Carvacrol and thymol for fresh food packaging

Please use this identifier to cite or link to this item: http://hdl.handle.net/10045/33683
Full metadata record
Full metadata record
DC FieldValueLanguage
dc.contributorAnálisis de Polímeros y Nanomaterialeses
dc.contributor.authorRamos, Marina-
dc.contributor.authorBeltrán Sanahuja, Ana-
dc.contributor.authorValdés, Arantzazu-
dc.contributor.authorPeltzer, Mercedes Ana-
dc.contributor.authorJiménez, Alfonso-
dc.contributor.authorGarrigós, María del Carmen-
dc.contributor.authorZaikov, Gennady-
dc.contributor.otherUniversidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatologíaes
dc.date.accessioned2013-11-06T10:51:04Z-
dc.date.available2013-11-06T10:51:04Z-
dc.date.issued2013-05-30-
dc.identifier.citationRamos M, Beltran A, Valdes A, Peltzer MA, Jimenez A, et al. (2013) Carvacrol and Thymol for Fresh Food Packaging. J Bioequiv Availab 5: 154-160. doi:10.4172/jbb.1000151es
dc.identifier.issn0975-0851-
dc.identifier.urihttp://hdl.handle.net/10045/33683-
dc.description.abstractActive packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Volatile compounds in food samples contained in active packaging systems were monitored by using headspace solid phase microextraction followed by gas chromatography analysis (HS-SPMEGC-MS) at controlled conditions. The obtained results provided evidences that exposure to carvacrol and thymol is an effective way to enlarge the quality of strawberries and bread samples during distribution and sale.es
dc.languageenges
dc.publisherOMICS Publishing Groupes
dc.rights© 2013 Ramos M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.es
dc.subjectActive packaginges
dc.subjectCarvacroles
dc.subjectThymoles
dc.subjectStrawberrieses
dc.subjectBreades
dc.subjectThermal propertieses
dc.subjectVolatile profilees
dc.subject.otherQuímica Analíticaes
dc.titleCarvacrol and thymol for fresh food packaginges
dc.typeinfo:eu-repo/semantics/articlees
dc.peerreviewedsies
dc.identifier.doi10.4172/jbb.1000151-
dc.relation.publisherversionhttp://dx.doi.org/10.4172/jbb.1000151es
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
Appears in Collections:INV - NANOBIOPOL - Artículos de Revistas
INV - AAQCN - Artículos de Revistas

Files in This Item:
Files in This Item:
File Description SizeFormat 
Thumbnail2013_Ramos_etal_JBioequivAvailab.pdf4,89 MBAdobe PDFOpen Preview


This item is licensed under a Creative Commons License Creative Commons