Humectability and physical properties of hydroxypropyl methylcellulose coatings with liposome-cellulose nanofibers: Food application
2019
Abstract The objective of this study was to investigate the physical, rheological and humectability properties of edible coating forming suspensions (ECS) based on hydroxypropyl methylcellulose (HPMC) containing: liposomes that encapsulate rutin, glycerol and cellulose nanofibers on sliced surfaces of almonds and chocolate. On average, liposomes measured between 110.6 ± 10.0 nm and were characterized as stable and homogeneous suspensions. Adding these liposomes to the edible coatings produced significant changes (p
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