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.

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Main Authors: Pérez, María Jorgelina, Moreno, María Alejandra, Martínez-Abad, Antonio, Cattaneo, Florencia, Zampini, Catiana, Isla, María Inés, López-Rubio, Amparo, Fabra, María José
Other Authors: Universidad Nacional de Tucumán
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
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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
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