Effect of lachnanthocarpone on the structural and functional properties of a protein-starch-based film: a promising alternative for active packaging
ABSTRACT: Due to their adaptability, plastics are used in everyday products, including food, which need to be protected to retard spoil-age reactions like lipid oxidation. However, today, the interest is in developing active food packaging materials with natural compounds such as α-tocopherol and la...
- Autores:
-
Ramírez Álvarez, Milanyela
Mesa López, Kevin Camilo
Duarte Correa, Yudy Stella
Mesías Álvarez, Ricardo Esteban
Granda Restrepo, Diana María
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2025
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/45258
- Acceso en línea:
- https://hdl.handle.net/10495/45258
- Palabra clave:
- Active food packaging
Tocoferoles
Tocopherols
Películas Comestibles
Edible Films
Antioxidantes
Antioxidants
Almidón de yuca
Cassava starch
http://id.loc.gov/authorities/subjects/sh2005005460
https://id.nlm.nih.gov/mesh/D024505
https://id.nlm.nih.gov/mesh/D000080122
https://id.nlm.nih.gov/mesh/D000975
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by/4.0/