What Science Can Do

Consumption of cold pressed oils rich in polyunsaturated fatty acids (PUFA) is considered healthy. These oils, on the other hand, are characterised by a lack of oxidative stability, which leads to the accumulation of lipid oxidation products, which have...

Cold-pressed oils are continuously gaining in popularity among consumers. The number of bioactive compounds recovered during the pressing process gives cold-pressed oils an advantage over refined oils. Antioxidants including tocopherols, polyphenols, and squalene, for example,...

The relevance of selecting the best in vitro test for antifungal screening of essential oils is sometimes overlooked. The minimal inhibitory concentration is usually determined using in vitro diffusion experiments. However, these data are mainly...

In today’s food industry, a product’s package is every bit as important as its contents. Today’s packaging can be smart, with electronics installed that provides a variety of functions. Active packaging and intelligent packaging are two...

With the ever-changing landscape that is product packaging, the ability to keep up with packaging trends could have a major effect on your company’s market share. In recent years, brands have been unable to stay...

Packaging is just as crucial as the contents in the food industry. Food packaging promotes the product, extends its shelf life, and makes long-distance shipping easier. Keeping up with the newest food packaging trends will...

Bio-nanocomposites are bio-based polymers made up of two main components: a matrix termed biopolymer (continuous phase) and a reinforcing agent (dispersed phase) with dimensions ranging from 1 to 100 nm. These include typical properties including...

With scientific and technical advancements, food packaging design continues to improve. The industry has come a long way in the last generation by learning from its failures. When you compare today’s food packaging designs to...

Food hydrocolloids (or gums) are high-molecular weight hydrophilic biopolymers used as functional ingredients in the food industry. All polysaccharides taken from plant, seaweed, and microbial sources, as well as gums derived from plant exudates, and...

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products that help to meet the daily nutrient requirement demand. Furthermore, food preservation has progressed beyond simple preservation; modern procedures...