Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage

The purpose was to create a novel composite food preservative for fresh-cut lettuce using flavonoids and chitosan from sea buckthorn leaves (SBL). Sea buckthorn leaves were extracted with ethanol as the extraction solvent and ultrasonic-assisted extraction to obtain flavonoid from sea buckthorn leaf...

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Detalles Bibliográficos
Autores principales: Feng, Kexin, Feng, Xiaolin, Tan, Weijian, Zheng, Qinhua, Zhong, Wenting, Liao, Caiyu, Liu, Yuntong, Li, Shangjian, Hu, Wenzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10028195/
https://www.ncbi.nlm.nih.gov/pubmed/36960284
http://dx.doi.org/10.3389/fmicb.2023.1080365

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10028195/
https://www.ncbi.nlm.nih.gov/pubmed/36960284
http://dx.doi.org/10.3389/fmicb.2023.1080365

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