Sausage Preservation Using Films Composed of Chitosan and a Pickering Emulsion of Essential Oils Stabilized with Waste-Jujube-Kernel-Derived Cellulose Nanocrystals

Sausage Preservation Using Films Composed of Chitosan and a Pickering Emulsion of Essential Oils Stabilized with Waste-Jujube-Kernel-Derived Cellulose Nanocrystals

The purpose of this study was to prepare Pickering emulsions stabilized by waste jujube kernel cellulose nanocrystals (CNC) using composite essential oils (EOs) (i.e., cinnamon essential oil [CIN] combined with clove essential oil [CL]). The Pickering emulsions were blended with chitosan (CS) to gen...

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Bibliographic Details
Main Authors: Haoyu Chen, Keqi Xin, Qunli Yu
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
bio-composite films
Pickering emulsion
essential oils
sausage preservation
Online Access:https://www.mdpi.com/2304-8158/13/21/3487
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