Development of xanthan gum/hydroxypropyl methyl cellulose composite films incorporating tea polyphenol and its application on fresh-cut green bell peppers preservation
Jianfu Chen, Meixia Zheng, Kok Bing Tan, Junyan Lin, Mei‐Chun Chen, Yujing Zhu
Topics & Concepts
Food sciencePolyphenolXanthan gumChemistryUltimate tensile strengthMethyl celluloseComposite numberFood packagingActive packagingGreen tea extractAntioxidantShelf lifeCelluloseGreen teaMaterials scienceOrganic chemistryComposite materialRheologyNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life Managementbiodegradable polymer synthesis and properties