Effects of edible coating containing nano-emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage.

Shahrzad SharifimehrNafiseh Soltanizadeh Sayed Amir Hossein Goli

Published in: Journal of the science of food and agriculture (2019)

The best results were recorded for the nano-emulsion coating containing 30 mL L-1 of eugenol and 20 g L-1 of Aloe vera. The nano-emulsion was successfully able to upgrade shrimp quality over 7 days of cold storage. © 2019 Society of Chemical Industry.

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