NSTL国家科技图书文献中心

1. Functional pH-sensitive film based on pectin and whey protein for grape preservation and shrimp freshness monitoring NSTL国家科技图书文献中心

Ke F. | Yang M.... - 《Food Chemistry》 - 2025,463(Jan.15 Pt.1) - 1.1～1.14 - 共14页

摘要： pectin/whey protein/PPE (PW-PPE) film with 500 mg/100 | © 2024A pH-sensitive film* was prepared from* | pectin (P) and whey protein (W), incorporating | . Grapes coated with PW-PPE film* had reduced weight loss* | anthocyanin-rich purple sweet potato extract (PPE) as the pH

关键词： Degradation | Pectin | pH-sensitive film | Purple sweet potato extract | Whey protein

2. Characterization and application of citrus pectin composite film containing rosemary ( Rosmarinus officinalis L.) essential oil for improving storage of chilled beef NSTL国家科技图书文献中心

Ma, Yuying | Li, Weizheng ... - 《Journal of the Science of Food and Agriculture》 - 2025,105(4) - 2390～2402 - 共13页

摘要： pectin matrix through hydrogen bonding. The film | pectin (CP) to prepare CP/REO composite films before | antioxidant activity. Characterization of the composite film | further revealed that CP had an excellent film-forming | REO film* reduced the total viable count, delayed*

关键词： rosemary essential oil | citrus pectin | composite film | chilled beef

3. Concentration and Temperature Level Influenced the Optical Properties of Citrus Peel‐Based Edible Film NSTL国家科技图书文献中心

Gracella Kusuma | Vincensius Marcellin...... - 《Macromolecular symposia》 - 2025,414(1) - n/a～n/a - 共5页

摘要： formulation of edible film made from citrus peel pectin | increase in pectin concentration in the edible film | film has significantly impact only on the | ‐based pectin* demonstrates potential as a material for* | the development of edible film.

关键词： biomaterial | food | fruit | packaging | waste

4. Effect of transglutaminase concentration on the properties of soy protein isolate-pectin composite edible films NSTL国家科技图书文献中心

Ayesha Sarker | Kristen Matak ... - 《Food Packaging and Shelf Life》 - 2025,47 - 101418.1～101418.9 - 共9页

摘要：)-pectin* films. SPI-pectin films were prepared by adding* | 0.5 %, 1 %, and 1.5 % TGase. The film* with no added* | enzyme served as a Control. Film* thickness, water* | increased (P < 0.05). Film* opacity increased (P < 0.05* | Modulus and tensile strength. However, this film* had the*

关键词： Transglutaminase | Soy protein isolate | Pectin | Tensile strength | Water vapor permeability

5. Development and Characterization of Biodegradable Films Based on Pectin and Galega Kale By-Products NSTL国家科技图书文献中心

Leopoldina Carlos | Nelson Pereira ... - 《ICoWEFS 2024 sustainability proceedings》 - International Conference on Water Energy Food and Sustainability - 2025, - 3～19 - 共17页

摘要： characterise functional pectin-based films using Galega kale | phenolic content and antioxidant activity. Pectin* films* | powder into the pectin* matrix (0, 5, 10 and 20%) makes* | %), compared to that of control film. However, water vapour | permeability decreased around 45%. The same film* showed*

关键词： Galega kale by-products | Powders | Biodegradable films | Pectin films | Antioxidant activity | Active packaging

6. Enhancing Buccal Drug Delivery: The Impact of Glycerol in Slot-Die-Coated Pectin Films NSTL国家科技图书文献中心

Pantazoglou, Elefthe... | Tollemeto, Matteo ... - 《Molecular pharmaceutics》 - 2025,22(1) - 433～445 - 共13页

摘要： properties of the biopolymer pectin* and glycerol's* | physicochemical properties of slot-die-coated films with pectin | % paracetamol released for film* without glycerol (GLY0* | ) compared to only 74% released for film* with 20% w/v* | pectin-glycerol buccal films, fabricated with slot-die

关键词： pectin | glycerol | mucoadhesion | oralfilms | buccal delivery

7. Effect of propolis extract-loaded films made of apple pomace pectin and grass pea protein on the shelf life extension of black mulberry NSTL国家科技图书文献中心

Salimi A. | Khodaiyan F.... - 《Food hydrocolloids》 - 2025,158(Jan.) - 1.1～1.18 - 共18页

摘要： pectin and 5% w/v grass peas protein. The structural | structure. Moreover, incorporating PE into the film | Botrytis cinerea. In addition, the 12% PE film* exhibited* | , respectively. Furthermore, the film* solutions with the same* | results suggested that the apple pomace pectin, grass

关键词： Antimicrobial properties | Bioactive film | Edible coating | Grass pea protein | Propolis extract

8. Pectin/gelatin-based bionanocomposite containing modified graphene quantum dots and carnauba wax as functional fillers for food packaging applications NSTL国家科技图书文献中心

