Functional Properties and Storage Stability of Astaxanthin-Loaded Polysaccharide/Gelatin Blend Films—A Comparative Study

Edible films were obtained from the aqueous binary 75/25 blends of polysaccharides (carboxymethyl cellulose (CMC), gum Arabic (GAR), octenyl succinic anhydride starch (OSA), and water-soluble soy polysaccharides (WSSP)) and gelatin (GEL) supplemented with increasing concentrations (0, 0.25, 0.5, and...

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Detalles Bibliográficos
Autores principales: Łupina, Katarzyna, Kowalczyk, Dariusz, Kazimierczak, Waldemar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573679/
https://www.ncbi.nlm.nih.gov/pubmed/36235950
http://dx.doi.org/10.3390/polym14194001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573679/
https://www.ncbi.nlm.nih.gov/pubmed/36235950
http://dx.doi.org/10.3390/polym14194001

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