Incorporation of α-Tocopherol into Pea Protein Edible Film Using pH-Shifting and Nanoemulsion Treatments: Enhancing Its Antioxidant Activity without Negative Impacts on Mechanical Properties

The aim of this study is to develop an antioxidant film based on pea protein isolate (PPI) without sacrificing the packaging properties. To achieve this, α-tocopherol was incorporated to impart antioxidant activity to the film. We investigated the effects on film properties resulting from the additi...

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Bibliographic Details

Published in:	Foods
Main Authors:	Jingjing Cheng, Jing Wang, Leqi Cui
Format:	Article
Language:	English
Published:	MDPI AG 2023-05-01
Subjects:	pea protein pH-shifting emulsion antioxidant active film elongation at break
Online Access:	https://www.mdpi.com/2304-8158/12/10/2022