000165042 001__ 165042
000165042 005__ 20251204150239.0
000165042 0247_ $$2doi$$a10.1016/j.fpsl.2025.101673
000165042 0248_ $$2sideral$$a146462
000165042 037__ $$aART-2025-146462
000165042 041__ $$aeng
000165042 100__ $$aBelasli, Azem
000165042 245__ $$aMicrobial safety improvement of date fruits using a Thymus numidicus essential oil-based active packaging
000165042 260__ $$c2025
000165042 5060_ $$aAccess copy available to the general public$$fUnrestricted
000165042 5203_ $$aVolatile profile of Thymus numidicus essential oil (EO) contained 51 compounds, with linalool (30.252 ± 0.336 %), α-terpineol (25.167 ± 0.168 %) and geraniol (9.440 ± 0.176 %) being the major ones. Vapour phase antimicrobial assays revealed the antifungal activity of T. numidicus EO, α-terpineol, geraniol and a mixture of these two compounds at ratio of 2.5/1 (αTer/Ger: 2.5/1) against Penicillium roqueforti, Aspergillus flavus, Aspergillus niger and Saccharomyces cerevisiae, with minimum inhibitory concentration (MIC) values ranging from 263 to 526 µL/L. Only α-terpineol and the mixture α-Ter/Ger: 2.5/1 showed antibacterial activity, being able to inhibit Escherichia coli growth at 263 and 526 µL/L, respectively. Subsequently, new antimicrobial multilayer films containing a mixture of α-Ter/Ger: 2.5/1 as active agent (6 and 8 %) were prepared and tested for their antimicrobial activity. The active films 6 % and 8 % exhibited antifungal and antibacterial activities that were proportional to the concentration of α-Ter/Ger: 2.5/1 used. A chemical safety assessment of the active films revealed their compliance as food contact materials (FCMs) in accordance with EC N° 10/2011. A proof of concept trial using soft date fruits revealed the antimicrobial potential of the active packaging developed and its ability to extend the shelf life of these fruits. The active packaging developed will not require any changes in packaging material processing at industrial scale and could therefore be suitable for smallholders looking to offer quality natural products free of synthetic preservatives and with larger shelf life.
000165042 536__ $$9info:eu-repo/grantAgreement/ES/AEI/TED2021-129138B-C21$$9info:eu-repo/grantAgreement/ES/DGA/T53-23R
000165042 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttps://creativecommons.org/licenses/by-nc/4.0/deed.es
000165042 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000165042 700__ $$0(orcid)0000-0002-5309-7796$$aAguerri, Laura$$uUniversidad de Zaragoza
000165042 700__ $$aAit Ouahioune, Lidia
000165042 700__ $$0(orcid)0000-0003-4242-3864$$aBecerril, Raquel$$uUniversidad de Zaragoza
000165042 700__ $$aQuintero, Marinelly
000165042 700__ $$0(orcid)0000-0003-2638-9221$$aCanellas, Elena$$uUniversidad de Zaragoza
000165042 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustín$$uUniversidad de Zaragoza
000165042 700__ $$aDjenane, Djamal
000165042 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000165042 700__ $$0(orcid)0000-0001-7143-8905$$aSilva, Filomena
000165042 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000165042 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000165042 773__ $$g52 (2025), 101673 [12 pp.]$$tFood Packaging and Shelf Life$$x2214-2894
000165042 8564_ $$s3815335$$uhttps://zaguan.unizar.es/record/165042/files/texto_completo.pdf$$yVersión publicada
000165042 8564_ $$s2653711$$uhttps://zaguan.unizar.es/record/165042/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000165042 909CO $$ooai:zaguan.unizar.es:165042$$particulos$$pdriver
000165042 951__ $$a2025-12-04-14:39:53
000165042 980__ $$aARTICLE