Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages

Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages

Abstract In the present study, different doses of lyophilized kiwifruit peel powder extract (KPE) were incorporated into carboxymethyl cellulose (CMC) and gum Arabic (GA) based polymer matrices to fabricate films CG-CT (control film), CG-KPE1 (1% KPE), CG-KPE2 (2% KPE), and CG-KPE3 (3% KPE) to inves...

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Bibliographic Details
Main Authors: Evans Frimpong Boateng, Ziyi Yang, Jian Zhang, Lei Zhou, Lujuan Xing, Wangang Zhang
Format: Article
Language:English
Published: BMC 2025-02-01
Series:Food Production, Processing and Nutrition
Subjects:
Active packaging
Kiwifruit peel
Antioxidant
Antimicrobial
Biodegradability
Online Access:https://doi.org/10.1186/s43014-024-00277-x
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https://doi.org/10.1186/s43014-024-00277-x

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