Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

Research background. Amaranth (Amaranthus hypochondriacus) flour produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor compared to synthetic films. One strategy to improve these properties is the incorporation of nano...

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Bibliographic Details
Main Authors: Gema Morales-Olán, María Antonieta Ríos-Corripio, Aleida Selene Hernández-Cázares, Placido Zaca-Morán, Silvia Luna-Suárez, Marlon Rojas-López
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2022-01-01
Series:Food Technology and Biotechnology
Subjects:
active films
biodegradable films
Amaranthus hypochondriacus
Salvia hispanica L.
chitosan particles
response surface methodology
Online Access:https://hrcak.srce.hr/file/397700

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https://hrcak.srce.hr/file/397700

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