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Edible coating of Farsi gum with Persian lime oil nanoemulsion and oxygen scavenger packaging to preserve chilled rainbow trout fillets

In this study, the Farsi gum (FG) coating solution enriched with Persian lime essential oil nanoemulsion (LNE) was developed. The coating solution and oxygen scavenger (OS) packaging (FG + LNE + OS) were tested on the quality preservation of rainbow trout fillets during refrigerated storage. The fin...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Hamidreza Heydari-Farsani, Aziz A. Fallah, Abbas Mokhtari, Mohammad Ghasemi, Amin Mousavi Khaneghah
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2025-04-01
Schriftenreihe:Food Chemistry: X
Schlagworte:
Active packaging
Persian gum
Citrus latifolia
Oxygen absorber
Fish
Seafoods
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S2590157525003438
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