Cargando…

Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) a...

Descripción completa

Detalles Bibliográficos
Autores principales:	Chakravartula, Swathi Sirisha Nallan, Soccio, Michela, Lotti, Nadia, Balestra, Federica, Dalla Rosa, Marco, Siracusa, Valentina
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6696009/ https://www.ncbi.nlm.nih.gov/pubmed/31374873 http://dx.doi.org/10.3390/ma12152454

Ejemplares similares

Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin
por: Siracusa, Valentina, et al.
Publicado: (2018)

A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception
por: Nardella, Marco, et al.
Publicado: (2021)

Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate
por: Tyuftin, Andrey A., et al.
Publicado: (2020)

Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate
por: Bleoancă, Iulia, et al.
Publicado: (2020)

Optimization of citron peel pectin and glycerol concentration in the production of edible film using response surface methodology
por: Asfaw, Worku Abera, et al.
Publicado: (2023)

“Polymers from Renewable Resources”: Key Findings from This Topic Special Issue
por: Siracusa, Valentina, et al.
Publicado: (2023)

Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate
por: Soukoulis, Christos, et al.
Publicado: (2017)

Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan
por: Ngo, Thi Minh Phuong, et al.
Publicado: (2020)

Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders
por: Nallan Chakravartula, Swathi Sirisha, et al.
Publicado: (2021)

Safely Dissolvable and Healable Active Packaging Films Based on Alginate and Pectin
por: Makaremi, Maziyar, et al.
Publicado: (2019)

Poly(Alkylene 2,5-Thiophenedicarboxylate) Polyesters: A New Class of Bio-Based High-Performance Polymers for Sustainable Packaging
por: Guidotti, Giulia, et al.
Publicado: (2021)

New Random Aromatic/Aliphatic Copolymers of 2,5-Furandicarboxylic and Camphoric Acids with Tunable Mechanical Properties and Exceptional Gas Barrier Capability for Sustainable Mono-Layered Food Packaging
por: Guidotti, Giulia, et al.
Publicado: (2023)

Alginate-Based Edible Films and Coatings for Food Packaging Applications
por: Parreidt, Tugce Senturk, et al.
Publicado: (2018)

The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar
por: Krasulya, Olga N., et al.
Publicado: (2022)

Encapsulation of Vitamin B(12) by Complex Coacervation of Whey Protein Concentrate–Pectin; Optimization and Characterization
por: Akbari, Neda, et al.
Publicado: (2022)

Poly(propylene 2,5-thiophenedicarboxylate) vs. Poly(propylene 2,5-furandicarboxylate): Two Examples of High Gas Barrier Bio-Based Polyesters
por: Guidotti, Giulia, et al.
Publicado: (2018)

Novel Random Copolymers of Poly(butylene 1,4-cyclohexane dicarboxylate) with Outstanding Barrier Properties for Green and Sustainable Packaging: Content and Length of Aliphatic Side Chains as Efficient Tools to Tailor the Material’s Final Performance
por: Guidotti, Giulia, et al.
Publicado: (2018)

Poly(butylene 2,4-furanoate), an Added Member to the Class of Smart Furan-Based Polyesters for Sustainable Packaging: Structural Isomerism as a Key to Tune the Final Properties
por: Bianchi, Enrico, et al.
Publicado: (2021)

Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
por: Augusto, Ana, et al.
Publicado: (2018)

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax
por: Cortés-Rodríguez, Misael, et al.
Publicado: (2020)

Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation
por: Sáez-Orviz, Sara, et al.
Publicado: (2022)

Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
por: Alvarez, Maria V., et al.
Publicado: (2014)

Alginate-pectin microparticles loaded with nanoemulsions as nanocomposites for wound healing
por: Amante, Chiara, et al.
Publicado: (2022)

Biopolymer-Based Films from Sodium Alginate and Citrus Pectin Reinforced with SiO(2)
por: Marangoni Júnior, Luís, et al.
Publicado: (2022)

Poly(butylene 2,5-thiophenedicarboxylate): An Added Value to the Class of High Gas Barrier Biopolyesters
por: Guidotti, Giulia, et al.
Publicado: (2018)

Novel Random PBS-Based Copolymers Containing Aliphatic Side Chains for Sustainable Flexible Food Packaging
por: Guidotti, Giulia, et al.
Publicado: (2017)

Block Copolyesters Containing 2,5-Furan and trans-1,4-Cyclohexane Subunits with Outstanding Gas Barrier Properties
por: Guidotti, Giulia, et al.
Publicado: (2019)

Chemical Modification of Poly(butylene trans-1,4-cyclohexanedicarboxylate) by Camphor: A New Example of Bio-Based Polyesters for Sustainable Food Packaging
por: Guidotti, Giulia, et al.
Publicado: (2021)

Edible alginate-based films with anti-SARS-CoV-2 activity
por: Cerqueira, Miguel A., et al.
Publicado: (2023)

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil
por: Socaciu, Maria-Ioana, et al.
Publicado: (2020)

Optimization of the Physical, Optical and Mechanical Properties of Composite Edible Films of Gelatin, Whey Protein and Chitosan
por: Herrera-Vázquez, Selene Elizabeth, et al.
Publicado: (2022)

Alginate/Pectin Film Containing Extracts Isolated from Cranberry Pomace and Grape Seeds for the Preservation of Herring
por: Urbonavičiūtė, Gabrielė, et al.
Publicado: (2023)

Mucoadhesive Alginate/Pectin Films Crosslinked by Calcium Carbonate as Carriers of a Model Antifungal Drug—Posaconazole
por: Szekalska, Marta, et al.
Publicado: (2023)

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch
por: Utama, Gemilang Lara, et al.
Publicado: (2022)

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation
por: Lourenço, Sofia C., et al.
Publicado: (2020)

Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis
por: Brion-Espinoza, Irving Antonio, et al.
Publicado: (2021)

Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin
por: Fu, Xincheng, et al.
Publicado: (2022)

Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films
por: dos Santos, Vanessa Solfa, et al.
Publicado: (2023)

Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release
por: Ye, Haoxin, et al.
Publicado: (2021)

Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation
por: Pedrali, Davide, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_eemg6d9j2sgpcoup2r6r3r9eoa