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Artículo

Molecular sieves for food applications: A review

Villa, Cristian C.; Galus, Sabina; Nowacka, Małgorzata; Magri, Anna; Petriccione, Milena; Gutiérrez Carmona, Tomy JoséIcon
Fecha de publicación: 08/2020
Editorial: Elsevier Science London
Revista: Trends In Food Science & Technology (regular Ed.)
ISSN: 0924-2244
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Recubrimientos y Películas

Resumen

Background: Molecular sieves are materials with selective sorption properties, and are used to separate or load mixtures of compounds based on their molecular shape and size. These materials are usually made from porous materials and molecularly imprinted polymers (MIPs). Scope and approach: Although molecular matrices can be manufactured from either inorganic porous materials or MIPs, the former have been used more widely in the different fields of science and technology. Specifically, MIPs have been little studied as molecular sieves for food applications, as they have only very recently been introduced materials in this field. For this reason, in this review we focus on molecular sieves prepared from porous materials. Key findings and conclusions: Molecular matrices have been mainly used as materials for food packaging, food nanoreactors, the absorption of pathogens, the controlled and sustained release of active compounds and enzymes, the stabilization and immobilization of active substances and enzymes, the detection and removal of food contaminants, and in the development of intelligent food contact materials. All these aspects are extensively reviewed in this manuscript, with particular emphasis on the literature published during the last five years.
Palabras clave: CLAY , MESOPOROUS SILICA , METAL-ORGANIC FRAMEWORK , MOLECULARLY IMPRINTED POLYMERS , POROUS MATERIALS , ZEOLITE
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/139717
URL: https://linkinghub.elsevier.com/retrieve/pii/S092422442030488X
DOI: http://dx.doi.org/10.1016/j.tifs.2020.05.027
Colecciones
Articulos(INTEMA)
Articulos de INST.DE INV.EN CIENCIA Y TECNOL.MATERIALES (I)
Citación
Villa, Cristian C.; Galus, Sabina; Nowacka, Małgorzata; Magri, Anna; Petriccione, Milena; et al.; Molecular sieves for food applications: A review; Elsevier Science London; Trends In Food Science & Technology (regular Ed.); 102; 8-2020; 102-122
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