Effect of Nano-Edible Coating Based on Beeswax Solid Lipid Nanoparticles on Strawberry’s Preservation
Edible nano-coatings were applied in strawberry with the end goal of preserving quality by 21 days of storage at 4 °C. The beeswax solid lipid nanoparticles (BSLN) were prepared by high-energy homogenization, BSLN had a monomodal dispersion with average particle sizes of 214−227 n...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-03-01
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| Series: | Coatings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2079-6412/10/3/253 |