dc.creatorMoreno, María Alejandra
dc.creatorOrqueda, María Eugenia
dc.creatorGómez Mascaraque, Laura G.
dc.creatorIsla, María Inés
dc.creatorLopez Rubio, Amparo
dc.date.accessioned2020-12-14T18:12:36Z
dc.date.accessioned2022-10-14T23:52:04Z
dc.date.available2020-12-14T18:12:36Z
dc.date.available2022-10-14T23:52:04Z
dc.date.created2020-12-14T18:12:36Z
dc.date.issued2019-10
dc.identifierMoreno, María Alejandra; Orqueda, María Eugenia; Gómez Mascaraque, Laura G.; Isla, María Inés; Lopez Rubio, Amparo; Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts; Elsevier; Food Hydrocolloids; 95; 10-2019; 496-505
dc.identifier0268-005X
dc.identifierhttp://hdl.handle.net/11336/120381
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4321591
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.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X19304059
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodhyd.2019.05.001
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCROSSLINKING
dc.subjectELECTROSPINNING
dc.subjectFOOD PACKAGING
dc.subjectSOLANUM BETACEUM
dc.subjectZEIN FIBERS
dc.titleCrosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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