Muriel-Galet, V.; Cran, M.; Bigger, S.; Hernandez Muñoz, MP.; Gavara Clemente, R. (2015). Antioxidant and antimicrobial properties of ethylene vinyl alcohol copolymer films based on the release of oregano essential oil and green tea extract components. Journal of Food Engineering. 149:9-16. https://doi.org/10.1016/j.jfoodeng.2014.10.007
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/79785
Title:
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Antioxidant and antimicrobial properties of ethylene vinyl alcohol copolymer films based on the release of oregano essential oil and green tea extract components
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Author:
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Muriel-Galet, Virginia
Cran, Marlene
Bigger, Stephen
Hernandez Muñoz, Maria Pilar
GAVARA CLEMENTE, RAFAEL
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UPV Unit:
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Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
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Issued date:
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Abstract:
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[EN] Polymer films with antioxidant and antimicrobial properties were manufactured for the active packaging of food products. Green tea extract (GTE) and oregano essential oil (OEO) were incorporated in an ethylene-vinyl ...[+]
[EN] Polymer films with antioxidant and antimicrobial properties were manufactured for the active packaging of food products. Green tea extract (GTE) and oregano essential oil (OEO) were incorporated in an ethylene-vinyl alcohol copolymer (EVOH). Release studies of the main active components of the films into three food simulants, 3% acetic acid, 10% ethanol and 50% ethanol, were conducted at 4 degrees C and 23 degrees C. The total antioxidant activity at equilibrium was measured in the food simulants and the antimicrobial capacity of the films was tested in vitro against Listeria monocytogenes, Escherichia coli and Penicillium expansum. The results suggest that the release kinetics depend on the affinity between the active agents and the food simulants. In general, the fastest diffusion was obtained when films were exposed to 50% ethanol and that effect was concurrent with greater antioxidant efficiencies. The films also showed microbial growth inhibition in liquid media and in vapour phases, demonstrating that the developed films show strong potential for development as active food packaging films. (C) 2014 Elsevier Ltd. All rights reserved.
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Subjects:
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Green tea extract
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Oregano essential oil
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Ethylene vinyl alcohol copolymer
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Antimicrobial packaging
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Antioxidant packaging
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Copyrigths:
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Cerrado |
Source:
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Journal of Food Engineering. (issn:
0260-8774
) (eissn:
1873-5770
)
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DOI:
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10.1016/j.jfoodeng.2014.10.007
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Publisher:
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Elsevier
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Publisher version:
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http://dx.doi.org/10.1016/j.jfoodeng.2014.10.007
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Project ID:
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info:eu-repo/grantAgreement/MINECO//AGL2012-39920-C03-01/ES/NUEVOS SISTEMAS POLIMERICOS ACTIVOS PARA EL ENVASADO DE ALIMENTOS SENSIBLES AL DETERIORO MICROBIOLOGICO Y OXIDATIVO/
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Thanks:
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The authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness, Projects AGL2012-39920-C03-01, and fellowship funding for V.M.-G. We gratefully acknowledge Mr Joseph Pelle of Victoria ...[+]
The authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness, Projects AGL2012-39920-C03-01, and fellowship funding for V.M.-G. We gratefully acknowledge Mr Joseph Pelle of Victoria University, Melbourne, Australia for technical support with the GC and HPLC experiments.
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Type:
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Artículo
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