Encapsulation of anthocyanin for sustainable food packaging: Sources, preparation, mechanical, functional and physicochemical properties

Trends in Food Science & Technology 2026

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Authors: Hamid Rajabi, Wanli Zhang, Young Hoon Jung, Saroat Rawdkuen

DOI: 10.1016/j.tifs.2026.105605

Cited by: 10

References: 66

Fields of Study & Subjects

Microencapsulation and Drying Processes Nanocomposite Films for Food Packaging Postharvest Quality and Shelf Life Management

References 66