Developing a green film from locust bean gum/carboxycellulose nanocrystal for fruit preservation

Developing a green film from locust bean gum/carboxycellulose nanocrystal for fruit preservation

In order to prepare a film with good mechanical and barrier property for fruit preservation, the locust bean gum (LBG) coating was reinforced by carboxycellulose nanocrystal (C-CNC). The effect of C-CNC on the films was studied by analyzing the morphology, thermal stability, mechanical property, lig...

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Bibliographic Details
Main Authors: Tingting Li, Ruoting Liu, Cijian Zhang, Fansong Meng, Lijuan Wang
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Future Foods
Subjects:
Locust bean gum
Carboxycellulose nanocrystal
Green fruit coating
Preservation
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833521000629

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