Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish

Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish

The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from <i>Curc...

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Bibliographic Details
Main Authors: Joanna Tkaczewska, Piotr Kulawik, Nikola Nowak, Wiktoria Grzebieniarz, Paweł Krzyściak, Wondyfraw Tadele, Eskindir Endalew Tadesse, Rafał Szram, Paulina Guzik, Ewelina Jamróz
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
interactions between active compounds
film matrices
furcellaran
Online Access:https://www.mdpi.com/2304-8158/13/21/3499
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