A5060000038- Nanocomposite Films for Food Packaging
- Postharvest Quality and Shelf Life Management
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Food Drying and Modeling
- Advanced Cellulose Research Studies
- Microencapsulation and Drying Processes
- Horticultural and Viticultural Research
- Microbial Inactivation Methods
- Fermentation and Sensory Analysis
- Proteins in Food Systems
- Plant Physiology and Cultivation Studies
- Advanced Chemical Sensor Technologies
- Botanical Research and Applications
- Electrospun Nanofibers in Biomedical Applications
- Global Trade and Competitiveness
- Nuts composition and effects
- biodegradable polymer synthesis and properties
- Berry genetics and cultivation research
- Food composition and properties
- Essential Oils and Antimicrobial Activity
- Listeria monocytogenes in Food Safety
- Bee Products Chemical Analysis
- Lignin and Wood Chemistry
- Antimicrobial agents and applications
Shandong University of Science and Technology
2017-2025
Yellow River Institute of Hydraulic Research
2025
Delta Air Lines (United States)
2025
Oregon State University
2015-2024
Affiliated Hospital of Qingdao University
2022-2024
Shanghai Normal University
2024
Inner Mongolia University
2023-2024
State Key Laboratory of Advanced Materials for Smart Sensing
2024
General Research Institute for Nonferrous Metals (China)
2021-2024
Grinm Advanced Materials (China)
2024
ABSTRACT: One of the major growth segments in food retail industry is fresh and minimally processed fruits vegetables. This new market trend has thus increased demands to for seeking strategies increase storability shelf life enhance microbial safety produce. The technology edible coatings been considered as one potential approaches meeting this demand. Edible from renewable sources, including lipids, polysaccharides, proteins, can function barriers water vapor, gases, other solutes also...
Mineral or vitamin E was incorporated into chitosan-based films: 10-200% (w/w chitosan) Gluconal Cal (GC), a mixture of calcium gluconate and lactate; 5-20% zinc lactate (ZL); alpha-tocopheryl acetate (VE) with acetylated monoglyceride (AM). The functionality film-forming solutions dried films analyzed standard procedures, mathematical equations were developed to coordinate selected film the type concentration mineral E. GC incorporation significantly increased pH decreased viscosity...
ABSTRACT: Lysozyme‐chitosan composite films were developed for enhancing the antimicrobial properties of chitosan films. A 10% lysozyme solution was incorporated into 2% film‐forming (FFS) at a ratio 0%, 20%, 60%, and 100% (w lysozyme/w chitosan). Films prepared by solvent evaporation. Lysozyme release from film matrix, activity against Escherichia coli Streptococcus faecalis , basic investigated. The proportionally increased with increasing initial concentration in amount released natural...
ABSTRACT: Chitosan (2%) -based or hydroxypropyl methylcellulose (HPMC) (1%) coatings were applied on fresh strawberries to evaluate their antifungal efficacies against Cladosporium sp. and Rhizopus Potassium sorbate (PS) was also incorporated into coating formulas any additional inhibitory effects mold inhibition. Strawberries inoculated with at a level of approximately 103 log colony-forming units (CFU) /g, coated 2% chitosan, chitosan containing 0.3% PS, 1% HPMC stored about 5°C 50% RH up...
ABSTRACT: This study investigated the antimicrobial activities of chitosan‐lysozyme (CL) composite films and coatings against tested microorganisms inoculated onto surface Mozzarella cheese. CL film‐forming solutions (FFS) with a pH 4.4 to 4.5 were prepared by incorporating 0% or 60% lysozyme (per dry weight chitosan) into chitosan FFS without adjustment 5.2. Sliced cheese was subjected 3 package applications: film, lamination on multilayer coextruded coating. Cheese Listeria monocytogenes ,...
The performance of edible coating is influenced by the properties materials and execution methods. In this study, three different (chitosan, sodium alginate, soy protein isolate) four application methods (dipping, enrobing, spraying electrostatic spraying) were investigated on their for Mozzarella cheese. solutions, morphology basic quality changes cheese during storage at 4 °C evaluated. Results showed that alginate solution was most viscous (η = 0.155 Pa s) had small contact angle...
Abstract Wine grape pomace (WGP) as a source of antioxidant dietary fiber (DF) was used to fortify baked goods, including breads, muffins, and brownies. Pinot Noir WGP (RWGP) Grigio (WWGP) substituted wheat flour at concentration 5%, 10%, 15% for bread, 15%, 20%, 25% RWGP brownies, or 20% WWGP muffins. The finished products were evaluated total phenolic content (TPC), radical scavenging activity (RSA), DF, well physicochemical sensory properties. blends also tested solvent retention capacity...
Abstract: The effects of different drying methods (40 °C conventional and vacuum oven, 25 ambient air freeze dry) on the stability two red wine grape (Pinot Noir, PN Merlot, M) byproducts, pomace containing skins seeds (P) only (S) were investigated. Freeze dried samples retained highest bioactive compounds with total phenolic content (TPC) 21.19–67.74 mg GAE/g d.m., anthocyanin (ACY) 0.35–0.76 Mal‐3‐glu/g DPPH antiradical scavenge activity (ARS) 22.01–37.46 AAE/g flavanol (TFC) 30.16–106.61...