A comparative evaluation of the antioxidant property between banana starch-based edible films with and without the inclusion of silicon dioxide nanoparticles
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10751-024-02060-3.pdf
Reference20 articles.
1. Sanchez, L.T., Pinzon, M.I., Villa, C.C.: Development of active edible films made from banana starch and curcumin-loaded nanoemulsions. Food Chem. 371, 131121 (2022). https://doi.org/10.1016/j.foodchem.2021.131121
2. HERNANDEZ, O., EMALDI, U., TOVAR J: In vitro digestibility of edible films from various starch sources. Carbohydr. Polym. 71, 648–655 (2008). https://doi.org/10.1016/j.carbpol.2007.07.016
3. Domínguez-Espinosa, M.E., Fuentes‐Ruíz, A., Arreola‐González, A., et al.: Edible coating based on banana starch and chitosan for postharvest conservation of guava. J. Food Process. Preserv. 46 (2021). https://doi.org/10.1111/jfpp.16154
4. Siva Shankar, V., Velmurugan, G., Elil Raja, D., et al.: A review on the development of Silicon and silica based Nano materials in the Food Industry. Silicon. (2023). https://doi.org/10.1007/s12633-023-02748-1
5. Velmurugan, G., Jasgurpreet Singh Chohan, Babu, K., et al.: Exploring the efficacy of Biosynthesized Cupric Oxide nanoparticles from Jasminum Sambac Flower Extract in Wastewater Treatment: Experimental investigations and potential applications. Desalination Water Treat. 100570–100570 (2024). https://doi.org/10.1016/j.dwt.2024.100570
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