The effect of Macro and Nano‐emulsions of cinnamon essential oil on the properties of edible active films-Reference-Cited by-同舟云学术

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The effect of Macro and Nano‐emulsions of cinnamon essential oil on the properties of edible active films

Published:2020-10-25 Issue:12 Volume:8 Page:6568-6579
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Fattahi Reza¹,Ghanbarzadeh Babak¹²^ORCID,Dehghannya Jalal¹,Hosseini Mohammadyar³,Falcone Pasquale M.⁴

Affiliation:

1. Department of Food Science and Technology Faculty of Agriculture University of Tabriz Tabriz Iran

2. Department of Food Engineering Faculty of Engineering Near East University Mersin Turkey

3. Department of Food Science and Technology Faculty of Agriculture University of Ilam

4. Department of Agricultural, Food and Environmental Sciences University Polytechnical of Marche Ancona Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1946

Reference57 articles.

1. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

2. Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil

3. Antimicrobial food packaging based on sustainable Bio-based materials for reducing foodborne Pathogens: A review

4. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

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1. Effect of coatings containing 1-methylcyclopropane or mandarin peel extract on the freshness and metabolic profiles of cold stored strawberry;Food Chemistry;2024-12

2. Cinnamon oil-based self-emulsifying system for augmented dissolution and hypoglycemic efficacy of gliquidone;Journal of Drug Delivery Science and Technology;2024-08

3. Cinnamaldehyde emulsions for a composite film based on polyvinyl alcohol/hydrophobically modified konjac glucomannan matrix: Degradability and bacteriostatic properties;Food Packaging and Shelf Life;2024-07

4. Fabrication and characterization of emulsion-based edible film containing cinnamon essential oil using chia seed mucilage;International Journal of Biological Macromolecules;2024-05

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