Effect of clove essential oil nanoemulsion on the properties of modified potato starch edible film and its effect as an edible coating on the shelf life of sponge cake
Sajad Pirsa,
Forogh Mohtarami,
Fatemeh Mokhtari
et al.
Abstract:In this study, clove essential oil (CEs) nanoemulsion was prepared and was used to modify the structure of the film based on modified potato starch (MPS). According to the results of the CEs nanoemulsion tests, the nanoemulsion had a homogeneous and uniform distribution. The encapsulation efficiency of CEs was 80%. Physicochemical properties (water vapor permeability (WVP), solubility and color) and structural properties (XRD and SEM) of edible films were studied. Investigations showed that increasing the perc… Show more
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