Preservation of Anthocyanins in Postharvest Grapes Through Carboxymethyl Chitosan Films Containing Citrus Essential Oil Emulsion via Enzymatic Regulation

Preservation of Anthocyanins in Postharvest Grapes Through Carboxymethyl Chitosan Films Containing Citrus Essential Oil Emulsion via Enzymatic Regulation

Carboxymethyl chitosan (CMCS) exhibits excellent film-forming capability but suffers from limited water resistance. To enhance hydrophobicity and antimicrobial properties, citrus essential oil was emulsified directly with citrus pectin and dispersed into the CMCS matrix. This study investigated the...

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Bibliographic Details
Main Authors: Xinye Wu, Haiying Wang, Yuan Zhou, Wei Xi, Yiqin Zhang, Shanshan Li, Jiaying Tang, Suqing Li, Qing Zhang, Yaowen Liu, Jingming Li, Mingrui Chen, Wen Qin
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
carboxymethyl chitosan
emulsion
grape
anthocyanin
enzyme activity
Online Access:https://www.mdpi.com/2304-8158/14/12/2015
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