[1] Beya, M.M., et al., Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review. Antioxidants (Basel), 2021. 10(2).
[2] Najafi, M., et al., Evaluation of Antimicrobial and Antioxidant Properties of Eucalyptus Extracts in Zein Films to Improve of Minced Sheep Meat Packaging Shelf Life. 2020. 11: p. 119–126.
[3] Goudarzi, J., H. Moshtaghi, and Y. Shahbazi, Kappa-carrageenan-poly (vinyl alcohol) electrospun fiber mats encapsulated with Prunus domestica anthocyanins and epigallocatechin gallate to monitor the freshness and enhance the shelf-life quality of minced beef meat. Food Packaging and Shelf Life, 2023. 35: p. 101017.
[4] Chen, C., et al., Properties, vapour-phase antimicrobial and antioxidant activities of active poly(vinyl alcohol) packaging films incorporated with clove oil. Food Control, 2018. 88: p. 105–112.
[5] Li, X., et al., Active packaging for the extended shelf-life of meat: Perspectives from consumption habits, market requirements and packaging practices in China and New Zealand. Foods, 2022. 11(18): p. 2903.
[6] Haghighatpanah, N., et al., Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat. International Journal of Biological Macromolecules, 2022. 201: p. 318–329.
[7] Moradinezhad, F., S. Hedayati, and E. Ansarifar, Assessment of zataria multiflora essential oil—incorporated electrospun polyvinyl alcohol Fiber mat as active packaging. Polymers, 2023. 15(4): p. 1048.
[8] Dias Antunes, M., et al., Antimicrobial electrospun ultrafine fibers from zein containing eucalyptus essential oil/cyclodextrin inclusion complex. International Journal of Biological Macromolecules, 2017. 104: p. 874–882.
[9] Limam, H., et al., Variation in chemical profile of leaves essential oils from thirteen Tunisian Eucalyptus species and evaluation of their antioxidant and antibacterial properties. Industrial Crops and Products, 2020. 158: p. 112964.
[10] Azadbakht, E., et al., Development and structural characterization of chitosan films containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage. Food Packaging and Shelf Life, 2018. 17: p. 65–72.
[11] Matche, R.S. and O.O. Adeogun, Physicochemical characterisations of nanoencapsulated Eucalyptus globulus oil with gum Arabic and gum Arabic nanocapsule and their biocontrol effect on anthracnose disease of Syzygium malaccense Fruits. Scientific African, 2022. 18: p. e01421.
[12] Gharsallaoui, A., et al., Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 2007. 40(9): p. 1107–1121.
[13] Lamarra, J., et al., Electrospun nanofibers of poly(vinyl alcohol) and chitosan-based emulsions functionalized with cabreuva essential oil. International Journal of Biological Macromolecules, 2020. 160: p. 307–318.
[14] Costa, L.M.M., et al., Bionanocomposites from electrospun PVA/pineapple nanofibers/Stryphnodendron adstringens bark extract for medical applications. Industrial Crops and Products, 2013. 41: p. 198–202.
[15] Estevez-Areco, S., et al., Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants. Food Packaging and Shelf Life, 2018. 18: p. 42–50.
[16] Xu, L., et al., Preparation and Performance of Radiata-Pine-Derived Polyvinyl Alcohol/Carbon Quantum Dots Fluorescent Films. Materials, 2020. 13(1): p. 67.
[17] Lan, W., et al., Electrospun polyvinyl alcohol/d-limonene fibers prepared by ultrasonic processing for antibacterial active packaging material. Molecules, 2019. 24(4): p. 767.
[18] Ansarifar, E., et al., Encapsulation of Jujube Extract in Electrospun Nanofiber: Release Profile, Functional Effectiveness, and Application for Active Packaging. Food and Bioprocess Technology, 2022. 15(9): p. 2009–2019.
[19] Safari, J., et al., Fabrication of chitosan/pectin/pva nanofibers using electrospinning technique. Nanoscience & Nanotechnology-Asia, 2020. 10(2): p. 134–141.
[20] Azarifar, M., et al., The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef. International Journal of Food Microbiology, 2020. 318: p. 108493.
[21] Zheng, K., et al., Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts. LWT, 2023. 176: p. 114547.
[22] bagheri, r. and P. aryaee, The Effect of Chitosan along with Basil Seed Gum and Nettle Essential Oil on the Microbial, Chemical, and Sensory Properties of Hamburger. Food Engineering Research, 2022. 21(1): p. 75–92.
[23] Mohebbi, M., et al., Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom. Food and Bioprocess Technology, 2012. 5(8): p. 3193–3202.
[24] Khezrian, A. and Y. Shahbazi, Application of nanocompostie chitosan and carboxymethyl cellulose films containing natural preservative compounds in minced camel’s meat. International Journal of Biological Macromolecules, 2018. 106: p. 1146–1158.
