Advancements in fruit preservation technologies: Harnessing chitosan, aloe vera gel, and plant-based essential oils for coating applications-Reference-Cited by-同舟云学术

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Advancements in fruit preservation technologies: Harnessing chitosan, aloe vera gel, and plant-based essential oils for coating applications

Published:2024-12 Issue:2 Volume:4 Page:100439
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Felicia Wen Xia Ling,Rovina Kobun^ORCID,Mamat Hasmadi,Aziz Ahmad Hazim Abdul,Lim Leong Seng,Jaziri Abdul Aziz^ORCID,Nurdiani Rahmi

Publisher

Elsevier BV

Reference187 articles.

1. Antimicrobial and antioxidant properties of chitosan and its derivatives and their applications: A review;Abd El-Hack;International Journal of Biological Macromolecules,2020

2. Chitosan-glucan complex hollow fibers reinforced collagen wound dressing embedded with Aloe vera. Part I: Preparation and characterization;Abdel-Mohsen;Carbohydrate Polymers,2020

3. Response surface optimization of the effect of Aloe vera gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh-cut orange fruit;Abdollahi;Journal of Food Processing and Preservation,2022

4. Additives and preservatives used in food processing and preservation, and their health implication;Adhikari;Food Chemistry: The Role of Additives, Preservatives and Adulteration,2021

5. Green synthesis of NiO nanoparticles using Aloe vera gel extract and evaluation of antimicrobial activity;Ahmad;Materials Chemistry and Physics,2022

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