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dc.contributor.authorKashiri, M.es_ES
dc.contributor.authorLópez Carballo, Graciaes_ES
dc.contributor.authorHernández Muñoz, Pilares_ES
dc.contributor.authorGavara, Rafaeles_ES
dc.date.accessioned2019-09-23T10:17:11Z-
dc.date.available2019-09-23T10:17:11Z-
dc.date.issued2019-07-26-
dc.identifier.citationInternational Journal of Food Microbiology 306: 108272 (2019)es_ES
dc.identifier.issn0168-1605-
dc.identifier.urihttp://hdl.handle.net/10261/191270-
dc.description.abstractIn this study, zein coatings containing Lauroyl-l-arginine ethyl ester monohydrochloride (LAE) were developed to be applied on polypropylene films and manufacture an active food packaging. The concentration of LAE and the addition of a suitable plasticizer (glycerol or oleic acid (OA)) were the main variables considered. Active plasticized zein films, with glycerol or oleic acid were characterized in terms of release kinetics, mechanical, barrier, optical, and antimicrobial properties. Results showed that active agent concentration, (5 and 10%), had no-significant effect on mechanical and WVP properties of the plasticized films. Films plasticized with OA presented greater water resistance, UV-light opacity, and water barrier properties than glycerol-plasticized films. On the contrary, the latter had better antimicrobial properties. The analysis of LAE release kinetics from films to different food simulants revealed different behaviours, depending on both film formulation and food simulant. Despite the lower water resistance of coatings containing glycerol, bags based on polypropylene/glycerol plasticized zein containing 10% of LAE presented a great antimicrobial activity in tests with chicken soup (real food system) contaminated with pathogen bacteria, concretely, the films showed 3.21 Log reduction against Listeria monocytogenes and 3.07 log reductions against Escherichia coli. These results suggest a promising strategy on the use of LAE-containing zein in active food packaging to control foodborne pathogens.es_ES
dc.description.sponsorshipFinancial support of the Ministry of Science, Innovation and Universities; project AGL AGL2015-64595-R.es_ES
dc.language.isoenges_ES
dc.relationMINECO/ICTI2013-2016/AGL2015-64595-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectAntimicrobial food packaginges_ES
dc.subjectZein coatinges_ES
dc.subjectChicken soupes_ES
dc.subjectLAEes_ES
dc.subjectGlyceroles_ES
dc.subjectOleic acides_ES
dc.titleAntimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soupes_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.1016/j.ijfoodmicro.2019.108272-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.ijfoodmicro.2019.108272es_ES
dc.embargo.terms2020-07-26es_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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