Towards a Bioactive Food Packaging: Poly(Lactic Acid) Surface Functionalized by Chitosan Coating Embedding Clove and Argan Oils

Towards a Bioactive Food Packaging: Poly(Lactic Acid) Surface Functionalized by Chitosan Coating Embedding Clove and Argan Oils

Here we introduce a new method aiming the immobilization of bioactive principles onto polymeric substrates, combining a surface activation and emulsion entrapment approach. Natural products with antimicrobial/antioxidant properties (essential oil from <i>Syzygium aromaticum</i>—clove and...

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Bibliographic Details
Main Authors: Elena Stoleru, Cornelia Vasile, Anamaria Irimia, Mihai Brebu
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Molecules
Subjects:
bioactive coating
surface functionalization
emulsion entrapment
UV protection
food spoilage
Online Access:https://www.mdpi.com/1420-3049/26/15/4500

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