Results 71 to 80 of about 2,570,761 (287)

Pea protein and starch: Functional properties and applications in edible films

Journal of Agriculture and Food Research
Edible films and coatings, composed of biological components such as proteins, lipids, and polysaccharides, play a pivotal role in various applications.
Parastou Farshi, Seyedeh Nooshan Mirmohammadali, Bipin Rajpurohit, J Scott Smith, Yonghui Li   +4 more
doaj   +1 more source

Advancing Fruit Bioimpedance Monitoring With Sustainable, Soft, And Bio‐Based Electrodes Beyond ECG

Advanced Electronic Materials, EarlyView.
Electrical impedance spectroscopy enables non‐destructive fruit quality monitoring, but conventional ECG and needle electrodes compromise signal stability, fruit physiology, and sustainability. This perspective highlights the transition toward soft, biocompatible, and biodegradable electrode interfaces based on natural substrates, bio‐derived ...
Sundus Riaz, Ahmed Rasheed, Angelo Zanella, Almudena Rivadeneyra, Paolo Lugli, Luisa Petti, Pietro Ibba   +6 more
wiley   +1 more source

Fabrication the emulsion-based edible film containing Dracocephalum kotschyi Boiss essential oil using chitosan–gelatin composite for grape preservation

Carbohydrate Polymer Technologies and Applications
The purpose of this study was to investigate the effects of novel edible films produced by incorporating Dracocephalum kotschyi (D. kotschyi) essential oil nanoemulsion into a polymeric matrix (chitosan-gelatin) with grape preservative potential during ...
Mahnaz Teymoorian, Roya Moghimi, Rahman Hosseinzadeh, Farzaneh Zandi, Moslem Mansour Lakouraj   +4 more
doaj   +1 more source

Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films

Foods, 2018
The growing search for natural alternatives to synthetic food packaging materials and additives has increased, and seaweed extracts’ bioactivity has made them suitable candidates for incorporation in novel edible films. This study aims to investigate the
Ana Augusto, Juliana R. Dias, Maria J. Campos, Nuno M. Alves, Rui Pedrosa, Susana F. J. Silva   +5 more
doaj   +1 more source

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Foods, 2020
The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE).
Simona Jancikova, Dani Dordevic, Ewelina Jamroz, Hana Behalova, Bohuslava Tremlova   +4 more
doaj   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Characterization of edible films of Swartzia burchelli phosphated starches and development of coatings for post-harvest application to cherry tomatoes

Semina: Ciências Agrárias, 2016
The market demand for corn starch and cassava continues to increase because of their use in edible applications, their biodegradable nature, and other appealing properties. As a result, there is a need to identify alternative starch sources, for example,
Millene Aparecida Gomes, Diego Palmiro Ramirez Ascheri, André José de Campos   +2 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil

Journal of the American Oil Chemists' Society, EarlyView.
High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter, Alexander Kröpfl, Walter Vetter   +2 more
wiley   +1 more source

‘Too Close to Eat?’ Exploring Consumer Responses to Edible Packaging Through the Lens of Food Neophobia and Construal Level Theory

Business Strategy and the Environment, EarlyView.
ABSTRACT The rapid growth of packaging waste has recently intensified the search for sustainable alternatives. Edible packaging, developed from biodegradable materials safe for consumption, represents a promising innovation that combines environmental responsibility with food preservation.
Donata Tania Vergura, Cristina Zerbini, Settimio Ziccarelli   +2 more
wiley   +1 more source