Cargando…

The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract

The effects of green tea extract (GTE) at acidic and alkaline pH (pH 3 and 11, respectively) on the physico-mechanical, thermal, and water transmission properties of silver carp surimi-based edible films were investigated. Incorporation of GTE significantly (p < 0.05) reduced elongation at break...

Descripción completa

Detalles Bibliográficos
Autores principales:	Munir, Sadia, Javed, Miral, Hu, Yang, Liu, Youming, Xiong, Shanbai
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601815/ https://www.ncbi.nlm.nih.gov/pubmed/33027939 http://dx.doi.org/10.3390/polym12102281

Ejemplares similares

Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio
por: Li, Xiaodong, et al.
Publicado: (2022)

Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents
por: Gao, Xia, et al.
Publicado: (2020)

Alginate/κ-Carrageenan-Based Edible Films Incorporated with Clove Essential Oil: Physico-Chemical Characterization and Antioxidant-Antimicrobial Activity
por: Prasetyaningrum, Aji, et al.
Publicado: (2021)

Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels
por: Wu, Wenjin, et al.
Publicado: (2022)

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review
por: Kong, Ianne, et al.
Publicado: (2022)

Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)
por: Yuan, Li, et al.
Publicado: (2019)

Effect of storage condition on the physico-chemical properties of corn–wheat starch/zein edible bilayer films
por: Chen, Chen, et al.
Publicado: (2020)

Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace
por: Singh, Anika, et al.
Publicado: (2020)

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review
por: Pop, Oana L., et al.
Publicado: (2019)

Properties and Antioxidant Action of Actives Cassava Starch Films Incorporated with Green Tea and Palm Oil Extracts
por: Perazzo, Kátya Karine Nery Carneiro Lins, et al.
Publicado: (2014)

Edible Green Solvent for Optimized Catechins Extraction from Green Tea Leaves: Anti-Hypercholesterolemia
por: Fujioka, Kazutoshi, et al.
Publicado: (2022)

Mechanical, physico-chemical, and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme
por: Rawdkuen, Saroat, et al.
Publicado: (2012)

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities
por: Zhu, Xiangwei, et al.
Publicado: (2022)

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties
por: Somjid, Panumas, et al.
Publicado: (2021)

Green tea and tulsi extracts as efficient green corrosion inhibitor for aluminum alloy in alkaline medium
por: Chowdhury, Mohammad Asaduzzaman, et al.
Publicado: (2023)

Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods
por: Pavli, Foteini, et al.
Publicado: (2018)

Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables
por: Xing, Yage, et al.
Publicado: (2019)

Evaluation of edible polymer coatings enriched with green tea extract on quality of chicken nuggets
por: Kristam, Prathyusha, et al.
Publicado: (2016)

Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review
por: Singh, Gurvendra Pal, et al.
Publicado: (2022)

The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)
por: Castro, Frederico V. R., et al.
Publicado: (2019)

Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films
por: Galus, Sabina, et al.
Publicado: (2020)

Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods
por: Lin, Zexin, et al.
Publicado: (2022)

Sustainable biorefining and bioprocessing of green seaweed (Ulva spp.) for the production of edible (ulvan) and non-edible (polyhydroxyalkanoate) biopolymeric films
por: Manikandan, N. Arul, et al.
Publicado: (2023)

Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Camellia sinensis L.) Extract for the Preservation of Latin-Style Fresh Cheese
por: Robalo, João, et al.
Publicado: (2022)

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract
por: Jancikova, Simona, et al.
Publicado: (2020)

Ultrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films
por: Velásquez, Patricia, et al.
Publicado: (2021)

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films
por: Dordevic, Simona, et al.
Publicado: (2021)

Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring
por: Taghinia, Pouya, et al.
Publicado: (2021)

Bioactive Edible Sodium Alginate Films Incorporated with Tannic Acid as Antimicrobial and Antioxidative Food Packaging
por: Li, Han, et al.
Publicado: (2022)

Transglutaminase Cross-Linked and Lysozyme-Incorporated Antimicrobial Tilapia Collagen Edible Films: Development and Characterization
por: Hou, Bing-Yi, et al.
Publicado: (2023)

Physicochemical and functional characterization of gelatin edible film incorporated with fucoidan isolated from Sargassum tenerrimum
por: Pouralkhas, Mohsen, et al.
Publicado: (2023)

A Green Film-Forming Investigation of the Edible Film Based on Funoran: Preparation, Characterization, and the Investigation of the Plasticizer Effects
por: Zhang, Zhisheng, et al.
Publicado: (2022)

Green Banana (Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications
por: Salazar, Diego, et al.
Publicado: (2021)

Characterization and antibacterial behavior of an edible konjac glucomannan/soluble black tea powder hybrid film with ultraviolet absorption
por: Xu, Wei, et al.
Publicado: (2022)

Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel
por: Sarker, Md. Zaidul Islam, et al.
Publicado: (2012)

Effects of Green Tea and Green Tea Incorporated in Nanoparticle Lyotropic Liquid Crystal on Exercise Adaptations: A High-Intensity Interval Training Pre-Clinical Study
por: Nieri, Vitor, et al.
Publicado: (2022)

Potato Starch-Based Film Incorporated with Tea Polyphenols and Its Application in Fruit Packaging
por: Chen, Nan, et al.
Publicado: (2023)

Biodiversity of poly-extremophilic Bacteria: Does combining the extremes of high salt, alkaline pH and elevated temperature approach a physico-chemical boundary for life?
por: Bowers, Karen J, et al.
Publicado: (2009)

Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels
por: Li, Shuang, et al.
Publicado: (2022)

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

Cannot write session to /tmp/vufind_sessions/sess_7quhtta2iqsbq7aeunh9n0je4f