Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04753-3
Abstract: The objective of the present study is developing a new technique for the preservation of natural cheese by the use of an edible biofilm based on sodium alginate in order to evaluate the effect of… read more here.
Keywords: alginate; edible film; sodium alginate; essential oils ... 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
Physicochemical and microstructural properties of a novel edible film synthesized from Balangu seed mucilage.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.11.029
Abstract: This paper reports the synthesis of a novel edible film from Balangu seed mucilage (BSM) as a new carbohydrate source. Optimal formulation of the proposed edible film was found through fabricating several distinct films with… read more here.
Keywords: seed; seed mucilage; edible film; novel edible ... See more keywords
Characterization of a high-performance edible film based on Salep mucilage functionalized with pennyroyal (Mentha pulegium).
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.04.136
Abstract: Salep mucilage was extracted from salep tubers and used to produce edible films containing pennyroyal extracts (PER) (0, 0.5, 1, and 1.5% v/v) as a new antibacterial/antioxidant edible film, and their physical, mechanical, permeability, thermal,… read more here.
Keywords: edible film; mucilage; salep mucilage; characterization high ... See more keywords
Preparation of corn starch/rock bean protein edible film loaded with d-limonene particles and their application in glutinous rice cake preservation.
Sign Up to like & getrecommendations! Published in 2022 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2022.02.139
Abstract: Glycerol hydrogenated rosin (GEHR) and d-limonene were prepared for micro-particles by electrostatic spray method. When the GEHR/d-limonene ratio is 5.5:4.5 and the electrostatic spray extrusion speed is 1 mL/h, the best particle size (177.24 ± 17.09 μm) and embedding… read more here.
Keywords: rock bean; limonene particles; film; edible film ... See more keywords
The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.06.015
Abstract: Fish carpaccio is a ready-to-eat product with a very limited shelf life. In the present work, the use of high pressure treatment (HP) and/or antimicrobial edible film was studied in order to improve quality and… read more here.
Keywords: quality; use high; edible film; treatment ... See more keywords
Characterization of edible film based on grape juice and cross-linked maize starch and its effects on the storage quality of chicken breast fillets
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111012
Abstract: Abstract Grape juice, maize starch cross-linked with sodium trimetaphosphate and glycerol were used to prepare edible film. The effects of grape juice:water volume ratio (10:90–50:50), cross-linked maize starch (3–5%, w/v), and glycerol (0.5–1.0%, w/v) concentration… read more here.
Keywords: grape juice; juice; starch; edible film ... See more keywords
Impact of S. aromaticum and C. cassia Incorporated Edible Films on Shelf Life of Seer Fish (Scomberomorus guttatus) Stored at Different Temperature Conditions
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13096
Abstract: The aim of this study was to investigate the effect of Syzygium aromaticum and Cinnamomum cassia fused edible film on the shelf life of seer fish meat. Physical, chemical and microbial parameters of edible film… read more here.
Keywords: seer fish; edible film; shelf life; fish meat ... See more keywords
Aloe barbadensis Based Bioactive Edible Film Improved Lipid Stability and Microbial Quality of the Cheese
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12020229
Abstract: An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a food-model system. The film… read more here.
Keywords: quality; quality cheese; edible film; film ... See more keywords
Long-Term Refrigerated Storage of Beef Using an Active Edible Film Reinforced with Mesoporous Silica Nanoparticles Containing Oregano Essential Oil (Lippia graveolens Kunth)
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms24010092
Abstract: Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological and physicochemical deterioration which decrease its shelf life. This work aimed to formulate an active edible film (AEF) incorporated… read more here.
Keywords: silica nanoparticles; mesoporous silica; active edible; edible film ... See more keywords
Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch
Sign Up to like & getrecommendations! Published in 2022 at "Membranes"
DOI: 10.3390/membranes12060636
Abstract: Antimicrobial composite edible film can be a solution for environmentally friendly food packaging, which can be made from fermented cheese whey containing an antimicrobial agent and cassava peel waste that contains starch. The research aims… read more here.
Keywords: composite edible; cheese whey; edible film; film ... See more keywords