Results 291 to 300 of about 2,881,113 (343)

Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases

Critical reviews in food science and nutrition, 2023
Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health.
Jindi Wang, Fangyuan Zhao, Jing-ding Huang, Qianyu Li, Qingli Yang, Jian-qing Ju   +5 more
semanticscholar   +1 more source

Repair mechanism and application of self-healing materials for food preservation

Critical reviews in food science and nutrition, 2023
The traditional packaging concept has reached its limits when it comes to ensuring the quality of food and extending its shelf life. Compared to traditional packaging materials, food packaging with self-healing function is becoming more and more popular.
Jindi Wang, Qingchao Gao, Fangyuan Zhao, Jian-qing Ju   +3 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

Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives

Critical reviews in food science and nutrition, 2022
Carbon dots (CDs) have two unique advantages: one is ease of synthesis at low price, the other is desirable physical and chemical properties, such as ultra-small size, abundant surface functional groups, nontoxic/low-toxicity, good biocompatibility ...
Linlin Zhao, M. Zhang, A. Mujumdar, Haixiang Wang   +3 more
semanticscholar   +1 more source

Essential-oil capsule preparation and its application in food preservation: A review

Food reviews international (Print), 2022
In recent years, plant essential oil (EO) is considered a potential food preservative because of its antibacterial and antioxidant properties. High safety and natural are the main advantages of its application.
Tian Yang, Wen Qin, Qing Zhang, Junyun Luo, Derong Lin, Hong Chen   +5 more
semanticscholar   +1 more source

Recent development in antibacterial activity and application of nanozymes in food preservation

Critical reviews in food science and nutrition, 2022
Nanozymes with excellent broad-spectrum antibacterial properties offers an alternative strategy for food preservation. This review comprehensively summarized the antibacterial mechanisms of nanozymes, including the generation of reactive oxygen species ...
Yan Fang, Wanfeng Wu, Yanan Qin, Haoqiang Liu, Kang Lu, Liang Wang, Minwei Zhang   +6 more
semanticscholar   +1 more source

Application of nano-ZnO in the food preservation industry: antibacterial mechanisms, influencing factors, intelligent packaging, preservation film and safety.

Critical reviews in food science and nutrition
In recent years, how to improve the functional performance of food packaging materials has received increasing attention. One common inorganic material, nanometer zinc oxide (ZnO-NPs), has garnered significant attention due to its excellent antibacterial
Qingchao Gao, Zhiruo Feng, Jindi Wang, Fangyuan Zhao, Changjian Li, Jian-qing Ju   +5 more
semanticscholar   +1 more source

Advances in the application of chitosan as a sustainable bioactive material in food preservation

Critical reviews in food science and nutrition, 2021
Chitosan is obtained from chitin and considered to be one of the most abundant natural polysaccharides. Due to its functional activity, chitosan has received intense and growing interest in terms of applications for food preservation over the last half ...
Dawei Yu, Zijuan Yu, Wenyu Zhao, J. Regenstein, W. Xia   +4 more
semanticscholar   +1 more source

Enterocins in food preservation

International Journal of Food Microbiology, 2010
The Enterococcus genus, a member of the Lactic Acid Bacteria (LAB) is found in various environments, but more particularly in the intestines of humans and other animals. Although sometimes associated with pathogenicity these bacteria have many benefits. They have been found in traditional artisanal fermented products, are used as probiotic cultures and
Haider Khan, Pak-Lam Yu, Steve Flint
openaire   +3 more sources

Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation

Critical reviews in food science and nutrition, 2021
Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials.
Wenzhang Chen, Shaobo Ma, Qiankun Wang, D. Mcclements, Xuebo Liu, To Ngai, Fuguo Liu   +6 more
semanticscholar   +1 more source