Essential Oil Nanoemulsion Edible Coating in Food Industry: a Review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11947-022-02811-6.pdf
Reference161 articles.
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2. Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M.A., Martín-Belloso, O. (2015) Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids, 47, 168–177. https://doi.org/10.1016/j.foodhyd.2015.01.032
3. Ahari, H., & Naeimabadi, M. (2021). Employing nanoemulsions in food packaging: Shelf life enhancement. Food Engineering Reviews, 13, 858–883.
4. Al-Tayyar, N. A., Youssef, A. M., & Al-Hindi, R. R. (2020). Edible coatings and antimicrobial nanoemulsions for enhancing shelf life and reducing foodborne pathogens of fruits and vegetables: A review. Sustainable Materials and Technologies. https://doi.org/10.1016/j.susmat.2020.e00215
5. Alexandre, E. M. C., Lourenco, R. V., Bittante, A. M. Q. B., Moraes, I. C. F., & do Amaral Sobral, P. J. (2016). Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications. Food Packaging and Shelf Life, 10, 87–96. https://doi.org/10.1016/j.fpsl.2016.10.004
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