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Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread

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Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread

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dc.contributor.author Figueroa-López, Kelly J. es_ES
dc.contributor.author Andrade-Mahecha, Margarita Maria es_ES
dc.contributor.author Torres-Vargas, Olga Lucía es_ES
dc.date.accessioned 2024-02-28T19:04:23Z
dc.date.available 2024-02-28T19:04:23Z
dc.date.issued 2018-01 es_ES
dc.identifier.uri http://hdl.handle.net/10251/202831
dc.description.abstract [EN] This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing antimicrobial compounds of natural origin were incorporated into the films. The mechanical, thermal, optical, and structural properties, as well as color, seal strength and permeability to water vapor, light, and oil of the films were determined. Adding oleoresins to the gelatin matrix increased the elongation of the material and significantly diminished its permeability to water vapor and oil. Evaluation of the potential use of films containing different oleoresins as bread packaging material was influenced by the film properties. The biocomposite film containing oleoresin from black pepper was the most effective packaging material for maintaining bread¿s quality characteristics. es_ES
dc.description.sponsorship The authors thank the Administrative Department on Science, Technology, and Innovation (COLCIENCIAS) for funding the project `Biodegradable, intelligent, and active packaging for the preservation of beef loins "Longissimus dorsi" with code (111366945140). Gratitude is also expressed to the Interdisciplinary Science Institute at Universidad del Quindío and to the Faculty of Engineering and Administration at Universidad Nacional de Colombia (at Palmira) for the different contributions during the development of this research. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Molecules es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Biocomposite films es_ES
dc.subject Gelatin es_ES
dc.subject Oleoresins es_ES
dc.subject Antimicrobial compounds es_ES
dc.subject Food quality es_ES
dc.title Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/molecules23010212 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/COLCIENCIAS//111366945140//Biodegradable, intelligent, and active packaging for the preservation of beef loins Longissimus dorsi / es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Figueroa-López, KJ.; Andrade-Mahecha, MM.; Torres-Vargas, OL. (2018). Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread. Molecules. 23(1). https://doi.org/10.3390/molecules23010212 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/molecules23010212 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 23 es_ES
dc.description.issue 1 es_ES
dc.identifier.eissn 1420-3049 es_ES
dc.identifier.pmid 29351265 es_ES
dc.identifier.pmcid PMC6017510 es_ES
dc.relation.pasarela S\361464 es_ES
dc.contributor.funder Departamento Administrativo de Ciencia, Tecnología e Innovación, Colombia es_ES


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