Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation

Development and characterization of novel antioxidant films based on chitosan and Maillard reaction products

(2021) Yan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extract

(2021) Swarup Roy et al.   FOOD HYDROCOLLOIDS

Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste

(2021) M. Kurek et al.   Food Bioscience

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

(2021) Sharma Shivangi et al.   FOOD HYDROCOLLOIDS

Understanding the different emulsification mechanisms of pectin: Comparison between watermelon rind and two commercial pectin sources

(2021) D.A. Mendez et al.   FOOD HYDROCOLLOIDS

Microwave vs. conventional extraction of pectin from Malus domestica ‘Fălticeni’ pomace and its potential use in hydrocolloid-based films

(2021) Florina Dranca et al.   FOOD HYDROCOLLOIDS

Bioactive food packaging based on starch, citric pectin and functionalized with Acca sellowiana waste by-product: Characterization and application in the postharvest conservation of apple

(2020) William Gustavo Sganzerla et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

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

Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging

(2020) Yun Xiong et al.   FOOD CONTROL

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

Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability

(2020) Diako Khodaei et al.   Food Bioscience

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

Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging

(2020) L.B. Norcino et al.   FOOD HYDROCOLLOIDS

Film formation and deposition methods of edible coating on food products: A review

(2020) Rajat Suhag et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin

(2020) Mastaneh Jahromi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Bacterial and oxidative control of local butter with smart/active film based on pectin/nanoclay/Carum copticum essential oils/β-carotene

(2020) Amirafshar Asdagh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Study on physicochemical properties, antioxidant and antimicrobial activity of okara soluble dietary fiber/sodium carboxymethyl cellulose/thyme essential oil active edible composite films incorporated with pectin

(2020) Derong Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review

(2020) Joanna Tkaczewska   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cellulose nanocrystal effects on the biodegradability with alginate and crude seaweed extract nanocomposite films

(2020) Hansol Doh et al.   Food Bioscience

Reviewing the recent advances in application of pectin for technical and health promotion purposes: From laboratory to market

(2020) Masoumeh Moslemi   CARBOHYDRATE POLYMERS

Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources

(2020) B. Neckebroeck et al.   FOOD RESEARCH INTERNATIONAL

Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes

(2019) Sucheta 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

Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds

(2019) Abdur Rehman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

pH-responsive pectin-based multifunctional films incorporated with curcumin and sulfur nanoparticles

(2019) Parya Ezati et al.   CARBOHYDRATE POLYMERS

Comparative study on the self-assembly of pectin and alginate molecules regulated by calcium ions investigated by atomic force microscopy

(2019) Hui Wang et al.   CARBOHYDRATE POLYMERS

Characterization of bioactive film from pectin incorporated with gamma-aminobutyric acid

(2019) Jitrawadee Meerasri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets

(2019) Xiaobao Nie et al.   Food and Bioprocess Technology

A new approach to develop biodegradable films based on thermoplastic pectin

(2019) Teresa I.A. Gouveia et al.   FOOD HYDROCOLLOIDS

Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil

(2019) Hadi Almasi et al.   FOOD HYDROCOLLOIDS

Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes

(2019) Roghieh Sakooei-Vayghan et al.   FOOD CHEMISTRY

Physicochemical and microbiological characterization of pectin-based gelled emulsions coating applied on pre-cut carrots

(2019) Y. Ben-Fadhel et al.   FOOD HYDROCOLLOIDS

Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruits

(2018) Gabriella Santagata et al.   FOOD CHEMISTRY

Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets

(2018) Entsar S. Abdou et al.   FOOD HYDROCOLLOIDS

Composite bioactive films based on smooth-hound viscera proteins and gelatin: Physicochemical characterization and antioxidant properties

(2018) Ola Abdelhedi 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

Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage

(2018) Alejandra Bermúdez-Oria et al.   MEAT SCIENCE

Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin

(2018) K.S. Silva et al.   Food Packaging and Shelf Life

A Solvent-Free Approach for Production of Films from Pectin and Fungal Biomass

(2018) Rajesh Gurram et al.   JOURNAL OF POLYMERS AND THE ENVIRONMENT

Physicochemical responses and microbiological changes of bream (Megalobrama ambycephala) to pectin based coatings enriched with clove essential oil during refrigeration

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

Scale-up of the production of soy ( Glycine max L.) protein films using tape casting: Formulation of film-forming suspension and drying conditions

(2017) Cristian Matias Ortiz et al.   FOOD HYDROCOLLOIDS

Shelf-life extension and quality retention in fresh-cut carrots coated with pectin

(2017) K. Ranjitha et al.   Innovative Food Science & Emerging Technologies

Physicochemical properties and biological activities of novel blend films using oxidized pectin/chitosan

(2017) Asma Chetouani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films

(2017) Giovanna Rossi Marquez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of extrusion process conditions on starch film morphology

(2017) Paula González-Seligra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasonic degradation of sweet potato pectin and its antioxidant activity

(2017) Fredrick Onyango Ogutu et al.   ULTRASONICS SONOCHEMISTRY

Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films

(2016) Marcos Vinicius Lorevice et al.   FOOD HYDROCOLLOIDS

Probiotics and their potential applications in active edible films and coatings

(2016) Paula J.P. Espitia et al.   FOOD RESEARCH INTERNATIONAL

The effects of using a direct electric current on the chemical properties of gelatine gels and bacterial growth

(2016) Żaneta Król et al.   JOURNAL OF FOOD ENGINEERING

Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings

(2016) Elena Sanchís et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Ultrasonic effects on the degradation kinetics, preliminary characterization and antioxidant activities of polysaccharides from Phellinus linteus mycelia

(2016) Jing-Kun Yan et al.   ULTRASONICS SONOCHEMISTRY

Optimization of microwave assisted Maillard reaction to fabricate and evaluate corn fiber gum-chitosan IPN films

(2015) Sunil Kamboj et al.   FOOD HYDROCOLLOIDS

Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions

(2015) U.S. Schmidt et al.   FOOD HYDROCOLLOIDS

Raspberry fresh fruit quality as affected by pectin- and alginate-based edible coatings enriched with essential oils

(2015) Adriana C. Guerreiro et al.   SCIENTIA HORTICULTURAE

Nutraceutically Inspired Pectin–Mg(OH)2 Nanocomposites for Bioactive Packaging Applications

(2013) Francys K. V. Moreira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inactivation of Listeria monocytogenes on Ham and Bologna Using Pectin-Based Apple, Carrot, and Hibiscus Edible Films Containing Carvacrol and Cinnamaldehyde

(2012) Sadhana Ravishankar et al.   JOURNAL OF FOOD SCIENCE