Lacticaseibacillus rhamnosus encapsulated cross-linked Keratin-Chitosan hydrogel for removal of patulin from apple juice

•Keratin-chitosan (KC) hydrogels developed by dynamic disulfide crosslinking.•Lactobacillus rhamnoses into KC hydrogel (KC-LR) towards patulin (PAT) removal.•KC and KC-LR exhibits 85.2 and 97.68% PAT removal efficiencies, respectively.•KC-LR hydrogel did not negatively impact the juice quality after...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2024-10, Vol.454, p.139619, Article 139619
Hauptverfasser:	Rangaraj, Vengatesan M., Mabrook, Ghanim, Hathi, Zubeen, Mettu, Srinivas, Banat, Fawzi, Taher, Hanifa
Format:	Artikel
Sprache:	eng
Schlagworte:	Chitosan Chitosan - chemistry Encapsulation Food Contamination - analysis Fruit and Vegetable Juices - analysis Hydrogel Hydrogels - chemistry Keratin Keratins - chemistry Keratins - isolation & purification Lacticaseibacillus rhamnosus - chemistry Malus - chemistry Patulin Patulin - chemistry Patulin - isolation & purification Probiotics Probiotics - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!