Negin Hejabi | Ashraf Fakhari ... - 《Journal of Food Science》 - 2025,90(1) - e17466.1～e17466.15 - 共15页

摘要： utilized in the production of pectin/gelatin (PG) film | nanocomposite film* preparation using central composite design* | . The lowest water vapor permeability of film* samples* | rate (57%) was observed in the PG film* with 10% NG* | %. Optimum condition for the fabrication of film* samplewas*

关键词： antimicrobial | food packaging | nanoparticles | N-doped

9. Pectin film fortified with zein nanoparticles and Fe3+-Encapsulated propolis extract for enhanced fruit preservation NSTL国家科技图书文献中心

Li X. | Tian W.... - 《Food hydrocolloids》 - 2024,157(Dec.) - 1.1～1.10 - 共10页 - 被引量：2

摘要：? 2024In this study, pectin served as the film | PPE in the pectin* film was successfully achieved* | pectin film by approximately 46%, a decrease in water | + with pectin* molecules, a dual encapsulation system of* | , resulting in antibacterial and antioxidant pectin* films*

关键词： Food packaging film | Fruit preservation | Propolis extract | Sustained release

10. Tunning the hydrophobic performance and thermal stability of pectin film by acetic anhydride esterification NSTL国家科技图书文献中心

Zhang, Huili | Fan, Zhiwei ... - 《International Journal of Biological Macromolecules: Structure, Function and Interactions》 - 2024,276(Pt.1) - ARTN 133746～ - 共10页

摘要：Pectin, a polysaccharide found in plant cell | suitability as a film* material. This study aimed to modulate* | EPEC-0.25 film* exhibited the highest contact angle of* | , showcasing optimal performance. The E-PEC-0.1 film* achieved* | tuning as a promising strategy for optimizing pectin

摘要： pectin/whey protein/PPE (PW-PPE) film with 500 mg/100 | © 2024A pH-sensitive film* was prepared from* | pectin (P) and whey protein (W), incorporating | . Grapes coated with PW-PPE film* had reduced weight loss* | anthocyanin-rich purple sweet potato extract (PPE) as the pH

关键词： Degradation | Pectin | pH-sensitive film | Purple sweet potato extract | Whey protein

摘要： pectin matrix through hydrogen bonding. The film | pectin (CP) to prepare CP/REO composite films before | antioxidant activity. Characterization of the composite film | further revealed that CP had an excellent film-forming | REO film* reduced the total viable count, delayed*

关键词： rosemary essential oil | citrus pectin | composite film | chilled beef

摘要： formulation of edible film made from citrus peel pectin | increase in pectin concentration in the edible film | film has significantly impact only on the | ‐based pectin* demonstrates potential as a material for* | the development of edible film.

关键词： biomaterial | food | fruit | packaging | waste

摘要：)-pectin* films. SPI-pectin films were prepared by adding* | 0.5 %, 1 %, and 1.5 % TGase. The film* with no added* | enzyme served as a Control. Film* thickness, water* | increased (P < 0.05). Film* opacity increased (P < 0.05* | Modulus and tensile strength. However, this film* had the*

关键词： Transglutaminase | Soy protein isolate | Pectin | Tensile strength | Water vapor permeability

关键词： Galega kale by-products | Powders | Biodegradable films | Pectin films | Antioxidant activity | Active packaging

关键词： pectin | glycerol | mucoadhesion | oralfilms | buccal delivery

摘要： pectin and 5% w/v grass peas protein. The structural | structure. Moreover, incorporating PE into the film | Botrytis cinerea. In addition, the 12% PE film* exhibited* | , respectively. Furthermore, the film* solutions with the same* | results suggested that the apple pomace pectin, grass

关键词： Antimicrobial properties | Bioactive film | Edible coating | Grass pea protein | Propolis extract

关键词： antimicrobial | food packaging | nanoparticles | N-doped

摘要：? 2024In this study, pectin served as the film | PPE in the pectin* film was successfully achieved* | pectin film by approximately 46%, a decrease in water | + with pectin* molecules, a dual encapsulation system of* | , resulting in antibacterial and antioxidant pectin* films*

关键词： Food packaging film | Fruit preservation | Propolis extract | Sustained release

摘要：Pectin, a polysaccharide found in plant cell | suitability as a film* material. This study aimed to modulate* | EPEC-0.25 film* exhibited the highest contact angle of* | , showcasing optimal performance. The E-PEC-0.1 film* achieved* | tuning as a promising strategy for optimizing pectin

关键词： Polysaccharide | PEC films | Esterification degree | Film properties | CROSS-LINKING | ACETYLATION | STARCH | WATER | PH

4008-161-200 800-990-8900

国家科技图书文献中心

摘要： pectin/whey protein/PPE (PW-PPE) film with 500 mg/100 | © 2024A pH-sensitive film was prepared from | pectin (P) and whey protein (W), incorporating | . Grapes coated with PW-PPE film had reduced weight loss | anthocyanin-rich purple sweet potato extract (PPE) as the pH

关键词： Degradation | Pectin | pH-sensitive film | Purple sweet potato extract | Whey protein

摘要： pectin matrix through hydrogen bonding. The film | pectin (CP) to prepare CP/REO composite films before | antioxidant activity. Characterization of the composite film | further revealed that CP had an excellent film-forming | REO film reduced the total viable count, delayed

关键词： rosemary essential oil | citrus pectin | composite film | chilled beef

摘要： formulation of edible film made from citrus peel pectin | increase in pectin concentration in the edible film | film has significantly impact only on the | ‐based pectin demonstrates potential as a material for | the development of edible film.

