Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries
By K. Vu, R. Hollingsworth, E. Leroux, S. Salmieri, M. Lacroix. 2011
284 citations recorded by the source corpus.
Subfields: Biomaterials, Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/d6e5677bd9168d5ce1d0058c9adae23454be85dd
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In Biomaterials
In Food Science
In Plant Science
Citations in the corpus
- Chitosan nanoparticles loaded with Cinnamomum zeylanicum essential oil enhance the shelf life of cucumber during cold storage (2015, background): “In this sense, Vu et al. (2011) reported a higher antifungal effect of limonene than peppermint Eos encapsulated in coatings of modified CS, when applied to coldstored strawberries, although the in vitro antifungal effect of the free (non-encapsulated) oils showed the opposite trend.”
- Effect of Nanochitosan-Based Coating With and Without Copper Loaded on Physicochemical and Bioactive Components of Fresh Strawberry Fruit (Fragaria x ananassa Duchesne) During Storage (2014, background): “(Vargas et al. 2006), a mixture of starch, carrageenan and chitosan (Riberio et al. 2007), chitosan–limonene and Tween 80 (Vu et al. 2011), chitosan–lemon essential oil (Perdones et al. 2012), as well as carboxymethyl cellulose, hydroxypropylmethyl cellulose and composites with chitosan (Gol et al.…”