Chitosan based encapsulation of Valeriana officinalis essential oil as edible coating for inhibition of fungi and aflatoxin B1 contamination, nutritional quality improvement, and shelf life extension of Citrus sinensis fruits-Reference-Cited by-同舟云学术

Chitosan based encapsulation of Valeriana officinalis essential oil as edible coating for inhibition of fungi and aflatoxin B1 contamination, nutritional quality improvement, and shelf life extension of Citrus sinensis fruits

Published:2023-04 Issue: Volume:233 Page:123565
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Das Somenath,Chaudhari Anand Kumar,Singh Vipin Kumar,Dwivedy Abhishek Kumar,Dubey Nawal Kishore

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference104 articles.

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2. Effects of storage conditions, storage duration and post-harvest treatments on nutritional and sensory quality of orange (Citrus sinensis (L) Osbeck) fruits;Baltazari;Int. J. Fruit Sci.,2020

3. Nanoencapsulation-based edible coating of essential oils as a novel green strategy against fungal spoilage, mycotoxin contamination, and quality deterioration of stored fruits: an overview;Das;Front. Microbiol.,2021

4. Curcumin mitigates aflatoxin B1-induced liver injury via regulating the NLRP3 inflammasome and Nrf2 signaling pathway;Wang;Food Chem.Toxicol.,2022

5. Mycotoxins in fruits, fruit juices, and dried fruits;Drusch;J. Food Prot.,2003

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