Development of chitosan edible coatings incorporated with clove essential oil nanoemulsions and its effect on shelf life of fresh-cut mangoes
A novel approach for the preservation of freshly cut mangoes is proposed using clove essential oil (CEO) nanoemulsions incorporated edible coatings. CEO nanoemulsions were fabricated with CEO in the range of 1 to 2.5% (v/v), while the surfactant concentration was fixed at 5% (v/v). The droplet siz...
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| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Prince of Songkla University
2021-10-01
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| Seri Bilgileri: | Songklanakarin Journal of Science and Technology (SJST) |
| Konular: | |
| Online Erişim: | https://rdo.psu.ac.th/sjst/journal/43-5/17.pdf |
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