Physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging
This study addresses the need for sustainable and functional food packaging materials by exploring the incorporation of olive oil into κ-carrageenan films to enhance their physicochemical and antioxidant properties. Olive oil, known for its hydrophobic and bioactive characteristics, was added at con...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
John Wiley and Sons
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117244/ http://psasir.upm.edu.my/id/eprint/117244/1/117244.pdf |