Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomace

Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomace

Mixtures consisting in carboxymethylcellulose (CMC), bacterial cellulose fibrils (BCF), pectin and blackberry pomace powder (BPP) were developed and characterized. Influence of pectin, BCF content and preparation temperature on rheological properties of mixtures on the one hand, and the influence ov...

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Bibliographic Details
Main Authors: Gabriela Olimpia Isopencu, Anicuta Stoica-Guzun, Cristina Busuioc, Marta Stroescu, Iuliana Mihaela Deleanu
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Carbohydrate Polymer Technologies and Applications
Subjects:
Edible coating
Blackberry pomace
Bacterial cellulose
Antioxidant activity
Antimicrobial activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2666893921000256

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http://www.sciencedirect.com/science/article/pii/S2666893921000256

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