Evaluation of Active Edible Films with Nano Emulsions of  Essential Oils for Minced Chicken Meat

Evaluation of Active Edible Films with Nano Emulsions of Essential Oils for Minced Chicken Meat

Naga Mallika E

Contact

Haritha M

Contact

Eswara Rao B

Contact

Srinivasa Rao T

Contact

Vijaya Bhaskar Reddy G

Contact

α Sri Venkateswara Veterinary University

Evaluation of Active Edible Films with Nano Emulsions of Essential Oils for Minced Chicken Meat

Article Fingerprint

ReserarchID

670SG

Evaluation of Active Edible Films with Nano Emulsions of Essential Oils for Minced Chicken Meat Banner

AI TAKEAWAY

Connecting with the Eternal Ground

References

21 Cites in Article

Reference Format

A Fani,R Fortuny,O M Belloso (2018). Photoprotection and controlled release of folic acid using edible alginate/chitosan nanolaminates.
Ali Khezrian,Yasser Shahbazi (2018). Application of nanocompostie chitosan and carboxymethyl cellulose films containing natural preservative compounds in minced camel’s meat.
Mourad Jridi,Leticia Mora,Nabil Souissi,Maria-Concepción Aristoy,Moncef Nasri,Fidel Toldrá (2018). Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage.
Viviane Romani,Carlos Prentice-Hernández,Vilásia Martins (2017). Active and sustainable materials from rice starch, fish protein and oregano essential oil for food packaging.
E Mallika,R Sahitya,B E Rao (2018). Influence of Calcium Alginate Coating on Quality of Pork Patties.
E Kafrani,H Shekarchizadeh,M Behabadi (2016). Development of edible films and coatings from alginates and carrageenans.
G Singh,I P S Kapoor,P Singh,C De Heluani,C De Lampasona M P & Catalan (2008). Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale.
Soheila Noori,Fariba Zeynali,Hadi Almasi (2018). Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets.
S Mejdi,N Emira,D Ameni,F Guido,A Mahjoub,A Madiha,A Abdulbasit (2015). Chemical Composition and Antimicrobial Activities of Elettaria Cardamomum L.(Manton) Essential Oil: A High Activity against a Wide Range of Food Borne and Medically Important Bacteria and Fungi.
Long-Feng Wang,Jong-Whan Rhim (2015). Preparation and application of agar/alginate/collagen ternary blend functional food packaging films.
Arvind Soni,G Kandeepan,S Mendiratta,Vivek Shukla,Ashish Kumar (2016). Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties.
Franciele Pelissari,Maria Grossmann,Fabio Yamashita,Edgardo Pineda (2009). Antimicrobial, Mechanical, and Barrier Properties of Cassava Starch−Chitosan Films Incorporated with Oregano Essential Oil.
V Fogliano,V Verde,G Randazzo,A Ritieni (1999). Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines.
Mohammed Ejaz,Yasir Arfat,Mehrajfatema Mulla,Jasim Ahmed (2018). Zinc oxide nanorods/clove essential oil incorporated Type B gelatin composite films and its applicability for shrimp packaging.
Sergio Benavides,R Villalobos-Carvajal,J E Reyes (2012). Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration.
Maria Fabra,Pau Talens,Amparo Chiralt (2008). Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid–beeswax mixtures.
H Chen,X Hu,E Chen,S Wu,D Mcclements,S Liu,B & Li,Y Li (2016). Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions.
Stephen Giteru,Indrawati Oey,M Ali (2017). Feasibility of using pulsed electric fields to modify biomacromolecules: A review.
Ilyes Dammak,Rosemary De Carvalho,Carmen Trindade,Rodrigo Lourenço,Paulo Do Amaral Sobral (2017). Properties of active gelatin films incorporated with rutin-loaded nanoemulsions.
Hemanth Kandikattu,P Rachitha,G Jayashree,K Krupashree,M Sukhith,Abdul Majid,Narayanappa Amruta,Farhath Khanum (2017). Anti-inflammatory and anti-oxidant effects of Cardamom (Elettaria repens (Sonn.) Baill) and its phytochemical analysis by 4D GCXGC TOF-MS.
H Rostamzad,S Paighambari,B Shabanpour,S Ojagh,S Mousavi (2016). Improvement of fish protein film with nanoclay and transglutaminase for food packaging.

Download References

Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Naga Mallika E. 2020. \u201cEvaluation of Active Edible Films with Nano Emulsions of Essential Oils for Minced Chicken Meat\u201d. Global Journal of Medical Research - G: Veterinary Science & Medicine GJMR-G Volume 20 (GJMR Volume 20 Issue G3): .

More Citation Formats

Select Citation Style:

Download Citation

Download Article

GJMR Volume 20 Issue G3
Pg. 25- 33

Explore Journals Explore Volume Read This Issue

Journal Specifications

Crossref Journal DOI 10.17406/gjmra

Print ISSN 0975-5888

e-ISSN 2249-4618

Keywords

Not Found

Classification

GJMR-G Classification: NLMC Code: QW 70

Submission ReceivedDecember 16, 2019
Peer Review Double Blind
Handling Editor
Accepted January 4, 2020
Published January 15, 2020

Version of record

v1.2

Issue date

September 29, 2020

Language

Experiance in AR

Explore published articles in an immersive Augmented Reality environment. Our platform converts research papers into interactive 3D books, allowing readers to view and interact with content using AR and VR compatible devices.

View in VR

Read in 3D

Your published article is automatically converted into a realistic 3D book. Flip through pages and read research papers in a more engaging and interactive format.

View in 3D

Article Matrices

Total Views: 2256

Total Downloads: 1140

2026 Trends

Published Article

Abstract not found

Our website is actively being updated, and changes may occur frequently. Please clear your browser cache if needed. For feedback or error reporting, please email [email protected]