Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although people concede that they cannot resolve global food waste issues without preservatives, prefer products Numerous emerging technologies is now surpassing conventional methods for mitigating microbial deterioration in response to consumer demand fundamental health safety considerations, in...

The food industry (FI) is one of the most important parts any country's when it comes to safety and security. A new approach that can be considered use technologies in this area. Given rise population per capita consumption, sector should pursue sustainable development through nanotechnologies increased productivity. In FI, a number nanostructured materials (NSMs) have been used, ranging from i...

Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use materials functionalized with (TiO2, ZnO, Ag, SiO2, Al2O3, Fe2O3, Zr, MgO, halloysite, and montmorillonite) to develop hybrid fruit, vegetables, meat (lamb, minced, pork, poultry), mushrooms, cheese, eggs, Ginkgo biloba seeds ...

This article intends to investigate traditional food preservation methods, as well their methodical thoughtful, and propose scientific solutions based on the facts gained. Food is an action or method for preserving foods at chosen quality level. Several innovative conservation methods are being established meet contemporary needs cost-effective user fulfillment in terms of wellbeing, nutrition,...

food packaging is inseparable step of the process, storage, distribution and marketing of the product. proper packaging increases the shelf life of food; for this reason that is one of the main characteristics in the food industry. one of the new concepts in food packaging is bio packaging, that is developed to respond to the needs of consumers and food products with higher durability. using ed...