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dc.contributor.author
Agustinelli, Silvina Paola
dc.contributor.author
Ciannamea, Emiliano Manuel
dc.contributor.author
Ruseckaite, Roxana Alejandra
dc.contributor.author
Martucci, Josefa Fabiana
dc.date.available
2023-02-14T12:42:18Z
dc.date.issued
2022-05
dc.identifier.citation
Agustinelli, Silvina Paola; Ciannamea, Emiliano Manuel; Ruseckaite, Roxana Alejandra; Martucci, Josefa Fabiana; Compression-molded soy protein concentrate film incorporated with natural antioxidant: Storage stability and their effectiveness to improve the quality of fish products during refrigeration; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 46; 5; 5-2022; 1-10
dc.identifier.issn
0145-8892
dc.identifier.uri
http://hdl.handle.net/11336/187886
dc.description.abstract
The aim of the present research was to investigate aging stability of compression-molded soy protein concentrate (SPC) film activated with red grape extract (RGE) (10%w/w SPC) and its effect as a food packaging material under refrigerated conditions. After 90 days at 25 ± 2°C and 65 ± 2% RH, control and active SPC films, kept unchanged transparency and color parameters, visual appearance, and water vapor permeability. Tensile properties varied significantly over time due to physical and chemical aging. The in vitro antioxidant activity of films dropped with time, remaining high after 90 days. SPC active film delayed bacterial growth and preserved mackerel chunks color parameters during storage. Samples packed with active SPC films received similar scores by a sensory panel to those packed with polyethylene, up to 15th d. The results demonstrated the potential of SPC-based films as bio-based alternatives for enhancing the quality of fish products during refrigeration storage. Practical applications: The combined film obtained by adding RGE to the SPC formulation turned out to an effective packaging for food preservation. Our results open new perspectives to SPC-RGE films as innovative environmentally safe packaging that can effectively delay the lipid oxidation and microbial growth in fish products, prolonging the shelf life and contributing to reduce the food spoilage and waste.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
SOY PROTEIN CONCENTRATE
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RED GRAPE EXTRACT
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ACTIVE FILMS
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AGING
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FISH PRODUCT PRESERVATION
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Compression-molded soy protein concentrate film incorporated with natural antioxidant: Storage stability and their effectiveness to improve the quality of fish products during refrigeration
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-02-09T15:37:33Z
dc.journal.volume
46
dc.journal.number
5
dc.journal.pagination
1-10
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Agustinelli, Silvina Paola. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
dc.description.fil
Fil: Ciannamea, Emiliano Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.description.fil
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.description.fil
Fil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.journal.title
Journal of Food Processing and Preservation
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/jfpp.16613
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfpp.16613
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