一二三四区视频,亚洲少妇熟女色,日本久热无码视频网,欧美国产日韩大尺度,亚洲a视频,久久少妇一区二区,日韩999无码视频,刺激久久久久久久,啊啊啊啊不要啊在线

ChemicalBook >> journal list >> Trends in Food Science & Technology >>article
Trends in Food Science & Technology

Trends in Food Science & Technology

IF: 15.1
Download PDF

Shellac: A promising natural polymer in the food industry

Published:1 March 2021 DOI: 10.1016/j.tifs.2021.01.031
Yi Yuan , Ni He , Qingrong Xue , Qiyong Guo , Liya Dong , Maryam Hajia Haruna , Xia Zhang , Bing Li , Lin Li

Abstract

Background

The promising applications of polymers have recently attracted increasing interest in the food industry, prompting the development and utilization of novel polymers with critical roles in future foods. One such polymer with significant advantages in food applications is ‘shellac,’ a long-established natural polymer furnished with distinctive properties, including pH-responsiveness, biodegradability, and biocompatibility.

Scope and approach

In this review, literature involving food-related shellac applications, selected from Web of Science, were used in content development. First, various shellac sources, extraction methods, and processing methods are introduced, and their chemical compositions and identification reviewed. Subsequently, the physicochemical properties of shellac are discussed in detail. Finally, the applications of shellac in the food industry are comprehensively reviewed.

Key findings and conclusions

The extraction and processing technology for shellac have matured, and the structure of shellac is now clearly understood. Based on the recognized structures and properties of shellac, its application is widely advantageous in all aspects of the food industry. However, the development of new food-related shellac applications is dependent on fabrication information based on existing research reports, hence the need for elucidation. In addition, the constraints of shellac, which results from self-polymerization, and their consequent effects on the stability of shellac-based food systems are rarely reported, and it is necessary to address these issues. In general, the application of shellac in the food industry shows great potential.

Substances (1)

Related products
Procduct Name CAS Molecular Formula Supplier Price
Shellac 9000-59-3 unspecified 218 suppliers $63.00-$504.35

Similar articles

IF:3.5

D-tryptophan, an eco-friendly natural, safe, and healthy compound with antimicrobial activity against food-borne pathogens: A systematic review

Food Science & Nutrition Minoo Moghimani, Seyyed Mohammad Ali Noori,etc Published: 1 February 2024
IF:4.4

A Natural Eumelanin‐Assisted Pullulan/Chitosan Hydrogel for the Management of Diabetic Oral Ulcers

Macromolecular bioscience Ying Li, Yajing Xiang,etc Published: 27 November 2024
IF:5.3

Potentials of Raspberry Ketone as a Natural Antioxidant.

ACS Applied Nano Materials Sung Ho Lim, Chang-Ik Choi,etc Published: 18 March 2021
广汉市| 北宁市| 石林| 浠水县| 洪江市| 宜城市| 宜阳县| 海伦市| 广南县| 高安市| 弥勒县| 左云县| 墨竹工卡县| 商丘市| 诏安县| 大渡口区| 仪征市| 彝良县| 辉南县| 黔江区| 吐鲁番市| 壶关县| 黑龙江省| 肃宁县| 灌南县| 丹东市| 崇文区| 津南区| 霸州市| 江川县| 陆良县| 泗阳县| 印江| 神木县| 宁乡县| 永福县| 颍上县| 安国市| 利川市| 兴安盟| 定安县|