Edible Coating with Encapsulated Antimicrobial and Antibrowning Agents via the Emerging Electrospinning Process and the Conventional Spray Drying: Effect on Quality and Shelf Life of Fresh-Cut Potatoes
Zoi Tsakiri-Mantzorou, Christina Drosou, Alexandra Mari, Marina Stramarkou, Konstantina Theodora Laina, Magdalini Krokida
Topics & Concepts
Shelf lifeBrowningAntimicrobialFood scienceElectrospinningSpray dryingCoatingChemistryMaterials scienceNanotechnologyComposite materialChromatographyOrganic chemistryPolymerMicroencapsulation and Drying ProcessesNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life Management