Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation
Authors
Keywords
-
Journal
Foods
Volume 11, Issue 11, Pages 1535
Publisher
MDPI AG
Online
2022-05-25
DOI
10.3390/foods11111535
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Use of xanthan gum for whole cell immobilization and its impact in bioremediation - a review
- (2022) Anna Dzionek et al. BIORESOURCE TECHNOLOGY
- Application of composite coating of Nostoc commune Vauch polysaccharides and sodium carboxymethyl cellulose for preservation of salmon fillets
- (2022) Meihong Cai et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Fabrication of phospholipid nanofibers containing eugenol@cationic starch nanoparticles against Bacillus cereus in beef
- (2021) Haiying Cui et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Application of essential oils in meat packaging: A systemic review of recent literature
- (2021) Slim Smaoui et al. FOOD CONTROL
- Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet
- (2021) Yun Xiong et al. FOOD CONTROL
- Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging
- (2021) Xue Chen et al. FOOD RESEARCH INTERNATIONAL
- Fabrication of antibacterial fibrous films by electrospinning and their application for Japanese sea bass (Lateolabrax japonicus) preservation
- (2021) Yingying Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Preparation of self-assembling Litsea cubeba essential oil/ diphenylalanine peptide micro/nanotubes with enhanced antibacterial properties against Staphylococcus aureus biofilm
- (2021) Mei Bai et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions
- (2021) Mingfeng Xu et al. FOOD CHEMISTRY
- Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage
- (2021) Yun Xiong et al. FOOD CONTROL
- Pleurotus eryngii polysaccharide nanofiber containing pomegranate peel polyphenol/chitosan nanoparticles for control of E. coli O157:H7
- (2021) Meihong Cai et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Fabrication of a dual-response intelligent antibacterial nanofiber and its application in beef preservation
- (2021) Lin Lin et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat
- (2021) Sanjun Jin et al. Food Bioscience
- Inhibitory effects of lactobionic acid on Vibrio parahaemolyticus planktonic cells and biofilms
- (2021) Qiuxia Fan et al. FOOD MICROBIOLOGY
- Antimicrobial and antivirulence efficacies of citral against foodborne pathogen Vibrio parahaemolyticus RIMD 2210633
- (2020) Juanjuan Cao et al. FOOD CONTROL
- Encapsulation strategies to enhance the antibacterial properties of essential oils in food system
- (2020) Yulin Zhu et al. FOOD CONTROL
- The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4 °C
- (2019) Piotr Kulawik et al. FOOD CONTROL
- Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets
- (2019) Xue Zhao et al. FOOD CHEMISTRY
- Physicochemical mechanisms of different biopolymers' (lysozyme, gum arabic, whey protein, chitosan) adsorption on green tea extract loaded liposomes
- (2019) Damla Dag et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Humectability and physical properties of hydroxypropyl methylcellulose coatings with liposome-cellulose nanofibers: Food application
- (2019) Johana Lopez-Polo et al. CARBOHYDRATE POLYMERS
- Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation
- (2019) Sisse Jongberg et al. FOOD CHEMISTRY
- Inhibition of Escherichia coli O157:H7 biofilm on vegetable surface by solid liposomes of clove oil
- (2019) Haiying Cui et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Preparation and characterization of citral-loaded solid lipid nanoparticles
- (2018) Huaixiang Tian et al. FOOD CHEMISTRY
- Edible films and coatings in seafood preservation: A review
- (2018) Samira Dehghani et al. FOOD CHEMISTRY
- Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat
- (2018) Mahdieh Pabast et al. FOOD CONTROL
- Antimicrobial mechanism of clove oil on Listeria monocytogenes
- (2018) Haiying Cui et al. FOOD CONTROL
- Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel
- (2018) Zhi Yang et al. FOOD HYDROCOLLOIDS
- Vibrio spp. infections
- (2018) Craig Baker-Austin et al. Nature Reviews Disease Primers
- A comparative study on antioxidant, anti-inflammatory, genotoxicity, anti-microbial activities and chemical composition of fruit and leaf essential oils of Litsea cubeba Pers from North-east India
- (2018) Roktim Gogoi et al. INDUSTRIAL CROPS AND PRODUCTS
- Nanoliposome technology for the food and nutraceutical industries
- (2018) S. Khorasani et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C
- (2018) Xinyu Sun et al. FOOD CHEMISTRY
- Decrease of microbial community diversity, biogenic amines formation, and lipid oxidation by phloretin in Atlantic salmon fillets
- (2018) Jing Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Antibacterial activity and mechanism of Litsea cubeba essential oil against methicillin-resistant Staphylococcus aureus (MRSA)
- (2018) Wei Hu et al. INDUSTRIAL CROPS AND PRODUCTS
- Chemical stability of astaxanthin integrated into a food matrix: Effects of food processing and methods for preservation
- (2017) Alejandra Anahí Martínez-Delgado et al. FOOD CHEMISTRY
- Comparison of Vibrio parahaemolyticus isolates from aquatic products and clinical by antibiotic susceptibility, virulence, and molecular characterisation
- (2017) Tengfei Xie et al. FOOD CONTROL
- Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C
- (2017) Romdhane Karoui et al. JOURNAL OF AOAC INTERNATIONAL
- In vitro and in vivo exploration of palmitic acid from Synechococcus elongatus as an antibiofilm agent on the survival of Artemia franciscana against virulent vibrios
- (2017) Sivasubramanian Santhakumari et al. JOURNAL OF INVERTEBRATE PATHOLOGY
- Effects of tartary buckwheat polysaccharide combined with nisin edible coating on the storage quality of tilapia (Oreochromis niloticus ) fillets
- (2017) Fengping Wang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of collagen-lysozyme coating on fresh-salmon fillets preservation
- (2017) Zhe Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development, physiochemical characterization and forming mechanism of Flammulina velutipes polysaccharide-based edible films
- (2016) Hengjun Du et al. CARBOHYDRATE POLYMERS
- Intelligent release of cinnamon oil from engineered proteoliposome via stimulation of Bacillus cereus protease
- (2016) Haiying Cui et al. FOOD CONTROL
- Enhancing the antibacterial activity of thyme oil against Salmonella on eggshell by plasma-assisted process
- (2016) Haiying Cui et al. FOOD CONTROL
- Anti-listeria effects of chitosan-coated nisin-silica liposome on Cheddar cheese
- (2016) H.Y. Cui et al. JOURNAL OF DAIRY SCIENCE
- Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective
- (2015) Douglas R. Tocher AQUACULTURE
- Marine omega-3 fatty acids and inflammatory processes: Effects, mechanisms and clinical relevance
- (2015) Philip C. Calder BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS
- Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears
- (2015) Sonu Sharma et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of Storage Atmosphere and Heme State on the Color and Visible Reflectance Spectra of Salmon (Salmo salar) Fillets
- (2011) Silje Ottestad et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets
- (2010) Fei Lu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now