학술논문
Naringinase Immobilization in Polymeric Films Intended for Food Packaging Applications.
Document Type
Article
Source
Subject
*ACTIVE food packaging
*FOOD packaging
*GRAPEFRUIT juice
*CITRUS juices
*ENZYMES
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Language
ISSN
0022-1147
Abstract
The article presents information on a study which proposed an approach of generating a food-grade active film able to minimize the naringin content of grapefruit juices during shortage by a direct interaction with the product. A review of the related literature on the bitter compounds of citrus juice is given. The efficacy of the immobilization procedure was assessed. Also examined was the ability of the active film to minimize the naringin concentration in standard solutions.