Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultrasonication (500 W and 20 kHz for 10 min) following a green method of synthesis. T...

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Detalles Bibliográficos
Autores principales: Singh, Shubam, Bhat, Hina F., Kumar, Sunil, Muhammad Aadil, Rana, Mohan, Maneesha S., Proestos, Charalampos, Bhat, Zuhaib F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10511807/
https://www.ncbi.nlm.nih.gov/pubmed/37713960
http://dx.doi.org/10.1016/j.ultsonch.2023.106594

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10511807/
https://www.ncbi.nlm.nih.gov/pubmed/37713960
http://dx.doi.org/10.1016/j.ultsonch.2023.106594

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