Bonilla Lagos, MJ.; Atarés Huerta, LM.; Vargas, M.; Chiralt, A. (2012). Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations. Journal of Food Engineering. 110(2):208-213. https://doi.org/10.1016/j.jfoodeng.2011.05.034
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75462
Title:
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Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations
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Author:
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Bonilla Lagos, Maria Jeannine
Atarés Huerta, Lorena María
Vargas, Maria
Chiralt, A.
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Issued date:
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Abstract:
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[EN] Oxygen has a deleterious effect on the quality of a wide variety of food products. The application of edible films and coatings to food products represents a new approach to solve this problem. Edible films and coatings ...[+]
[EN] Oxygen has a deleterious effect on the quality of a wide variety of food products. The application of edible films and coatings to food products represents a new approach to solve this problem. Edible films and coatings can include antioxidant agents in their formulation and at the same time, they represent a barrier to oxygen, which results in a better preservation of quality. The water activity of the product, as well as the ambient relative humidity, determines the antioxidant effect of films and coatings. This paper reviews the latest studies dealing with the effectiveness and application of antioxidant films and coatings.Highlights
► The deleterious effect of oxygen on food quality can be controlled with edible films and coatings containing antioxidants. ► The action of these involves the oxygen barrier effect and the specific activity of the incorporated antioxidant agents. ► The efficiency of edible films and coatings is greatly affected by the water availability in the film. ► This paper reviews the latest studies dealing with the effectiveness and application of antioxidant films and coatings.
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Subjects:
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Antioxidant effect
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Edible coatings
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Edible films
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Fish
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Food oxidation
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Fruit
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Meat
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Nuts
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Oxygen
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Vegetables
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Deleterious effects
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Edible coating
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Effect of oxygen
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Films and coatings
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Food quality
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Water activity
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Food products
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Fruits
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Meats
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Coatings
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Copyrigths:
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Cerrado |
Source:
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Journal of Food Engineering. (issn:
0260-8774
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DOI:
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10.1016/j.jfoodeng.2011.05.034
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Publisher:
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Elsevier
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Publisher version:
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https://dx.doi.org/10.1016/j.jfoodeng.2011.05.034
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Project ID:
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info:eu-repo/grantAgreement/MICINN//AGL2010-20694/ES/FILMS Y RECUBRIMIENTOS COMESTIBLES%2FBIODEGRADABLES, CON ACTIVIDAD ANTIMICROBIANA Y ANTIOXIDANTE, PARA USO ALIMENTARIO. UTILIZACION DE PROCESADO EN HUMEDO Y EN SECO./
info:eu-repo/grantAgreement/UPV//PAID-06-09-2834/
info:eu-repo/grantAgreement/GVA//GV%2F2010%2F082/
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Thanks:
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The authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia through Project AGL2010-20694, from Universidad Politecnica de Valencia through Project PAID-06-09-2834 and from Conselleria ...[+]
The authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia through Project AGL2010-20694, from Universidad Politecnica de Valencia through Project PAID-06-09-2834 and from Conselleria de Empresa, Universidad y Ciencia (Project GV/2010/082).
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Type:
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Artículo
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