Lopez-De-Dicastillo, C.; Alonso, JM.; Catala Moragrega, R.; Gavara Clemente, R.; Hernandez-Muñoz, P. (2010). Improving the Antioxidant Protection of Packaged Food by Incorporating Natural Flavonoids into Ethylene-Vinyl Alcohol Copolymer (EVOH) Films. Journal of Agricultural and Food Chemistry. 58(20):10958-10964. https://doi.org/10.1021/jf1022324
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/140983
Título:
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Improving the Antioxidant Protection of Packaged Food by Incorporating Natural Flavonoids into Ethylene-Vinyl Alcohol Copolymer (EVOH) Films
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Autor:
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Lopez-de-Dicastillo, Carol
Alonso, Jose M.
Catala Moragrega, Ramón
Gavara Clemente, Rafael
Hernandez-Muñoz, Pilar
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Entidad UPV:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Fecha difusión:
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Resumen:
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[EN] Ethylene-vinyl alcohol copolymer (EVOH) films containing catechin or quercetin as antioxidant agents were successfully produced by extrusion. The addition of these bioactive compounds did not modify greatly their water ...[+]
[EN] Ethylene-vinyl alcohol copolymer (EVOH) films containing catechin or quercetin as antioxidant agents were successfully produced by extrusion. The addition of these bioactive compounds did not modify greatly their water and oxygen permeabilities, T-g, or crystallinity but improved their thermal resistance. Exposure of the films to different food simulants showed that both compounds were released, although the extent and kinetics of release were dependent on the type of food. In aqueous and alcoholic food simulants their release was greater in the case of the catechin-containing samples. Exposure of the films to isooctane and ethanol 95% (fatty food simulants) provided controversial results; no release was observed in isooctane, whereas both bioactive compounds were extracted by ethanol due to their high solubility in alcohol and the plasticizing effect of ethanol on the polymer. Packaging applications of these films can improve food stability and provide a method for adding such bioactive compounds.
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Palabras clave:
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Flavonoids
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Active packaging
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Antioxidant
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Release
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EVOH
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Derechos de uso:
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Reserva de todos los derechos
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Fuente:
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Journal of Agricultural and Food Chemistry. (issn:
0021-8561
)
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DOI:
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10.1021/jf1022324
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Editorial:
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American Chemical Society
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Versión del editor:
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https://doi.org/10.1021/jf1022324
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Código del Proyecto:
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info:eu-repo/grantAgreement/MICINN//AGL2009-08776/ES/Nuevos Sistemas De Envasado Activo Alimentario Basados En Materiales Polimericos O Hibridos Con Capacidad Para La Liberacion Controlada Y Sostenida De Agentes Activos/
info:eu-repo/grantAgreement/MEC//CSD2007-00063/ES/Nuevos Ingredientes de Alimentos Funcionales para Mejorar la Salud/
info:eu-repo/grantAgreement/MEC//AGL2006-02176/ES/MATERIALES POLIMERICOS HIDROFILICOS CON CAPACIDAD PARA LA LIBERACION O RETENCION DE COMPUESTOS ACTIVOS. DESARROLLO Y CARACTERIZACION DE SU EFECTIVIDAD COMO MATERIALES PARA EL ENVASADO ACTIVO DE ALIME/
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Descripción:
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This document is the unedited Author s version of a Submitted Work that was subsequently accepted for publication in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review. To access the final edited and published work see https://doi.org/10.1021/jf1022324
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Agradecimientos:
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Received for review June 10, 2010. Revised manuscript received August 24, 2010. Accepted September 16, 2010. We acknowledge the financial support of the Spanish Ministry of Science and Innovation, Projects AGL2006-02176, ...[+]
Received for review June 10, 2010. Revised manuscript received August 24, 2010. Accepted September 16, 2010. We acknowledge the financial support of the Spanish Ministry of Science and Innovation, Projects AGL2006-02176, AGL2009-08776, and Fun-C-Food CSD2007-00063, and the C.L.-d.-D. fellowship (FPU program).
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Tipo:
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Artículo
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