Interest of black carob extract for the development of active biopolymer films for cheese preservation
The aim of this work was to develop bio-based packaging materials based on black carob extracts (BCE) and κ-carrageenan (κ-c) blends, and to study their impact for cheese preservation. Firstly, black carob extracts were obtained with and without alcohol pre-treatment (BCE-a and BCE-b), respectively, and its chemical composition and antioxidant properties was analysed. Protein and polyphenol contents were higher in the extract without alcohol pre-treatment (BCE-b). Different bio-based films were prepared by mixing BCEs with κ-c at different ratios, and the morphological, thermal, mechanical and water barrier properties of the films were evaluated. The antioxidant efficacy of BCE:κ−c films prepared with both BCE extracts was further compared when applied on the preservation of cheese slides. Results showed that skipping the ethanolic extraction pre-treatment gave rise to more ductile films due to the presence of sucrose and other small sugars or the higher protein content in the BCE-b extract, which could have a plasticizer effect on the biopolymer network. Mixtures with κ−c increased the rigidity of the films. A good correlation between barrier properties of films and the antioxidant efficacy on cheese samples was observed, suggesting that not only the antioxidant properties but also the physicochemical properties of the films had a direct impact on cheese quality and preservation. Films prepared with both BCEs at 50:50 BCE:κ−c ratio and those prepared with BCE-a at 25:75 BCE:κ−c ratio, presented good antioxidant capacity and a good compromise for physicochemical properties. However, from the economical point of view, 50:50 BCE-b:κ−c films are more suitable since the extraction protocol of BCE-b was simpler and the yield was three-fold higher.
Main Authors: | , , , , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Language: | English |
Published: |
Elsevier
2020-10-27
|
Subjects: | Active films, Antioxidant, Barrier properties, Black carob extracts, κ− carrageenan, |
Online Access: | http://hdl.handle.net/10261/222024 http://dx.doi.org/10.13039/501100007482 http://dx.doi.org/10.13039/501100003074 http://dx.doi.org/10.13039/501100002923 http://dx.doi.org/10.13039/501100003339 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-iata-es-10261-222024 |
---|---|
record_format |
koha |
spelling |
dig-iata-es-10261-2220242022-12-20T16:50:47Z Interest of black carob extract for the development of active biopolymer films for cheese preservation Pérez, María Jorgelina Moreno, María Alejandra Martínez-Abad, Antonio Cattaneo, Florencia Zampini, Catiana Isla, María Inés López-Rubio, Amparo Fabra, María José Universidad Nacional de Tucumán Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina) Agencia Nacional de Promoción Científica y Tecnológica (Argentina) Consejo Superior de Investigaciones Científicas (España) Active films Antioxidant Barrier properties Black carob extracts κ− carrageenan The aim of this work was to develop bio-based packaging materials based on black carob extracts (BCE) and κ-carrageenan (κ-c) blends, and to study their impact for cheese preservation. Firstly, black carob extracts were obtained with and without alcohol pre-treatment (BCE-a and BCE-b), respectively, and its chemical composition and antioxidant properties was analysed. Protein and polyphenol contents were higher in the extract without alcohol pre-treatment (BCE-b). Different bio-based films were prepared by mixing BCEs with κ-c at different ratios, and the morphological, thermal, mechanical and water barrier properties of the films were evaluated. The antioxidant efficacy of BCE:κ−c films prepared with both BCE extracts was further compared when applied on the preservation of cheese slides. Results showed that skipping the ethanolic extraction pre-treatment gave rise to more ductile films due to the presence of sucrose and other small sugars or the higher protein content in the BCE-b extract, which could have a plasticizer effect on the biopolymer network. Mixtures with κ−c increased the rigidity of the films. A good correlation between barrier properties of films and the antioxidant efficacy on cheese samples was observed, suggesting that not only the antioxidant properties but also the physicochemical properties of the films had a direct impact on cheese quality and preservation. Films prepared with both BCEs at 50:50 BCE:κ−c ratio and those prepared with BCE-a at 25:75 BCE:κ−c ratio, presented good antioxidant capacity and a good compromise for physicochemical properties. However, from the economical point of view, 50:50 BCE-b:κ−c films are more suitable since the extraction protocol of BCE-b was simpler and the yield was three-fold higher. This research was supported by grants from Secretaría de Ciencia, Arte e Innovación Tecnológica de la Universidad Nacional de Tucumán, Argentina (PIUNT G 637), Consejo Nacional de Investigaciones Científicas y Técnicas (PUE 0011), Argentina, Agencia Nacional de Promoción Científica y Tecnológica (PICT 4436), and ICOOP2018-CSIC. M. J. Fabra and A. Martínez-Abad are recipients of Ramon y Cajal (RYC-2014-15842) and JdC (IJDC-2017-31255), respectively, from the Spanish Ministry of Economy, Industry and Competitiveness. Peer reviewed 2020-10-30T06:43:40Z 2020-10-30T06:43:40Z 2020-10-27 artículo http://purl.org/coar/resource_type/c_6501 Food Hydrocolloids 113: 106436 (2021) 0268-005X http://hdl.handle.net/10261/222024 10.1016/j.foodhyd.2020.106436 http://dx.doi.org/10.13039/501100007482 http://dx.doi.org/10.13039/501100003074 http://dx.doi.org/10.13039/501100002923 http://dx.doi.org/10.13039/501100003339 en Postprint https://doi.org/10.1016/j.foodhyd.2020.106436 Sí open Elsevier |
