Study of bioactive volatile compounds from different parts of Pistacia lentiscus L. extracts and their antioxidant and antibacterial activities for new active packaging application
Djebari, S. ; Wrona, M. (Universidad de Zaragoza) ; Boudria, A. ; Salafranca, J. (Universidad de Zaragoza) ; Nerin, C. (Universidad de Zaragoza) ; Bedjaoui, K. ; Madani, K.
Resumen: Macerates 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.
Idioma: Inglés
DOI: 10.1016/j.foodcont.2020.107514
Año: 2021
Publicado en: Food Control 120 (2021), 107514 [8 pp]
ISSN: 0956-7135
Factor impacto JCR: 6.652 (2021)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 20 / 144 = 0.139 (2021) - Q1 - T1
Factor impacto CITESCORE: 9.3 - Biochemistry, Genetics and Molecular Biology (Q1) - Agricultural and Biological Sciences (Q1)
Factor impacto SCIMAGO: 1.083 - Food Science (Q1) - Biotechnology (Q1)
Financiación: info:eu-repo/grantAgreement/ES/DGA-FEDER/T53-20R
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
Exportado de SIDERAL (2024-02-07-14:37:53)
Visitas y descargas
Idioma: Inglés
DOI: 10.1016/j.foodcont.2020.107514
Año: 2021
Publicado en: Food Control 120 (2021), 107514 [8 pp]
ISSN: 0956-7135
Factor impacto JCR: 6.652 (2021)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 20 / 144 = 0.139 (2021) - Q1 - T1
Factor impacto CITESCORE: 9.3 - Biochemistry, Genetics and Molecular Biology (Q1) - Agricultural and Biological Sciences (Q1)
Factor impacto SCIMAGO: 1.083 - Food Science (Q1) - Biotechnology (Q1)
Financiación: info:eu-repo/grantAgreement/ES/DGA-FEDER/T53-20R
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2024-02-07-14:37:53)
Permalink:
Visitas y descargas
Este artículo se encuentra en las siguientes colecciones:
Articles > Artículos por área > Química Analítica
Record created 2024-02-07, last modified 2024-02-07