste has become a serious issue and the use of petroleum-based food packaging films has resulted in a series of potential hazards. Therefore, more attention has been focused on the development of new food packaging materials.
Shancan Wang, Mingyu Li, Beibei He, Yueyuan Yong, Jie Zhu   +4 more
semanticscholar   +1 more source

Enzyme-responsive controlled-release materials for food preservation and crop protection - A review.

International Journal of Biological Macromolecules, 2023
The adoption of environmentally friendly and efficient methods to control food spoilage and crop diseases has become a new worldwide trend. In the medical field, various enzyme-responsive controlled-release drug formulations have been developed for ...
Yuhe Dong, Tao Jiang, Tong Wu, Wenrui Wang, Zesen Xie, Xi Yu, Ye Peng, Ling Wang, Ying Xiao, Tian Zhong   +9 more
semanticscholar   +1 more source

Phenolic acid-chitosan derivatives: An effective strategy to cope with food preservation problems.

International Journal of Biological Macromolecules, 2023
Chitosan, a cost-effective and eco-friendly natural polymeric material, possesses excellent film-forming properties. However, it has low solubility and biological activity, which hinders its widespread applications.
Qi Zhou, Weiqing Lan, Jing Xie
semanticscholar   +1 more source

Effect of tea polyphenols on chitosan packaging for food preservation: Physicochemical properties, bioactivity, and nutrition.

International Journal of Biological Macromolecules
Chitosan packaging has been widely studied for food preservation, the application of which is expanded by the incorporation of tea polyphenols. This paper reviews the influence of tea polyphenols incorporation on chitosan-based packaging from the ...
Mengjie Ma, Mingfei Gu, Shuaizhong Zhang, Yongkai Yuan   +3 more
semanticscholar   +1 more source

Advanced biopolymer-based edible coating technologies for food preservation and packaging.

Comprehensive Reviews in Food Science and Food Safety, 2023
Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day.
Condro Wibowo, Syahla Salsabila, Aulal Muna, David Rusliman, H. S. Wasisto   +4 more
semanticscholar   +1 more source

Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation.

Comprehensive Reviews in Food Science and Food Safety, 2023
Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has led to increased interest in developing effective and eco-friendly ...
Yujia Zhang, Jiafan Qiu, Kewen Yang, Yuting Lu, Zixian Xu, Huanqi Yang, Yuqing Xu, Letao Wang, Yu Lin, Xinyang Tong, Junge He, Ying Xiao, Xiuxiu Sun, Ran Huang, Xi Yu, Tian Zhong   +15 more
semanticscholar   +1 more source