| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8415772 | Innovative Food Science & Emerging Technologies | 2016 | 37 Pages |
Abstract
On the other hand, the nano-/micro-encapsulation of EOs allows protection of their sensitive bioactive compounds from unfavorable environmental conditions and enhances their bioactivity during food processing and storage. So, in this study a new edible coating, consisting of Zataria multiflora essential oil (ZEO) incorporated into chitosan nanoparticles (CSNPs), was introduced to extend the shelf-life of cucumber as well as protect the bioactive compounds with antioxidant properties.
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Authors
Ali Mohammadi, Maryam Hashemi, Seyed Masoud Hosseini,