The preparation, characterization, antimicrobial stability and invitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomes

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 427-435

  Wu, Jiulin ^a   Liu, Hui ^a   Ge, Shangying ^a   Wang, Shuang ^a   Qin, Zhiqing ^b   Chen, Li ^a   Zheng, Qiuhong ^c   Liu, Qinying ^c   Zhang, Qiqing ^a  

^a FUZHOU UNIVERSITY   (China)

^b Fresh Water Fisheries Research Institute of Fujian Province   (China)

^c FUJIAN PROVINCIAL TUMOR HOSPITAL   (China)

Author keywords

Antimicrobial stability; CEO nanoliposomes; Gelatin film; Invitro release; Lecithin; Silver carp

Indexed keywords

FILM PREPARATION; MICROORGANISMS; SILVER; STABILITY; TENSILE STRENGTH; THIN FILMS;

ANTIMICROBIAL STABILITY; CINNAMON ESSENTIAL OIL NANOLIPOSOME; DISPERSION METHODS; FISH GELATIN FILMS; GELATIN FILM; IN-VITRO; INVITRO RELEASE; NANOLIPOSOMES; SILVER CARP; THIN-FILMS;

ESSENTIAL OILS;

CINNAMOMUM VERUM; HYPOPHTHALMICHTHYS NOBILIS;

EID: 84908402241     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.06.017     Document Type: Article

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