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Development of active bioplastics based on wheat proteins and natural antimicrobials for food packaging applications

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Development of active bioplastics based on wheat proteins and natural antimicrobials for food packaging applications

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dc.contributor.advisor Gavara Clemente, Rafael José es_ES
dc.contributor.advisor Hernandez Muñoz, Maria Pilar es_ES
dc.contributor.author Balaguer Grimaldo, María de la Paz es_ES
dc.date.accessioned 2015-03-31T06:01:38Z
dc.date.available 2015-03-31T06:01:38Z
dc.date.created 2015-01-21 es_ES
dc.date.issued 2017-01-21 es_ES
dc.identifier.uri http://hdl.handle.net/10251/48520
dc.description.abstract This PhD dissertation focuses on the development of renewable and biodegradable active films based on chemically-modified wheat gliadin proteins endowed with antimicrobial capacity owing to the incorporation of naturally-occurring bioactive compounds, namely cinnamaldehyde, natamycin, and lysozyme. Gliadin proteins were treated with cinnamaldehyde at acidic pH and films were produced by casting. The resulting protein-based films presented improved functional properties (mechanical, barrier, and water resistance), and biochemical evidence of the formation of a more compact network whose degree of cross-linking increased with the amount of cinnamaldehyde incorporated into the gliadin-ethanolic solution. Free cinnamaldehyde not participating in the cross-linked reaction remained entrapped in the protein matrix at low relative humidity conditions. The sensitivity of the films to moisture owing to the hydrophilic character of gliadins provided a trigger and control mechanism for the release of cinnamaldehyde in moderate and high relative humidity environments, similar to conditions occurring in packaged food products. The antimicrobial properties of the films developed were tested in vitro by vapor diffusion assays against common food spoilage fungi (Penicillium expansum and Aspergillus niger), showing great effectiveness. Application of these active films to the preservation of two foodstuffs, sliced bread and cheese spread, gave promising results, lengthening fungal growth lag phase and minimizing fungal growth extension. en_EN
dc.language Inglés es_ES
dc.publisher Universitat Politècnica de València es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Bioplastic es_ES
dc.subject Antimicrobial es_ES
dc.subject Antifungal es_ES
dc.subject Packaging es_ES
dc.subject Films es_ES
dc.subject Active es_ES
dc.subject Food es_ES
dc.subject Shelf-life es_ES
dc.subject Compostable es_ES
dc.subject Biodegradable es_ES
dc.subject Release es_ES
dc.subject Cinnamaldehyde es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Development of active bioplastics based on wheat proteins and natural antimicrobials for food packaging applications es_ES
dc.type Tesis doctoral es_ES
dc.identifier.doi 10.4995/Thesis/10251/48520 es_ES
dc.rights.accessRights Abierto 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.description.bibliographicCitation Balaguer Grimaldo, MDLP. (2015). Development of active bioplastics based on wheat proteins and natural antimicrobials for food packaging applications [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/48520 es_ES
dc.description.accrualMethod TESIS es_ES
dc.type.version info:eu-repo/semantics/acceptedVersion es_ES
dc.relation.pasarela TESIS\4460 es_ES
dc.description.award Premiado es_ES


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