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. 2024 Mar 13;16(6):794. doi: 10.3390/polym16060794

Figure 7.

Figure 7

Application of cellulose encapsulated probiotics in food packaging. (a) Nanocellulocellulose-nano-chitosan gelatin film was used to encapsulate L. casei and B. coagulans GBI-306086 and their combination for preservation of meat products. Adapted from Ref. [35], with permission of Elsevier Ltd., 2022. (b) Based on CMC/βMglucan (BG), L. acidophilus LA-5 was prepared according to four ratios of 100:0, 75:25, 50:50, and 25:75, and different proportions of inulin (IL, 2%, 4%) were added to predict the shelf life of food. Adapted from Ref. [34], with permission of Elsevier BV, 2022.