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dc.contributor.author
Bof, Maria Julieta
dc.contributor.author
Jiménez, A.
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Locaso, Delia Elisa
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Garcia, Maria Alejandra
dc.contributor.author
Chiralt, A.
dc.date.available
2018-03-12T20:28:19Z
dc.date.issued
2016-12
dc.identifier.citation
Bof, Maria Julieta; Jiménez, A.; Locaso, Delia Elisa; Garcia, Maria Alejandra; Chiralt, A.; Grapefruit Seed Extract and Lemon Essential Oil as Active Agents in Corn Starch–Chitosan Blend Films; Springer; Food and Bioprocess Technology; 9; 12; 12-2016; 2033-2045
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/38599
dc.description.abstract
The effect of lemon essential oil (LEO) and grapefruit seed extract (GSE) addition to starch–chitosan blend films on their functional properties and the associated structural changes were studied. Likewise, the films’ antioxidant properties and antimicrobial activity against some molds and Gram (+) and Gram (−) bacteria was evaluated. Composite active films exhibited a yellowish color, especially in the case of LEO addition. Film microstructure was analyzed by SEM evidencing a good incorporation of GSE to film matrix, while LEO droplets were dispersed in the polymer blend. Oxygen and water vapor barrier properties were not notably modified by the presence of active agents. FTIR analyses revealed that hydrogen bonding occurs in the blend films as the main interaction mechanism between components. Films containing LEO or GSE were less stiff and resistant but more stretchable than the control ones, being this effect concentration dependent. No notable antimicrobial action was observed in the films, which suggest that the required final concentration of active compounds must be fitted considering the minimum inhibitory concentration (MIC) values for a specific microorganism and its release kinetics to the food matrix.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Grapefruit Seeds Extract Antimicrobials
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Lemon Essential Oil
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Starch- Chitosan Films
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Tensile And Barrier Properties
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Recubrimientos y Películas
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Ingeniería de los Materiales
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Grapefruit Seed Extract and Lemon Essential Oil as Active Agents in Corn Starch–Chitosan Blend Films
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-12T18:34:20Z
dc.journal.volume
9
dc.journal.number
12
dc.journal.pagination
2033-2045
dc.journal.pais
Alemania
dc.journal.ciudad
Berlín
dc.description.fil
Fil: Bof, Maria Julieta. Universidad Nacional de Entre Ríos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Jiménez, A.. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: Locaso, Delia Elisa. Universidad Nacional de Entre Ríos; Argentina
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Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Chiralt, A.. Universidad Politécnica de Valencia; España
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-016-1789-8
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-016-1789-8
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