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Production and characterization of pullulan/paper/zein laminates as active food packaging materials

dc.contributor.authorBilohan, Mariya
dc.contributor.authorRamos, Ana
dc.contributor.authorDomingues, F.C.
dc.contributor.authorLuís, Ângelo
dc.date.accessioned2022-12-28T09:29:10Z
dc.date.available2022-12-28T09:29:10Z
dc.date.issued2022-08-24
dc.description.abstractPullulan/paper/zein laminates were developed as food packaging materials with active properties, taking advantage of the hydrophilic character of the pullulan where the rockrose essential was incorporated as a bioactive agent to be more easily released into the packaged food; paper improved the general mechanical properties of the developed materials; and the hydrophobic nature of zein improved the barrier properties of the developed materials. A cohesive microstructure without a clear boundary between the three layers was visualized by Scanning Electron Microscopy, which proves the good adhesion between them. It was found that the incorporation of rockrose essential oil significantly improves the ability of the laminates to inhibit lipid peroxidation. Thus, the potential for application of the developed laminates as new food packaging materials was confirmed, considering their ability to inhibit and/or prevent oxidation and lipid peroxidation and thereby increase the shelf life of the packaged food. The laminates also presented antimicrobial activity, specifically against Gram-positive strains. After 7 days of storage of fresh ham slices packaged with the developed laminates, it was observed that the texture parameters (shear force and shear energy) increased significantly in pullulan/paper/zein packages with and without the incorporation of rockrose essential oil.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1111/jfpp.17083pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.6/12543
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationHealth Sciences Research Centre
dc.relationFiber Materials and Environmental Technologies
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/pt_PT
dc.titleProduction and characterization of pullulan/paper/zein laminates as active food packaging materialspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleHealth Sciences Research Centre
oaire.awardTitleFiber Materials and Environmental Technologies
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00709%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F00195%2F2013/PT
oaire.citation.issue11pt_PT
oaire.citation.titleJournal of Food Processing and Preservationpt_PT
oaire.citation.volume46pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRamos
person.familyNameDomingues
person.familyNameLuís
person.givenNameAna
person.givenNameFernanda
person.givenNameÂngelo Filipe Santos
person.identifier.ciencia-id4A18-D22C-D1E5
person.identifier.ciencia-id6514-0498-3E8F
person.identifier.ciencia-id3D14-798B-65D3
person.identifier.orcid0000-0002-7324-1070
person.identifier.orcid0000-0002-9540-0853
person.identifier.orcid0000-0003-0712-6522
person.identifier.ridN-7295-2013
person.identifier.scopus-author-id36452509500
person.identifier.scopus-author-id10139481400
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctCopyright cedido à editora no momento da publicação.pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicationa2d7c872-99db-41e1-9bc9-82c2d47b4661
relation.isAuthorOfPublication.latestForDiscovery8d5fe6e2-21af-4557-9c46-84103254a18a
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