Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.06.011
Abstract: Abstract A soybean protein isolate (SPI)-chitosan edible coating was used to prolong the shelf life of apricots stored at 2 °C. Apricots were coated with two different coating formulations (SPI and SPI combined with chitosan). The… read more here.
Keywords: edible coating; chitosan edible; spi chitosan; soybean protein ... See more keywords
Evaluation of antioxidant films of chitosan with Aquilaria agallocha extract as packaging material.
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DOI: 10.1111/1750-3841.16613
Abstract: In this study, the bark of the Aquilaria agallocha was extracted, and the phenolic content of A. agallocha extract was determined using high-performance liquid chromatography-diode array detector. The A. agallocha extract-chitosan edible films were prepared… read more here.
Keywords: extract chitosan; chitosan edible; agallocha extract; edible films ... See more keywords
Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review
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DOI: 10.3390/polym15020396
Abstract: Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films… read more here.
Keywords: food products; films coatings; antioxidant properties; properties chitosan ... See more keywords