Development of guar gum based active packaging films using grape pomace

The objective of this study was to develop biodegradable active film to improve the shelf-life of minimally processed fresh-produce. Guar gum (GG) based films with improved properties were fabricated by employing tween-80 (0.88%) as emulsifier, nanoclay (13.9%) as reinforcement, beeswax (1.21%) for...

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Veröffentlicht in:	Journal of food science and technology 2018-06, Vol.55 (6), p.1982-1992
Hauptverfasser:	Saurabh, Chaturbhuj K., Gupta, Sumit, Variyar, Prasad S.
Format:	Artikel
Sprache:	eng
Schlagworte:	active food packaging active ingredients Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents antimicrobial properties aril Bacillus cereus Beeswax Biodegradability Biodegradation Chemistry Chemistry and Materials Science Chemistry/Food Science E coli emulsifiers Escherichia coli Food irradiation Food packaging Food Science gas chromatography-mass spectrometry Glycerol grape pomace grape pomace extracts Guar gum Headspace headspace analysis Hydrophobicity Irradiation nanoclays Nutrition Original Original Article packaging films plasticizers polysorbates pomegranates Radiation effects Salmonella Salmonella Typhimurium Shelf life Staphylococcus aureus tensile strength Volatiles Water vapor Waxes
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