Development and characterization of edible and active coating based on xanthan gum nanoemulsion incorporating betel leaf extract for fresh produce preservation-Reference-Cited by-同舟云学术

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Development and characterization of edible and active coating based on xanthan gum nanoemulsion incorporating betel leaf extract for fresh produce preservation

Published:2024-06 Issue: Volume:270 Page:132220
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Aayush Krishna,Sharma Kanika,Singh Gurvendra Pal,Chiu Ivy,Chavan Prafull,Shandilya Mamta,Roy Swarup,Ye Haoxin,Sharma Somesh,Yang Tianxi

Publisher

Elsevier BV

Reference84 articles.

1. FAO, Fruit and vegetables – your dietary essentials, 2020. doi:https://doi.org/10.4060/cb2395en.

2. An overview of fruit and vegetable edible packaging materials;Kadzińska;Packag. Technol. Sci.,2019

3. Active edible coatings for fresh fruits and vegetables;Nayak;Polymers for Agri-Food Applications,2019

4. A review of recent trends in the development of the microbial safety of fruits and vegetables;Mostafidi;Trends Food Sci. Technol.,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development and characterization of sodium alginate and β-cyclodextrin nanoemulsions encapsulating betel leaf (Piper betle L.) extract for enhanced antimicrobial efficacy against foodborne pathogen;Food Chemistry;2024-09

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