Using active packaging to increase the shelf-life of food products
Publish place: 2nd National Conference of Food Safety, Security and Health
Publish Year: 1403
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
FSSH02_087
تاریخ نمایه سازی: 4 دی 1403
Abstract:
The main objective of this study was to design an active packaging which is fortified with solid lipidnanoparticles containing peppermint essential oil (PEO-SLN) to increase the shelf-life of trout fillets. PEO-SLNwas provided by high shear homogenization, and characterized by dynamic light scattering (DLS), X-raydiffraction (XRD), and Fourier transform infrared techniques (FTIR). This study provides useful insights intopreparing a lipid-based delivery system enriched with essential oils for food safety applications.
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Authors
Sara Safaeian Laein
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University ofMashhad, Iran Network veterinary city of Mashhad, Razavi Khorasan Province, Mashhad, Iran Department of Pharmacology, Faculty of Veterinary Medicine, Islamic
Mohammad Sayah Laein
Network veterinary city of Mashhad, Razavi Khorasan Province, Mashhad, Iran
Seyed Mohammadreza Bolandi
Department of Pharmacology, Faculty of Veterinary Medicine, Islamic Azad University of Karaj branch, Iran
Shiba Yousefvand
Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad,Iran
