Influence of chitosan-capped quercetin nanoparticles on chitosan/poly(vinyl) alcohol multifunctional films: A sustainable approach for bread preservation

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 140029 - 140029

Опубликована: Янв. 1, 2025

Язык: Английский

---

Development and characterization of novel starch (mango kernel and litchi seed) based active edible coatings and films using ultrasonication: Effects on postharvest shelf life of Khasi mandarins

Sustainable Chemistry and Pharmacy, Год журнала: 2024, Номер 39, С. 101610 - 101610

Опубликована: Май 15, 2024

Язык: Английский

---

Emergence of cheese packaging by edible coatings for enhancing its shelf-life

Journal of Food Measurement & Characterization, Год журнала: 2024, Номер 18(7), С. 5265 - 5280

Опубликована: Май 18, 2024

Abstract Cheese is one of the most popular and extensively consumed dairy products. It comes in a variety flavors, textures, shapes prone to infection decomposition. Edible coatings as cheese packaging serve various key functions preservation enhancement quality, including increasing shelf life, retaining texture, boosting sensory qualities, lowering plastic waste environmental impact. In recent decades, development edible has witnessed tremendous growth, it projected have significant impact on quality products next few years. Novel materials processing methods are great interest due their intriguing potential revolutionary systems. This review summarizes trends adding coating increase shelf-life cheese, plus functional application reduce

Язык: Английский

---

Functionalized sodium alginate composite films based on double-encapsulated essential oil of wampee nanoparticles: A green preservation material

Food Chemistry X, Год журнала: 2024, Номер 24, С. 101842 - 101842

Опубликована: Сен. 20, 2024

In this study, zein-pectin nanoparticles loaded with Wampee [

Язык: Английский

---

A Review of Functional Properties and Applications of Legume‐Based Edible Coatings

Legume Science, Год журнала: 2024, Номер 6(4)

Опубликована: Сен. 26, 2024

ABSTRACT Legumes are rich in starch, proteins, lipids, vitamins, and minerals, making them a better source for developing films with high nutritional value. They have become sustainable eco‐friendly coating to prolong the shelf life of perishable products while preserving both quality safety. Legume‐based polysaccharides proteins cost‐effective materials use as an alternative synthetic materials. Additionally, legume‐based edible coatings gluten free acceptable consumers dietary restrictions derived from nonplant sources. Their further extends economic significance legumes. The physicochemical properties these may vary based on several factors including composition film, conditions processing, additives used. hold ability enhance food items by acting barriers against oxygen, moisture, solute transfer. Also, they can aid maintaining value, flavor, sensory qualities products. Incorporation bioactive compounds, such antioxidants antimicrobials, into enhances their functionality preservation. This article provides in‐depth review current state research coatings, focusing development, physical mechanical properties, applications preservation, future scope.

Язык: Английский

---

Enhancing circular bioeconomy: Alginate-cellulose nanofibre films/coatings functionalized with encapsulated pomegranate peel extract for postharvest preservation of pomegranate arils

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 142848 - 142848

Опубликована: Апрель 1, 2025

Язык: Английский

---

Mesoporous Nanoparticles Applications in Agriculture

Опубликована: Янв. 1, 2025

Язык: Английский

---

Intelligent quality control of gelatinous polysaccharide-based fresh products during cold chain logistics: A review

Food Bioscience, Год журнала: 2024, Номер 62, С. 105081 - 105081

Опубликована: Сен. 11, 2024

Язык: Английский

---

Intelligent color changing packaging film based on esterified starch and black rice anthocyanins

Food Chemistry X, Год журнала: 2024, Номер 24, С. 101930 - 101930

Опубликована: Окт. 24, 2024

Язык: Английский

---

Application and evaluation of plant-based edible active coatings to enhance the shelf-life and quality attributes of Jara lebu (Citrus medica)

Discover Food, Год журнала: 2024, Номер 4(1)

Опубликована: Май 9, 2024

Abstract Edible coatings for fruits and vegetables are the subject of intensive agro-based research. These provide value to product due their multifunctionality sustainability. The current study focuses on development evaluation plant-based edible active Jara lebu ( Citrus medica ), with aim determining effectiveness these in extending shelf-life preserving quality attributes. Different blends corn starch various plant extracts were formulated all formulations applied by immersion onto fruit surface. had five treatment groups: T0, T1, T2, T3, T4. T0 served as control group, while T1 consisted a mixture 2% 0.5% glycerol. T2 included combination starch, glycerol, 1.5% holy basil. T3 comprises wild turmeric. Lastly, T4 Indian pennywort. Control coated samples kept under same conditions 35 days before being evaluated changes physiological, physicochemical, sensory qualities. Coated sample significantly prolonged samples, having least weight reduction (26.25%) retaining most essential nutrients (TSS = 7.09%, pH 3.0, vitamin C 22.03 mg/100 g, TPC 44.57 mg GAE/g DW, TFC 45.24 QE/g antioxidant 86.09%). This received highest overall acceptability score, maximum 8.24. Sensory evaluations revealed no adverse effects taste, aroma or appearance, suggesting can be an eco-friendly efficient method freshness potentially other citrus fruits.

Язык: Английский

---