Effect of Three-Layer Polylactic Acid/Gelatine/Polybutylene Adipate-co-Terephthalate Film with Added Physalis Leaf Extract on Shelf-Life Extension of Fish Meat Powder
This is the first report on the study of chemical changes of fish meat powder covered with a three-layer (P/G/B) film incorporated with <i>Physalis</i> leaf extract. This will lead to a better understanding of the role of the three-layer (P/G/B) film containing <i>Physalis</i> leaf extract on the extension of shelf life of fish meat powder.
Authors
- Ganesan Pandi
- Balasundari Subbiah (ORCID: https://orcid.org/0000-0003-2960-875X)
- Gokulprasanth Murugan (ORCID: https://orcid.org/0000-0002-2769-2225)
- Nimish Mol Stephen (ORCID: https://orcid.org/0000-0002-3229-5101)
- Muralidharan Nagarajan (ORCID: https://orcid.org/0000-0001-5305-1985)
- Soottawat Benjakul (ORCID: https://orcid.org/0000-0001-9433-3671)
- Manikandavelu Dhanushkodi
- Elavarsan Govindhasami
Institutions
- Prince of Songkla University (TH)
- Tamil Nadu Dr. J Jayalalitha Fisheries University (IN)
Publication Details
- Journal
- Food Technology and Biotechnology
- Published
- 2025-02-12
- DOI
- https://doi.org/10.17113/ftb.63.01.25.8553
- Citations
- 2
- Primary Topic
- Nanocomposite Films for Food Packaging
- Type
- article
- Field-Weighted Citation Impact
- 1.19
Funders
- Prince of Songkla University