Use of Natural Antioxidants in Edible Films and Coatings

Özlem Erol

Use of Natural Antioxidants in Edible Films and Coatings

Abstract

As a result of the increasing population, food safety and quality have also been among the issues that consumers have taken into consideration in recent years, in addition to the access of people in the population to food production. For this reason, the packaging used in the past has been replaced by environmentally friendly biodegradable edible films and coatings, which improve the organoleptic properties of foods. In recent years, emphasis has been placed on the use of antimicrobial and antioxidant packaging materials, as they generally provide good protection against oxidative and physical stress. It has been determined as a result of studies that edible films and coatings with different application methods have approximately similar qualities. In this article, after providing information about edible films and coatings, it is aimed to provide information about application methods and antioxidant application in edible films and coatings.

Keywords

References

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Details

Primary Language

English

Subjects

Food Technology

Journal Section

Review

Authors

Özlem Erol ^*
Türkiye

Early Pub Date

December 27, 2024

Publication Date

December 27, 2024

Submission Date

November 23, 2024

Acceptance Date

December 23, 2024

Published in Issue

Year 2024 Volume: 8 Number: 2

IZ

https://izlik.org/JA68YS86HC

Cite

RIS / Bibtex

APA

Erol, Ö. (2024). Use of Natural Antioxidants in Edible Films and Coatings. Eurasian Journal of Food Science and Technology, 8(2), 114-121. https://izlik.org/JA68YS86HC

AMA

1.Erol Ö. Use of Natural Antioxidants in Edible Films and Coatings. EJFST. 2024;8(2):114-121. https://izlik.org/JA68YS86HC

Chicago

Erol, Özlem. 2024. “Use of Natural Antioxidants in Edible Films and Coatings”. Eurasian Journal of Food Science and Technology 8 (2): 114-21. https://izlik.org/JA68YS86HC.

EndNote

Erol Ö (December 1, 2024) Use of Natural Antioxidants in Edible Films and Coatings. Eurasian Journal of Food Science and Technology 8 2 114–121.

IEEE

[1]Ö. Erol, “Use of Natural Antioxidants in Edible Films and Coatings”, EJFST, vol. 8, no. 2, pp. 114–121, Dec. 2024, [Online]. Available: https://izlik.org/JA68YS86HC

ISNAD

Erol, Özlem. “Use of Natural Antioxidants in Edible Films and Coatings”. Eurasian Journal of Food Science and Technology 8/2 (December 1, 2024): 114-121. https://izlik.org/JA68YS86HC.

JAMA

1.Erol Ö. Use of Natural Antioxidants in Edible Films and Coatings. EJFST. 2024;8:114–121.

MLA

Erol, Özlem. “Use of Natural Antioxidants in Edible Films and Coatings”. Eurasian Journal of Food Science and Technology, vol. 8, no. 2, Dec. 2024, pp. 114-21, https://izlik.org/JA68YS86HC.

Vancouver

1.Özlem Erol. Use of Natural Antioxidants in Edible Films and Coatings. EJFST [Internet]. 2024 Dec. 1;8(2):114-21. Available from: https://izlik.org/JA68YS86HC