Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultrasonication (500 W and 20 kHz for 10 min) following a green method of synthesis. T...

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Bibliographic Details
Main Authors: Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Maneesha S. Mohan, Charalampos Proestos, Zuhaib F. Bhat
Format: Article
Language:English
Published: Elsevier 2023-11-01
Series:Ultrasonics Sonochemistry
Subjects:
Insect proteins
Edible packaging
Chocolate
Storage quality
Gastrointestinal digestion
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723003061

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http://www.sciencedirect.com/science/article/pii/S1350417723003061

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