Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films
The active emulsified blend films based on gelatin-pectin (5% w/w) containing virgin olive oil (VOO) (0.1–0.3 g/g biopolymer) and grape seed oil (GSO) (0.1–0.3 g/g biopolymer) were prepared by casting method. GSO showed slightly more decreasing effect than VOO on ultimate tensile strength (UTS) and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2021
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |