Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs-Reference-Cited by-同舟云学术

Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs

Published:2022-09-26 Issue:12 Volume:15 Page:2683-2696
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Liu Jingbo,Cheng Dongkun,Zhang Deju,Han Lu,Gan Yiming,Zhang Ting,Yu Yiding

Funder

Jilin Scientific and Technological Development Program

Interdisciplinary Integration and Innovation Project of JLU

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/s11947-022-02908-y.pdf

Reference51 articles.

1. Alirezalu, K., Hesari, J., Nemati, Z., Munekata, P. E., Barba, F. J., & Lorenzo, J. M. (2019). Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International, 120, 839–850.

2. Basaglia, R. R., Pizato, S., Santiago, N. G., de Almeida, M. M. M., Pinedo, R. A., & Cortez-Vega, W. R. (2021). Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne). Food Bioscience, 41, 100966.

3. Biao, Y., Yuxuan, C., Qi, T., Ziqi, Y., Yourong, Z., McClements, D. J., & Chongjiang, C. (2019). Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels. Food Hydrocolloids, 97, 105197.

4. Cerqueira, M. A., Souza, B. W. S., Teixeira, J. A., & Vicente, A. A. (2011). Effects of Interactions between the constituents of chitosan-edible films on their physical properties. Food and Bioprocess Technology, 5(8), 3181–3192.

5. Chandrasekar, V., Coupland, J. N., & Anantheswaran, R. C. (2017). Characterization of nisin containing chitosan-alginate microparticles. Food Hydrocolloids, 69, 301–307.

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions;Food Hydrocolloids;2024-08

2. Biopolymer-based packaging films/edible coatings functionalized with ε-polylysine: New options for food preservation;Food Research International;2024-07

3. Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins;Food Control;2024-07

4. Application of novel-assisted radio frequency technology to improve ready-to-eat foods quality: A critical review;Food Bioscience;2024-06

5. Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions;2024-03-05