Chitosan, Gelatin, Aloe vera, and Carvacrol Nanoemulsion–Based Edible Coatings: Effects on Physicochemical, Microbiological, and Sensory Qualities of Vacuum‐Packed Chicken Fillets
ABSTRACT Chicken meat contains high‐quality protein and is prone to postharvest quality deterioration due to high moisture and lipid content. Thus, in this study, edible coatings were developed from natural biomaterials, that is, chitosan (CH), gelatin (GL), Aloe vera gel (AVG), and carvacrol nanoem...
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| Principais autores: | , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Wiley
2025-12-01
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| Serija: | Food Bioengineering |
| Teme: | |
| Online dostop: | https://doi.org/10.1002/fbe2.70033 |
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