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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| Hlavní autoři: | , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Prince of Songkla University
2021-10-01
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| Edice: | Songklanakarin Journal of Science and Technology (SJST) |
| Témata: | |
| On-line přístup: | https://rdo.psu.ac.th/sjst/journal/43-5/17.pdf |
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