In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in future. As increases, use packaging materials along with it. Petrochemical which are widely used processing industry, take a long time regenerate biodegrade, thus they adversely affect environment. Therefore, necessity for development eco-friendly processing, easily degradable recyclable, c...

The aim of this work was to study the potential application edible films obtained by complex coacervation promoted electrostatic interactions between positively charged chitosan (CH) 3% (w/w) and negatively whey protein isolate (WPI) (w/w). Preliminary assays turbidimetry were made in order find optimal CH-to-WPI mass ratio for coacervation. maximum turbidity CH:WPI 0.1:1 dispersions CH/WPI (bo...

The functional silica/polyamide-imide composite films were prepared via simple ultrasonic blending, after the silica nanoparticles were modified by cationic surfactant-cetyltrimethyl ammonium bromide (CTAB). The composite films were characterized by scanning electron microscope (SEM), thermo gravimetric analysis (TGA) and thermomechanical analysis (TMA). CTAB-modified silica nanoparticles were ...

background and objectives: edible films and coatings are effective method for decreasing oxidation and increasing the shelf life of pistachios. the present study investigated the effect of an edible gelatin coating containing ascorbic acid (aa: 1% w/v) and propyl gallate (pg: 100 ppm) on the oxidative stability and sensory properties of roasted pistachio nuts. materials and methods: pistachios ...

Background: Edible films and coatings are biodegradable that can preserve the quality and extend the shelf life of foods. The aim of this study was to investigate the physical and mechanical properties, and antimicrobial activity of carboxymethyl cellulose (CMC) film containing Artemisia sieberi Essential Oil (AEO). Methods: The studied parameters were the antibacterial activity and physical p...

Oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. Color and moisture stability are important quality attributes that contribute to meat shelf life, salability and consumer acceptability. There is currently considerable interest in edible films coatings and natural antioxidants because of their potential to improve the quality ...