000131295 001__ 131295
000131295 005__ 20240207154753.0
000131295 0247_ $$2doi$$a10.1016/j.foodcont.2020.107536
000131295 0248_ $$2sideral$$a119826
000131295 037__ $$aART-2021-119826
000131295 041__ $$aeng
000131295 100__ $$0(orcid)0000-0003-2052-3012$$aWrona, M.$$uUniversidad de Zaragoza
000131295 245__ $$aDesign of new natural antioxidant active packaging: Screening flowsheet from pure essential oils and vegetable oils to ex vivo testing in meat samples
000131295 260__ $$c2021
000131295 5060_ $$aAccess copy available to the general public$$fUnrestricted
000131295 5203_ $$aTwo essential oils and seven vegetable oils were tested in an in situ generator of hydroxyl radicals for determining their antioxidant capacity. Then twenty-two different active LDPE films were prepared by incorporating both the essential oils and vegetable oils. The antioxidant capacity, heat-sealing properties and aroma of developed films were determined. The films with the best antioxidant properties, containing flaxseed oil, ginger essential oil, grape seed essential oil and rose oil, were selected and applied as active packaging for fresh meat and tested at industrial scale. The optimum packaging corresponded to 50 µm LDPE film with flaxseed oil which was able to extend by 22% the shelf-life of fresh meat. It was proven that the concentration of flaxseed oil was crucial for antioxidant capabilities of film. Finally, derivatisation was applied to evaluate stability of flaxseed oil packaging. Stability assays suggest that active films should be kept in closed aluminium bags to prevent flaxseed oil oxidation by air and light.
000131295 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/T53-20R$$9info:eu-repo/grantAgreement/ES/MICIU/RTI2018-097805-B-I00
000131295 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000131295 590__ $$a6.652$$b2021
000131295 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b20 / 144 = 0.139$$c2021$$dQ1$$eT1
000131295 592__ $$a1.083$$b2021
000131295 593__ $$aFood Science$$c2021$$dQ1
000131295 593__ $$aBiotechnology$$c2021$$dQ1
000131295 594__ $$a9.3$$b2021
000131295 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000131295 700__ $$0(orcid)0000-0001-7143-8905$$aSilva, F.
000131295 700__ $$0(orcid)0000-0002-6607-1309$$aSalafranca, J.$$uUniversidad de Zaragoza
000131295 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, C.$$uUniversidad de Zaragoza
000131295 700__ $$aAlfonso, M.J.
000131295 700__ $$aCaballero, M.Á.
000131295 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000131295 773__ $$g120 (2021), 107536 [7 pp]$$pFood control$$tFood Control$$x0956-7135
000131295 8564_ $$s662018$$uhttps://zaguan.unizar.es/record/131295/files/texto_completo.pdf$$yPostprint
000131295 8564_ $$s1976793$$uhttps://zaguan.unizar.es/record/131295/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000131295 909CO $$ooai:zaguan.unizar.es:131295$$particulos$$pdriver
000131295 951__ $$a2024-02-07-14:37:45
000131295 980__ $$aARTICLE