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Development and application of novel acetylated starch–chitosan–oregano essential oil active extrudates for meat product microbiological preservation
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DOI：10.1002/jsfa.70877.png)
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Abstract
En 中文
Developing biodegradable active packaging with improved mechanical and antimicrobial properties remains a key challenge in food preservation. This study evaluated the physical and antimicrobial performance of extruded sheets based on a base mixture of acetylated tapioca starch, glycerol and water (BMAS), chitosan (CH) and oregano essential oil (OEO).
Keywords:
twin-screw extrusion
biodegradable materials
mixture design
antimicrobial barrier activity
physical properties
meat-based food preservation
Journal
IF:
3.5
Papers:
1.4W
Citations:
4.1W
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Cited Papers