Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components

Pectin/pullulan blend films for food packaging: Effect of blending ratio

(2021) Ruchir Priyadarshi et al.   FOOD CHEMISTRY

Suppression of N-glycan processing enzymes by deoxynojirimycin in tomato (Solanum lycopersicum) fruit

(2020) Darshan Dorairaj et al.   3 Biotech

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review

(2020) Salah A.A. Mohamed et al.   CARBOHYDRATE POLYMERS

Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application

(2020) Mourad Jridi et al.   FOOD HYDROCOLLOIDS

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

(2020) Maria-Ioana Socaciu et al.   Polymers

Novel Materials in the Preparation of Edible Films and Coatings—A Review

(2020) Sabina Galus et al.   Coatings

Characterization and functional properties of a pectin/tara gum based edible film with ellagitannins from the unripe fruits of Rubus chingii Hu

(2020) Yue Chen et al.   FOOD CHEMISTRY

Protective Effect of Nanochitosan Incorporated with Free/nanoliposome Cumin (Cuminum cyminum L.) Aqueous Extract on Sardine Fish

(2020) Parisa Homayounpour et al.   Journal of Aquatic Food Product Technology

Nanostructured chitosan edible coating loaded with α-pinene for the preservation of the postharvest quality of Capsicum annuum L. and Alternaria alternata control

(2020) Gonzalo Hernández-López et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review

(2020) M. Sneha Nair et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of a high-performance edible film based on Salep mucilage functionalized with pennyroyal (Mentha pulegium)

(2019) Mohammad Ekrami et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol

(2019) Yanlin Lei et al.   FOOD HYDROCOLLOIDS

Cellulose-glycerol-polyvinyl alcohol composite films for food packaging: Evaluation of water adsorption, mechanical properties, light-barrier properties and transparency

(2018) Patricia Cazón et al.   CARBOHYDRATE POLYMERS

Chitosan film incorporated with citric acid and glycerol as an active packaging material for extension of green chilli shelf life

(2018) Ruchir Priyadarshi et al.   CARBOHYDRATE POLYMERS

Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation

(2018) Sanja Šešlija et al.   FOOD HYDROCOLLOIDS

Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties

(2018) Tanzeela Nisar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Antioxidative and antimicrobial edible chitosan films blended with stem, leaf and seed extracts of Pistacia terebinthus for active food packaging

(2018) Murat Kaya et al.   RSC Advances

Extension of postharvest shelf-life in Capsicum annuum L. using exogenous application of polyamines (spermidine and putrescine)

(2018) Niyati Patel et al.   FOOD CHEMISTRY

Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin

(2018) Valentina Siracusa et al.   Materials

Edible sturgeon skin gelatine films: Tensile strength and UV light-barrier as enhanced by blending with esculine

(2017) Chengyuan Liang et al.   Journal of Functional Foods

Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

(2016) Wenjun Wang et al.   FOOD HYDROCOLLOIDS

A polysaccharide extract of mulberry leaf ameliorates hepatic glucose metabolism and insulin signaling in rats with type 2 diabetes induced by high fat-diet and streptozotocin

(2015) Chunjiu Ren et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Natural Pectin Polysaccharides as Edible Coatings

(2015) Arantzazu Valdés et al.   Coatings

Chitosan–hydroxycinnamic acid conjugates: Preparation, antioxidant and antimicrobial activity

(2013) Dae-Sung Lee et al.   FOOD CHEMISTRY

Natural Additives in Bioactive Edible Films and Coatings: Functionality and Applications in Foods

(2013) A. Silva-Weiss et al.   Food Engineering Reviews

How composition and process parameters affect volatile active compounds in biopolymer films

(2012) Mia Kurek et al.   CARBOHYDRATE POLYMERS

Development and characterization of composite edible films based on sodium alginate and pectin

(2012) Sabina Galus et al.   JOURNAL OF FOOD ENGINEERING

Effect of Drying on the Textural Attributes of Bell Pepper and Pumpkin

(2011) Raquel P. F. Guiné et al.   DRYING TECHNOLOGY

Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract

(2010) Ubonrat Siripatrawan et al.   FOOD HYDROCOLLOIDS

Comparative antioxidant activity of extracts from leaves, bark and catkins of Salix aegyptiaca sp.

(2009) Shabnam Enayat et al.   FOOD CHEMISTRY