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The application of cinnamon essential oil is greatly limited because of the volatility and strong odor. The nanoencapsulation and the incorporation into the coating can improve these problems. There are few studies on the effects of the sodium alginate (SA) coating incorporated with cinnamon essential oil nanocapsules (CEO-NPs) and Nisin, as a new edible coating, on the preservation of fresh beef slices during refrigeration.

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This page is a summary of: Effects of sodium alginate edible coating with cinnamon essential oil nanocapsules and Nisin on quality and shelf life of beef slices during refrigeration, Journal of Food Protection, January 2022, International Association for Food Protection,
DOI: 10.4315/jfp-21-380.
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