Rafael Gavara

TL;DR: The addition of calcium gluconate to the chitosan coating formulation increased the nutritional value by incrementing the calcium content of the fruit and had greater visual acceptability than had untreated fruits.

TL;DR: A review of the latest advances in antioxidant active food packaging, with special emphasis on antioxidant release systems, can be found in this paper, where various methods for incorporating antioxidant compounds in the package, the issues to be considered in packaging design, and various methods employed to evaluate the antioxidant effectiveness of active antioxidant materials are reviewed.

TL;DR: Strawberries were treated either with 1% calcium gluconate dips, 1.5% chitosan coatings or with a coating formulation containing 1.1% and 1.2% calcium and stored at 20 °C for up to 4 days as discussed by the authors.

TL;DR: In this paper, the authors set the bases for the creation of innovative technological developments in the production of functional foods, whose bioactive principles and actuators are devised to be contained within packaging or coating materials.

TL;DR: In this article, the curcumin remained in the amorphous state in the nanoparticle, as revealed by X-Ray diffractometry, evidencing intimate contact with the polymer.