刊名:International Journal of Biological Macromolecules
出版年:2017
出版时间:February 2017
年:2017
卷:95
期:Complete
页码:769-777
全文大小:725 K
卷排序:95
文摘
Jujube gum (JG) edible coating formed from nettle oil (NO)-loaded nanoemulsion. Beluga sturgeon fillets (BSFs) quality was maintained by the nanoemulsion coatings. The prepared nano-coatings were active against foodborne bacteria during BSF storage. A high shelf life was found by the nanoemulsions formulated with 3.5% NO and 12% JG.