Green tea extract and nanocellulose embedded into polylactic acid film: Properties and efficiency on retarding the lipid oxidation of a model fatty food
Fernanda Vilarinho, Mariamelia Stanzione, G.G. Buonocore, Letricia Barbosa‐Pereira, Raquel Sendón, M. Fátima Vaz, A. Sanches‐Silva
Topics & Concepts
Polylactic acidTBARSGreen tea extractNanocompositeMaterials scienceNanocelluloseLipid oxidationAntioxidantChemical engineeringOxygen permeabilityCelluloseChemistryLipid peroxidationOrganic chemistryComposite materialFood scienceOxygenPolymerEngineeringGreen teaNanocomposite Films for Food Packagingbiodegradable polymer synthesis and propertiesAdvanced Cellulose Research Studies