Balaguer, Mari Pau; López Carballo, Gracia; Catala, Ramón; GAVARA CLEMENTE, RAFAEL; Hernandez Muñoz, Maria Pilar(Elsevier, 2013-09-16)
[EN] Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100 g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging ...
Balaguer, Mari Pau; Fajardo, Paula; Gartner, Hunter; Gómez Estaca, Joaquin; GAVARA CLEMENTE, RAFAEL; Almenar, Eva; Hernandez Muñoz, Maria Pilar(Elsevier, 2014-03-03)
[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. ...
Balaguer, Mari Pau; Cerisuelo Ferriols, Josep Pascual; GAVARA CLEMENTE, RAFAEL; Hernandez Muñoz, Maria Pilar(Elsevier, 2013-02-01)
[EN] The degree of cross-linking of gliadin films was increased by chemical treatment with cinnamaldehyde. The formation of a more reticulated network was able to achieve a simultaneous reduction of water vapor, oxygen, ...
[EN] Cinnamaldehyde treatment of gliadin films provided a means of decreasing their solubility, increasing their molecular weight profile, and reducing their overall migration into food simulants as a consequence of the ...