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dc.contributor.author | Balaguer, Mari Pau | es_ES |
dc.contributor.author | Fajardo, Paula | es_ES |
dc.contributor.author | Gartner, Hunter | es_ES |
dc.contributor.author | Gómez Estaca, Joaquin | es_ES |
dc.contributor.author | GAVARA CLEMENTE, RAFAEL | es_ES |
dc.contributor.author | Almenar, Eva | es_ES |
dc.contributor.author | Hernandez Muñoz, Maria Pilar | es_ES |
dc.date.accessioned | 2017-04-18T09:41:46Z | |
dc.date.available | 2017-04-18T09:41:46Z | |
dc.date.issued | 2014-03-03 | |
dc.identifier.issn | 0168-1605 | |
dc.identifier.uri | http://hdl.handle.net/10251/79723 | |
dc.description.abstract | [EN] Gliadin films cross-linked with cinnamaldehyde (1.5, 3, and 5%) and incorporated with natamycin (0.5%) were prepared by casting, and their antifungal activity, water resistance, and barrier properties were characterized. Incorporation of natamycin gave rise to films with greater water uptake, weight loss and diameter gain, and higher water vapor and oxygen permeabilities. These results may be associated to a looser packing of the protein chains as a consequence of the presence of natamycin. The different cross-linking degree of the matrices influenced the natamycin migration to the agar test media, increasing from 13.3 to 23.7 (mu g/g of film) as the percentage of cinnamaldehyde was reduced from 5% to 1.5%. Antifungal activity of films was assayed against common food spoilage fungi (Penicillium species, Alternaria solani, Colletotrichum acutatum). The greatest effectiveness was obtained for films containing natamycin and treated with 5% of cinnamaldehyde. The level of cinnamaldehyde reached in the head-space of the test assay showed a diminishing trend as a function of time, which was in agreement with fungal growth and cinnamaldehyde metabolization. Developed active films were used in the packaging of cheese slices showing promising results for their application in active packaging against food spoilage. (C) 2013 Published by Elsevier B.V. | es_ES |
dc.description.sponsorship | The authors would like to thank the Spanish Ministry of Science and Innovation (Projects AGL2009-08776 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 postdoctoral fellowship) for financial support of this work. The authors also thank Drs. Randolph Beaudry and Jonh W. Frost of Michigan State University, for fruitful discussion of the GC/MS results and the metabolization of cinnamaldehyde, respectively. | |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | International Journal of Food Microbiology | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Bioplastics | es_ES |
dc.subject | Natural antimicrobials | es_ES |
dc.subject | Antifungal properties | es_ES |
dc.subject | Active packaging | es_ES |
dc.subject | Cheese | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.ijfoodmicro.2013.12.013 | |
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.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 | Balaguer, MP.; Fajardo, P.; Gartner, H.; Gómez Estaca, J.; Gavara Clemente, R.; Almenar, E.; Hernandez Muñoz, MP. (2014). Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin. International Journal of Food Microbiology. 173:62-71. https://doi.org/10.1016/j.ijfoodmicro.2013.12.013 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.ijfoodmicro.2013.12.013 | es_ES |
dc.description.upvformatpinicio | 62 | es_ES |
dc.description.upvformatpfin | 71 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 173 | es_ES |
dc.relation.senia | 274658 | es_ES |
dc.identifier.eissn | 1879-3460 | |
dc.identifier.pmid | 24412960 | |
dc.contributor.funder | Ministerio de Ciencia e Innovación |