Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin

By Y. Alparslan, H. H. Yapıcı, Cansu Metin, T. Baygar, Ali Günlü, T. Baygar. 2016

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Essential oils for antimicrobial and antioxidant applications in fish and other seafood products (2017, unknown): “…with 2% orange leaf EO showed significant antioxidant and antimicrobial activities, achieving a shelf life extension in shrimps of about 10 days (Alparslan et al., 2016) EO: Essential Oil; MAP: Modified Atmosphere Packaging; PV: Peroxide Value; TBA: Thiobarbituric Acid; TVC: Total Viable…”
Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging (2019, background): “EO, such as lemon peel [7], Zataria multiflora Boiss [72, 102, 129], orange leaves [6], cinnamon [14, 15, 52], thyme [52, 73], clove [52, 73, 85],”
Gelatin-Based Films and Coatings for Food Packaging Applications (2016, background): “Gelatin can be considered as a Factors that should be considered when designing this type of system include the chemical nature of food, controlled release mechanisms, food organoleptic characteristics and additive toxicity, storage and distribution, physical and mechanical properties of packaging m”
State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications (2017, background): “The antimicrobial effect of this coating agent was evaluated for 12 days under chilling, and they further determined the total viable counts, lactic acid bacteria, Enterobacteriaceae and total psychrotrophic bacteria.”