Investigation of physicochemical properties, antimicrobial and antioxidant activity of edible films based on chitosan/casein containing Origanum vulgare L. essential oil and its effect on quality maintenance of cherry tomato

Author:

Roshandel-hesari Narjes,Mokaber-Esfahani MajidORCID,Taleghani Akram,Akbari Reza

Funder

Gonbad Kavous University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Structural, physical, and antifungal characterization of starch edible films added with nanocomposites and mexican oregano (Lippia berlandieri Schauer) Essential Oil;Aguilar-Sánchez;Journal of Molecules,2019

2. Spanish traditional tomato. Effects of genotype, location and agronomic conditions on the nutritional quality and evaluation of consumer preferences;Asensio;Journal of Food chemistry,2019

3. A chitosan coating containing essential oil from Origanum vulgare L. to control postharvest mold infections and keep the quality of cherry tomato fruit;Barreto;Journal of Frontiers in Microbiology,2016

4. Essential oils: Their antibacterial properties and potential applications in foods—a review;Burt;Journal of International journal of food microbiology,2004

5. Development of burdock root inulin/chitosan blend films containing oregano and thyme essential oils;Cao;Journal of Molecular Sciences,2018

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