000118665 001__ 118665
000118665 005__ 20220921104421.0
000118665 0247_ $$2doi$$a10.3390/foods11101488
000118665 0248_ $$2sideral$$a129648
000118665 037__ $$aART-2022-129648
000118665 041__ $$aeng
000118665 100__ $$aOlewnik-Kruszkowska, E.
000118665 245__ $$aPolylactide-based films with the addition of poly(ethylene glycol) and extract of propolis—physico-chemical and storage properties
000118665 260__ $$c2022
000118665 5060_ $$aAccess copy available to the general public$$fUnrestricted
000118665 5203_ $$aPolymeric films based on polylactide (PLA) with the addition of poly(ethylene glycol) (PEG) and a chloroformic extract of propolis were obtained. In the case of the studied films, polylactide (PLA) played the role of polymeric matrix and poly(ethylene glycol) was used as a plasticizer, while the extract of propolis was incorporated as a compound that could significantly affect the properties of the obtained materials, especially the water vapour permeation rate and the stability of the food products. Moreover, changes in structure, morphology, mechanical and storage properties as well as differences in colour, thickness and transparency after introducing propolis into the PLA–PEG system were determined. Based on the obtained results, it was established that the addition of the chloroformic extract of propolis significantly influences the most important properties taken into account during food packaging. It was also noticed that films with incorporated propolis were characterised by a significant improvement in the water vapour barrier property. Moreover, the obtained results prove that packaging containing a chloroformic propolis extract allow for the maintenance of the quality of the fruit stored for an extended period of time. To summarise, the application of a chloroformic propolis extract enables the formation of packaging materials that extend the shelf life of stored food products.
000118665 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000118665 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000118665 700__ $$aGierszewska, M.
000118665 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, M.$$uUniversidad de Zaragoza
000118665 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, C.$$uUniversidad de Zaragoza
000118665 700__ $$aGrabska-Zielinska, S.
000118665 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000118665 773__ $$g11, 10 (2022), 1488 [20 pp.]$$pFoods$$tFoods$$x2304-8158
000118665 8564_ $$s4565445$$uhttps://zaguan.unizar.es/record/118665/files/texto_completo.pdf$$yVersión publicada
000118665 8564_ $$s2775099$$uhttps://zaguan.unizar.es/record/118665/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000118665 909CO $$ooai:zaguan.unizar.es:118665$$particulos$$pdriver
000118665 951__ $$a2022-09-21-09:29:01
000118665 980__ $$aARTICLE