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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

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