关键词： biomaterial | food | fruit | packaging | waste

摘要：)-pectin films. SPI-pectin films were prepared by adding | 0.5 %, 1 %, and 1.5 % TGase. The film with no added | enzyme served as a Control. Film thickness, water | increased (P < 0.05). Film opacity increased (P < 0.05 | Modulus and tensile strength. However, this film had the

关键词： Transglutaminase | Soy protein isolate | Pectin | Tensile strength | Water vapor permeability

关键词： Galega kale by-products | Powders | Biodegradable films | Pectin films | Antioxidant activity | Active packaging

摘要： properties of the biopolymer pectin and glycerol's | physicochemical properties of slot-die-coated films with pectin | % paracetamol released for film without glycerol (GLY0 | ) compared to only 74% released for film with 20% w/v | pectin-glycerol buccal films, fabricated with slot-die

关键词： pectin | glycerol | mucoadhesion | oralfilms | buccal delivery

摘要： pectin and 5% w/v grass peas protein. The structural | structure. Moreover, incorporating PE into the film | Botrytis cinerea. In addition, the 12% PE film exhibited | , respectively. Furthermore, the film solutions with the same | results suggested that the apple pomace pectin, grass

关键词： Antimicrobial properties | Bioactive film | Edible coating | Grass pea protein | Propolis extract

摘要： utilized in the production of pectin/gelatin (PG) film | nanocomposite film preparation using central composite design | . The lowest water vapor permeability of film samples | rate (57%) was observed in the PG film with 10% NG | %. Optimum condition for the fabrication of film samplewas

关键词： antimicrobial | food packaging | nanoparticles | N-doped

摘要：? 2024In this study, pectin served as the film | PPE in the pectin film was successfully achieved | pectin film by approximately 46%, a decrease in water | + with pectin molecules, a dual encapsulation system of | , resulting in antibacterial and antioxidant pectin films

关键词： Food packaging film | Fruit preservation | Propolis extract | Sustained release

摘要：Pectin, a polysaccharide found in plant cell | suitability as a film material. This study aimed to modulate | EPEC-0.25 film exhibited the highest contact angle of | , showcasing optimal performance. The E-PEC-0.1 film achieved | tuning as a promising strategy for optimizing pectin

关键词： Polysaccharide | PEC films | Esterification degree | Film properties | CROSS-LINKING | ACETYLATION | STARCH | WATER | PH

4008-161-200 800-990-8900

国家科技图书文献中心

摘要： pectin/whey protein/PPE (PW-PPE) film with 500 mg/100 | © 2024A pH-sensitive film* was prepared from* | pectin (P) and whey protein (W), incorporating | . Grapes coated with PW-PPE film* had reduced weight loss* | anthocyanin-rich purple sweet potato extract (PPE) as the pH

摘要： pectin matrix through hydrogen bonding. The film | pectin (CP) to prepare CP/REO composite films before | antioxidant activity. Characterization of the composite film | further revealed that CP had an excellent film-forming | REO film* reduced the total viable count, delayed*

摘要： formulation of edible film made from citrus peel pectin | increase in pectin concentration in the edible film | film has significantly impact only on the | ‐based pectin* demonstrates potential as a material for* | the development of edible film.

摘要：)-pectin* films. SPI-pectin films were prepared by adding* | 0.5 %, 1 %, and 1.5 % TGase. The film* with no added* | enzyme served as a Control. Film* thickness, water* | increased (P < 0.05). Film* opacity increased (P < 0.05* | Modulus and tensile strength. However, this film* had the*

摘要： pectin and 5% w/v grass peas protein. The structural | structure. Moreover, incorporating PE into the film | Botrytis cinerea. In addition, the 12% PE film* exhibited* | , respectively. Furthermore, the film* solutions with the same* | results suggested that the apple pomace pectin, grass

摘要：? 2024In this study, pectin served as the film | PPE in the pectin* film was successfully achieved* | pectin film by approximately 46%, a decrease in water | + with pectin* molecules, a dual encapsulation system of* | , resulting in antibacterial and antioxidant pectin* films*

摘要：Pectin, a polysaccharide found in plant cell | suitability as a film* material. This study aimed to modulate* | EPEC-0.25 film* exhibited the highest contact angle of* | , showcasing optimal performance. The E-PEC-0.1 film* achieved* | tuning as a promising strategy for optimizing pectin