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Researchers develop water-resistant edible film; film shows antimicrobial, antioxidant properties, contains chitosan and egg whites, exhibits improved dissolution and swelling rates compared to pure chitosan or pure egg white films: study
Published: September 04, 2024 by Nanotech Daily
Researchers create cellulose-based edible coating for brazil nuts; coating preserves nuts up to 90 days of storage at 25°C, promotes oil preservation, contains cassava starch, carboxymethyl cellulose, tocopherol: study
Published: August 30, 2024 by MDPI Journal: Foods
Scientists develop chitosan films with rosehip seed oil for fruit packaging; films exhibit light-yellow color with high opacity, anti-fungal and antioxidant properties, show potential use as edible coatings to extend shelf life of food products: study
Published: August 30, 2024 by MDPI Journal: Applied Sciences
Researchers develop arabic gum-based food coating for food packaging; coating is edible, confers antioxidant, antimicrobial properties to packaging
Published: August 22, 2024 by NewsRx Life Science Daily
Scientists develop edible cellulose films, coatings for fruit preservation by adding bioactive components; pomace oil-based nanoemulsion and caffeine show most promising results, with high antioxidant activity, enhanced barrier properties, flexibility
Published: August 21, 2024 by MDPI Journal: Molecules

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