Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Kong, Ianne; Degraeve, Pascal; Phing Pui, Liew

doi:10.3390/foods11040555

Public

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Published in Foods • Feb 15, 2022

Authors:

Ianne Kong

Pascal Degraeve

Liew Phing Pui

Abstract

Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally ...

Subject

Organoleptic

Food packaging

Food science

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