000128079 001__ 128079
000128079 005__ 20241125101145.0
000128079 0247_ $$2doi$$a10.1016/j.fpsl.2023.101177
000128079 0248_ $$2sideral$$a135296
000128079 037__ $$aART-2023-135296
000128079 041__ $$aeng
000128079 100__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena$$uUniversidad de Zaragoza
000128079 245__ $$aNew active packaging based on encapsulated carvacrol, with emphasis on its odour masking strategies
000128079 260__ $$c2023
000128079 5060_ $$aAccess copy available to the general public$$fUnrestricted
000128079 5203_ $$aNew active polyethylene packaging with both antioxidant and antimicrobial properties was designed and produced using three different concentrations of encapsulated carvacrol. Films containing 10%, 20% and 30% of active capsules showed strong antioxidant activity as hydroxyl (OH·) radical scavengers, while only films containing 30% capsules showed anti-Salmonella enterica activity. Storage of active packaging rolls in sealed aluminium bags maintained both the antioxidant and antimicrobial properties of the films for up to 9 months. Two strategies were used to control or eliminate the strong odour of the developed packaging materials: odour masking spray and multilayer packaging. Migration tests were carried out to assess the safety of packaging. The most successful strategy was the development of two active multilayer packaging materials (polyethylene terephthalate (PET)/adhesive/active low density polyethylene (LDPE) with 10% capsules and aluminium/adhesive/active LDPE with 10% capsules) which reduced the oxidation of packaged crisps stored at 60 °C for 30 days by up to 45%, measured as malonaldehyde using the TBARS assay. In addition, the packaging materials did not affect the organoleptic properties of the stored crisps as determined by sensory analysis. These results show that this novel bifunctional (antioxidant and antimicrobial) active packaging can protect fatty foods from oxidation processes while preserving their organoleptic properties.
000128079 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FSE/T53-20R
000128079 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000128079 590__ $$a8.5$$b2023
000128079 592__ $$a1.468$$b2023
000128079 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b8 / 173 = 0.046$$c2023$$dQ1$$eT1
000128079 593__ $$aBiomaterials$$c2023$$dQ1
000128079 593__ $$aFood Science$$c2023$$dQ1
000128079 593__ $$aSafety, Risk, Reliability and Quality$$c2023$$dQ1
000128079 593__ $$aPolymers and Plastics$$c2023$$dQ1
000128079 593__ $$aMicrobiology (medical)$$c2023$$dQ1
000128079 594__ $$a14.0$$b2023
000128079 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000128079 700__ $$0(orcid)0000-0002-2275-6517$$aManso, Sofía
000128079 700__ $$0(orcid)0000-0001-7143-8905$$aAlmeida E Silva, Filomena
000128079 700__ $$aCardoso, Leticia
000128079 700__ $$0(orcid)0000-0002-6607-1309$$aSalafranca, Jesús$$uUniversidad de Zaragoza
000128079 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000128079 700__ $$aAlfonso, María José
000128079 700__ $$aCaballero, Miguel Ángel
000128079 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000128079 773__ $$g40 (2023), 101177 [9 pp.]$$tFood Packaging and Shelf Life$$x2214-2894
000128079 8564_ $$s4254859$$uhttps://zaguan.unizar.es/record/128079/files/texto_completo.pdf$$yVersión publicada
000128079 8564_ $$s2495261$$uhttps://zaguan.unizar.es/record/128079/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000128079 909CO $$ooai:zaguan.unizar.es:128079$$particulos$$pdriver
000128079 951__ $$a2024-11-22-12:04:15
000128079 980__ $$aARTICLE