Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.

This review is aimed to provide a comprehensive overview of the physicochemical properties and extraction processes of red palm oil, its nutritional properties and applications in food. Crude palm oil is firstly extracted from the fruit mesocarp and processed into red palm oil using pre-treatment of crude palm oil, with deacidification steps, and deodorization via short-path distillation. These processes help to retain β-carotene and vitamin E in red palm oil. Palmitic, stearic and myristic acids are the saturated fatty acids in red palm oil, while the unsaturated fatty acids are oleic, linoleic and linolenic acids. It is reported to overcome vitamin A deficiency, promote heart health and have anti-cancer properties.

Various events of edible oils adulteration with inferior ingredients were reported regularly in recent years. This review is aimed to provide an overview of edible oils adulteration practices, regulatory compliance and detection technologies. Many detection technologies for edible oils adulteration were developed in the past such as methods that are based on chromatography or spectroscopy. Electrochemical sensors like electric nose and tongue are also gaining popularity in the detection of adulterated virgin olive oil and virgin coconut oil. It can be concluded that these detection technologies are essential in the combat with food adulterers and can be improved.

Due to increasing awareness of food sustainability and security among consumers and food manufacturers, the valorization of food products has gained huge interest among researchers with the aim to diversify the product range, including those processed from the by-products. From the United Nations (UN) Environment Programme’s Food Waste Index Report 2021, the wastage of foods reaches 931 million tonnes each year. To align with the UN Sustainable Development Goals, which aim to halve food waste by 2030, food wastage reduction, especially from fruits and vegetables that have a short shelf life, can be processed into a stable value-added product. Hence, the application of various drying methods on fruits, vegetables, and their by-product were conducted as measures to decrease or avoid possible wastage. In this article, the applications of sun drying, solar drying, convective air drying, hybrid drying, spray drying, drum drying, vacuum drying, freeze-drying, and refractance window drying as means of food valorization strategy and impacts on the physical, chemical, microbiological, and nutritional properties are compiled and reviewed. In addition, bio-drying processes were also presented to reduce the generation of food waste and environmental impact.