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Título

Development of active biocomposites using a shrimp cooking effluent

AutorAlemán, Ailén CSIC ORCID; González, Federico; Arancibia, Mirari CSIC ORCID; López Caballero, M. E. CSIC ORCID; Montero García, Pilar CSIC ORCID ; Gómez Guillén, M. C. CSIC ORCID
Palabras claveChitosan-gelatin biocomposite
Film
Antioxidants
Antimicrobial
Effluent valorization
Shrimp waste
Fecha de publicación2018
EditorElsevier
CitaciónInnovative Food Science and Emerging Technologies 47: 476-484 (2018)
ResumenA functional microemulsified concentrate was obtained from an industrial shrimp cooking effluent by using a centrifugal separator, resulting in a new effluent with only 5% of dry matter. The shrimp concentrate (C) showed valuable properties for use as a bioactive ingredient, being rich in lipids (~16%) and proteins (~11% w/w), and exhibiting antioxidant (radical scavenging capacity and reducing power) and antimicrobial properties. Chitosan–gelatin (ChG) biocomposites with and without the shrimp concentrate were prepared and characterized. The incorporation of C provided film-forming dispersions (S-ChGC) and dried films (F-ChGC) with increased antioxidant and antimicrobial activity. The film microstructure changed with the incorporation of the concentrate, which caused an evident plasticizing effect and reduced the tensile strength. The resulting biocomposites containing the shrimp cooking concentrate showed great potential for use in food applications (as food preservation or food design), medical devices or for cosmetic purposes, as wound dressing or film matrix for application on mucous membranes and epithelia with different functionalities.
Versión del editorhttps://doi.org/10.1016/j.ifset.2018.04.018
URIhttp://hdl.handle.net/10261/170931
DOI10.1016/j.ifset.2018.04.018
Identificadoresdoi: 10.1016/j.ifset.2018.04.018
issn: 1466-8564
e-issn: 1878-5522
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