Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review.

Autor: Eranda DHU; Doctor of Philosophy Program in Agro-Industry and Biotechnology, College of Graduate Studies, Walailak University, Nakhon Si Thammarat 80160, Thailand; Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand. Electronic address: donhettiarachchigeudana.er@mail.wu.ac.th., Chaijan M; Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand. Electronic address: cmanat@wu.ac.th., Panpipat W; Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand. Electronic address: pworawan@wu.ac.th., Karnjanapratum S; Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand. Electronic address: supatra.ka@cmu.ac.th., Cerqueira MA; International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal. Electronic address: miguel.cerqueira@inl.int., Castro-Muñoz R; Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, G. Narutowicza St. 11/12, 80-233 Gdansk, Poland. Electronic address: roberto.castro-munoz@pg.edu.pl.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 280 (Pt 2), pp. 135661. Date of Electronic Publication: 2024 Sep 18.