Results 201 to 210 of about 8,755 (262)

Optimization of ultrasonication assisted extraction of Aegle marmelos fruit shell nano polysaccharide and evaluation of photocatalytic dye reduction and edible coating for fresh-cut fruits. [PDF]

Food Chem X
Sharma M, Bains A, Goksen G, Ali N, Khan MR, Karabulut G, Chawla P.   +6 more
europepmc   +1 more source

Impact of Iron (II) Chloride Treatment on the Physical and Metabolic Changes in Mungbean Sprouts

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
FeCl2 treatment darkened the seed coat color of mungbean sprouts without significantly affecting physical traits compared with the control (CK). In contrast, isoflavone aglycone contents were markedly increased, particularly in the seed coat and cotyledon.
Aerin Park, Byeong Cheol Kim, Sung Don Lim, Sung Hoon Park, Jungmin Ha   +4 more
wiley   +1 more source

Xanthan gum-based edible coating effectively preserve postharvest quality of 'Gola' guava fruits by regulating physiological and biochemical processes. [PDF]

BMC Plant Biol
Gull S, Ejaz S, Ali S, Ali MM, Sardar H, Azam M, Deng H, Yousef AF, Alrefaei AF, Almutairi MH.   +9 more
europepmc   +1 more source

Enhancing Mexican lime (Citrus aurantifolia cv.) shelf life with innovative edible coatings: xanthan gum edible coating enriched with Spirulina platensis and pomegranate seed oils. [PDF]

BMC Plant Biol
Mohammadi M, Rastegar S, Rohani A.
europepmc   +1 more source

Enhancing effect on postharvest quality of potatoes through combined treatment of edible coating with UV-C irradiation. [PDF]

Food Sci Biotechnol
Lee JS, Ahn J, Han J.
europepmc   +1 more source

Different coating application methods: Zein-based edible coating containing Heracleum persicum essential oil for shelf-life enhancement of whey-less cheese. [PDF]

Food Sci Nutr
Rajaei Lak H, Bazargani-Gilani B, Karami M.   +2 more
europepmc   +1 more source

The effect of maltodextrin edible coating containing pyracantha extract and potassium nano-carbonate on secondary metabolites, antioxidant capacity and microbiological properties of grape during cold storage. [PDF]

Heliyon
Ebrahimi M, Karimi R, Garmakhany AD.
europepmc   +1 more source

Correction to: Inhibition of <i>Pectobacterium carotovorum</i>-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract. [PDF]

Food Sci Biotechnol
Imm S, Kim Y, Imm JY, Chang Y.
europepmc   +1 more source

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Superhydrophobic Coatings with Edible Materials

ACS Applied Materials & Interfaces, 2016
We used FDA-approved, edible materials to fabricate superhydrophobic coatings in a simple, low cost, scalable, single step process. Our coatings display high contact angles and low roll off angles for a variety of liquid products consumed daily and facilitate easy removal of liquids from food containers with virtually no residue.
Wei, Wang, Karsten, Lockwood, Lewis M, Boyd, Matthew D, Davidson, Sanli, Movafaghi, Hamed, Vahabi, Salman R, Khetani, Arun K, Kota   +7 more
openaire   +2 more sources

Nanoemulsions as edible coatings

Current Opinion in Food Science, 2017
Edible coatings are used to preserve food quality but may serve to immobilize active ingredients on the food surface. Nanoemulsions are effective systems for encapsulating lipophilic active ingredients since the reduction of droplet size increases their solubility, stability and may enhance their biological activity.
Alejandra Acevedo-Fani, Robert Soliva-Fortuny, Olga Martín-Belloso   +2 more
openaire   +1 more source