000131296 001__ 131296 000131296 005__ 20240207154753.0 000131296 0247_ $$2doi$$a10.1016/j.foodcont.2020.107514 000131296 0248_ $$2sideral$$a119827 000131296 037__ $$aART-2021-119827 000131296 041__ $$aeng 000131296 100__ $$aDjebari, S. 000131296 245__ $$aStudy of bioactive volatile compounds from different parts of Pistacia lentiscus L. extracts and their antioxidant and antibacterial activities for new active packaging application 000131296 260__ $$c2021 000131296 5060_ $$aAccess copy available to the general public$$fUnrestricted 000131296 5203_ $$aMacerates of fruits and leaves of Pistacia lentiscus L. were prepared and analysed with the aim of applying them for active packaging. The profile of forty-four different bioactive volatile compounds was obtained by means of gas chromatography-mass spectrometry and solid-phase microextraction gas chromatography-mass spectrometry. Antioxidant capacity was evaluated by three different methods (2, 2-diphenyl-1-picrylhydrazyl, 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid and reducing power) which confirmed stronger antioxidant properties in case of leaves macerate. Total phenolic and flavonoids content was determined and showed that macerate leaves presented 15 times more phenolic compounds and 20 times more flavonoids than macerate fruit. Moreover, the analysis of antimicrobial properties of macerate leaves in comparison with macerate fruits revealed very strong antimicrobial properties. Finally, macerate leaves extract was incorporated in an adhesive and a new active multilayer packaging was designed, and its antioxidant capacity as free radical scavenger was confirmed by a method based on in situ hydroxyl radicals generator. 000131296 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/T53-20R 000131296 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000131296 590__ $$a6.652$$b2021 000131296 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b20 / 144 = 0.139$$c2021$$dQ1$$eT1 000131296 592__ $$a1.083$$b2021 000131296 593__ $$aFood Science$$c2021$$dQ1 000131296 593__ $$aBiotechnology$$c2021$$dQ1 000131296 594__ $$a9.3$$b2021 000131296 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000131296 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, M.$$uUniversidad de Zaragoza 000131296 700__ $$aBoudria, A. 000131296 700__ $$0(orcid)0000-0002-6607-1309$$aSalafranca, J.$$uUniversidad de Zaragoza 000131296 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, C.$$uUniversidad de Zaragoza 000131296 700__ $$aBedjaoui, K. 000131296 700__ $$aMadani, K. 000131296 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000131296 773__ $$g120 (2021), 107514 [8 pp]$$pFood control$$tFood Control$$x0956-7135 000131296 8564_ $$s583681$$uhttps://zaguan.unizar.es/record/131296/files/texto_completo.pdf$$yPostprint 000131296 8564_ $$s2320654$$uhttps://zaguan.unizar.es/record/131296/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000131296 909CO $$ooai:zaguan.unizar.es:131296$$particulos$$pdriver 000131296 951__ $$a2024-02-07-14:37:53 000131296 980__ $$aARTICLE