institution |
IATA ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-iata-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del IATA España |
language |
English |
topic |
Active films Antioxidant Barrier properties Black carob extracts κ− carrageenan Active films Antioxidant Barrier properties Black carob extracts κ− carrageenan |
spellingShingle |
Active films Antioxidant Barrier properties Black carob extracts κ− carrageenan Active films Antioxidant Barrier properties Black carob extracts κ− carrageenan Pérez, María Jorgelina Moreno, María Alejandra Martínez-Abad, Antonio Cattaneo, Florencia Zampini, Catiana Isla, María Inés López-Rubio, Amparo Fabra, María José Interest of black carob extract for the development of active biopolymer films for cheese preservation |
description |
The aim of this work was to develop bio-based packaging materials based on black carob extracts (BCE) and κ-carrageenan (κ-c) blends, and to study their impact for cheese preservation. Firstly, black carob extracts were obtained with and without alcohol pre-treatment (BCE-a and BCE-b), respectively, and its chemical composition and antioxidant properties was analysed. Protein and polyphenol contents were higher in the extract without alcohol pre-treatment (BCE-b). Different bio-based films were prepared by mixing BCEs with κ-c at different ratios, and the morphological, thermal, mechanical and water barrier properties of the films were evaluated. The antioxidant efficacy of BCE:κ−c films prepared with both BCE extracts was further compared when applied on the preservation of cheese slides. Results showed that skipping the ethanolic extraction pre-treatment gave rise to more ductile films due to the presence of sucrose and other small sugars or the higher protein content in the BCE-b extract, which could have a plasticizer effect on the biopolymer network. Mixtures with κ−c increased the rigidity of the films. A good correlation between barrier properties of films and the antioxidant efficacy on cheese samples was observed, suggesting that not only the antioxidant properties but also the physicochemical properties of the films had a direct impact on cheese quality and preservation. Films prepared with both BCEs at 50:50 BCE:κ−c ratio and those prepared with BCE-a at 25:75 BCE:κ−c ratio, presented good antioxidant capacity and a good compromise for physicochemical properties. However, from the economical point of view, 50:50 BCE-b:κ−c films are more suitable since the extraction protocol of BCE-b was simpler and the yield was three-fold higher. |
author2 |
Universidad Nacional de Tucumán |
author_facet |
Universidad Nacional de Tucumán Pérez, María Jorgelina Moreno, María Alejandra Martínez-Abad, Antonio Cattaneo, Florencia Zampini, Catiana Isla, María Inés López-Rubio, Amparo Fabra, María José |
format |
artículo |
topic_facet |
Active films Antioxidant Barrier properties Black carob extracts κ− carrageenan |
author |
Pérez, María Jorgelina Moreno, María Alejandra Martínez-Abad, Antonio Cattaneo, Florencia Zampini, Catiana Isla, María Inés López-Rubio, Amparo Fabra, María José |
author_sort |
Pérez, María Jorgelina |
title |
Interest of black carob extract for the development of active biopolymer films for cheese preservation |
title_short |
Interest of black carob extract for the development of active biopolymer films for cheese preservation |
title_full |
Interest of black carob extract for the development of active biopolymer films for cheese preservation |
title_fullStr |
Interest of black carob extract for the development of active biopolymer films for cheese preservation |
title_full_unstemmed |
Interest of black carob extract for the development of active biopolymer films for cheese preservation |
title_sort |
interest of black carob extract for the development of active biopolymer films for cheese preservation |
publisher |
Elsevier |
publishDate |
2020-10-27 |
url |
http://hdl.handle.net/10261/222024 http://dx.doi.org/10.13039/501100007482 http://dx.doi.org/10.13039/501100003074 http://dx.doi.org/10.13039/501100002923 http://dx.doi.org/10.13039/501100003339 |
work_keys_str_mv |
AT perezmariajorgelina interestofblackcarobextractforthedevelopmentofactivebiopolymerfilmsforcheesepreservation AT morenomariaalejandra interestofblackcarobextractforthedevelopmentofactivebiopolymerfilmsforcheesepreservation AT martinezabadantonio interestofblackcarobextractforthedevelopmentofactivebiopolymerfilmsforcheesepreservation AT cattaneoflorencia interestofblackcarobextractforthedevelopmentofactivebiopolymerfilmsforcheesepreservation AT zampinicatiana interestofblackcarobextractforthedevelopmentofactivebiopolymerfilmsforcheesepreservation AT islamariaines interestofblackcarobextractforthedevelopmentofactivebiopolymerfilmsforcheesepreservation AT lopezrubioamparo interestofblackcarobextractforthedevelopmentofactivebiopolymerfilmsforcheesepreservation AT fabramariajose interestofblackcarobextractforthedevelopmentofactivebiopolymerfilmsforcheesepreservation |
_version_ |
1777670149004853248 |