The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices

The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices

Cashew (Anacardium occidentale L.) leaf extract (CLE) has been known as an excellent source of antioxidant and antimicrobial agents. To enhance the stability, encapsulation via chitosan-tripolyphosphate complexation can be the promising approach. Moreover, high pressure processing (HPP) can be emplo...

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Bibliographic Details
Main Authors: Pitima Sinlapapanya, Suriya Palamae, Jirayu Buatong, Yu Fu, Bin Zhang, Tao Yin, Soottawat Benjakul
Format: Article
Language:English
Published: Elsevier 2025-08-01
Series:Journal of Agriculture and Food Research
Subjects:
Cashew leaf extract
Encapsulation
Nile tilapia slices
High pressure processing
Shelf-life
Storage
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325004363
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