000160876 001__ 160876
000160876 005__ 20251017144554.0
000160876 0247_ $$2doi$$a10.1016/j.foodcont.2025.111416
000160876 0248_ $$2sideral$$a144116
000160876 037__ $$aART-2025-144116
000160876 041__ $$aeng
000160876 100__ $$aOrlo, Elena
000160876 245__ $$aEugenol-based aluminium packaging: antibacterial performance for cooked ham and cheese preservation and risk assessment for consumer safety
000160876 260__ $$c2025
000160876 5060_ $$aAccess copy available to the general public$$fUnrestricted
000160876 5203_ $$aFood contamination and spoilage compromise both safety and commercial value, highlighting the need for innovative preservation technologies. In this study, two vinyl resin coatings were applied to flexible aluminum foil to develop novel antimicrobial packaging materials: one containing free eugenol and the other incorporating eugenol-loaded Santa Barbara Amorphous-15 (SBA15) mesoporous silica particles. Material safety for food contact was assessed through migration tests following European Regulation 10/2011 using 10 % and 95 % ethanol, as food simulants, for 10 days at 20 °C. While overall migration confirmed the compliance of both materials, specific migration analysis demonstrated that only the eugenol-loaded SBA15 coating met regulatory safety limits, making it the only suitable candidate for food packaging. The antimicrobial performance of this optimized coating was evaluated against Escherichia coli, Staphylococcus aureus, and mesophilic aerobic flora in Taleggio cheese and cooked ham stored at 5 °C for 10 days. The highest bacterial reduction was observed for S. aureus, with 2.77 log CFU/g and 2.13 log CFU/g decreases in Taleggio cheese and cooked ham, respectively. Sensory analysis confirmed that the coating did not significantly alter the organoleptic properties of the cheese.These findings underscore the potential of eugenol-functionalized SBA15 aluminum packaging as a safe and effective solution for prolonging food shelf life, ensuring microbial safety while maintaining product quality.
000160876 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53-23R$$9info:eu-repo/grantAgreement/ES/MICINN/PID2021-123742OB-I00
000160876 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttps://creativecommons.org/licenses/by-nc/4.0/deed.es
000160876 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000160876 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000160876 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena
000160876 700__ $$aBuonocore, Giovanna Giulina
000160876 700__ $$aNugnes, Roberta
000160876 700__ $$aChiara, Russo
000160876 700__ $$aDi Matteo, Angela
000160876 700__ $$aLavorgna, Margherita
000160876 700__ $$aIsidori,Marina
000160876 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000160876 773__ $$g177 (2025), 111416 [9 pp.]$$pFood control$$tFood Control$$x0956-7135
000160876 8564_ $$s1224620$$uhttps://zaguan.unizar.es/record/160876/files/texto_completo.pdf$$yVersión publicada
000160876 8564_ $$s2602967$$uhttps://zaguan.unizar.es/record/160876/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000160876 909CO $$ooai:zaguan.unizar.es:160876$$particulos$$pdriver
000160876 951__ $$a2025-10-17-14:12:33
000160876 980__ $$aARTICLE