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Development and Application of Bioactive Bi-Layer Edible Films Based on Starch and LAB-Fermented Whey and/or Mango Solution

This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mechanical properties, antioxidant capacity, and <i>L...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Paola Hernández-Carranza, Bricia A. Mendoza-Gutiérrez, Karen H. Estévez-Sánchez, Carolina Ramírez-López, Silvia del C. Beristain-Bauza, Sandra V. Avila-Reyes, Irving I. Ruíz-López, Carlos E. Ochoa-Velasco
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2024-02-01
Schriftenreihe:Fermentation
Schlagworte:
bioactive edible films
antioxidant compounds
probiotics
sushi
Online-Zugang:https://www.mdpi.com/2311-5637/10/2/105
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