[EN] Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100 g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging ...

[EN] The objective of the work was to evaluate the use of cinnamon bark-xanthan gum emulsions to preserve strawberry jam. The optimisation of the methodology used to prepare the emulsions and, the evaluation of their ...

[EN] The aim of this work has been to study the effectiveness of gliadin films cross-linked with cinnamaldehyde as systems for the release of the natural antimicrobial compound lysozyme. Prior to the incorporation of ...

[ES] Desde la UE se están produciendo cambios normativos prohibiendo numerosas sustancias. Esto sumado al aumento en la resistencia a antifungicos, tratar estos problemas requiere de nuevas alternativas. Si nos centramos ...

[EN] Bilayer films from thermoplastic starch and cast amorphous PLA were obtained by compression moulding, incorporating or not cinnamaldehyde in the PLA layer. Films were characterized as to their microstructure and ...

[EN] Combating antimicrobial resistance is one of the biggest health challenges because of the ineffectiveness of standard biocide treatments. This challenge could be approached using natural products, which have demonstrated ...

[EN] The development of new food preservatives is essential to prevent foodborne outbreaks or food spoilage due to microbial growth, enzymatic activity or oxidation. Furthermore, new compounds that substitute the commonly ...