Sustainable and eco-friendly poly (Lactic acid)/cellulose nanocrystal nanocomposite films for the preservation of oxygen-sensitive food

The development of enzymatic browning constitutes one of the key issues in the preservation of highly perishable fresh-cut and oxygen-sensitive fruits such as avocados. This study explored the use of a packaging solution based on PLA/cellulose nanocrystal (CNC) films produced using a solvent-free ca...

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Bibliografische Detailangaben

Hauptverfasser:	Dangkamol Wongthanaroj, Lindsay A. Jessmore, Yawei Lin, Teresa M. Bergholz, Nicole M. Stark, Ronald C. Sabo, Laurent M. Matuana
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2022-12-01
Schriftenreihe:	Applied Food Research
Schlagworte:	Poly(lactic acid) Cellulose nanocrystals Packaging films Sustainability Avocado browning Shelf life
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2772502222001779
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