Mostrar el registro sencillo del ítem
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.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/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.relation.projectID | info:eu-repo/grantAgreement/EC/FP7/212544/EU/Natural Antimicrobials For Innovative and Safe Packaging/ | |
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 | |
dc.contributor.funder | Ministerio de Ciencia e Innovación |