Preservative activity of free and nano-encapsulated pomegranate peel extract obtained using cold plasma and ultrasound-assisted method in increasing the shelf life of thigh mutton mince
The aim of this study is to investigate the antioxidant and antimicrobial potential of pomegranate peel extract (PPE) in both free and nano-encapsulated forms in Marv (Salvia macrosiphon) seed gum, in order to extend the shelf life of minced meat. Pomegranate (Punica granatum) peel is the main bypro...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002786 |
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