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Evaluation of evoh-coated pp films with oregano essential oil and citral to improve the shelf-life of packaged salad

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Evaluation of evoh-coated pp films with oregano essential oil and citral to improve the shelf-life of packaged salad

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dc.contributor.author Muriel Galet, Virginia es_ES
dc.contributor.author Cerisuelo, Josep R. es_ES
dc.contributor.author López Carballo, Gracia es_ES
dc.contributor.author Aucejo, Susana es_ES
dc.contributor.author GAVARA CLEMENTE, RAFAEL es_ES
dc.contributor.author Hernández Muñoz, Pilar es_ES
dc.date.accessioned 2017-03-06T11:53:00Z
dc.date.available 2017-03-06T11:53:00Z
dc.date.issued 2013-03
dc.identifier.issn 0956-7135
dc.identifier.uri http://hdl.handle.net/10251/78515
dc.description.abstract [EN] The aim of this study was to improve the present packaging of salad by combining modified atmosphere packaging with a new antimicrobial active bag consisting of PP/EVOH film with oregano essential oil or citral, with the purpose of extending shelf-life and reducing possible microbiological risks. The (O-2) and CO2 barrier properties of PP/EVOH, mechanical properties (Young's modulus, tensile strength and elongation at break) were determined and compared with those of standard PP films. Antimicrobial tests were carried out for enterobacteria, total aerobic counts, yeasts and moulds, and lactic acid bacteria and psychrotrophic bacteria, and the effect of the release of the antimicrobial agent on the sensory characteristics of the salads was also studied. The application of the EVOH coating results in an increase in the tensile resistance of the PP films and a reduction in the elongation at break. The results showed that microorganism counts bacteria decreased especially at the beginning of the storage period. OEO and CITRAL samples had reductions of 1.38 log and 2.13 log respectively against enterobacterias, about 2 log against yeasts and moulds. The total aerobic counts reduced 1.08 log with OEO and 1.23 log with CITRAL and the reduction of lactic acid bacteria and psychrotrophic was about 2 log. Citral-based films appeared to be more effective than materials containing oregano essential oil in reducing spoilage flora during storage time. Sensory studies also showed that the package with citral was the most accepted by customers at the end of the shelf-life. (C) 2012 Elsevier Ltd. All rights reserved, es_ES
dc.description.sponsorship Authors thank the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2009-08776 and V.M-G fellowships), EU (Nafispack project 212544), Generalitat Valenciana (J.P.C. fellowship) and Mr. Karel Clapshaw (translation services).
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MINECO/AGL2009-08776 es_ES
dc.relation.ispartof Food Control es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Minimally processed salads es_ES
dc.subject Citral es_ES
dc.subject Oregano essential oil es_ES
dc.subject Antimicrobial packaging es_ES
dc.subject Mechanical properties es_ES
dc.subject EVOH es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Evaluation of evoh-coated pp films with oregano essential oil and citral to improve the shelf-life of packaged salad es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodcont.2012.06.032
dc.relation.projectID info:eu-repo/grantAgreement/EC/FP7/212544/EU
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments 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 Muriel Galet, V.; Cerisuelo, JR.; López Carballo, G.; Aucejo, S.; Gavara Clemente, R.; Hernández Muñoz, P. (2013). Evaluation of evoh-coated pp films with oregano essential oil and citral to improve the shelf-life of packaged salad. Food Control. 30(1):137-143. https://doi.org/10.1016/j.foodcont.2012.06.032 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodcont.2012.06.032 es_ES
dc.description.upvformatpinicio 137 es_ES
dc.description.upvformatpfin 143 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 30 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 231353 es_ES
dc.contributor.funder European Commission
dc.contributor.funder Ministerio de Economía y Competitividad


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