Food chemistryChitosanSolanum lycopersicumFood PreservationStaphylococcus aureusAnti-Bacterial Agents
Chitosan-SNAP composite coating with sustained NO release for microbial killing and tomato preservation.
Jie Chen, Hui Zhang, Yuxin Lin, Jinyu Liu, Yisong Chen, Xiaoyan Zhang, Hetong Lin, Da-Peng Yang
Published: 202610.1016/j.foodchem.2025.147427
Abstract
Food preservation technologies that combine antimicrobial activity with controlled-release functionality are essential to mitigate postharvest losses. Herein, chitosan (CS)-based coatings incorporating S-nitroso-N-acetyl-DL-penicillamine (SNAP) as a…
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