Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature.

Salicylic acid (SA) in different concentration were used to assess its individual effect as well as combined impact with 3% calcium chloride (CaCl) on Swat No. 8 variety of peach stored at refrigerated temperature (6 ± 2 °C) for 21 days. Interestingly, the results revealed that applying 2 mmol L SA with 3% CaCl maintained maximum nutritional value and least decay percent (44.

Application of starch nanoparticles as host materials for encapsulation of curcumin: Effect of citric acid modification.

To encapsulate curcumin, absolute ethanolic curcumin solution with various content (300-1200 μg) was added to aqueous dispersion of citric acid-modified starch nanoparticles (M.SNPs) with various contents (0.5-2.

Fabrication of citric acid-modified starch nanoparticles to improve their thermal stability and hydrophobicity.

Starch nanoparticles (SNPs) were reacted at 130 °C for 1.5 h in the presence of citric acid (30 %) to enhance their thermal stability and hydrophobicity. Citric acid content in SNP was controlled by washing with different concentrations of ethanol (95 %, 70 % and 60 %) for 2, 5 and 10 min and then subjected to heat treatment at 130 °C.

Controlled fragmentation of starch into nanoparticles using a dry heating treatment under mildly acidic conditions.

Normal corn starch was treated with acidic ethanol solution with various concentrations of ethanol (0, 10, 30, 50 and 95%) and acid (0.0026, 0.0053 and 0.

Evaluation of nisin-loaded chitosan-monomethyl fumaric acid nanoparticles as a direct food additive.

Nisin-loaded chitosan-monomethyl fumaric acid (CM-N) nanoparticles were evaluated as a novel, direct food additive. Chitosan (CS) was modified with monomethyl fumaric acid (MFA) in the presence of 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC). CS-loaded nisin (CS-N) and CM-N nanoparticles were produced through ionic interactions between the positive amino group of CS and CS-MFA and negative tripolyphosphate ions.