English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/162633
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 | DATACITE
Exportar a otros formatos:


Antiviral and antioxidant properties of active alginate edible films containing phenolic extracts

AuthorsFabra, María José ; Falcó, Irene; Randazzo, Walter; Sánchez Moragas, Gloria ; López-Rubio, Amparo
KeywordsEnteric viruses
Active packaging
Edible films
Grape seed extract (GSE)
Green tee extract (GTE)
Issue Date23-Feb-2018
CitationFood Hydrocolloids 81: 96-103
AbstractIn this work, novel active edible films having antiviral activity were developed through the solvent casting method. Emulsified edible films were prepared by adding lipids into alginate films in order to improve their water vapour permeability. In addition, two natural extracts rich in phenolic compounds, specifically a green tea extract (GTE) and a grape seed extract (GSE) were used as active agents. Interestingly, incorporating GTE or GSE within the biopolymer matrix, the films exhibited significant antiviral activity against murine norovirus (MNV) and hepatitis A virus (HAV) since ∼2 log reduction were recorded for the 0.75 g extract/g alginate in the film, being GTE more efficient than GSE. Furthermore, the incorporation of phenolic compounds imparted antioxidant capacity to the active films, showing 14.79 ± 0.25 and 3.50 ± 0.25 mM Trolox⋅ g extract in the film−1 for 0.75 GTE and 0.75 GSE films, respectively. It was also found that water barrier efficiency improved upon addition of the highest amount of GTE or GSE (1:0.75 alginate:extract ratio) which was ascribed to molecular interactions between the films' components, as demonstrated by infrared spectroscopy assays.
Publisher version (URL)https://doi.org/10.1016/j.foodhyd.2018.02.026
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
FH 2018-Fabra.pdfArtículo principal236,85 kBAdobe PDFThumbnail
Show full item record
Review this work

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