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• W2997478966 endingPage "126134" @default.
• W2997478966 startingPage "126134" @default.
• W2997478966 abstract "This study aimed to develop an active film by using biodegradable materials and antioxidant essential oils to improve gas and water vapor permeability during peach preservation. O2 and CO2 volume fractions and water status were investigated by using an oxygen meter and conducting low-field nuclear magnetic resonance (LF-NMR), respectively. Results revealed that the film added with angelica essential oil (AEO) had a 49.4% increase in 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity and high O2 and CO2 transmission rates and water vapor permeability. The film added with AEO showed the best preservation effect, effectively delaying the oxidation of peach, maintained the combined water, and extended the shelf life of peaches to more than 15 days. This study provided a relatively new LF-NMR method for tracking the internal water status of packaged peaches and served as an effective reference for the development of active food packaging." @default.
• W2997478966 created "2020-01-10" @default.
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• W2997478966 date "2020-05-01" @default.
• W2997478966 modified "2023-10-14" @default.
• W2997478966 title "Characterization of PLA-P3,4HB active film incorporated with essential oil: Application in peach preservation" @default.
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• W2997478966 doi "https://doi.org/10.1016/j.foodchem.2019.126134" @default.
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• W2997478966 hasPublicationYear "2020" @default.
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