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Use of Essential Oils in Bioactive Edible Coatings

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Use of Essential Oils in Bioactive Edible Coatings

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dc.contributor.author Sánchez González, Laura es_ES
dc.contributor.author Vargas, Maria es_ES
dc.contributor.author González Martínez, María Consuelo es_ES
dc.contributor.author Chiralt, A. es_ES
dc.contributor.author Cháfer Nácher, María Teresa es_ES
dc.date.accessioned 2020-09-18T03:35:10Z
dc.date.available 2020-09-18T03:35:10Z
dc.date.issued 2011-03 es_ES
dc.identifier.issn 1866-7910 es_ES
dc.identifier.uri http://hdl.handle.net/10251/150326
dc.description.abstract [EN] Antimicrobial and antioxidant properties of essential oils have previously been extensively reviewed. The mechanisms of action of essential oils have not been clearly identified but they seem to be related with their hydrophobic nature. Applying these natural compounds in the food industry could be a potential alternative, but its application costs and other problems, such as their intense aroma and potential toxicity, limit their use in the area of food preservation. An interesting strategy to reduce doses of essential oils while maintaining their effectiveness could be the incorporation of these natural compounds into edible/biodegradable films. This review discusses the use of essential oils as natural antimicrobial and antioxidant compounds to obtain bioactive films or coatings. The advantages and limitations are also reviewed. © 2010 Springer Science + Business Media, LLC. es_ES
dc.description.sponsorship The authors acknowledge the financial support provided by Ministerio de Educacion y Ciencia (Project AGL2007-65503). Author L. Sanchez-Gonzalez thanks Ministerio de Educacion y Ciencia (Spain) for a FPU Grant (AP2006-026). es_ES
dc.language Inglés es_ES
dc.publisher SPRINGER es_ES
dc.relation.ispartof Food Engineering Reviews es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Antimicrobial es_ES
dc.subject Biodegradable es_ES
dc.subject Film es_ES
dc.subject Food preservation es_ES
dc.subject Antioxidant compounds es_ES
dc.subject Antioxidant properties es_ES
dc.subject Application cost es_ES
dc.subject Bioactive films es_ES
dc.subject Edible coating es_ES
dc.subject Food industries es_ES
dc.subject Hydrophobic nature es_ES
dc.subject Natural compounds es_ES
dc.subject Coatings es_ES
dc.subject Food preservatives es_ES
dc.subject Microorganisms es_ES
dc.subject Essential oils es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Use of Essential Oils in Bioactive Edible Coatings es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s12393-010-9031-3 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AP2006-0026/ES/AP2006-0026/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2007-65503/ES/DESARROLLO DE RECUBRIMIENTOS COMESTIBLES CON MEZCLAS POLISACÁRIDO-PROTEÍNA-LÍPIDO. ANÁLISIS DE LA INFLUENCIA DE LAS PROPIEDADES DE LA EMULSIÓN EN LA FUNCIONALIDAD DEL FILM/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Sánchez González, L.; Vargas, M.; González Martínez, MC.; Chiralt, A.; Cháfer Nácher, MT. (2011). Use of Essential Oils in Bioactive Edible Coatings. Food Engineering Reviews. 3(1):1-16. https://doi.org/10.1007/s12393-010-9031-3 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s12393-010-9031-3 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 16 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 3 es_ES
dc.description.issue 1 es_ES
dc.relation.pasarela S\206430 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia es_ES
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