Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging

The use of biopolymers as substitutes for non-degradable traditional plastics is an interesting alternative particularly for short-term applications, such as food packaging. Additionally, active packaging has attracted much attention as an innovative technology for food conservation. Thus, the funct...

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Detalles Bibliográficos
Autores: López de Dicastillo, Carol, Bustos, Fernanda, Guarda, Abel, Galotto, María José
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/376871
Acceso en línea:http://hdl.handle.net/10261/376871
https://api.elsevier.com/content/abstract/scopus_id/84962835879
Access Level:acceso abierto
Palabra clave:Active packaging
Crosslinking
Methyl cellulose
Natural extracts
Release
active packaging
methyl cellulose
vegetable extracts
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spelling Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packagingLópez de Dicastillo, CarolBustos, FernandaGuarda, AbelGalotto, María JoséActive packagingCrosslinkingMethyl celluloseNatural extractsReleaseactive packagingmethyl cellulosevegetable extractsThe use of biopolymers as substitutes for non-degradable traditional plastics is an interesting alternative particularly for short-term applications, such as food packaging. Additionally, active packaging has attracted much attention as an innovative technology for food conservation. Thus, the functionality of biocomposite films based on methyl cellulose (MC) and murta fruit (MU) (Ugni molinae Turcz) extract was studied. Murta fruit is a native Chilean berry and good source of antioxidant and antimicrobial compounds. First, a MU extract with the highest antioxidant ability and polyphenolic content was selected, and active MC films were prepared by casting using glutaraldehyde (GA) to improve their water resistance. The effects of GA concentration and incorporation of MU extract on material properties and antimicrobial and antioxidant activities were examined. The addition of GA greatly decreased swelling index, improved mechanical properties and antioxidant and antimicrobial activities achieved highest potential when GA was added at lowest concentration.The authors acknowledge the Financial support of CONICYT through the Project FONDEF “Programa IDeA Ciencia Aplicada” (Project CA13I10334) and “Programa de Financiamiento Basal para Centros Científicos y Tecnológicos de Excelencia” (Project FB0807).Peer reviewedElsevierComisión Nacional de Investigación Científica y Tecnológica (Chile)López de Dicastillo, Carol [0000-0003-0067-9765]202520252016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10261/376871https://api.elsevier.com/content/abstract/scopus_id/84962835879reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésFood Hydrocolloidshttps://doi.org/10.1016/j.foodhyd.2016.03.020Noinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3768712026-05-22T06:33:51Z
dc.title.none.fl_str_mv Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging
title Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging
spellingShingle Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging
López de Dicastillo, Carol
Active packaging
Crosslinking
Methyl cellulose
Natural extracts
Release
active packaging
methyl cellulose
vegetable extracts
title_short Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging
title_full Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging
title_fullStr Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging
title_full_unstemmed Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging
title_sort Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging
dc.creator.none.fl_str_mv López de Dicastillo, Carol
Bustos, Fernanda
Guarda, Abel
Galotto, María José
author López de Dicastillo, Carol
author_facet López de Dicastillo, Carol
Bustos, Fernanda
Guarda, Abel
Galotto, María José
author_role author
author2 Bustos, Fernanda
Guarda, Abel
Galotto, María José
author2_role author
author
author
dc.contributor.none.fl_str_mv Comisión Nacional de Investigación Científica y Tecnológica (Chile)
López de Dicastillo, Carol [0000-0003-0067-9765]
dc.subject.none.fl_str_mv Active packaging
Crosslinking
Methyl cellulose
Natural extracts
Release
active packaging
methyl cellulose
vegetable extracts
topic Active packaging
Crosslinking
Methyl cellulose
Natural extracts
Release
active packaging
methyl cellulose
vegetable extracts
description The use of biopolymers as substitutes for non-degradable traditional plastics is an interesting alternative particularly for short-term applications, such as food packaging. Additionally, active packaging has attracted much attention as an innovative technology for food conservation. Thus, the functionality of biocomposite films based on methyl cellulose (MC) and murta fruit (MU) (Ugni molinae Turcz) extract was studied. Murta fruit is a native Chilean berry and good source of antioxidant and antimicrobial compounds. First, a MU extract with the highest antioxidant ability and polyphenolic content was selected, and active MC films were prepared by casting using glutaraldehyde (GA) to improve their water resistance. The effects of GA concentration and incorporation of MU extract on material properties and antimicrobial and antioxidant activities were examined. The addition of GA greatly decreased swelling index, improved mechanical properties and antioxidant and antimicrobial activities achieved highest potential when GA was added at lowest concentration.
publishDate 2016
dc.date.none.fl_str_mv 2016
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/376871
https://api.elsevier.com/content/abstract/scopus_id/84962835879
url http://hdl.handle.net/10261/376871
https://api.elsevier.com/content/abstract/scopus_id/84962835879
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Hydrocolloids
https://doi.org/10.1016/j.foodhyd.2016.03.020
No
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812455

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