Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review

Valencia‐Chamorro, Silvia; Palou, Lluı́s; A. del Río, Miguel; B. Pérez‐Gago, María

doi:10.1080/10408398.2010.485705

Public

Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review

Published in Critical Reviews in Food Science and Nutrition • May 22, 2011

Authors:

Silvia Valencia‐Chamorro

Lluı́s Palou

Miguel A. del Río

Abstract

The use of edible films and coatings is an environmentally friendly technology that offers substantial advantages for shelf-life increase of many food products including fruits and vegetables. The development of new natural edible films and coatings with the addition of antimicrobial compounds to pr...

Subject

Antimicrobial

Food science

Food preservation

Research Assistant

AI chat, annotations, notes & similar papers

Finding related papers...

Discussions

(0)

No comments yet

Be the first to share your thoughts!