background and objective: edible, biodegradable films, by acting as barriers to control the transfer of moisture, oxygen, lipids, and flavours, can prevent quality deterioration and increase the shelf life of food products. on the other hand, regarding edible film capacity in transferring food additives, extending shelf-life of food products could be considered. so by adding antimicrobial-antio...

To survive, organisms must be able to identify edible objects. However, we know relatively little about how humans and other species distinguish food items from non-food items. We tested the abilities of semi-free-ranging rhesus monkeys (Macaca mulatta) to learn rapidly that a novel object was edible, and to generalize their learning to other objects, in a spontaneous choice task. Adult monkeys...

BACKGROUND Agrobiodiversity is said to contribute to the sustainability of agricultural systems and food security. However, how this is achieved especially in smallholder farming systems in arid and semi-arid areas is rarely documented. In this study, we explored two contrasting regions in Benin to investigate how agroecological and socioeconomic contexts shape the diversity and utilization of ...

Hydroponically grown microgreens are gaining in popularity, but there is a lack of information pertaining to their microbiological safety. The potential risks associated with virus contamination of crops within a hydroponic system have not been studied to date. Here a human norovirus (huNoV) surrogate (murine norovirus [MNV]) was evaluated for its ability to become internalized from roots to ed...

Active edible packaging is a food made of comestible bioproducts and active compounds that interacts with the food. The bioproducts, usually biopolymers, must be recognized as safe characteristics to consumed by humans—comestible—and not toxic capable carrying an compound, like anti-browning agents, colorants, flavors, nutrients, antimicrobial and/or antioxidant compounds, in order extend produ...