Eryngo essential oil nanoemulsion stabilized by sonicated-insect protein isolate: An innovative edible coating for strawberry quality and shelf-life extension
Author:
Funder
European Innovation Council
German Research Foundation
Alexander von Humboldt-Stiftung
Aventis Foundation
Publisher
Elsevier BV
Reference65 articles.
1. Eco-sustainable coatings based on chitosan, pectin, and lemon essential oil nanoemulsion and their effect on strawberry preservation;Abdalla;International Journal of Biological Macromolecules,2023
2. Nanoemulsions as edible coatings;Acevedo-Fani;Current Opinion in Food Science,2017
3. Identification of essential oil components by gas chromatography/mass spectrometry;Adams,2007
4. Effect of Aloe vera gel-based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit;Amiri;Journal of Food Processing and Preservation,2022
5. Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation;Bingöl;Food Chemistry,2022
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