Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel

Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel

Edible films based on the addition of Aloe Vera gel (AV) into fish gelatin (FG) with antimicrobial and functional properties for food packaging applications were proposed in this work. AV showed an amphiphilic nature by infrared spectroscopy, high total phenolics content (TPC), antioxidant activity...

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Bibliographic Details
Main Authors: Jorge Trujillo Sánchez, Arantzazu Valdés García, Antonio Martínez-Abad, Francisco Vilaplana, Alfonso Jiménez, María Carmen Garrigós
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
active packaging
edible films
antimicrobial activity
fish gelatin
Aloe Vera
Online Access:https://www.mdpi.com/2304-8158/9/9/1248

Internet

https://www.mdpi.com/2304-8158/9/9/1248

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