000130961 001__ 130961
000130961 005__ 20240202151703.0
000130961 0247_ $$2doi$$a10.1016/j.fct.2019.110662
000130961 0248_ $$2sideral$$a114142
000130961 037__ $$aART-2019-114142
000130961 041__ $$aeng
000130961 100__ $$aGavril, Georgiana Luminita
000130961 245__ $$aInfluence of medicinal and aromatic plants into risk assessment of a new bioactive packaging based on polylactic acid (PLA)
000130961 260__ $$c2019
000130961 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130961 5203_ $$aA new biodegradable antioxidant active packaging for food applications based on antioxidants from medicinal and aromatic plants incorporated into a polylactic acid matrix was designed and developed. Melt blending processing technique was applied to prepare polylactic acid films loaded by sage and lemon balm leaves. Antioxidant properties of developed active films were investigated using the following methods: 2, 2''-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), 2, 2-diphenyl-1-(2, 4, 6-trinitrophenyl)hydrazyl and a home-made generator of hydroxyl radicals. In addition, reducing power and total phenolic content of polylactic acid films were checked. The results of antioxidant capacity showed that percentage of hydroxylation for active film with lemon balm and sage was 55.5% +/- 0.1% and 67.4% +/- 0.3%, respectively. The reducing power of active films increased 8 times in comparison to the blank samples. Moreover, extensive investigation of influence of sage and lemon balm leaves on material safety and type of migrants was performed using migration assays. The composition of both non-volatile and volatile compounds of different active packaging films was compared with neat polylactic acid film. Three different food simulants such as 95% (v/v) ethanol, 10% (v/v) ethanol and 3% (w/v) acetic acid were checked. It was shown that the addition of sage and lemon balm leaves into a polylactic acid structure decreased the migration of both linear and cyclic polylactic acid oligomers, currently not legislated by European Union. Besides, total absence or decrease of migration of volatile compounds were observed when using the active films. Both thermal and mechanical properties of films were also evaluated.
000130961 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53-17R
000130961 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130961 590__ $$a4.679$$b2019
000130961 591__ $$aTOXICOLOGY$$b12 / 91 = 0.132$$c2019$$dQ1$$eT1
000130961 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b14 / 138 = 0.101$$c2019$$dQ1$$eT1
000130961 592__ $$a0.902$$b2019
000130961 593__ $$aFood Science$$c2019$$dQ1
000130961 593__ $$aToxicology$$c2019$$dQ1
000130961 593__ $$aMedicine (miscellaneous)$$c2019$$dQ1
000130961 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130961 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena$$uUniversidad de Zaragoza
000130961 700__ $$aBertella, Anis
000130961 700__ $$aSwieca, Michat
000130961 700__ $$aRapa, Maria
000130961 700__ $$0(orcid)0000-0002-6607-1309$$aSalafranca, Jesús$$uUniversidad de Zaragoza
000130961 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, Cristina$$uUniversidad de Zaragoza
000130961 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000130961 773__ $$g132 (2019), 110662 [11 pp.]$$pFood chem. toxicol.$$tFOOD AND CHEMICAL TOXICOLOGY$$x0278-6915
000130961 8564_ $$s1519954$$uhttps://zaguan.unizar.es/record/130961/files/texto_completo.pdf$$yPostprint
000130961 8564_ $$s1039867$$uhttps://zaguan.unizar.es/record/130961/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130961 909CO $$ooai:zaguan.unizar.es:130961$$particulos$$pdriver
000130961 951__ $$a2024-02-02-14:49:31
000130961 980__ $$aARTICLE