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dc.contributor.authorHeras Mozos, Raqueles_ES
dc.contributor.authorMuriel Galet, Virginiaes_ES
dc.contributor.authorLópez Carballo, Graciaes_ES
dc.contributor.authorCatalá, Ramónes_ES
dc.contributor.authorHernández Muñoz, Pilares_ES
dc.contributor.authorGavara, Rafaeles_ES
dc.date.accessioned2018-11-23T12:39:39Z-
dc.date.available2018-11-23T12:39:39Z-
dc.date.issued2018-10-02-
dc.identifier.citationInternational Journal of Food Microbiology 290: 42-48 (2019)es_ES
dc.identifier.issn0168-1605-
dc.identifier.urihttp://hdl.handle.net/10261/172607-
dc.description.abstractThe aim of the present work was the development of antimicrobial films containing garlic extract to be applied as active packaging for preservative-free sliced pan loaf, with the goal of extending its shelf-life. First, the antimicrobial capacity of garlic extract, a compound used as active agent, was tested against Penicillium expansum by the disc diffusion method. The extract showed high antimicrobial activity, 0.1 μL per Petri dish being the minimum inhibitory amount, and 0.25 μL the minimum fungicidal amount. Bread aroma was also used to mask the pungent odour of garlic and it was confirmed to have no antimicrobial activity. Subsequently, polyethylene (PE) aqueous emulsion and ethylene-vinyl alcohol copolymer (EVOH) and zein hydroalcoholic solutions containing 0.25 and 0.5% (w/w per dry polymer) of garlic extract and bread aroma were used to coat PE films, producing PE/PE, PE/EVOH and PE/zein active films. The antimicrobial capacity of the films was studied in vitro against Penicillium expansum, and in vivo with natural sliced bread. The results showed that all the films presented some antimicrobial activity, PE film coated with zein containing 0.5% of garlic extract and bread aroma being the film presenting the best results, maintaining bread free of mould infection for 30 days. Sensory tests showed that the addition of 1% of bread aroma improved the sensory experience of consumers and also revealed good purchase intention.es_ES
dc.description.sponsorshipThe authors acknowledge the financial support of the Spanish Ministry of Economy and Innovation, project AGL2015-64595-R, and Juan y Juan S.L., and R. H.-M.'s fellowshipes_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2015-64595-R,es_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectGarlic extractes_ES
dc.subjectFilm coatinges_ES
dc.subjectAntimicrobial packaginges_ES
dc.subjectSliced pan loafes_ES
dc.subjectSensory acceptabilityes_ES
dc.titleDevelopment and optimization of antifungal packaging for sliced pan loaf based on garlic as active agent and bread aroma as aroma correctores_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.ijfoodmicro.2018.09.024-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.ijfoodmicro.2018.09.024es_ES
dc.embargo.terms2019-10-02es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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