Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels-Reference-Cited by-同舟云学术

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Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels

Published:2019-12 Issue: Volume:97 Page:105197
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Biao Yuan,Yuxuan Cao,Qi Tang,Ziqi Yuan,Yourong Zhou,McClements David Julian,Chongjiang Cao

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

College Students Innovation Project for the R&D of Novel Drugs

National Found for Fostering Talents of Basic Science

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference26 articles.

1. Tea and herbal infusions: Their antioxidant activity and phenolic profile;Atoui;Food Chemistry,2005

2. Effect of oxidized phenolic compounds on cross-linking and properties of biodegradable active packaging film composed of turmeric and gelatin;Choi;LWT-Food Science and Technology,2018

3. Preparation and characterization of antibacterial, eco-friendly edible nanocomposite films containing Salvia macrosiphon and nanoclay;Davachi;International Journal of Biological Macromolecules,2018

4. Physical properties and antioxidant activity of gelatin-sodium alginate edible films with tea polyphenols;Dou;International Journal of Biological Macromolecules,2018

5. Edible films from pectin: Physical-mechanical and antimicrobial properties - a review;Espitia;Food Hydrocolloids,2014

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1. Alginate edible films as delivery systems for green tea polyphenols;Food Hydrocolloids;2025-01

2. The synergistic effect of polyphenols and polypeptides for plant-based bioplastic film – Enhanced UV resistance, antioxidant and antibacterial performance;Food Chemistry;2024-12

3. Polyphenolic truxillic acid crosslinked sodium alginate film with notable antimicrobial and biodegradable properties for food packaging;International Journal of Biological Macromolecules;2024-11

4. Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake;Food Chemistry;2024-09

5. Preparation of Passion Fruit Peel Extract/Polydopamine/Hydroxypropylmethylcellulose Film and Its Application in Banana Preservation;Packaging Technology and Science;2024-08-21

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