Artículo
Assessing the impact of chañar and green tea extracts on pectin active packaging for extended food preservation
Fecha de publicación:
03/2024
Editorial:
Elsevier
Revista:
Food Hydrocolloids
ISSN:
0268-005X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Pectin active films for food packaging were prepared using polyphenol-enriched natural extracts of chañar (Geoffroea decorticans, MeGd) fruit flour and green tea (Camellia sinensis, AqGTd) leaf decoction. For comparison, a natural antioxidant such as ascorbic acid (Ascorbic) was used. The effect of these extracts on the structural, mechanical, optical and functional properties of active food packaging was studied. It was shown that MeGd and AqGTd extracts formed secondary interactions with pectin functional groups. These extracts improved the ductility of active films through plasticizing and crosslinking mechanisms, respectively. In addition, they caused the appearance of coloration in the film while maintaining transparency and prolonging the shelf life of a sunflower oil in the following order: film-AqGTd > film-MeGd ⋍ film-Ascorbic ⋍ film-Pectin > Control.
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Articulos(INFAP)
Articulos de INST. DE FISICA APLICADA "DR. JORGE ANDRES ZGRABLICH"
Articulos de INST. DE FISICA APLICADA "DR. JORGE ANDRES ZGRABLICH"
Citación
Vicario, Ana Laura; Garcia, Maria Guadalupe; Ochoa, Nelio Ariel; Quiroga, Evelina; Assessing the impact of chañar and green tea extracts on pectin active packaging for extended food preservation; Elsevier; Food Hydrocolloids; 153; 3-2024; 1-10
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