Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils

Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils

Food packaging faces the negative impact of synthetic materials on the environment, and edible coatings offer one alternative from filmogenic suspensions (FS). In this work, an active edible FS based on chitosan (C) and quinoa protein (QP) cross-linked with transglutaminase was produced. Thyme (T) a...

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Bibliographic Details
Main Authors: Monserrat Escamilla-García, Raquel A. Ríos-Romo, Armando Melgarejo-Mancilla, Mayra Díaz-Ramírez, Hilda M. Hernández-Hernández, Aldo Amaro-Reyes, Prospero Di Pierro, Carlos Regalado-González
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
filmogenic suspension
<i>Salmonella</i>
thyme
rosemary
Online Access:https://www.mdpi.com/2304-8158/9/11/1616

Internet

https://www.mdpi.com/2304-8158/9/11/1616

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