A new edible coating of fish gelatin incorporated into açaí oil to increase the post-harvest shelf life of tomatoes
Ana Caroline Pereira da Silva, Jhonatas Rodrigues Barbosa, Cleidiane da Silva Araújo, Jáira Thayse Souza Batista, Eleda Maria Paixão Xavier Neves, Dilson Cardoso, Maria Regina Sarkis Peixoto Joele, Lúcia de Fátima Henriques Lourenço
Topics & Concepts
GelatinIngredientShelf lifeFood scienceCoatingRipeningChemistryPlasticizerZeta potentialFish oilAntioxidantFish <Actinopterygii>Materials scienceOrganic chemistryFisheryBiologyNanotechnologyNanoparticleNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementAgricultural and Food Sciences