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Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin

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Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin

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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 MICINN/AGL2009-08776 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.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. doi:10.1016/j.ijfoodmicro.2013.12.013 es_ES
dc.description.accrualMethod Senia 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 (MICINN)


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