118665 20240319081023.0 doi 10.3390/foods11101488 sideral 129648 ART-2022-129648 eng Olewnik-Kruszkowska, E. Polylactide-based films with the addition of poly(ethylene glycol) and extract of propolis—physico-chemical and storage properties 2022 Access copy available to the general public Unrestricted Polymeric 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. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 5.2 2022 FOOD SCIENCE & TECHNOLOGY 34 / 142 = 0.239 2022 Q1 T1 0.771 2022 Food Science 2022 Q1 Health Professions (miscellaneous) 2022 Q1 Plant Science 2022 Q1 Microbiology 2022 Q2 Health (social science) 2022 Q2 5.8 2022 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Gierszewska, M. Wrona, M. Universidad de Zaragoza (orcid)0000-0003-2052-3012 Nerin, C. Universidad de Zaragoza (orcid)0000-0003-2685-5739 Grabska-Zielinska, S. 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 11, 10 (2022), 1488 [20 pp.] Foods Foods 2304-8158 4565445 http://zaguan.unizar.es/record/118665/files/texto_completo.pdf Versión publicada 2775099 http://zaguan.unizar.es/record/118665/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:118665 articulos driver 2024-03-18-16:26:01 ARTICLE