Incorporating Portulaca oleracea extract endows the chitosan-starch film with antioxidant capacity for chilled meat preservation

Incorporating Portulaca oleracea extract endows the chitosan-starch film with antioxidant capacity for chilled meat preservation

This study aimed to investigate the application potential of Portulaca oleracea extract (POE) in active packaging for the preservation of chilled meat. First, the antioxidant capacity and active ingredients of POE were systematically studied. The results demonstrated that POE has excellent antioxida...

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Bibliographic Details
Main Authors: Xiaojing Fan, Bin Zhang, Xing Zhang, Zhiqing Ma, Xianchao Feng
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Portulaca oleracea
Active packaging
Antioxidant
Chilled meat
Lipid oxidation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523001049

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http://www.sciencedirect.com/science/article/pii/S2590157523001049

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