Fabrication, characterization, and application of pea protein-based edible film enhanced by oregano essential oil (OEO) micro- or nano-emulsion

Fabrication, characterization, and application of pea protein-based edible film enhanced by oregano essential oil (OEO) micro- or nano-emulsion

Pea protein isolate (PPI)-based active films were prepared by incorporating 0.5 %, 1.0 %, or 2.0 % of oregano essential oil (OEO), either in the form of micro-emulsion (MOEO) or nano-emulsion (NOEO). The particle size and polydispersity index of OEO droplets were 2755.00 nm and 0.63 for MOEO, and 25...

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Bibliographic Details
Main Authors: Jingjing Cheng, Frank J. Velez, Prashant Singh, Leqi Cui
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Pea protein
Oregano essential oil
Active film
Nano-emulsion
Antimicrobial activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124000315

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http://www.sciencedirect.com/science/article/pii/S2665927124000315

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