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dc.contributor.authorMoreno, Maria A.
dc.contributor.authorOrqueda, Maria E.
dc.contributor.authorGomez-Mascaraque, Laura G.
dc.contributor.authorIsla, Maria I.
dc.contributor.authorLopez-Rubio, Amparo
dc.creatorMaría Alejandra, Moreno
dc.date.accessioned2020-06-17T10:42:39Z
dc.date.available2020-06-17T10:42:39Z
dc.date.issued2019-05-02
dc.identifier.citationMoreno, M., Orqueda, M., Gómez-Mascaraque, L., Isla, M. and López-Rubio, A. Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts. Food Hydrocolloids, 2019, 95, 496-505. doi: https://doi.org/10.1016/j.foodhyd.2019.05.001en_US
dc.identifier.issn0268005X
dc.identifier.urihttp://hdl.handle.net/11019/1997
dc.descriptionpeer-revieweden_US
dc.description.abstractIn this work, zein fibers loaded with phenolic-enriched extracts from pulp, seed and skin of orange chilto were collected on polyhydroxyalkanoate (PHA) films through the electrospinning technique, for their potential use as bioactive internal coatings for food packaging applications. The zein fibers were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). The water stability of the zein fibers was improved by crosslinking with glutaraldehyde vapors. The encapsulation efficiency of all bioactive phenolic-enriched extracts was greater than 90%. Encapsulation in the zein fibers improved the thermostability of the extracts. Two food simulants (50% ethanol and 3% acetic acid) were used to evaluate the release of the extracts from the crosslinked zein fibers. It was observed that crosslinking delayed the release of phenolic compounds (rosmarinic acid, caffeic acid and its derivates) in both solvents (80% released after 7 days of contact in 50% ethanol and 23 days in 3% acetic acid) and their antioxidant properties were kept. Therefore, this work demonstrates the potential of the developed zein-based encapsulation structures containing chilto extracts to be applied as antioxidant coatings in food packaging structures to contribute to the preservation of both hydrophilic and lipophilic food products.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Hydrocolloids
dc.relation.ispartofseriesFood Hydrocolloids;Vol. 95
dc.rights© 2019 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectSolanum betaceumen_US
dc.subjectElectrospinningen_US
dc.subjectZein fibersen_US
dc.subjectCrosslinkingen_US
dc.subjectFood packagingen_US
dc.titleCrosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extractsen_US
dc.typeArticleen_US
dc.embargo.terms2020-05-02en_US
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2019.05.001
dc.relation.volume95
dc.contributor.sponsorSecretaría de Ciencia, Arte e Innovación Tecnológica de la Universidad Nacional de Tucumán, Argentinaen_US
dc.contributor.sponsorConsejo Nacional de Investigaciones Científicas y Técnicas, Argentinaen_US
dc.contributor.sponsorMINECO projecten_US
dc.contributor.sponsorAgencia Nacional de Promoción Científica y Tecnológicaen_US
dc.contributor.sponsorARCOR Award, Argentinaen_US
dc.contributor.sponsorGrantNumberAGL2015-63855-C2-1en_US
dc.contributor.sponsorGrantNumberMHE-200038en_US
dc.source.volume95
dc.source.beginpage496
dc.source.endpage505
refterms.dateFOA2020-05-02T00:00:00Z


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