Construction of flaxseed polyphenol nanolipid emulsions as edible coatings and their application in shelf life extension of spiced beef
Flaxseed polyphenols exhibited antibacterial and antioxidant properties; however, their poor solubility and stability limited their application in food products. Incorporation into nano-emulsions improved their dissolution and encapsulation. This study evaluated the stability of flaxseed polyphenol...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003499 |
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