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dc.contributor.author | Hernandez-Garcia, Eva | es_ES |
dc.contributor.author | Vargas, Maria | es_ES |
dc.contributor.author | Torres-Giner, S. | es_ES |
dc.date.accessioned | 2023-05-26T18:01:43Z | |
dc.date.available | 2023-05-26T18:01:43Z | |
dc.date.issued | 2022-02 | es_ES |
dc.identifier.issn | 2304-8158 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/193627 | |
dc.description.abstract | [EN] In the present study, the effectiveness of a multilayer film of polylactide (PLA), fully bio-based and compostable, was ascertained to develop a novel sustainable packaging solution for the preservation of fresh pork meat. To this end, the multilayer PLA films were first characterized in terms of their thermal characteristics, structure, mechanical performance, permeance to water and aroma vapors and oxygen, and optical properties and, for the first time, compared with two commercial high-barrier multilayer packaging films. Thereafter, the multilayers were thermosealed to package fillets of fresh pork meat and the physicochemical changes, lipid oxidation levels, and microbiological counts were monitored in the food samples during storage under refrigeration conditions. Results showed that the meat fillets packaged in PLA developed a redder color and showed certain indications of dehydration and oxidation, being more noticeably after 11 days of storage, due to the higher water vapor and oxygen permeance values of the biopolymer multilayer. However, the pH changes and bacterial growth in the cold-stored fresh pork meat samples were minimal and very similar in the three tested multilayer films, successfully accomplishing the requirements of the food quality and safety standards at the end of storage. | es_ES |
dc.description.sponsorship | This research was funded by the Spanish Ministry of Science and Innovation (MICI), grant number PID2019-105207RB-I00. E.H.-G. and S.T.-G. acknowledge MICI for her predoctoral research grant (BES2017-082040) and his Ramón y Cajal contract (RYC2019-027784-I). The authors are also grateful to the Packaging Technologies Department of AINIA for the technical support provided during the determination of the multilayer structures. Derprosa is also acknowledged for gently providing the multilayer PLA film. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | MDPI AG | es_ES |
dc.relation.ispartof | Foods | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | PLA | es_ES |
dc.subject | Multilayer films | es_ES |
dc.subject | Sustainable packaging | es_ES |
dc.subject | Food quality and shelf life | es_ES |
dc.subject | Meat preservation | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3390/foods11030426 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-105207RB-I00/ES/USO DE ACIDOS FENOLICOS PARA LA OBTENCION DE MATERIALES MULTICAPA ACTIVOS PARA EL ENVASADO DE ALIMENTOS/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI//BES-2017-082040//AYUDAS PARA CONTRATOS PREDOCTORALES PARA LA FORMACION DE DOCTORES 2017-HERNANDEZ GARCIA. PROYECTO: MATERIALES BIODEGRADABLES MULTICAPA DE ALTA BARRERA PARA EL ENVASADO ACTIVO DE ALIMENTOS./ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AGENCIA ESTATAL DE INVESTIGACION//RYC2019-027784-I//AYUDA CONTRATO RAMON Y CAJAL-TORRES GINER/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | 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 | Hernandez-Garcia, E.; Vargas, M.; Torres-Giner, S. (2022). Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films. Foods. 11(3):1-20. https://doi.org/10.3390/foods11030426 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/foods11030426 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 20 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 11 | es_ES |
dc.description.issue | 3 | es_ES |
dc.identifier.pmid | 35159576 | es_ES |
dc.identifier.pmcid | PMC8833934 | es_ES |
dc.relation.pasarela | S\454602 | es_ES |
dc.contributor.funder | AGENCIA ESTATAL DE INVESTIGACION | es_ES |
dc.contributor.funder | Agencia Estatal de Investigación | es_ES |
dc.subject.ods | 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible | es_ES |
dc.subject.ods | 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades | es_ES |
dc.subject.ods | 09.- Desarrollar infraestructuras resilientes, promover la industrialización inclusiva y sostenible, y fomentar la innovación | es_ES |
dc.subject.ods | 12.- Garantizar las pautas de consumo y de producción sostenibles | es_ES |