Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (<i>Clausena lansium</i> (Lour.) Skeels)

Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (<i>Clausena lansium</i> (Lour.) Skeels)

The primary challenges in fruit and vegetable preservation include extending storage duration while preserving sensory quality and nutritional value. In this study, sesbania gum (SG) was oxidized to prepare oxidized sesbania gum (OSG). An OSG/ZnO composite film was subsequently prepared, combining O...

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Bibliographic Details
Main Authors: Mingyan Wang, Dongfen Huang, Yue Sun, Guanglong Yao, Hengfu Huan, Jian Chen
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
sesbania gum
oxidation modification
composite film
antibacterial activity
fruit preservation
Online Access:https://www.mdpi.com/2304-8158/13/5/639

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