000130905 001__ 130905
000130905 005__ 20250923084411.0
000130905 0247_ $$2doi$$a10.1016/j.foodchem.2023.137088
000130905 0248_ $$2sideral$$a136655
000130905 037__ $$aART-2024-136655
000130905 041__ $$aeng
000130905 100__ $$aBarzan, Giulia
000130905 245__ $$aDevelopment of innovative antioxidant food packaging systems based on natural extracts from food industry waste and Moringa oleifera leaves
000130905 260__ $$c2024
000130905 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130905 5203_ $$aActive packaging that prolongs food shelf life, maintaining its quality and safety, is an increasing industrial demand, especially if integrated in a circular economy model. In this study, the fabrication and characterization of sustainable cellulose-based active packaging using food-industry waste and natural extracts as antioxidant agents was assessed. Grape marc, olive pomace and moringa leaf extracts obtained by supercritical fluid, antisolvent and maceration extraction in different solvents were compared for their antioxidant power and phenolic content. Grape and moringa macerates in acetone and methanol, as the most efficient and cost-effective extracts, were incorporated in the packaging as coatings or in-between layers. Both systems showed significant freeradical protection in vitro (antioxidant power 50%) and more than 50% prevention of ground beef lipid peroxidation over 16 days by indirect TBARS and direct in situ Raman microspectroscopy measurements. Therefore, these systems are promising for industrial applications and more sustainable farm-to-fork food production systems.
000130905 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000130905 590__ $$a9.8$$b2024
000130905 592__ $$a1.952$$b2024
000130905 591__ $$aCHEMISTRY, APPLIED$$b6 / 75 = 0.08$$c2024$$dQ1$$eT1
000130905 593__ $$aAnalytical Chemistry$$c2024$$dQ1
000130905 591__ $$aNUTRITION & DIETETICS$$b4 / 112 = 0.036$$c2024$$dQ1$$eT1
000130905 593__ $$aMedicine (miscellaneous)$$c2024$$dQ1
000130905 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 181 = 0.039$$c2024$$dQ1$$eT1
000130905 593__ $$aFood Science$$c2024$$dQ1
000130905 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000130905 700__ $$aSacco, Alessio
000130905 700__ $$aGiovannozzi, Andrea Mario
000130905 700__ $$aPortesi, Chiara
000130905 700__ $$aSchiavone, Consolato
000130905 700__ $$0(orcid)0000-0002-6607-1309$$aSalafranca, Jesús$$uUniversidad de Zaragoza
000130905 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena$$uUniversidad de Zaragoza
000130905 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000130905 700__ $$aRossi, Andrea Mario
000130905 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000130905 773__ $$g432 (2024), 137088 [10 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000130905 8564_ $$s2918653$$uhttps://zaguan.unizar.es/record/130905/files/texto_completo.pdf$$yVersión publicada
000130905 8564_ $$s2432770$$uhttps://zaguan.unizar.es/record/130905/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000130905 909CO $$ooai:zaguan.unizar.es:130905$$particulos$$pdriver
000130905 951__ $$a2025-09-22-14:30:28
000130905 980__ $$aARTICLE