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Lopez-de-Dicastillo C.,Institute Agroquimica Y Tecnologia Of Alimentos | Gallur M.,ITENE | Catala R.,Institute Agroquimica Y Tecnologia Of Alimentos | Gavara R.,Institute Agroquimica Y Tecnologia Of Alimentos | Hernandez-Munoz P.,Institute Agroquimica Y Tecnologia Of Alimentos
Journal of Membrane Science | Year: 2010

Current developments in active food packaging are focusing on incorporating agents into the polymeric package walls that will release or retain substances to improve the quality, safety and shelf-life of the food. Because cyclodextrins are able to form inclusion complexes with various compounds, they are of potential interest as agents to retain or scavenge substances in active packaging applications. In this study, β-cyclodextrin (βCD) was successfully immobilized in an ethylene-vinyl alcohol copolymer with a 44% molar percentage of ethylene (EVOH44) by using regular extrusion with glycerol as an adjuvant. Films with 10%, 20% and 30% of βCD were flexible and transparent. The presence of the agent slightly increased the glass-transition temperature and the crystallinity percentage of the polymer, that is to say, it induced some fragility and a nucleating effect. The water vapor, oxygen and carbon dioxide barrier properties of the materials containing βCD were determined and compared with those of the pure polymeric material. Permeability to these three permeants increased with the addition of βCD due to the presence of discontinuities in the matrix and to the internal cavity of the oligosaccharide. Also the CO2/O2 permselectivity increased with the addition of βCD. Finally, the potential effect of the composites in the food aroma was analyzed. The materials with βCD preferentially sorbed apolar compounds such as terpenes. This characteristic could be useful in active packaging applications for preferentially retaining undesired apolar food components like hexanal or cholesterol. © 2010 Elsevier B.V. Source


Lopez-De-Dicastillo C.,Institute Agroquimica Y Tecnologia Of Alimentos | Jorda M.,ITENE | Catala R.,Institute Agroquimica Y Tecnologia Of Alimentos | Gavara R.,Institute Agroquimica Y Tecnologia Of Alimentos | Hernandez-Munoz P.,Institute Agroquimica Y Tecnologia Of Alimentos
Journal of Agricultural and Food Chemistry | Year: 2011

Active food packaging systems based on the incorporation of agents into polymeric package walls are being designed to purposely release or retain compounds to maintain or even increase food quality. The objective of this work was to develop polyvinyl alcohol (PVOH)/β-cyclodextrin (βCD) composite films that can be applied to reduce undesirable component content such as cholesterol in foods through active retention of the compounds in the package walls during storage. Cyclodextrins were added to PVOH in a proportion of 1:1 and cross-linked with glyoxal under acidic media to reduce its water-soluble character. Three different cross-linking procedures were used: cross-linking of the polymer/polysaccharide mixture in solution and film casting, PVOH. βCD*; cross-linking of the polymer, addition of βCD, and casting of the mixture, PVOH*.CD; and casting of a PVOH film, addition of a βCD/glyoxal solution onto the film, and cross-linking during drying, PVOH.CD*. Characterization studies showed that the PVOH*.CD and PVOH.CD* films provided the best physical characteristics with the lowest release values and the highest barrier properties. As a potential application, materials were tested as potential cholesterol-scavenging films. There was a significant reduction in the cholesterol concentration in milk samples when they were exposed to the materials developed. © 2011 American Chemical Society. Source


Lopez-De-Dicastillo C.,Institute Agroquimica Y Tecnologia Of Alimentos | Alonso J.M.,ITENE | Catala R.,Institute Agroquimica Y Tecnologia Of Alimentos | Gavara R.,Institute Agroquimica Y Tecnologia Of Alimentos | Hernandez-Munoz P.,Institute Agroquimica Y Tecnologia Of Alimentos
Journal of Agricultural and Food Chemistry | Year: 2010

Ethylene-vinyl alcohol copolymer (EVOH) films containing catechin or quercetin as antioxidant agents were successfully produced by extrusion. The addition of these bioactive compounds did not modify greatly their water and oxygen permeabilities, Tg, or crystallinity but improved their thermal resistance. Exposure of the films to different food simulants showed that both compounds were released, although the extent and kinetics of release were dependent on the type of food. In aqueous and alcoholic food simulants their release was greater in the case of the catechincontaining samples. Exposure of the films to isooctane and ethanol 95% (fatty food simulants) provided controversial results; no release was observed in isooctane, whereas both bioactive compounds were extracted by ethanol due to their high solubility in alcohol and the plasticizing effect of ethanol on the polymer. Packaging applications of these films can improve food stability and provide a method for adding such bioactive compounds. © 2010 American Chemical Society. Source


Muriel-Galet V.,Institute Agroquimica Y Tecnologia Of Alimentos | Cerisuelo J.P.,Institute Agroquimica Y Tecnologia Of Alimentos | Lopez-Carballo G.,Institute Agroquimica Y Tecnologia Of Alimentos | Aucejo S.,ITENE | And 2 more authors.
Food Control | Year: 2013

The aim of this study was to improve the present packaging of salad by combining modified atmosphere packaging with a new antimicrobial active bag consisting of PP/EVOH film with oregano essential oil or citral, with the purpose of extending shelf-life and reducing possible microbiological risks. The (O 2) and CO 2 barrier properties of PP/EVOH, mechanical properties (Young's modulus, tensile strength and elongation at break) were determined and compared with those of standard PP films. Antimicrobial tests were carried out for enterobacteria, total aerobic counts, yeasts and moulds, and lactic acid bacteria and psychrotrophic bacteria, and the effect of the release of the antimicrobial agent on the sensory characteristics of the salads was also studied. The application of the EVOH coating results in an increase in the tensile resistance of the PP films and a reduction in the elongation at break. The results showed that microorganism counts bacteria decreased especially at the beginning of the storage period. OEO and CITRAL samples had reductions of 1.38 log and 2.13 log respectively against enterobacterias, about 2 log against yeasts and moulds. The total aerobic counts reduced 1.08 log with OEO and 1.23 log with CITRAL and the reduction of lactic acid bacteria and psychrotrophic was about 2 log. Citral-based films appeared to be more effective than materials containing oregano essential oil in reducing spoilage flora during storage time. Sensory studies also showed that the package with citral was the most accepted by customers at the end of the shelf-life. © 2012 Elsevier Ltd. Source


Muriel-Galet V.,Institute Agroquimica Y Tecnologia Of Alimentos | Cerisuelo J.P.,Institute Agroquimica Y Tecnologia Of Alimentos | Lopez-Carballo G.,Institute Agroquimica Y Tecnologia Of Alimentos | Lara M.,ITENE | And 2 more authors.
International Journal of Food Microbiology | Year: 2012

The aim of the present work was to characterize the antimicrobial efficiency of films consisting of PP/EVOH structures with oregano essential oil and citral. Both substances are known for their antimicrobial activity based on their interaction with the cell membrane. The films developed were used to pack minimally processed salads, combining modified atmosphere technology to extend shelf-life and active packaging technology to reduce possible microbiological risks. The antimicrobial activity of the films against the pathogenic microorganisms . Escherichia coli, . Salmonella enterica and . Listeria monocytogenes and natural microflora was investigated ". in vitro" and also on the food itself. The effect of release of the antimicrobial agent on the sensory characteristics of the salad was also studied. The results showed that antimicrobial activity reduced spoilage flora on the salad as well as inhibited the growth of pathogens in contaminated salads. This effect was greater against Gram-negative bacteria. Sensory studies showed that the package that was most effective and most accepted by customers was the one containing 5% oregano essential oil. © 2012 Elsevier B.V. Source

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