What is it about?
This study presents a novel packaging film based on whey protein isolate/κ- carrageenan (WC) with red grape pomace anthocyanins (RGA) to investigate its impact on some qualitative attributes of emergency food bars (EFBs) for 6 months at 38°C. The results of this investigation demonstrated that incorporating RGA, preferably 5 wt%, into WC-based film effectively improved the qualitative properties of EFB during the 6-month shelf life.
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Why is it important?
This film might be a promising alternative for packaging light and oxygen-sensitive food products.
Perspectives
Emergency Food Products (EFPs) and their packaging are very important for saving lives in almost all kinds of disasters.
Dr. Arasb Dabbagh Moghaddam
Aja University of Medical Sciences
Read the Original
This page is a summary of: Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage, Food Science & Nutrition, January 2024, Wiley,
DOI: 10.1002/fsn3.3951.
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