Development of antimicrobial nanoemulsion edible coating of xanthan gum incorporated with pomelo peel extract for cheese preservation

The increasing demand for natural food preservation highlights the potential of plant-based edible coatings. This study developed an active nanoemulsion edible coating using xanthan gum (XG) infused with pomelo peel extract (PPE) for paneer preservation. Pomelo peel extracts prepared using methanol,...

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מידע ביבליוגרפי

Principais autores:	Manisha Joshi, Gurvendra Pal Singh, Ipsheta Bose, Tianxi Yang, Azadeh Babaei, Somesh Sharma, Krishna Aayush
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Elsevier 2025-07-01
סדרה:	Food Chemistry: X
נושאים:	Active nanoemulsion Cottage cheese Edible coatings Pomelo peel extract Shelf-life extension Waste valorisation
גישה מקוונת:	http://www.sciencedirect.com/science/article/pii/S2590157525005395
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