dc.contributor.author | Etxabide Etxeberria, Alaitz | |
dc.contributor.author | Mojío, daniel | |
dc.contributor.author | Guerrero Manso, Pedro Manuel | |
dc.contributor.author | De la Caba Ciriza, María Coro | |
dc.contributor.author | Gómez Estaca, Joaquín | |
dc.date.accessioned | 2024-04-22T17:20:47Z | |
dc.date.available | 2024-04-22T17:20:47Z | |
dc.date.issued | 2024-02 | |
dc.identifier.citation | Food Hydrocolloids 147(Part A) : (2024) // Article ID 109371 | es_ES |
dc.identifier.issn | 0268-005X | |
dc.identifier.issn | 1873-7137 | |
dc.identifier.uri | http://hdl.handle.net/10810/66848 | |
dc.description.abstract | Nearly 57 Mt of food waste are generated annually in the EU for many reasons, for instance, because of microbial food spoilage. So, actions to reduce food loss and waste are needed and active packaging could offer a new approach towards this aim. In this study, antimicrobial gelatin films were prepared via the solution casting technique and their physicochemical, optical, mechanical, structural, barrier and antimicrobial properties were analysed. First, gelatin films were photo-crosslinked with riboflavin and the photo-curation time (0–4 h) was optimized. The optimal crosslinking time was 2 h since the solubility dropped down from 100% to 30% after 2 or 4 h of UV exposure. Then, 2 types of chitin nanowhiskers (CNWs) obtained via acid hydrolysis (AH) and TEMPO-mediated oxidation processes were added in 2 concentrations (2 and 4 wt %) into the film-forming solution (FFS) as reinforcements before film photo-crosslinking. The AH-CNW at 4 wt % was chosen as an optimal CNW type and concentration because they further decreased the solubility (∼24%) of films and improved mechanical properties up to values similar to those of commercially available synthetic packaging films. Finally, various concentrations (0, 7.5, 15 and 30 wt %) of the antimicrobial compound (Nisin A®) were added to the optimized formulation which showed good antimicrobial properties on both spoilage and pathogen strains, as well as over the native microbiota of chilled sea bream fillets, sliced cold-smoked salmon and chicken breast fillets. The developed films displayed promising properties as antimicrobial packaging for myosistem foods. | es_ES |
dc.description.sponsorship | The authors would like to thank the Spanish Ministry of Science and Innovation (projects PID2019-108361RB-I00 and AGL2017-84161-C2-1-R) for funding. A.E. thanks the State Research Agency of Spain within the Juan de la Cierva - Incorporation action (IJC2019-039697I). The authors also thank the Basque Government for funding through the research groups of the Basque University System (IT1658-22) and the Consejo Superior de Investigaciones Científicas-CSIC (project 245025). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/MICINN/PID2019-108361RB-I00 | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/AGL2017-84161-C2-1-R | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ | * |
dc.subject | active gelatin films | es_ES |
dc.subject | photo-crosslinking | es_ES |
dc.subject | chitin nanowhiskers | es_ES |
dc.subject | nisin A | es_ES |
dc.subject | antimicrobial activity | es_ES |
dc.title | Chitin nanowhisker-containing photo-crosslinked antimicrobial gelatin films | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | © 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-
nc-nd/4.0/) | es_ES |
dc.rights.holder | Atribución-NoComercial-SinDerivadas 3.0 España | * |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0268005X23009177 | es_ES |
dc.identifier.doi | 10.1016/j.foodhyd.2023.109371 | |
dc.departamentoes | Ingeniería química y del medio ambiente | es_ES |
dc.departamentoeu | Ingeniaritza kimikoa eta ingurumenaren ingeniaritza | es_ES |