Impact of olive extract addition on corn starch-based active edible films properties for food packaging applications

HIGHLIGHTS

• who: Arantzazu Valdés García et al. from the Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, POBox , have published the research: Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications, in the Journal: Foods 2020, 9, 1339 of /2020/
• what: This work suggested the potential of the developed corn starch-based edible films as low-price and sustainable food packaging systems to prevent the oxidative deterioration of packaged foodstuff while reducing also the generation of olive by-products. The aim of this work . . .
  

   

  

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