Mostrar el registro sencillo del ítem
dc.contributor.author
Braga, Lilian R.
dc.contributor.author
Perez, Leonardo Martin
dc.contributor.author
Soazo, Marina del Valle
dc.contributor.author
Machado, Fabricio
dc.date.available
2019-10-23T20:00:45Z
dc.date.issued
2019-03
dc.identifier.citation
Braga, Lilian R.; Perez, Leonardo Martin; Soazo, Marina del Valle; Machado, Fabricio; Evaluation of the antimicrobial, antioxidant and physicochemical properties of Poly(Vinyl chloride) films containing quercetin and silver nanoparticles; Elsevier Science; LWT - Food Science and Technology; 101; 3-2019; 491-498
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/87161
dc.description.abstract
This work provides details regarding the physicochemical, antimicrobial and antioxidant properties of poly(vinyl chloride) (PVC)-based films containing 0.4% quercetin and silver nanoparticles (AgNPs) at various concentrations levels. The incorporation of quercetin and AgNPs into the PVC matrix considerably affected the thermal, mechanical and optical properties of the films. Results obtained from the tensile stresgth test, demonstrated an improvement in the mechanical strength of the films after the incorporation of both quercetin and AgNPs. Moreover, an increase in AgNPs concentration increased the rigidity, as compared to control PVC film. Antimicrobial activity against food pathogens (Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes) was evaluated by an antimicrobial barrier test. Results showed that the PVC-based films with quercetin and AgNPs proved to be highly effective to inhibiting bacterial growth. Therefore, these results indicate promising evidence to possibly aid in the prevention of microbial dissemination in foods. Additionally, films incorporated with quercetin and AgNPs expressed an antioxidant capacity when evaluated via the DPPH method. Among all of the films evaluated, the PVC-based films containing 0.4% quercetin and 1% AgNPs were flexible, exhibiting excellent UV-light barrier properties and for use with fatty foods, with the intent of reducing lipid oxidation and preventing food pathogen dissemination.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
ANTIMICROBIAL ACTIVITY
dc.subject
ANTIOXIDANT PROPERTIES
dc.subject
POLY(VINYL CHLORIDE) FILMS
dc.subject
QUERCETIN
dc.subject
SILVER NANOPARTICLES
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.subject.classification
Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Evaluation of the antimicrobial, antioxidant and physicochemical properties of Poly(Vinyl chloride) films containing quercetin and silver nanoparticles
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-16T19:15:57Z
dc.journal.volume
101
dc.journal.pagination
491-498
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Braga, Lilian R.. Universidade do Brasília; Brasil
dc.description.fil
Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
dc.description.fil
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
dc.description.fil
Fil: Machado, Fabricio. Universidade do Brasília; Brasil
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818310430
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2018.11.082
Archivos asociados