Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel
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Campo DC | Valor | Idioma |
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dc.contributor | Análisis de Polímeros y Nanomateriales | es_ES |
dc.contributor.author | Trujillo Sánchez, Jorge Anastasio | - |
dc.contributor.author | Valdés, Arantzazu | - |
dc.contributor.author | Martínez-Abad, Antonio | - |
dc.contributor.author | Vilaplana, Francisco | - |
dc.contributor.author | Jiménez, Alfonso | - |
dc.contributor.author | Garrigós, María del Carmen | - |
dc.contributor.other | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología | es_ES |
dc.date.accessioned | 2020-09-07T14:52:53Z | - |
dc.date.available | 2020-09-07T14:52:53Z | - |
dc.date.issued | 2020-09-07 | - |
dc.identifier.citation | Sánchez JT, García AV, Martínez-Abad A, Vilaplana F, Jiménez A, Garrigós MC. Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel. Foods. 2020; 9(9):1248. https://doi.org/10.3390/foods9091248 | es_ES |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | http://hdl.handle.net/10045/108953 | - |
dc.description.abstract | Edible films based on the addition of Aloe Vera gel (AV) into fish gelatin (FG) with antimicrobial and functional properties for food packaging applications were proposed in this work. AV showed an amphiphilic nature by infrared spectroscopy, high total phenolics content (TPC), antioxidant activity and thermal stability with an initial degradation temperature of 174 ± 2 °C. Mannose and glucose were quantified as main monosaccharides whereas the linkage composition study confirmed the presence of acemannan as main active polysaccharide. Three different formulations were obtained by the casting technique and the addition of AV contents of 0, 1 and 4 wt.% to FG, showing films with 4 wt.% of AV the best performance. The addition of AV did not significantly affect mechanical and barrier properties to oxygen and water vapour. However, some structural changes were observed by infrared spectroscopy and the obtained glass transition temperature values due to intermolecular interactions that increased the hydrophilicity and solubility of the resulting FG/AV films. A higher thermal stability was observed in films with AV content increasing the initial degradation and oxidation onset temperatures. An antimicrobial activity against S. aureus was also observed for FG/AV films. The addition of AV into FG could be proposed as a potential effective material to increase the postharvest quality of packed fruits and vegetables by retarding the microbial growth and extending the shelf-life of these food products. | es_ES |
dc.description.sponsorship | This research was funded by the Spanish Ministry of Science, Innovation and Universities (MAT2017-84909-C2-1-R) and Generalitat Valenciana (IDIFEDER/2018/007). | es_ES |
dc.language | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). | es_ES |
dc.subject | Active packaging | es_ES |
dc.subject | Edible films | es_ES |
dc.subject | Antimicrobial activity | es_ES |
dc.subject | Fish gelatin | es_ES |
dc.subject | Aloe Vera | es_ES |
dc.subject.other | Química Analítica | es_ES |
dc.title | Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.peerreviewed | si | es_ES |
dc.identifier.doi | 10.3390/foods9091248 | - |
dc.relation.publisherversion | https://doi.org/10.3390/foods9091248 | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/MAT2017-84909-C2-1-R | - |
Aparece en las colecciones: | INV - NANOBIOPOL - Artículos de Revistas |
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Trujillo-Sanchez_etal_2020_Foods.pdf | 1,01 MB | Adobe PDF | Abrir Vista previa | |
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