Edible coating of Farsi gum with Persian lime oil nanoemulsion and oxygen scavenger packaging to preserve chilled rainbow trout fillets

Edible coating of Farsi gum with Persian lime oil nanoemulsion and oxygen scavenger packaging to preserve chilled rainbow trout fillets

In this study, the Farsi gum (FG) coating solution enriched with Persian lime essential oil nanoemulsion (LNE) was developed. The coating solution and oxygen scavenger (OS) packaging (FG + LNE + OS) were tested on the quality preservation of rainbow trout fillets during refrigerated storage. The fin...

Full description

Saved in:
Bibliographic Details
Main Authors: Hamidreza Heydari-Farsani, Aziz A. Fallah, Abbas Mokhtari, Mohammad Ghasemi, Amin Mousavi Khaneghah
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Active packaging
Persian gum
Citrus latifolia
Oxygen absorber
Fish
Seafoods
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525003438
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items