English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/198152
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Active properties of edible marine polysaccharide-based coatings containing Larrea nitida polyphenols enriched extract

AuthorsMoreno, María Alejandra; Bojorges, Hylenne; Falcó, Irene; Sánchez Moragas,Gloria; López Carballo, Gracia ; López-Rubio, Amparo ; Zampini, Iris Catiana; Isla, María Inés; Fabra, María José
KeywordsLarrea nitida extract
Antiviral films
Antibacterial films
Berries
Issue Date20-Dec-2019
PublisherElsevier
CitationFood Hydrocolloids 102:105595 (2019)
AbstractThe aim of this work was to develop active edible coatings based on marine polysaccharide matrices and polyphenols-enriched native plant extracts from arid and semiarid regions of Argentina. Initially, five plant extracts were characterized in terms of antioxidant, antibacterial and antiviral activity and the one with better biological properties and no toxicity or genotoxicity, Larrea nitida (Ln) extract, was incorporated into agar, alginate or agar/alginate matrices. The Ln extract-containing films were characterized in terms of physicochemical and polyphenols release performance in food simulants. The incorporation of Ln extract provided darker films, with a more saturated orange-brownish color and with negligible effects on mechanical and barrier properties. Additionally, all the coatings showed antiviral activity when applied to blueberries against murine norovirus (MNV), a cultivable norovirus surrogate. The coatings of agar and Ln extract was able to reduce the infectivity of MNV below the limit of detection after over-night (ON) incubation at 25 °C and after 4 days at 10 °C storage. These edible polysaccharides coatings containing Ln extract could be an alternative to reduce or eliminate foodborne viruses and protect the food against oxidative process.
Publisher version (URL)https://doi.org/10.1016/j.foodhyd.2019.105595
URIhttp://hdl.handle.net/10261/198152
DOI10.1016/j.foodhyd.2019.105595
ISSN0268-005X
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
FH2020-Moreno.pdf Embargoed until December 20, 2020Artículo principal1,01 MBAdobe PDFThumbnail
View/Open    Request a copy
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.