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Extending Halal Food Shelf Life: Integrating Essential Oils with Biopharmaceutical as Antifungal, Antibacterial and Herbicidal Agents

In: Solving Halal Industry Issues Through Research in Halal Sciences

Author

Listed:
  • Walaa Abualsunun

    (King Abdulaziz University)

Abstract

The vast increase in human population ultimately put pressure on the food supply to not only meet the demand but also satisfy it as well. Providing consumers with fresh organic agricultural products requires a serious effort. Starting with food harvesting, proper handling, safe transportation, and ending with preserving and minimizing food spoilage to be safely consumed by humans. Some of the major challenges facing fresh food supplies in the world were linked to food spoilage and post- harvesting diseases. To overcome these obstacles, this chapter will discuss how to increase food shelf life using artificial intelligence and organic preservatives to safely secure the human nutritional need and decrease food wastage. Besides, minimizing food wastage and post-harvesting losses will not only maximize the revenue for the food value but also will reduce global warming and yield a greener planet that help humans to live healthier life.

Suggested Citation

  • Walaa Abualsunun, 2024. "Extending Halal Food Shelf Life: Integrating Essential Oils with Biopharmaceutical as Antifungal, Antibacterial and Herbicidal Agents," Springer Books, in: Azura Amid & Amal A. M. Elgharbawy & Walaa A. Abualsunun (ed.), Solving Halal Industry Issues Through Research in Halal Sciences, chapter 0, pages 171-182, Springer.
    • Handle: RePEc:spr:sprchp:978-981-97-3843-4_10
    DOI: 10.1007/978-981-97-3843-4_10
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