000150966 001__ 150966 000150966 005__ 20251017144606.0 000150966 0247_ $$2doi$$a10.1016/j.lwt.2021.112158 000150966 0248_ $$2sideral$$a125784 000150966 037__ $$aART-2021-125784 000150966 041__ $$aeng 000150966 100__ $$aKaanin-Boudraa G. 000150966 245__ $$aResponse surface methodology and UPLC-QTOF-MSE analysis of phenolic compounds from grapefruit (Citrus¿ paradisi) by-products as novel ingredients for new antioxidant packaging 000150966 260__ $$c2021 000150966 5060_ $$aAccess copy available to the general public$$fUnrestricted 000150966 5203_ $$aThe present work reports an experimental study on the optimization of phenolic compounds extraction from Citrus ¿ paradisi peels and the development of active packaging. Response surface methodology (RSM) was applied to investigate the effect of microwave-assisted extraction (MAE) for the recovery of total phenolic compounds (TPC). The TPC in the optimized extract were 31.10 mg gallic acid equivalent/100 g of dry weight (mg GAE/100 g dw) with strong antioxidant capacity. The bioactive compounds in the optimized extract were determined by ultrahigh performance liquid chromatography coupled to quadrupole time-of-flight with high energy mass spectrometry (UPLC-QTOF-MSE). Forty-five compounds were detected and qualified. The optimized extract obtained by MAE was used as an active antioxidant in multilayer food packaging films. The multilayer low-density polyethylene (LDPE)/polyethylene terephthalate (PET) containing 10% of MAE optimized extract provided the most antioxidant power acting as a free radical scavenger. © 2021 Elsevier Ltd 000150966 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FSE/T53-20R 000150966 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 000150966 590__ $$a6.056$$b2021 000150966 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b29 / 144 = 0.201$$c2021$$dQ1$$eT1 000150966 592__ $$a1.059$$b2021 000150966 593__ $$aFood Science$$c2021$$dQ1 000150966 594__ $$a7.3$$b2021 000150966 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000150966 700__ $$aBrahmi F. 000150966 700__ $$0(orcid)0000-0003-2052-3012$$aWrona M.$$uUniversidad de Zaragoza 000150966 700__ $$0(orcid)0000-0003-2685-5739$$aNerín C.$$uUniversidad de Zaragoza 000150966 700__ $$aMoudache M. 000150966 700__ $$aMouhoubi K. 000150966 700__ $$aMadani K. 000150966 700__ $$aBoulekbache-Makhlouf L. 000150966 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000150966 773__ $$g151 (2021), 112158 [11 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438 000150966 8564_ $$s2448427$$uhttps://zaguan.unizar.es/record/150966/files/texto_completo.pdf$$yVersión publicada 000150966 8564_ $$s2611766$$uhttps://zaguan.unizar.es/record/150966/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000150966 909CO $$ooai:zaguan.unizar.es:150966$$particulos$$pdriver 000150966 951__ $$a2025-10-17-14:15:33 000150966 980__ $$aARTICLE