title: Novel Hydrogel Sodium Alginate Edible Active Coatings Development Rich in Thymol@halloysite. Application on “Tsalafouti” Traditional Greek Cheese Preservation Process
abstract: The necessity to reduce the effect of the greenhouse phenomenon imposed the turn of the food packaging technology to the use of biobased raw materials decreasing the carbon dioxide fingerprint. In this direction alginates derived from brown algae species are of the most promising biobased biopolymers, used for development of edible active coatings, capable to protect food from oxidation/bacterial spoilage. In this study sodium alginate, which was plasticized with glycerol and mixed with a biobas
journal: Preprints.org