Development of Antimicrobial Gelatin-Based Edible Films by Incorporation of Trans-Anethole/β-Cyclodextrin Inclusion Complex
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-1954-8
Abstract: Antimicrobial activity is an attractive property for packaging materials which can extend the shelf life of products and provide microbial safety for consumers. The study aimed to analyze the physicochemical and antimicrobial properties of gelatin-based… read more here.
Keywords: trans anethole; edible films; based edible; inclusion complex ... See more keywords
Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.101336
Abstract: Abstract The aim of the present study was to standardize, characterize and evaluate the efficacy of an A. vera-based edible film developed for improved microbial and lipid oxidative stability of frozen dairy products. Kulfi, a… read more here.
Keywords: based edible; vera; edible film; lipid oxidative ... See more keywords
Effect of ultraviolet radiation on morphological and physicochemical properties of sesame protein isolate based edible films
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.07.018
Abstract: Abstract The photo cross-linking effect of ultraviolet radiation on sesame protein isolate (SPI) based edible films was investigated. SPI films were produced by casting method and different UV light types (UV-A, UV-B and UV-C) were… read more here.
Keywords: edible films; based edible; sesame protein; ultraviolet radiation ... See more keywords
Cellulose-based edible films for probiotic entrapment
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.08.057
Abstract: Encapsulation with edible films is a promising approach that may solve the disadvantages associated with the use of bioactive compounds as food additives. This is particularly relevant in the case of probiotics, since their stability… read more here.
Keywords: films probiotic; based edible; food; edible films ... See more keywords
Development and characterization of agar-based edible films reinforced with nano-bacterial cellulose.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.06.089
Abstract: Nano-bacterial cellulose (BC), as a reinforcing agent, was used to prepare the agar-based edible films. Effects of BC content (0, 3, 5, 8 and 10%, wt% based on the agar) on the rheological properties of… read more here.
Keywords: edible films; based edible; nano bacterial; agar based ... See more keywords
Comparison between essential oils and supercritical extracts into chitosan-based edible coatings on strawberry quality during cold storage
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Supercritical Fluids"
DOI: 10.1016/j.supflu.2021.105198
Abstract: Abstract Plant extracts are being studied in the development of novel edible food coatings. The antioxidant and antimicrobial compounds that naturally occur in some plants are the key substances that contribute to preserving food quality.… read more here.
Keywords: based edible; quality; edible coatings; supercritical extracts ... See more keywords
Probiotic-loaded seed mucilage-based edible coatings for fresh pistachio fruit preservation: an experimental and modeling study
Sign Up to like & getrecommendations! Published in 2024 at "Scientific Reports"
DOI: 10.1038/s41598-023-51129-6
Abstract: In this study, Lallemantia royleana mucilage (LRM) based edible coating containing 1.5 × 10^8 and 3 × 10^9 CFU/mL Lacticaseibacillus casei XN18 (Lbc1.5 and Lbc3) was designed to improve the quality and shelf-life of fresh pistachio. The fresh pistachios… read more here.
Keywords: seed; fresh pistachio; edible coatings; mucilage ... See more keywords
Fabrication and analysis of nanoemulsion-based edible films loaded with vitamin D3 and Cordia myxa mucilage
Sign Up to like & getrecommendations! Published in 2025 at "Scientific Reports"
DOI: 10.1038/s41598-025-07214-z
Abstract: This study developed a biodegradable nanoemulsion-based edible film containing encapsulated vitamin D3 and Cordia myxa (CM) mucilage to replace synthetic packaging. The mucilage showed strong antimicrobial activity against gram-positive bacteria, 67.4% antioxidant activity, and 218.2… read more here.
Keywords: cordia myxa; vitamin cordia; mucilage; based edible ... See more keywords
Recent advances in polysaccharide-based edible coatings for preservation of fruits and vegetables: A review.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2136136
Abstract: Harvested fruits and vegetables are prone to decay and quality deterioration during storage. Although traditional packaging and chemical treatments are effective, they are harmful to the environment and human health. Hence, higher requirements for food… read more here.
Keywords: based edible; polysaccharide based; fruits vegetables; edible coatings ... See more keywords
Plant protein-based edible films and the effect of phenolic additives
Sign Up to like & getrecommendations! Published in 2024 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2024.2328181
Abstract: Abstract The use of protein-based films in food preservation has been investigated as an alternative to synthetic plastics in recent years. Being biodegradable, edible, natural, and upcycling from food waste/by-products are the benefits of protein-based… read more here.
Keywords: protein based; edible films; plant protein; phenolic additives ... See more keywords
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods.
Sign Up to like & getrecommendations! Published in 2023 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13116
Abstract: Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep-frying are a potential threat for food quality and safety. Cellulose- and chitosan-based edible coatings… read more here.
Keywords: chitosan based; based edible; safety; cellulose chitosan ... See more keywords