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Retention and Release of Cinnamaldehyde from Wheat Protein Matrices

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Retention and Release of Cinnamaldehyde from Wheat Protein Matrices

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dc.contributor.author Balaguer, Mari Pau es_ES
dc.contributor.author Borne, Mathilde es_ES
dc.contributor.author Chalier, Pascale es_ES
dc.contributor.author Gontard, Nathalie es_ES
dc.contributor.author Morel, Marie-Helene es_ES
dc.contributor.author Peyron, Stephane es_ES
dc.contributor.author Gavara Clemente, Rafael es_ES
dc.contributor.author Hernández Muñoz, Pilar es_ES
dc.date.accessioned 2016-11-30T08:29:01Z
dc.date.issued 2013-05
dc.identifier.issn 1525-7797
dc.identifier.uri http://hdl.handle.net/10251/74786
dc.description.abstract [EN] Cinnamaldehyde treatment of gliadin films provided a means of decreasing their solubility, increasing their molecular weight profile, and reducing their overall migration into food simulants as a consequence of the high degree of polymerization achieved. Despite losses incurred in the film manufacturing process, and the amount that remained covalently bonded with protein because of cross-linking, the addition of 1.5, 3, and 5% of cinnamaldehyde (g/100 g protein) to gliadins at pH 2 rendered 1.8, 4.8, and 11.0 mg cinnamaldehyde/g film, respectively, available to be released, and therefore to exert antimicrobial activity. Cinnamaldehyde diffusivity was largely dependent on environmental conditions, increasing from 0.49 x 10(-15) m(2)/s at 30% relative humidity (RH) to 13.1 X 10(-15) m(2)/s at 90% RH and 23 degrees C. This water sensitivity of films provides a mechanism with a noteworthy potential to retain the compound before its use, to trigger its release when needed, and to modulate the release rate according to the product humidity. es_ES
dc.description.sponsorship The authors would like to thank the Spanish Ministry of Science and Innovation for financial support (Project AGL2009-08776 and M.P.B.'s FPI fellowship).
dc.language Inglés es_ES
dc.publisher American Chemical Society es_ES
dc.relation.ispartof Biomacromolecules es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Plant Essential oils es_ES
dc.subject Functional properties es_ES
dc.subject Nanocomposite films es_ES
dc.subject Relative humidity es_ES
dc.subject Gliadin films es_ES
dc.subject Edible films es_ES
dc.subject Temperature es_ES
dc.subject Carvacrol es_ES
dc.subject Constituents es_ES
dc.subject Conformation es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Retention and Release of Cinnamaldehyde from Wheat Protein Matrices es_ES
dc.type Artículo es_ES
dc.embargo.lift 10000-01-01
dc.embargo.terms forever es_ES
dc.identifier.doi 10.1021/bm400158t
dc.relation.projectID 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/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Balaguer, MP.; Borne, M.; Chalier, P.; Gontard, N.; Morel, M.; Peyron, S.; Gavara Clemente, R.... (2013). Retention and Release of Cinnamaldehyde from Wheat Protein Matrices. Biomacromolecules. 14(5):1493-1502. https://doi.org/10.1021/bm400158t es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1021/bm400158t es_ES
dc.description.upvformatpinicio 1493 es_ES
dc.description.upvformatpfin 1502 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 14 es_ES
dc.description.issue 5 es_ES
dc.relation.senia 249601 es_ES
dc.identifier.pmid 23570552
dc.contributor.funder Ministerio de Ciencia e Innovación


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