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Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids

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Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids

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dc.contributor.author López de Dicastillo Bergamo, Ana Carolina es_ES
dc.contributor.author Pezo, Davinson es_ES
dc.contributor.author Nerín, Cristina es_ES
dc.contributor.author López Carballo, Gracia es_ES
dc.contributor.author Catalá, Ramón es_ES
dc.contributor.author GAVARA CLEMENTE, RAFAEL es_ES
dc.contributor.author Hernandez Muñoz, Maria Pilar es_ES
dc.date.accessioned 2017-04-20T07:04:06Z
dc.date.available 2017-04-20T07:04:06Z
dc.date.issued 2012-12
dc.identifier.issn 0894-3214
dc.identifier.uri http://hdl.handle.net/10251/79837
dc.description.abstract [EN] The development of antioxidant active packaging systems is attracting considerable attention as one of the preferred emerging technologies for reducing the incidence of lipid peroxidation. This work presents the use of ethylene vinyl alcohol copolymer films containing two natural flavonoids, catechin and quercetin, to reduce the oxidation of food. In a series of experiments, these materials showed their ability to reduce the presence of hydroxyl radicals in the package headspace. Packaging fried peanuts in bags manufactured with these active films resulted in a large reduction in the presence of hexanal, a compound produced during peroxidation of the unsaturated fat in peanuts. The results indicated that the materials actively reduced the presence of radical oxidative species although the antioxidants are not released into the food. On exposing sunflower oil to the films, the peroxide values obtained showed that the films actively protected the oil; because of the higher solubility of quercetin in this food product as well as the higher antioxidant capacity, the samples containing this flavonoid were more efficient. Industrial relevance: Active packaging is receiving considerable attention as an emerging technology that can be used to improve the quality and the stability of food, reducing the direct addition of chemicals and the need for changes in formulation. The results of this study show that it is possible to reduce food oxidation without adding antioxidants to the food. The films obtained can be used to protect any type of food, including dry or fatty products. Copyright (c) 2012 John Wiley & Sons, Ltd. es_ES
dc.description.sponsorship The authors acknowledge the financial support of the Spanish Ministry of Science and Innovation, projects AGL2006-02176, AGL2009-08776 and Fun-C-Food CSD2007-00063, and the C. L-d-D fellowship (FPU programme). Mary Georgina Hardinge provided assistance with English-language editing.
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation.ispartof Packaging Technology and Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Antioxidant; es_ES
dc.subject Active packaging es_ES
dc.subject Quercetin es_ES
dc.subject Catechin es_ES
dc.subject EVOH es_ES
dc.subject Radical species es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1002/pts.992
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.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2006-02176/ES/MATERIALES POLIMERICOS HIDROFILICOS CON CAPACIDAD PARA LA LIBERACION O RETENCION DE COMPUESTOS ACTIVOS. DESARROLLO Y CARACTERIZACION DE SU EFECTIVIDAD COMO MATERIALES PARA EL ENVASADO ACTIVO DE ALIME/
dc.relation.projectID info:eu-repo/grantAgreement/MEC//CSD2007-00063/ES/Nuevos Ingredientes de Alimentos Funcionales para Mejorar la Salud/
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 López De Dicastillo Bergamo, AC.; Pezo, D.; Nerín, C.; López Carballo, G.; Catalá, R.; Gavara Clemente, R.; Hernandez Muñoz, MP. (2012). Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids. Packaging Technology and Science. 25(8):457-466. https://doi.org/10.1002/pts.992 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1002/pts.992 es_ES
dc.description.upvformatpinicio 457 es_ES
dc.description.upvformatpfin 466 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 25 es_ES
dc.description.issue 8 es_ES
dc.relation.senia 231348 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia
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