Revolutionary Edible Coating with Curcumin Nanoparticles for FRESHER Oranges
Revolutionary Edible Coating with Curcumin Nanoparticles for FRESHER Oranges
**All videos on the channel are translated into Arabic and many other languages.**
Description:
Discover how a groundbreaking edible coating made from carboxymethyl chitosan (CMCS), polyvinyl alcohol (PVA), and curcumin nanoparticles (Cur-NPs) is transforming food preservation. This innovative solution extends the shelf life of Valencia oranges up to 70 days, maintaining their freshness, nutritional value, and flavor. Learn about its antimicrobial properties, its impact on reducing waste, and its potential applications in the citrus industry.
Special thanks to:
Professor Dr. Ahmed Elbarbary
Associate Professor Dr. Ehab Khozemy
Dr. Asmaa Ezz El-Dein
Professor Dr. Naeem El-Sawy
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Hashtags:
#FoodPreservation #CurcuminNanoparticles #ValenciaOranges #EdibleCoating #SustainablePackaging #InnovationInScience #ForScienceChannel #CitrusResearch #FoodSafety #Nanotechnology #ShelfLife
