Incorporation of <i>Lactococcus lactis</i> and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation

Incorporation of <i>Lactococcus lactis</i> and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation

In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with <i>Lactococcus lactis</i> (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced...

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Bibliographic Details
Main Authors: Mingrui Li, Zhikun Yang, Xiaodong Zhai, Zhihua Li, Xiaowei Huang, Jiyong Shi, Xiaobo Zou, Guanhua Lv
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Foods
Subjects:
chia mucilage
<i>Lactococcus lactis</i>
strawberry
gelatin
Online Access:https://www.mdpi.com/2304-8158/13/7/1102

Internet

https://www.mdpi.com/2304-8158/13/7/1102

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