Design of Chitosan and Alginate Emulsion-Based Formulations for the Production of Monolayer Crosslinked Edible Films and Coatings

This study aimed to develop edible monolayer emulsion-based barriers with polysaccharides as film-forming components (chitosan and sodium alginate), soy lecithin as a surfactant and olive oil as a hydrophobic barrier. Monolayer barriers in the form of films were prepared by casting filmogenic emulsi...

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Detalles Bibliográficos
Autores principales: Vieira, Tiago M., Moldão-Martins, Margarida, Alves, Vítor D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307622/
https://www.ncbi.nlm.nih.gov/pubmed/34359524
http://dx.doi.org/10.3390/foods10071654

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307622/
https://www.ncbi.nlm.nih.gov/pubmed/34359524
http://dx.doi.org/10.3390/foods10071654

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