Development of tea polyphenols-doped quaternized xylan/polyvinyl alcohol/ZnO@Xylan food packaging films for fresh-cut apple preservation
Author:
Funder
National Natural Science Foundation of China
Natural Science Foundation of Shanxi Province
Liuwei Zhai Food Research Institute
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10853-023-09297-3.pdf
Reference47 articles.
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2. Trajkovska Petkoska A, Daniloski D, D'Cunha NM, Naumovski N, Broach AT (2021) Edible packaging: sustainable solutions and novel trends in food packaging. Food Res Int 140: 109981. https://doi.org/10.1016/j.foodres.2020.109981
3. Persic M, Mikulic-Petkovsek M, Slatnar A, Veberic R (2017) Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning. LWT 82:23–31. https://doi.org/10.1016/j.lwt.2017.04.017
4. Lo’ay AA, Dawood HD (2017) Minimize browning incidence of banana by postharvest active chitosan/PVA combines with oxalic acid treatment to during shelf-life. Scientia Horticult 226:208–215. https://doi.org/10.1016/j.scienta.2017.08.046
5. Quevedo R, Jaramillo M, Díaz O, Pedreschi F, Aguilera JM (2009) Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image. J Food Eng 95:285–290. https://doi.org/10.1016/j.jfoodeng.2009.05.007
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