Original ResearchPublished 28 September 2026Active pectin–chitosan films from Spanish lime (Melicoccus bijugatus) shell pectin containing Pimenta racemosa essential oil nanoemulsions for sustainable food packagingChe John · Akeem Mohammed · Rohanie MaharajFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1944480
Original ResearchPublished 23 September 2026Smart preservation with cold plasma technology: enhancing safety and storage of meat-based hummus next-generation preservation of meat-based hummus using cold plasmaMeena Goswami · Rishav Kumar · Xin Mei Teng · Ravi Jadeja · Morgan Pfeiffer · Gretchen Gayle Mafi · Vikas Pathak · Li Maria Ma · Ranjith RamanathanFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1950610
Systematic ReviewPublished 1 September 2026Advances and trends in the use of edible coatings for extending the shelf life of foods: a scoping reviewJosé Francisco Falconí Novillo · Nilo Israel Cabezas-Oviedo · Dayra Silvana Cevallos-FarezFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1860777
ReviewPublished 19 August 2026From plant compounds to packaging: recent advances in phytochemical added edible films and coatingsJanani V · Praveen Kumar Dubey · Swarup RoyFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1898006
ReviewPublished 24 July 2026Advances in retort-based preservation of meat products: modern approaches for shelf-life extension and quality retentionBidyut Prava Mishra · Nihar Ranjan Sahoo · Jyotiprabha Mishra · Kirti Priyadarshini · Shibani Nag · Prasana Kumar Rath · Manoj Kumar JenaFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1893036
