Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel

Edible films based on the addition of Aloe Vera gel (AV) into fish gelatin (FG) with antimicrobial and functional properties for food packaging applications were proposed in this work. AV showed an amphiphilic nature by infrared spectroscopy, high total phenolics content (TPC), antioxidant activity...

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Detalles Bibliográficos
Autores principales: Sánchez, Jorge Trujillo, García, Arantzazu Valdés, Martínez-Abad, Antonio, Vilaplana, Francisco, Jiménez, Alfonso, Garrigós, María Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555046/
https://www.ncbi.nlm.nih.gov/pubmed/32906678
http://dx.doi.org/10.3390/foods9091248

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555046/
https://www.ncbi.nlm.nih.gov/pubmed/32906678
http://dx.doi.org/10.3390/foods9091248

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