The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon
bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were …

The present study investigated the mechanical characteristics, hydrophobicity, antioxidant
and antibacterial properties, FTIR, SEM and XRD of films fabricated with corn starch and …

This paper emphasized the innovation of commercial semi-refined kappa carrageenan-
based (SRKC) films incorporated with Ceiba pentandra honey and Kaempferia galanga L …

Purpose This review discusses the concept of edible nanocoatings (ENCs), the biomaterials
used in the coating matrices, techniques of coating development, applications, challenges …

Biodegradable films have been developed as a potential replacement for plastic in food
packaging. Apart from reducing environmental pollution, biodegradable films can be used to …

Sedimentation of particles in cocoa drink is a technological challenge for the food industry.
This study investigates the effect of different stabilizers (alginate, xanthan gum or …

Cocoa beverage is commonly made from cacao powder combined with other ingredient
forming a suspension system. The purpose of this study was to determine the effect of the fat …

This study aims to develop film for food packaging application with high UV-screening,
transparency and water barrier properties. Semi refined iota carrageenan (SRiC) …

Food packaging is important for protecting food from environmental influences such as heat,
light, water vapor, oxygen, dirt, dust particles, gas emissions and so on, which leads to …

Fourier Transform Infrared Spectroscopy (FTIR) is very sensitive to the chemical surface of
nanoparticles. FTIR spectra were measured and used to identify functional groups in the …