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Bay leaves extracts as active additive for food protective coatings
dc.contributor.author | Peña-Ortiz, Manuel | |
dc.contributor.author | Serrano, Luis | |
dc.contributor.author | Romero, Antonio A. | |
dc.contributor.author | García, Araceli | |
dc.date.accessioned | 2023-10-20T06:56:51Z | |
dc.date.available | 2023-10-20T06:56:51Z | |
dc.date.issued | 2023 | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | http://hdl.handle.net/10396/26061 | |
dc.description.abstract | Ethanolic extracts of bay leaves were obtained using the Soxhlet method (extraction yield of 22.3 ± 1.2%) and further analyzed through different methods, thus determining the chemical composition with gas chromatography, phenolic content with the Folin–Ciocalteu technique (11.8 ± 0.4% wt.) and antioxidant power with the radical 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method (75.06%). Furthermore, its effect on the growth of two bacteria, Escherichia coli and Bacillus cereus, and on two yeasts, Candida glabrata and Saccharomyces cerevisiae, was determined, showing a minimum inhibitory concentration of 0.65 mg/mL on the growth of B. cereus. Finally, edible films were prepared using different polymers (carboxymethyl cellulose, gum Arabic, polyvinyl pyrrolidone, and polyvinyl alcohol) containing 0, 5, 10, or 15% wt. of bay leaf extract as troubleshooting for perishable fruits, specifically for cultivated strawberry. The prepared composites presented reduced water vapor permeabilities (up to 4.3 × 10−7 g·Pa−1·m−1·h−1), high specific transparencies (≈30%/mm), as well as the effective blocking of ultraviolet radiation (>99.9%). In vivo tests showed that the most suitable treatment for strawberry protection was the impregnation with a composite comprising polyvinyl alcohol and a 15% wt. bay leaf extract, resulting in a noteworthy reduction in mass loss (22% after 6 days). It can be asserted that food packaging with the designed composites would be an effective alternative for the reduction in postharvest losses. | es_ES |
dc.format.mimetype | application/pdf | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | https://creativecommons.org/licenses/by/4.0/ | es_ES |
dc.source | Foods, 12(20), 3741 (2023) | es_ES |
dc.subject | Laurus nobilis | es_ES |
dc.subject | Strawberry | es_ES |
dc.subject | Edible coating | es_ES |
dc.subject | Antioxidant | es_ES |
dc.subject | Antimicrobial | es_ES |
dc.title | Bay leaves extracts as active additive for food protective coatings | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/foods12203741 | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |