Edible coatings based on solid lipid nanoparticles containing essential oil to improve antimicrobial activity, shelf-life, and quality of strawberries
Masoumeh Vakili-Ghartavol, Hossein Arouiee, Shiva Golmohammadzadeh, Mahboobeh Naseri, Leila Bandian
Topics & Concepts
Food spoilageFood scienceShelf lifeAscorbic acidPolyphenol oxidaseChemistryAntioxidantPostharvestPolyphenolCellulaseFragariaAntimicrobialCatalaseHorticultureBiologyPeroxidaseBiochemistryEnzymeBacteriaGeneticsOrganic chemistryEssential Oils and Antimicrobial ActivityPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities