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Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films

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Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films

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dc.contributor.author Higueras, Laura es_ES
dc.contributor.author López Carballo, Gracia es_ES
dc.contributor.author Hernandez Muñoz, Maria Pilar es_ES
dc.contributor.author Catala, Ramón es_ES
dc.contributor.author GAVARA CLEMENTE, RAFAEL es_ES
dc.date.accessioned 2017-04-18T09:34:20Z
dc.date.available 2017-04-18T09:34:20Z
dc.date.issued 2014-09-01
dc.identifier.issn 0168-1605
dc.identifier.uri http://hdl.handle.net/10251/79722
dc.description.abstract [EN] Chitosan/cyclodextrin films (CS:CD) incorporating carvacrol were obtained by casting, and conditioned at 23 degrees C and 75% relative humidity prior to being immersed in liquid carvacrol until they reached sorption equilibrium. In a previous work, the in vitro antimicrobial activity of these films was studied. In this work, active films were used to inhibit microbial growth in packaged chicken breast fillets. Samples of CS:CD films loaded with carvacrol, of different sizes and thus with different quantities of antimicrobial agent, were stuck to the aluminium lid used to seal PP/EVOH/PP cups containing 25 g of chicken fillets. These samples were stored for 9 days at 4 degrees C. The packages were hermetically sealed and it was confirmed that they provided an infinite barrier to carvacrol. The partition of the antimicrobial agent within the food/packaging system was analysed. The antimicrobial devices rapidly released a large percentage of the agent load, amounts that were gained by the adhesive coating of the lid and especially by the chicken fillets. The latter were the main sorbent phase, with average concentrations ranging between 200 and 5000 mg/Kg during the period of storage. The microbiota of the packaged fresh chicken fillets - mesophiles, psychrophiles, Pseudomonas spp., enterobacteria, lactic acid bacteria and yeasts and fungi were analysed and monitored during storage. A general microbial inhibition was observed, increasing with the size of the active device. Inhibition with a 24 cm(2) device ranged from 0.3 log reductions against lactic acid bacteria to 1.8 logs against yeasts and fungi. However, the large amount of antimicrobial that was sorbed or that reacted with the fillet caused an unacceptable sensory deterioration. These high sorption values are probably due to a great chemical compatibility between chicken proteins and carvacrol. (C) 2014 Elsevier B.V. All rights reserved. es_ES
dc.description.sponsorship The authors are grateful for financial support from the Spanish Ministry of Science and Innovation (project AGL2012-39920-C03-01), EU (Nafispack project 212544) and CSIC/European Social Fund (JAE-Predoc, L.H. fellowship), and to Mr. Karel Clapshaw (translation services).
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MICINN/AGL2012-39920-C03-01 es_ES
dc.relation.ispartof International Journal of Food Microbiology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Chitosan films es_ES
dc.subject Hydroxypropyl-beta-cyclodextrins es_ES
dc.subject Carvacrol es_ES
dc.subject Antimicrobial active packaging es_ES
dc.subject Controlled release es_ES
dc.subject Chicken es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ijfoodmicro.2014.07.018
dc.relation.projectID info:eu-repo/grantAgreement/EC/FP7/212544/EU
dc.rights.accessRights Cerrado 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 Higueras, L.; López Carballo, G.; Hernandez Muñoz, MP.; Catala, R.; Gavara Clemente, R. (2014). Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films. International Journal of Food Microbiology. 188:53-59. doi:10.1016/j.ijfoodmicro.2014.07.018 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.ijfoodmicro.2014.07.018 es_ES
dc.description.upvformatpinicio 53 es_ES
dc.description.upvformatpfin 59 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 188 es_ES
dc.relation.senia 274649 es_ES
dc.identifier.eissn 1879-3460
dc.identifier.pmid 25087205
dc.contributor.funder European Commission
dc.contributor.funder Ministerio de Ciencia e Innovación (MICINN)


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