Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish

Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish

The objective of this research was to prepare robust edible films possessing antioxidant properties by utilizing konjac glucomannan (KGM), sodium alginate (SA), and epigallocatechin gallate (EGCG). This research also involved structural characterization and the assessment of functional attributes of...

Full description

Saved in:
Bibliographic Details
Main Authors: Ran Wang, Yuqi Wang, Xinzhen Zhang, Yang Gao, Xian Wu, Xueling Li, Zhengquan Liu, Yue Sun, Jin Liang
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
EGCG
konjac glucomannan
sodium alginate
edible film
mandarin fish
Online Access:https://www.mdpi.com/2304-8158/14/9/1570
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first

Similar Items