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Edible films are significant in prolonging the shelf life of meat products. Herein, we prepared some edible coatings (EW/TNPCSs) based on egg white/chitosan/pectin as polymer matrix, containing tannic acid-nisin composite nano-crosslinker with antibacterial-antioxidant activities. The results of preservation indicated that the prepared EW/TNPCSs reduced the water loss of chilled pork and delayed the changes of taste, texture and surface color.
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Proc Natl Acad Sci U S A
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School of Chemical Engineering and Technology, China University of Mining and Technology, Xuzhou 221116, China.
Bubbles present in saline water typically exhibit a prolonged lifetime, making them attractive for various engineering processes. Herein, we unveil a transition from delayed bubble coalescence to rapid bursting within about one millisecond in salty solutions. The key aspect in understanding this transition lies in the combined influences of surface deformation and ion surface excess instead of characterizing the ions alone.
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Department of Chemistry, College of Science, Taif University, Taif, Saudi Arabia.
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Center for Physics and Biology, Rockefeller University, New York, NY 10065.
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National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address:
The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods.
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