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Fenugreek (Trigonella foenum-graecum) leaves have received an enormous demand due to their uses in traditional Indian preparations. It is a green leafy vegetable that is highly perishable in nature, due to high respiration rate; consequently, sensory as well as nutrient loss occurs at a very high rate. The aim of this research was to enhance the shelf life of fresh fenugreek leaves under modified atmosphere and determine the effect of different physiochemical parameters on storability of fenugreek leaves.

Fresh fenugreek leaves were stored in polypropylene (PP) film package under four different treatments, viz., T1: perforated (one perforation), T2: perforated (two perforation, 0.3 mm each), T3: non-perforated and T4: control sample. The control samples were kept in packages under ambient conditions. All packed samples were stored at 15°C temperature and 75 per cent relative humidity (RH). The quality was determined on the basis of retention of pigments, flavonoids, antioxidants, ascorbic acid and total phenols. The sensory evaluation of the stored samples was also carried out at regular intervals.

The results of this study indicated that the quality of fresh fenugreek leaves in PP (34 μm) non-perforated package (T3) stored at 15°C and 75 per cent RH was superior to those packed under other treatments on the basis of color retention, β-carotene, ascorbic acid, 2,2-diphenyl-1-picrylhydrazyl, total phenols and overall acceptability. The produce could be safely stored for 9 days without any adverse effect on bioactive compounds.

Factors leading to deterioration of quality of fresh fenugreek leaves like pigments and phenolic content were largely influenced by in-pack gaseous atmosphere inside the polymeric film packages. Modified atmosphere packaging with different treatments for enhancing shelf life and retention of bioactive compound of fenugreek was carried out in the work.

This study aims to examine the performance outcomes of a store’s ownership concentration within a multi-unit franchise (MUF) network, emphasizing the nuanced effects under varying competitive conditions.

This study conducted a comprehensive analysis of all stores within the McDonald’s chain over an eight-year span. The research methodology incorporated a review of over 11 million customer evaluations to discern patterns in customer satisfaction and sales growth in relation to the store’s ownership concentration.

Stores with a pronounced ownership concentration showcased enhanced outcomes in both customer satisfaction and sales growth. However, the magnitude of these effects was moderated by the nature of competitive conditions, specifically focal market competition, non-focal market competition and legal safeguards.

The study’s concentration on McDonald’s stores introduces a specificity that might limit the universal applicability of the findings to all franchise models or sectors. Additionally, the emphasis on the store level of analysis potentially overlooks broader systemic factors.

For managers and franchise owners, understanding the nuanced roles of ownership concentration can provide strategic insights. Recognizing how different competitive conditions can moderate the effects of ownership concentration can help in making informed decisions about power dynamics and competitive positioning.

A store’s ownership concentration can have broader societal ramifications, potentially shaping consumer perceptions, community engagement and overall market health. As an owner’s stores concentrate spatially, they can contribute to a healthier market ecosystem, benefitting consumers and communities alike.

While the vertical power between the franchisor and franchisee owners have been studied, this study extends the discourse to power between MUF owners. This study provides novel insights by showing customer centric and firm centric performance outcomes of ownership concentration.

The purpose of this paper is to acquaint the readers with recent developments in biopolymer-based food packaging materials like natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blending and nanocomposites grounded on natural and synthetic biopolymers. This paper is an attempt to draw the readers towards the advantages and attributes of new era polymers to diminish the usage of traditional non-biodegradable polymers.

Plastic packaging for food and associated applications is non-biodegradable and uses up valuable and treasured non-renewable petroleum products. With the current focus on researching alternatives to petroleum, research is progressively being channelized towards the development of biodegradable food packaging, thereby reducing adverse impact on the environment.

Natural biopolymer-based nanocomposite packaging materials seem to have a scintillating future for a broad range of applications in the food industry, including advanced active food packaging with biofunctional attributes. The present review summarizes the scientific information of various packaging materials along with their attributes, applications and the methods for production.

This is an apropos review as there has been a recent renewed concern in research studies, both in the industry and academe, for development of new generation biopolymer-based food packaging materials, with possible applications in many areas.