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

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Title: Active packaging for fresh food based on the release of carvacrol and thymol
Authors: Ramos, Marina | Beltrán Sanahuja, Ana | Valdés, Arantzazu | Peltzer, Mercedes Ana | Jiménez, Alfonso | Garrigós, María del Carmen | Zaikov, Gennady
Research Group/s: Análisis de Polímeros y Nanomateriales
Center, Department or Service: Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología
Keywords: Active packaging | Carvacrol | Thymol | Strawberries | Bread | Thermal properties | Volatile compounds
Knowledge Area: Química Analítica
Issue Date: 2013
Publisher: Lviv Polytechnic National University
Citation: Chemistry & Chemical Technology. 2013, 7(3): 295-303
Abstract: Active 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 sale.
ISSN: 1996-7098
Language: eng
Type: info:eu-repo/semantics/article
Peer Review: si
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Appears in Collections:INV - NANOBIOPOL - Artículos de Revistas
INV - AAQCN - Artículos de Revistas

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