Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

Acylated pectin/gelatin-based films incorporated with alkylated starch crystals: Characterization, antioxidant and antibacterial activities, and coating preservation effects on golden pomfret

(2023) Ya Song et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Dual natural antioxidant‐loaded chitosan‐graft‐oleic acid micelles by ultrasound‐assisted self‐assembly: Potential additives for antioxidant active packaging

(2023) Wenjiao Ge et al.   PACKAGING TECHNOLOGY AND SCIENCE

Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real Foods

(2022) Valeria Guazzotti et al.   MOLECULES

Application of Gelatin in Food Packaging: A Review

(2022) Yanan Lu et al.   Polymers

Valorization of citrus peel waste for the sustainable production of value-added products

(2022) Poonam Sharma et al.   BIORESOURCE TECHNOLOGY

Pectin: New science and forthcoming applications of the most valued hydrocolloid

(2022) Rosaria Ciriminna et al.   FOOD HYDROCOLLOIDS

Antioxidant and hypolipidemic activities of pectin isolated from citrus canning processing water

(2022) Miao-Miao Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products

(2022) Mohammed Gagaoua et al.   Coatings

Assessing the bioactivity, cytotoxicity, and rheological properties of pectin recovered from citrus peels

(2022) Marie Carene Nancy Picot-Allain et al.   Food Bioscience

Preparation of bioactive gelatin film using semi-refined pectin reclaimed from blueberry juice pomace: Creating an oxidation and light barrier for food packaging

(2022) Xinqi Ye et al.   FOOD HYDROCOLLOIDS

Pectin extracted from dragon fruit Peel: An exploration as a natural emulsifier

(2022) Hongru Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chitosan-Gelatin Films Cross-Linked with Dialdehyde Cellulose Nanocrystals as Potential Materials for Wound Dressings

(2022) Katarzyna Wegrzynowska-Drzymalska et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterization of a new food packaging material based on fish by-product proteins and passion fruit pectin

(2022) Gabrielle Ingrid Bizerra Florentino et al.   Food Packaging and Shelf Life

Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristics

(2022) Elif Çavdaroğlu et al.   FOOD HYDROCOLLOIDS

Gelatin films from wastes: A review of production, characterization, and application trends in food preservation and agriculture

(2022) Cesar Vinicius Toniciolli Rigueto et al.   FOOD RESEARCH INTERNATIONAL

Biodegradable gelatin/pullulan aerogel modified by a green strategy: Characterization and antimicrobial activity

(2022) Zhichao Yang et al.   Food Packaging and Shelf Life

Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films

(2021) Mehran Dolat Khah et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fabrication and performance evaluation of pectin–fish gelatin–resveratrol preservative films

(2021) Sheng Huang et al.   FOOD CHEMISTRY

Continuous and pulsed ultrasound pectin extraction from navel orange peels

(2021) N.A. Patience et al.   ULTRASONICS SONOCHEMISTRY

Fabrication and evaluation of biodegradable multi-cross-linked mulch film based on waste gelatin

(2021) Liang Chen et al.   CHEMICAL ENGINEERING JOURNAL

Effect of date fruit waste extract as an antioxidant additive on the properties of active gelatin films

(2021) Vengatesan M. Rangaraj et al.   FOOD CHEMISTRY

Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers

(2021) Sonia Esposto et al.   FOOD CHEMISTRY

Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications

(2021) Sreelekha Ediyilyam et al.   Polymers

Antioxidant properties of watermelon (Citrullus lanatus) rind pectin films containing kiwifruit (Actinidia chinensis) peel extract and their application as chicken thigh packaging

(2021) Hee-Seon Han et al.   Food Packaging and Shelf Life

Production and molecular characterization of tailored citrus pectin-derived compounds

(2021) Jessika N. Humerez-Flores et al.   FOOD CHEMISTRY

Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films

(2021) Aditi Sood et al.   FOOD HYDROCOLLOIDS

Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef

(2021) Zonglin Guo et al.   FOOD HYDROCOLLOIDS

Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams

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

The Second Life of Citrus Fruit Waste: A Valuable Source of Bioactive Compounds

(2021) Caterina Russo et al.   MOLECULES

Novel food packaging materials including plant-based byproducts: A review

(2021) R. Santhosh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2021) Jiayin Huang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Green Coating Polymers in Meat Preservation

(2021) Mohammed Gagaoua et al.   Coatings

Active and Robust Composite Films Based on Gelatin and Gallic Acid Integrated with Microfibrillated Cellulose

