Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents
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DOI: 10.1016/j.fbio.2021.101015
Abstract: Abstract The effect of nanoemulsion coatings with antioxidant and antimicrobial agents on the physicochemical, antioxidant properties and microbial stability of ready to eat fresh cut kiwi slices during storage at 5±1 °C for 7 days… read more here.
Keywords: nanoemulsion coatings; coatings antioxidant; cut kiwi; cut ... See more keywords
Advanced Coatings with Antioxidant and Antibacterial Activity for Kumquat Preservation
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DOI: 10.3390/foods11152363
Abstract: An active coating is one of the best ways to maintain the good quality and sensory properties of fruits. A new active coating was prepared by incorporating curcumin and phloretin into the konjac glucomannan matrix… read more here.
Keywords: antioxidant antibacterial; antibacterial activity; advanced coatings; active coating ... See more keywords