Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties

Autores
Salgado, Pablo Rodrigo; López Caballero, M. Elvira; Gómez Guillén, M. Carmen; Mauri, Adriana Noemi; Montero, M. Pilar
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The incorporation of sunflower protein films with clove essential oil and the application of the resulting materials on the preservation of sardine patties were studied. The addition of clove essential oil to formulations based on sunflower protein concentrates allowed to prepare biodegradable and edible films with increased antioxidant properties and important in vitro antimicrobial properties. The presence of clove essential oil modified protein interactions reducing water solubility and glass transition temperature of resulting films, but it did not modify markedly their moisture content, thickness, color, opacity, water vapor permeability and mechanical properties. When applied to the preservation of refrigerated sardine patties these films allowed to retard fish lipidic auto-oxidation and to slightly delay the growth of total mesophiles, proving once again the importance of checking the films functionality in real food systems.
Fil: Salgado, Pablo Rodrigo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: López Caballero, M. Elvira . Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Gómez Guillén, M. Carmen. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Montero, M. Pilar . Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Materia
Sunflower Protein Concentrate
Biodegradable Film
Active Packaging
Clove Essential Oil
Antioxidant Properties
Antimicrobial Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10556
Acceder
id CONICETDig_17d2f50ab5bc8b0192b8936681e2600e
oai_identifier_str oai:ri.conicet.gov.ar:11336/10556
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish pattiesSalgado, Pablo RodrigoLópez Caballero, M. Elvira Gómez Guillén, M. CarmenMauri, Adriana NoemiMontero, M. Pilar Sunflower Protein ConcentrateBiodegradable FilmActive PackagingClove Essential OilAntioxidant PropertiesAntimicrobial Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The incorporation of sunflower protein films with clove essential oil and the application of the resulting materials on the preservation of sardine patties were studied. The addition of clove essential oil to formulations based on sunflower protein concentrates allowed to prepare biodegradable and edible films with increased antioxidant properties and important in vitro antimicrobial properties. The presence of clove essential oil modified protein interactions reducing water solubility and glass transition temperature of resulting films, but it did not modify markedly their moisture content, thickness, color, opacity, water vapor permeability and mechanical properties. When applied to the preservation of refrigerated sardine patties these films allowed to retard fish lipidic auto-oxidation and to slightly delay the growth of total mesophiles, proving once again the importance of checking the films functionality in real food systems.Fil: Salgado, Pablo Rodrigo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: López Caballero, M. Elvira . Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Gómez Guillén, M. Carmen. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Montero, M. Pilar . Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaElsevier2013-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10556Salgado, Pablo Rodrigo; López Caballero, M. Elvira ; Gómez Guillén, M. Carmen; Mauri, Adriana Noemi; Montero, M. Pilar ; Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties; Elsevier; Food Hydrocolloids; 33; 1; 8-2013; 74-840268-005Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.02.008info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:45Zoai:ri.conicet.gov.ar:11336/10556instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:01:45.779CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
title Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
spellingShingle Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
Salgado, Pablo Rodrigo
Sunflower Protein Concentrate
Biodegradable Film
Active Packaging
Clove Essential Oil
Antioxidant Properties
Antimicrobial Properties
title_short Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
title_full Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
title_fullStr Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
title_full_unstemmed Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
title_sort Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
dc.creator.none.fl_str_mv Salgado, Pablo Rodrigo
López Caballero, M. Elvira
Gómez Guillén, M. Carmen
Mauri, Adriana Noemi
Montero, M. Pilar
author Salgado, Pablo Rodrigo
author_facet Salgado, Pablo Rodrigo
López Caballero, M. Elvira
Gómez Guillén, M. Carmen
Mauri, Adriana Noemi
Montero, M. Pilar
author_role author
author2 López Caballero, M. Elvira
Gómez Guillén, M. Carmen
Mauri, Adriana Noemi
Montero, M. Pilar
author2_role author
author
author
author
dc.subject.none.fl_str_mv Sunflower Protein Concentrate
Biodegradable Film
Active Packaging
Clove Essential Oil
Antioxidant Properties
Antimicrobial Properties
topic Sunflower Protein Concentrate
Biodegradable Film
Active Packaging
Clove Essential Oil
Antioxidant Properties
Antimicrobial Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The incorporation of sunflower protein films with clove essential oil and the application of the resulting materials on the preservation of sardine patties were studied. The addition of clove essential oil to formulations based on sunflower protein concentrates allowed to prepare biodegradable and edible films with increased antioxidant properties and important in vitro antimicrobial properties. The presence of clove essential oil modified protein interactions reducing water solubility and glass transition temperature of resulting films, but it did not modify markedly their moisture content, thickness, color, opacity, water vapor permeability and mechanical properties. When applied to the preservation of refrigerated sardine patties these films allowed to retard fish lipidic auto-oxidation and to slightly delay the growth of total mesophiles, proving once again the importance of checking the films functionality in real food systems.
Fil: Salgado, Pablo Rodrigo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: López Caballero, M. Elvira . Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Gómez Guillén, M. Carmen. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Montero, M. Pilar . Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
description The incorporation of sunflower protein films with clove essential oil and the application of the resulting materials on the preservation of sardine patties were studied. The addition of clove essential oil to formulations based on sunflower protein concentrates allowed to prepare biodegradable and edible films with increased antioxidant properties and important in vitro antimicrobial properties. The presence of clove essential oil modified protein interactions reducing water solubility and glass transition temperature of resulting films, but it did not modify markedly their moisture content, thickness, color, opacity, water vapor permeability and mechanical properties. When applied to the preservation of refrigerated sardine patties these films allowed to retard fish lipidic auto-oxidation and to slightly delay the growth of total mesophiles, proving once again the importance of checking the films functionality in real food systems.
publishDate 2013
dc.date.none.fl_str_mv 2013-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10556
Salgado, Pablo Rodrigo; López Caballero, M. Elvira ; Gómez Guillén, M. Carmen; Mauri, Adriana Noemi; Montero, M. Pilar ; Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties; Elsevier; Food Hydrocolloids; 33; 1; 8-2013; 74-84
0268-005X
url http://hdl.handle.net/11336/10556
identifier_str_mv Salgado, Pablo Rodrigo; López Caballero, M. Elvira ; Gómez Guillén, M. Carmen; Mauri, Adriana Noemi; Montero, M. Pilar ; Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties; Elsevier; Food Hydrocolloids; 33; 1; 8-2013; 74-84
0268-005X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.02.008
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269715650576384
score 13.13397

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