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Advances in antioxidant active food packaging

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Advances in antioxidant active food packaging

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dc.contributor.author Gómez Estaca, Joaquin es_ES
dc.contributor.author López de Dicastillo Bergamo, Ana Carolina es_ES
dc.contributor.author Hernandez Muñoz, Maria Pilar es_ES
dc.contributor.author Catalá, Ramón es_ES
dc.contributor.author GAVARA CLEMENTE, RAFAEL es_ES
dc.date.accessioned 2017-04-25T07:35:40Z
dc.date.available 2017-04-25T07:35:40Z
dc.date.issued 2014-01
dc.identifier.issn 0924-2244
dc.identifier.uri http://hdl.handle.net/10251/79910
dc.description.abstract [EN] Lipid oxidation is, together with microbial growth, the main cause of spoilage of a great variety of foods, such as nuts, fish, meats, whole milk powders, sauces and oils. It causes a loss of both sensorial and nutritional quality of foods and may even lead to the formation of toxic aldehydes. Some strategies that are commonly used to limit the extent of lipid oxidation of packaged foods are direct addition of antioxidants or packaging under modified atmospheres in which oxygen presence is limited. A novel alternative to these methods is antioxidant active packaging, whose main advantage is that it can provide sustained release of antioxidants during storage. This article reviews the latest advances in antioxidant active food packaging, with special emphasis on antioxidant release systems. The various methods for incorporating antioxidant compounds in the package, the issues to be considered in packaging design, and the various methods employed to date to evaluate the antioxidant effectiveness of active antioxidant materials are reviewed. es_ES
dc.description.sponsorship The authors are grateful for the financial support of the Spanish Ministry of Science and Innovation, projects AGL2009-08776 and Fun-C-Food CSD2007-00063. Karel Clapshaw provided assistance with the English language text.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MICINN/AGL2009-08776 es_ES
dc.relation MICINN/CSD2007-00063 es_ES
dc.relation.ispartof Trends in Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Reducing/antioxidant power assay es_ES
dc.subject Alcohol copolymer EVOH es_ES
dc.subject Alpha-tocopherol es_ES
dc.subject Density polyethylene es_ES
dc.subject Natural antioxidants es_ES
dc.subject Vinyl alcohol es_ES
dc.subject Fluorescence detection es_ES
dc.subject Biodegradable films es_ES
dc.subject Oxidative stability es_ES
dc.subject Frozen storage es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Advances in antioxidant active food packaging es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.tifs.2013.10.008
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 Gómez Estaca, J.; López De Dicastillo Bergamo, AC.; Hernandez Muñoz, MP.; Catalá, R.; Gavara Clemente, R. (2014). Advances in antioxidant active food packaging. Trends in Food Science and Technology. 35(1):42-51. doi:10.1016/j.tifs.2013.10.008 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.tifs.2013.10.008 es_ES
dc.description.upvformatpinicio 42 es_ES
dc.description.upvformatpfin 51 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 35 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 252215 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación (MICINN)


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