Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides.
biopolymers
edible coatings
nanoliposomes
polysaccharides
surface
texture
Journal
Polymers
ISSN: 2073-4360
Titre abrégé: Polymers (Basel)
Pays: Switzerland
ID NLM: 101545357
Informations de publication
Date de publication:
15 Sep 2023
15 Sep 2023
Historique:
received:
15
08
2023
revised:
01
09
2023
accepted:
02
09
2023
medline:
28
9
2023
pubmed:
28
9
2023
entrez:
28
9
2023
Statut:
epublish
Résumé
Edible composite coatings (ECC) formulated from biopolymers that incorporate antioxidant molecules represent an innovative alternative to improve food texture and provide health benefits. Tannins have aroused great interest due to their ability to stabilize suspensions and counteract the effects of free radicals. The mechanical and surface properties are crucial to establishing its quality and applicability. In this study, the objective was to analyze the mechanical and surface properties of ECC made with nanoliposomes that encapsulate grape seed tannins (TLS) and polysaccharides such as hydroxypropylmethylcellulose (HPMC) and kappa carrageenan (KCG) for their future direct application in foods susceptible to oxidation. The inclusion of HPMC or KCG affected the density, showing values in the range of 1010 to 1050 [kg/m
Identifiants
pubmed: 37765628
pii: polym15183774
doi: 10.3390/polym15183774
pmc: PMC10538182
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : The Research and Development Chilean National Agency-ANID-CHILE
ID : FONDECYT Regular project 1200624
Organisme : The Research and Development Chilean National Agency-ANID-CHILE
ID : Scholarship 242210005-2021
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