[25] Prahasti, G., A. Zulfi, and K. Khairurrijal, Synthesis of fiber membranes from polyvinyl alcohol (PVA)/shell extract of melinjo (SEM) using electrospinning method. Materials Today: Proceedings, 2021. 44: p. 3400–3402.
[26] Ardekani, N.T., et al., Evaluation of electrospun poly (vinyl alcohol)-based nanofiber mats incorporated with Zataria multiflora essential oil as potential wound dressing. International Journal of Biological Macromolecules, 2019. 125: p. 743–750.
[27] rahmatinia, n., et al., Electrospun zein nanofibers as a nanocarrier of Eucalyptus essential oil: Characterization, and antimicrobial properties. Journal of food science and technology(Iran), 2022. 18(121): p. 81–91.
[28] Dzimitrowicz, A., et al., Comparison of the characteristics of gold nanoparticles synthesized using aqueous plant extracts and natural plant essential oils of Eucalyptus globulus and Rosmarinus officinalis. Arabian Journal of Chemistry, 2019. 12(8): p. 4795–4805.
[29] Ghaderi, J., et al., Fabrication and characterization of biocomposite films based on carboxymethyl cellulose/polyvinyl alcohol/fish gelatin for food packaging exploits. Innovative Food Technologies, 2021. 8(3): p. 383–398.
[30] Guyon, C., A. Meynier, and M. de Lamballerie, Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends in Food Science & Technology, 2016. 50: p. 131–143.
[31] Ningrum, A., et al., Characterization of Tuna Skin Gelatin Edible Films with Various Plasticizers‐Essential Oils and Their Effect on Beef Appearance. Journal of Food Processing and Preservation, 2021. 45(9): p. e15701.
[32] Mouhoub, A., et al., Development of Food Packaging with Desirable Properties and Activities Using Chitosan and Mentha piperita, Salvia officinalis, Melaleuca quinquenervia, and Eucalyptus globulus EOs. Food and Bioprocess Technology, 2023. 16(12): p. 3033–3044.
[33] Min, B. and D.U. Ahn, Mechanism of lipid peroxidation in meat and meat products -A review. Food Sci. Biotechnol, 2005. 14: p. 152–163.
[34] Lu, H., et al., Antimicrobial activity of eucalyptus essential oil against Pseudomonas in vitro and potential application in refrigerated storage of pork meat. International Journal of Food Science and Technology, 2016. 51(4): p. 994–1001.
[35] Mirzaei, A., et al., Colorimetric pH-sensitive hydrogel film based on kappa-carrageenan containing quercetin or eucalyptus leaf extract for freshness monitoring of chicken meat. Food Chemistry: X, 2024. 22: p. 101307.
[36] Roshani-Dehlaghi, N., et al., Intelligent real-time multi-functional packaging of rainbow trout fillet containing anthocyanin-rich Althaea Officinalis extract encapsulated with poly (vinyl alcohol) electrospun nanofiber mats. 2024.
[37] Trabelsi, I., et al., Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage. Meat Sci, 2019. 154: p. 29–36.
[38] Habibi Najafi, M., et al., Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing. Journal of food science and technology(Iran), 2021. 18(113): p. 211–224.
[39] Zanela, J., et al., Active Biodegradable Starch/PBAT-poly(butylene adipate-co-terephthalate) Film with Eucalyptus citriodora Essential Oil Incorporation. Foods, 2024. 13(13): p. 2104.
[40] Ceylan, Z., et al., Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples. Food Bioscience, 2021. 42: p. 101076.
[41] Kanatt, S.R. and S.H. Makwana, Development of active, water-resistant carboxymethyl cellulose-poly vinyl alcohol-Aloe vera packaging film. Carbohydrate Polymers, 2020. 227: p. 115303.
[42] Faustman, C., et al., Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Science, 2010. 86(1): p. 86–94.
[43] Göksen, G., et al., Biodegradable active food packaging structures based on hybrid cross-linked electrospun polyvinyl alcohol fibers containing essential oils and their application in the preservation of chicken breast fillets. Food Packaging and Shelf Life, 2021. 27: p. 100613.
[44] Zhang, Y., et al., Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation. Carbohydrate Polymers, 2020. 247: p. 116670.
[45] Ahmadi, S.S., et al., Application of electrospun zein/polyvinyl alcohol nanofibers incorporating thymoquinone and electrosprayed resveratrol nanoparticles on the shelf life of fresh rainbow trout fillet and inoculated Escherichia coli O157:H7. Food Control, 2024. 155: p. 110089.
[46] Cheng, C., et al., Electrospun polyvinyl alcohol/chitosan nanofibers incorporated with 1,8-cineole/cyclodextrin inclusion complexes: Characterization, release kinetics and application in strawberry preservation. Food Chemistry, 2023. 418: p. 135652.
