Kappa-carrageenan-poly(vinyl alcohol) electrospun fiber mats encapsulated with Prunus domestica anthocyanins and epigallocatechin gallate to monitor the freshness and enhance the shelf-life quality of minced beef meat
Javad Goudarzi, Hamdollah Moshtaghi, Yasser Shahbazi
Topics & Concepts
Food scienceChemistryShelf lifeVinyl alcoholActive packagingUltimate tensile strengthSyneresisAnthocyaninLipid oxidationElectrospinningEpigallocatechin gallateFood spoilageFood packagingAntioxidantMaterials sciencePolymerBiochemistryOrganic chemistryComposite materialPolyphenolBiologyBacteriaGeneticsMeat and Animal Product QualityElectrospun Nanofibers in Biomedical ApplicationsProtein Hydrolysis and Bioactive Peptides