Characterization of antioxidant active biopolymer bilayer film based on gelatin-frankincense incorporated with ascorbic acid and Hyssopus officinalis essential oil
In this study, a bio-based bilayer edible film based on gelatin/frankincense, with the incorporation of different concentrations of Ascorbic acid (AA) (0, 1, 2%) into the inner layer (gelatin) and Hyssopus officinalis (HO) (0, 0.75, 1.5%) essential oil in the outer layer (frankincense) was prepared....
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522000980 |