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dc.contributor.author | ARRIETA, Marina Patricia | es_ES |
dc.contributor.author | Peltzer, Mercedes Ana | es_ES |
dc.contributor.author | López Martínez, Juan | es_ES |
dc.contributor.author | Garrigós Selva, María del Carmen | es_ES |
dc.contributor.author | Valente, Artur J. M. | es_ES |
dc.contributor.author | JIMENEZ MIGALLON, ALFONSO | es_ES |
dc.date.accessioned | 2015-06-25T11:34:04Z | |
dc.date.available | 2015-06-25T11:34:04Z | |
dc.date.issued | 2014-01 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | http://hdl.handle.net/10251/52296 | |
dc.description.abstract | Active edible films were prepared by adding carvacrol into sodium caseinate (SC) and calcium caseinate (CC) matrices plasticized with two different glycerol concentrations (25 and 35 wt%) prepared by solvent casting. Functional characterisation of these bio-films was carried out by determination of some of their physico-chemical properties, such as colour, transparency, oxygen barrier, wettability, dye permeation properties and antibacterial effectiveness against Gram negative and Gram positive bacteria. All films exhibited good performance in terms of optical properties in the CIELab space showing high transparency. Carvacrol was able to reduce CC oxygen permeability and slightly increased the surface hydrophobicity. Dye diffusion experiments were performed to evaluate permeation properties. The diffusion of dye through films revealed that SC was more permeable than CC. The agar diffusion method was used for the evaluation of the films antimicrobial effectiveness against Escherichia cell and Staphylococcus aureus. Both SC and CC edible films with carvacrol showed inhibitory effects on both bacteria. (C) 2013 Elsevier Ltd. All rights reserved. | es_ES |
dc.description.sponsorship | This research was supported by the Ministry of Science and Innovation of Spain through the projects MAT2011-28468-C02-01, MAT2011-28468-C02-02 and HP2008-0080. M.P. Arrieta thanks Fundacion MAPFRE for "Ignacio Hernando de Larramendi 2009-Medio Ambiente" fellowship (MAPFRE-IHL-01). Authors thank Ferrer Alimentacion S.A., for providing the caseinates powders. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Active food packaging | es_ES |
dc.subject | Edible films | es_ES |
dc.subject | Carvacrol | es_ES |
dc.subject | Caseinates | es_ES |
dc.subject | Dye diffusion | es_ES |
dc.subject | Antimicrobial properties | es_ES |
dc.subject.classification | CIENCIA DE LOS MATERIALES E INGENIERIA METALURGICA | es_ES |
dc.title | Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2013.08.015 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//MAT2011-28468-C02-01/ES/FORMULACION Y CARACTERIZACION DE BIOPOLIMEROS PARA SISTEMAS LAMINADOS EN ENVASADO DE ALIMENTOS/ / | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/Fundación Mapfre//MAPFRE-IHL-01/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//MAT2011-28468-C02-02/ES/PROCESADO DE SISTEMAS LAMINADOS EN BASE BIOPOLIMERICA PARA EL ENVASADO ACTIVO DE ALIMENTOS/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//HP2008-0080/ES/HP2008-0080/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto de Tecnología de Materiales - Institut de Tecnologia de Materials | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Ingeniería Mecánica y de Materiales - Departament d'Enginyeria Mecànica i de Materials | es_ES |
dc.description.bibliographicCitation | Arrieta, MP.; Peltzer, MA.; López Martínez, J.; Garrigós Selva, MDC.; Valente, AJM.; Jimenez Migallon, A. (2014). Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol. Journal of Food Engineering. 121:94-101. https://doi.org/10.1016/j.jfoodeng.2013.08.015 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.jfoodeng.2013.08.015 | es_ES |
dc.description.upvformatpinicio | 94 | es_ES |
dc.description.upvformatpfin | 101 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 121 | es_ES |
dc.relation.senia | 247264 | |
dc.identifier.eissn | 1873-5770 | |
dc.contributor.funder | Ministerio de Ciencia e Innovación | es_ES |
dc.contributor.funder | Fundación Mapfre | es_ES |