辣木
壳聚糖
抗菌活性
化学
食品科学
传统医学
有机化学
生物
细菌
医学
遗传学
作者
Yahya S. Hamed,Khloud R. Hassan,Hafiz Muhammad Ahsan,Muhammad Altaf Hussain,Abdullah Abdullah,Jian Wang,Xian‐Guo Zou,Tingting Bu,Ahmed M. Rayan,Kai Yang
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-11-01
卷期号:457: 140059-140059
被引量:1
标识
DOI:10.1016/j.foodchem.2024.140059
摘要
Purified flavonoids (PF) from Moringa oleifera leaves were incorporated in chitosan (CS) polymer at different concentrations (0.5-4%) to produce a novel edible film. The physical, structure, mechanical, and bio-functional characterizations of the film were evaluated. The incorporation of PF significantly (p < 0.05) improved the thickness, solubility, swelling, and color of CS-films. Incorporating 4% of Moringa oleifera purified flavonoids (MOPF) improved the water vapor permeability from 8.85 to 2.47 g
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