Effect of design and molecular interactions on the food preserving properties of alginate/pullulan edible films loaded with grape pomace extract
Giulia Mugnaini, Massimo Bonini, Luigi Gentile, Olimpia Panza, Matteo Alessandro Del Nobile, Amalia Conte, Rodolfo Esposito, Gerardino D’Errico, Federica Moccia, Lucia Panzella
Topics & Concepts
PomacePullulanChemistryFood scienceAntioxidantCatechinFood packagingPolyphenolOrganic chemistryPolysaccharideNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant Activities