Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

The consumption of minimally processed fresh vegetables has increased by the consumer’s demand of natural products without synthetic preservatives and colorants. These new consumption behaviors have prompted research on the combination of emulsion techniques and coatings that have traditionally been...

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Bibliographic Details
Main Authors: Marina Ramos, Cristina Mellinas, Ignacio Solaberrieta, María Carmen Garrigós, Alfonso Jiménez
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
emulsion
coating
polysaccharides
functional compounds
food shelf-life
food preservation
Online Access:https://www.mdpi.com/2304-8158/10/3/665

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