Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets
Author:
Funder
Istanbul Teknik Üniversitesi
Publisher
Elsevier BV
Subject
Food Science
Reference48 articles.
1. Nano-emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp (Crocus sativus L.);Aboutorab;Journal of Food Processing and Preservation,2021
2. Supercritical carbon dioxide extraction of antioxidants from Crocus sativus petals of saffron industry residues: Optimization using response surface methodology;Ahmadian-Kouchaksaraie;The Journal of Supercritical Fluids,2017
3. Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures;Alehosseini;LWT,2019
4. Carvacrol loaded electrospun fibrous films from zein and poly(lactic acid) for active food packaging;Altan;Food Hydrocolloids,2018
5. Electrospun antibacterial and antioxidant zein/polylactic acid/hydroxypropyl methylcellulose nanofibers as an active food packaging system;Aman Mohammadi;Food and Bioprocess Technology,2021
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3. Production of Antibacterial Wool Fiber Through the Clean Synthesis of Palladium Nanoparticles (PdNPs) by Crocus sativus L. Stamen Extract;Fibers and Polymers;2024-08-19
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5. Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques;ACS Food Science & Technology;2024-05-23
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