Active packaging for fresh food based on the release of carvacrol and thymol

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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.identifier.citationChemistry & Chemical Technology. 2013, 7(3): 295-303es
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-SPME-GC-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
dc.publisherLviv Polytechnic National Universityes
dc.subjectActive packaginges
dc.subjectThermal propertieses
dc.subjectVolatile compoundses
dc.subject.otherQuímica Analíticaes
dc.titleActive packaging for fresh food based on the release of carvacrol and thymoles
Appears in Collections:INV - NANOBIOPOL - Artículos de Revistas
INV - AAQCN - Artículos de Revistas

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