(2021) Yinghua Luo et al.   Foods

Pectin/gelatin-based bioactive composite films reinforced with sulfur functionalized carbon dots

(2021) Parya Ezati et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Physicochemical properties and potential application of hemicellulose/pectin/nanocellulose biocomposites as active packaging for fatty foods

(2021) Lindleen. R. Mugwagwa et al.   Food Packaging and Shelf Life

Gelatin/pectin‐based film incorporated with essential oils: Functional characteristics and shelf life extension of tilapia fillets under refrigeration

(2020) Mohamed Aitboulahsen et al.   JOURNAL OF FOOD SAFETY

Protein–Polysaccharide Composite Materials: Fabrication and Applications

(2020) Elizabeth J. Bealer et al.   Polymers

Design of Gelatin Pouches for the Preservation of Flaxseed Oil during Storage

(2020) Hela Kchaou et al.   Coatings

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

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

(2020) Diako Khodaei et al.   Food Bioscience

Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications

(2020) Chang Liu et al.   Food Packaging and Shelf Life

Tuning the physicochemical properties of apple pectin films by incorporating chitosan/pectin fiber

(2020) Heba G.R. Younis et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties

(2020) Xi Zhou et al.   CARBOHYDRATE POLYMERS

Hydrophobic edible composite packaging membrane based on low-methoxyl pectin/chitosan: Effects of lotus leaf cutin

(2020) Yanqi Ye et al.   Food Packaging and Shelf Life

Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection

(2019) Shuo Wang et al.   FOOD HYDROCOLLOIDS

The Nutraceutical Value of Olive Oil and Its Bioactive Constituents on the Cardiovascular System. Focusing on Main Strategies to Slow Down Its Quality Decay during Production and Storage

(2019) Lorenzo et al.   Nutrients

Lime peel pectin integrated with coconut water and lime peel extract as a new bioactive film sachet to retard soybean oil oxidation

(2019) Pattrathip Rodsamran et al.   FOOD HYDROCOLLOIDS

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

A review: Breathable films for packaging applications

(2018) Dowan Kim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception

(2018) Gabriel D Fernandes et al.   Current Opinion in Food 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

Valorisation of citrus processing waste: A review

(2018) D.A. Zema et al.   WASTE MANAGEMENT

Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method

(2018) Pattrathip Rodsamran et al.   FOOD CHEMISTRY

Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp.

(2018) Imene Chentir et al.   FOOD HYDROCOLLOIDS

Characterization of edible packaging films based on semi-refined kappa-carrageenan plasticized with glycerol and sorbitol

(2017) Abdulaal Farhan et al.   FOOD HYDROCOLLOIDS

Antioxidant and ion-induced gelation functions of pectins enabled by polyphenol conjugation

(2017) Soohwan Ahn et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

(2017) Vasily V. Smirnov et al.   Journal of Chemistry

On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products

(2016) Amy S. Balto et al.   FOOD CHEMISTRY

Chitosan and gelatin based biodegradable packaging films with UV-light protection

(2016) Shakeel Ahmed et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Effect of xanthan gum on the physical and mechanical properties of gelatin-carboxymethyl cellulose film blends

(2016) M.A.S.P. Nur Hazirah et al.   Food Packaging and Shelf Life

Preparation and characterization of in-situ crosslinked pectin–gelatin hydrogels

(2014) Bhuvanesh Gupta et al.   CARBOHYDRATE POLYMERS

Poly(lactic acid) film incorporated with marigold flower extract (Tagetes erecta) intended for fatty-food application

(2014) Hayati Samsudin et al.   FOOD CONTROL

Pectin extracted from apple pomace and citrus peel by subcritical water

(2013) Xin Wang et al.   FOOD HYDROCOLLOIDS

Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences

(2013) Stefano Predieri et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of physico-mechanical and antioxidant properties of edible gelatin films from the skin of cuttlefish

(2013) Mourad Jridi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties

(2012) Z.A. Nur Hanani et al.   FOOD HYDROCOLLOIDS

Release of Thymol, Cinnamaldehyde and Vanillin from Soy Protein Isolate Films into Olive Oil

(2011) Chang-Ying Hu et al.   PACKAGING TECHNOLOGY AND SCIENCE

Gelatin–pectin composite films from polyion-complex hydrogels

(2010) Stefano Farris et al.   FOOD HYDROCOLLOIDS

Biodegradation of three-layer laminate films based on gelatin under indoor soil conditions

(2009) J.F. Martucci et al.   POLYMER DEGRADATION AND STABILITY