Enhancing the lipid stability of foods of animal origin using edible packaging systems

Enhancing the lipid stability of foods of animal origin using edible packaging systems

Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agric...

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Bibliographic Details
Main Authors: Zuhaib F. Bhat, Hina F. Bhat, Mehnaza Manzoor, Gholamreza Abdi, Rana Muhammad Aadil, Abdo Hassoun, Abderrahmane Aït-Kaddour
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Edible packaging
Lipid stability
Animal foods
Phytochemicals
Nanoparticles and nanocomposites
Storage
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524000725

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http://www.sciencedirect.com/science/article/pii/S2590157524000725

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