The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables
The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This review addresses, in particular, the use of reinforcing agents in film-forming solutions to tailor the physicochemical,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
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| Series: | Coatings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2079-6412/11/8/990 |