Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage

Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage

In this study, Vicia villosa protein isolate (VVPI), with a high and valuable protein source, was used to create an edible coating containing ZnO nanoparticles (ZnO NPs) to investigate the effect of active coating on the quality of chicken breast fillets during refrigerated storage. The results show...

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Bibliographic Details
Main Authors: Ashkan Jebeli Javan, Sahar Baktash, Behdad Shokrolahi Yancheshmeh, Mahnoosh Parsaeimehr, Hamid Madanchi, Anna Abdolshahi, Leila Monjazeb Marvdashti, Nabi Shriatifar
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Hydrocolloids for Health
Subjects:
Coating
Vicia villosa
ZnO nanoparticle
Chicken
Shelf-life
Online Access:http://www.sciencedirect.com/science/article/pii/S2667025924000013

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