Food chemistryFood PackagingOilsVolatileAnimalsFood Preservation
Development of active packaging films incorporating HP-β-CD encapsulated laurel essential oil for pork preservation.
Zhiyuan Tai, Wanzhou Yang, Yuexin Pan, Wenhao Zhang, Mingqian Wang, Zeyuan Yu, Xiaodong Yu, Qiyi He
Published: 202610.1016/j.foodchem.2025.147482
Abstract
The preservation of meat products is challenged by microbial growth, lipid oxidation, and enzymatic spoilage. In this study, a starch-chitosan (S-CS) based active packaging film incorporating hydroxypropyl-β-cyclodextrin (HP-β-CD) encapsulated laurel…
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