Alginate Coating Charged by Hydroxyapatite Complexes with Lactoferrin and Quercetin Enhances the Pork Meat Shelf Life

In this work, the effect of an alginate-based coating loaded with hydroxyapatite/lactoferrin/quercetin (HA/LACTO-QUE) complexes during the storage of pork meat was evaluated. FT-IR spectra of HA/LACTO-QUE complexes confirmed the adsorption of QUE and LACTO into HA crystals showing the characteristic...

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Detalles Bibliográficos
Autores principales: Montone, Angela Michela Immacolata, Malvano, Francesca, Taiano, Roberta, Capparelli, Rosanna, Capuano, Federico, Albanese, Donatella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914435/
https://www.ncbi.nlm.nih.gov/pubmed/36766082
http://dx.doi.org/10.3390/foods12030553

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914435/
https://www.ncbi.nlm.nih.gov/pubmed/36766082
http://dx.doi.org/10.3390/foods12030553

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