1. Mir NA, Rafiq A, Kumar F, Singh V, Shukla V. Determinants of broiler chicken meat quality and factors affecting them: a review. Journal of food science and technology. 2017;54:2997-3009. [ DOI:10.1007/s13197-017-2789-z] 2. Behbahani BA, Noshad M, Jooyandeh H. Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. Biocatalysis and Agricultural Biotechnology. 2020;24:101563. [ DOI:10.1016/j.bcab.2020.101563] 3. Huang Y, Mei L, Chen X, Wang Q. Recent developments in food packaging based on nanomaterials. Nanomaterials. 2018;8(10):830. [ DOI:10.3390/nano8100830] 4. Motalebinejad H, Bazargani-Gilani B, Pajohi-Alamoti M. Corn Zein edible film containing Sumac fruit extract and encapsulated Thymus daenensis Celak essential oil to improving the shelf life of chicken fillet. Journal of Food Measurement and Characterization. 2023;17(6):5989-6002. [ DOI:10.1007/s11694-023-02099-w] 5. Muñoz LA, Cobos A, Diaz O, Aguilera JM. Chia seeds: Microstructure, mucilage extraction and hydration. Journal of food Engineering. 2012;108(1):216-24. [ DOI:10.1016/j.jfoodeng.2011.06.037] 6. Urbizo-Reyes U, San Martin-González MF, Garcia-Bravo J, Liceaga AM. Development of chia seed (Salvia hispanica) mucilage films plasticized with polyol mixtures: Mechanical and barrier properties. International Journal of Biological Macromolecules. 2020;163:854-64. [ DOI:10.1016/j.ijbiomac.2020.07.023] 7. Yang X, Zhao D, Ge S, Bian P, Xue H, Lang Y. Alginate-based edible coating with oregano essential oil/β-cyclodextrin inclusion complex for chicken breast preservation. International Journal of Biological Macromolecules. 2023;251:126126. [ DOI:10.1016/j.ijbiomac.2023.126126] 8. Ruan C-Q, Zhao M, Zhang W, Zeng K. Carboxymethyl cellulose based edible nanocomposite coating with tunable functionalities and the application on the preservation of postharvest Satsuma mandarin fruit. Food Packaging and Shelf Life. 2024;46:101364. [ DOI:10.1016/j.fpsl.2024.101364] 9. Bamian M, Pajohi-Alamoti M, Azizian S, Nourian A, Tahzibi H. An electrospun polylactic acid film containing silver nanoparticles and encapsulated Thymus daenensis essential oil: release behavior, physico-mechanical and antibacterial studies. Journal of Food Measurement and Characterization. 2023;17(4):3450-63. [ DOI:10.1007/s11694-023-01890-z] 10. Mansouri S, Pajohi‐Alamoti M, Aghajani N, Bazargani‐Gilani B, Nourian A. Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise. Journal of the Science of Food and Agriculture. 2021;101(9):3880-8. [ DOI:10.1002/jsfa.11026] 11. Izadi F, Pajohi-Alamoti M, Emamifar A, Nourian A. Fabrication and characterization of active poly (lactic acid) films containing Thymus daenensis essential oil/beta-cyclodextrin inclusion complex and silver nanoparticles to extend the shelf life of ground beef. Food and Bioprocess Technology. 2024;17(5):1309-20. [ DOI:10.1007/s11947-023-03200-3] 12. Moradi M, Guimarães JT, Sahin S. Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging. Current Opinion in Food Science. 2021;40:33-9. [ DOI:10.1016/j.cofs.2020.06.001] 13. Razavi R, Tajik H, Moradi M, Molaei R, Ezati P. Antimicrobial, microscopic and spectroscopic properties of cellulose paper coated with chitosan sol-gel solution formulated by epsilon-poly-l-lysine and its application in active food packaging. Carbohydrate research. 2020;489:107912. [ DOI:10.1016/j.carres.2020.107912] 14. Li X, Ren Z, Wang R, Liu L, Zhang J, Ma F, et al. Characterization and antibacterial activity of edible films based on carboxymethyl cellulose, Dioscorea opposita mucilage, glycerol and ZnO nanoparticles. Food chemistry. 2021;349:129208. [ DOI:10.1016/j.foodchem.2021.129208] 15. Mohammadi H, Kamkar A, Misaghi A, Zunabovic-Pichler M, Fatehi S. Nanocomposite films with CMC, okra mucilage, and ZnO nanoparticles: Extending the shelf-life of chicken breast meat. Food Packaging and Shelf Life. 2019;21:100330. [ DOI:10.1016/j.fpsl.2019.100330] 16. Dick M, Costa TMH, Gomaa A, Subirade M, de Oliveira Rios A, Flôres SH. Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties. Carbohydrate polymers. 2015;130:198-205. [ DOI:10.1016/j.carbpol.2015.05.040] 17. Khoshdouni Farahani F, Oromiehi AR, Sharifan A, Khoshdouni Farahani Z. Preparation of edible coating compound of carboxy methyl cellulose and sesame oil for strawberry coating and evaluation of its properties. 2019. 18. Foumani FAS, Soltani MS, Zomorodi S, Jafarian S, Asl AK, editors. Effect of chia seed mucilage coating containing zinc oxide nanoparticles on shelf life of chicken fillet. Veterinary Research Forum; 2022: Faculty of Veterinary Medicine, Urmia University, Urmia, Iran. 19. Ghorbani M, Divsalar E, Molaei R, Ezati P, Moradi M, Tajik H, et al. A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe. Innovative Food Science & Emerging Technologies. 2021;74:102864. [ DOI:10.1016/j.ifset.2021.102864] 20. Tuncer B, Sireli U. Microbial growth on broiler carcasses stored at different temperatures after air-or water-chilling. Poultry Science. 2008;87(4):793-9. [ DOI:10.3382/ps.2007-00057] 21. Matiacevich S, Acevedo N, López D. Characterization of edible active coating based on alginate-thyme oil-propionic acid for the preservation of fresh chicken breast fillets. Journal of Food Processing and Preservation. 2015;39(6):2792-801. [ DOI:10.1111/jfpp.12530] 22. Chheda A, Vernekar M. A natural preservative [epsilon]-poly-L-lysine: fermentative production and applications in food industry. International Food Research Journal. 2015;22(1):23. 23. Alirezalu K, Shafaghi Movlan H, Younessi-Hamzekhanlu M, Farmani B, Fathizadeh O. Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine. Journal of food science and technology (Iran). 2020;16(96):145-60. [ DOI:10.29252/fsct.16.96.145] 24. Fayazfar S, Khanjari A, Gandomi H, Basti AA, Gholami F, Moghimi N. The effect of Zataria multiflora Boiss. essential oil on the shelf life of turkey fresh sausages at refrigerated temperature under aerobic packaging. 2021. 25. Ozogul Y, Yuvka İ, Ucar Y, Durmus M, Kösker AR, Öz M, et al. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. Lwt. 2017;75:677-84. [ DOI:10.1016/j.lwt.2016.10.009] 26. Heydari S, Jooyandeh H, Alizadeh Behbahani B, Noshad M. The impact of Qodume Shirazi seed mucilage‐based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study. Food Science & Nutrition. 2020;8(12):6497-512. [ DOI:10.1002/fsn3.1940] 27. Shabkhiz M, Pirouzifard MK, Gholamreza M, Pirsa S. Evaluation of release and antibacterial properties of alginate hydrogel containing beta-cyclodextrin nanoparticles loaded with Thymus daenensis essential oil. Journal of food science and technology (Iran). 2021;18(115):49-67. [ DOI:10.52547/fsct.18.115.5]
|