Food waste is a significant global issue, with roughly one-third of all food produced going to waste. Beyond the economic and social impact, food waste contributes significantly to greenhouse gas emissions, intensifying ...

The increasing consumer demand for natural food preservatives has driven interest in compounds like ε-Polylysine hydrochloride (ε-PL), a naturally derived antimicrobial agent effective against a broad range of spoilage...

Dairy products, known for their high nutritional value and versatility, are also highly susceptible to spoilage. Factors like high moisture content, protein, and carbohydrate composition make dairy an ideal medium for mi...

As the food industry continues to prioritize safety, shelf-life extension, and waste reduction, packaging innovation has become a central focus. Traditional preservation methods are being supplemented or even replaced by...

With the rise of convenience foods, ready-to-eat (RTE) meals have become a staple in many consumers' lives. However, their convenience also brings unique challenges in food safety, as RTE meals often bypass extensive coo...

Nisin, a natural antimicrobial peptide produced by Lactococcus lactis, has long been valued for its ability to inhibit a broad spectrum of Gram-positive bacteria. Used widely in food preservation, nisin offers a safe and...