Fajardo, P.; Balaguer Grimaldo, MDLP.; Gómez Estaca, J.; Gavara Clemente, R.; Hernandez Muñoz, MP. (2014). Chemically modified gliadins as sustained release systems for lysozyme. Food Hydrocolloids. 41:53-59. https://doi.org/10.1016/j.foodhyd.2014.03.019
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/79229
Title:
|
Chemically modified gliadins as sustained release systems for lysozyme
|
Author:
|
Fajardo, Paula
Balaguer Grimaldo, María de la Paz
Gómez Estaca, Joaquin
Gavara Clemente, Rafael
Hernandez Muñoz, Maria Pilar
|
UPV Unit:
|
Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
|
Issued date:
|
|
Abstract:
|
[EN] The aim of this work has been to study the effectiveness of gliadin films cross-linked with cinnamaldehyde as systems for the release of the natural antimicrobial compound lysozyme. Prior to the incorporation of ...[+]
[EN] The aim of this work has been to study the effectiveness of gliadin films cross-linked with cinnamaldehyde as systems for the release of the natural antimicrobial compound lysozyme. Prior to the incorporation of lysozyme, the gliadin film-forming solution was treated with different percentages of cinnamaldehyde as cross-linker, and glycerol was added as plasticizer. The effect of the concentration of the cross-linker on the swelling capacity and kinetics of release of the antimicrobial agent from the protein matrix was evaluated at pH 6.2. The antimicrobial activity of the films was assayed against Listeria innocua. The gliadin films cross-linked with cinnamaldehyde incorporating lysozyme preserved their integrity in water. The release rate of the antimicrobial agent was controlled by the reticulation of the protein matrix, thus a greater degree of cross-linking led to slower release of the active agent. Films with a loosely cross-linked structure released a greater amount of lysozyme, exhibiting greater antimicrobial activity. (C) 2014 Elsevier Ltd. All rights reserved.
[-]
|
Subjects:
|
Bio-based films
,
Cinnamaldehyde
,
Cross-linking
,
Release
,
Antimicrobial
,
Diffusivity
|
Copyrigths:
|
Cerrado |
Source:
|
Food Hydrocolloids. (issn:
0268-005X
) (eissn:
1873-3212
)
|
DOI:
|
10.1016/j.foodhyd.2014.03.019
|
Publisher:
|
Elsevier
|
Publisher version:
|
http://dx.doi.org/10.1016/j.foodhyd.2014.03.019
|
Project ID:
|
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/
info:eu-repo/grantAgreement/MEC//CSD2007-00063/ES/Nuevos Ingredientes de Alimentos Funcionales para Mejorar la Salud/
info:eu-repo/grantAgreement/Xunta de Galicia//INCITE 2006-2010/
|
Thanks:
|
The authors would like to thank the Spanish Ministry of Science and Innovation (Projects AGL2009-08776 and CONSOLIDER-INGENIO CSD2007-00063 and Mari Pau Balaguer pre-doctoral FPI fellowship) and Xunta de Galicia (Plan ...[+]
The authors would like to thank the Spanish Ministry of Science and Innovation (Projects AGL2009-08776 and CONSOLIDER-INGENIO CSD2007-00063 and Mari Pau Balaguer pre-doctoral FPI fellowship) and Xunta de Galicia (Plan Galego de Investigacion, Desenvolvemento e Innovacion Tecnoloxica - INCITE 2006-2010 Paula Fajardo post-doctoral fellowship) for financial support.
[-]
|
Type:
|
Artículo
|