000147808 001__ 147808
000147808 005__ 20250923084442.0
000147808 0247_ $$2doi$$a10.1016/j.foodhyd.2024.110933
000147808 0248_ $$2sideral$$a141337
000147808 037__ $$aART-2024-141337
000147808 041__ $$aeng
000147808 100__ $$aFlorido-Moreno, Pedro
000147808 245__ $$aPlasticized cellulose bioplastics with beeswax for the fabrication of multifunctional, biodegradable active food packaging
000147808 260__ $$c2024
000147808 5060_ $$aAccess copy available to the general public$$fUnrestricted
000147808 5203_ $$aPlasticized cellulose bioplastics with antioxidant and antimicrobial properties were prepared by blending cellulose and glycerol in a mixture of trifluoroacetic acid and trifluoroacetic anhydride, adding a solution of beeswax in chloroform, and subsequent drop-casting. Optical, chemical, structural, mechanical, thermal, and hydrodynamic properties were fully characterized. In addition, the biodegradability in seawater was investigated by determination of the biological oxygen demand. The incorporation of beeswax ruled out the transparency and UV blocking, modified the main mechanical parameters, and improved the thermal stability and the antioxidant capacity, as well as the hydrodynamic and barrier properties. In general, these features were comparable to those of common petroleum-based food packaging plastics. Such changes were explained by the incorporation of beeswax into the polymer matrix, as determined by infrared spectroscopy and X-ray diffraction. These cellulose-beeswax bioplastics were evaluated as viable food packaging materials by determination of the overall migration by using Tenax® as a dry food simulant, oxygen permeability at different relative humidities, measurement of antimicrobial activity against Escherichia coli and Bacillus cereus, and through preservation of fresh-cut pear slices, showing results similar to those obtained by using low-density polyethylene.
000147808 536__ $$9info:eu-repo/grantAgreement/ES/CSIC/PIE-202040E003
000147808 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000147808 590__ $$a12.4$$b2024
000147808 592__ $$a2.837$$b2024
000147808 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b4 / 181 = 0.022$$c2024$$dQ1$$eT1
000147808 593__ $$aChemical Engineering (miscellaneous)$$c2024$$dQ1
000147808 591__ $$aCHEMISTRY, APPLIED$$b5 / 75 = 0.067$$c2024$$dQ1$$eT1
000147808 593__ $$aFood Science$$c2024$$dQ1
000147808 593__ $$aChemistry (miscellaneous)$$c2024$$dQ1
000147808 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000147808 700__ $$aBenítez, José J.
000147808 700__ $$0(orcid)0000-0003-4147-3616$$aGonzález-Buesa, Jaime
000147808 700__ $$aPorras-Vázquez, José M.
000147808 700__ $$aHierrezuelo, Jesús
000147808 700__ $$aGrifé-Ruiz, Montserrat
000147808 700__ $$aRomero, Diego
000147808 700__ $$aAthanassiou, Athanassia
000147808 700__ $$aHeredia-Guerrero, José A.
000147808 700__ $$aGuzmán-Puyol, Susana
000147808 773__ $$g162 (2024), 110933 [14 pp.]$$pFood hydrocoll.$$tFOOD HYDROCOLLOIDS$$x0268-005X
000147808 8564_ $$s9998945$$uhttps://zaguan.unizar.es/record/147808/files/texto_completo.pdf$$yVersión publicada
000147808 8564_ $$s2504005$$uhttps://zaguan.unizar.es/record/147808/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000147808 909CO $$ooai:zaguan.unizar.es:147808$$particulos$$pdriver
000147808 951__ $$a2025-09-22-14:51:56
000147808 980__ $$aARTICLE