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Development of functional, sustainable pullulan-sodium alginate-based films by incorporating essential oil microemulsion for chilled pork preservation.

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第一作者： Ze,Wei

第一单位： State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China.

作者： Ze,Wei ^[1] ; Lingli,Huang ^[1] ; Xinyu,Feng ^[1] ; Feng,Cui ^[2] ; Ruijie,Wu ^[3] ; Qingjun,Kong ^[4] ; Keyu,Sun ^[1] ; Jianhua,Gao ^[5] ; Jun,Guo ^[6]

作者单位： State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China. ^[1] Bozhou Hi-tech Innovation Pharmaceutical Industry Technology Research Institute Co., Ltd., Bozhou 236839, China. ^[2] School of Precision Instrument and Opto-electronic Engineering, Tianjin University, China. ^[3] College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China. ^[4] College of Life Sciences, Shanxi Agricultural University, Jinzhong, Shanxi 030801, China. ^[5] State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: guojun@tust.edu.cn. ^[6]

关键词 Chilled pork Functional packaging Microemulsion Preservation Thyme essential oil

医学主题词动物(Animals);猪(Swine);油类, 挥发(Oils, Volatile);抗氧化剂(Antioxidants);藻酸盐(Alginates);抗菌药(Anti-Bacterial Agents);食品包装(Food Packaging)

DOI 10.1016/j.ijbiomac.2023.127257

PMID 37802450

发布时间 2023-11-27

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