Tapioca starch/konjac gum-based composite film incorporated with nanoliposomes encapsulated grape seed oil: Structure, functionality, controlled release and its preservation role for chilled mutton

In this study, grape seed oil nanoliposomes (GSO-NLs) were constructed and doped into tapioca starch/konjac gum composite films (TK-GSO-NLs) to evaluate the preservation of chilled mutton. The results showed that the GSO-NLs have a good spherical or rounded state and good stability. The doping of GS...

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Veröffentlicht in:	Food chemistry 2025-01, Vol.463 (Pt 1), p.141081, Article 141081
Hauptverfasser:	Song, Zhaoyang, Zang, Zhixuan, Cao, Yinjuan, Ma, Yabin, Li, Bingzi, Han, Ling, Yu, Qunli
Format:	Artikel
Sprache:	eng
Schlagworte:	Amorphophallus - chemistry Animals Chilled mutton Composite film Controlled release Delayed-Action Preparations - chemistry Food Packaging - instrumentation Food Preservation - instrumentation Food Preservation - methods Grape seed oil Liposomes - chemistry Manihot - chemistry Nanoliposomes Plant Gums - chemistry Plant Oils - chemistry Starch - chemistry Vitis - chemistry
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