Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation-A Review.

Foods · 2022 · PMC8871330 · PMID 35206032

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a decreasing trendno p-value reported

However, a decreasing trend in the pH values of samples coated with nettle EO nanoemulsion was only observed during the first 10 days: pH increase after 10 days is attributed to the build-up of volatile bases such as ammonia and trimethylamine [ 85 ].

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