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REFERENCES Akiyama, Y., Miyao, K., (1979). Microencapsulation of royal jelly. Jpn. Kokai. JP80, 463. Aucejo, S., (2000). Study and characterization of the humidity effect on the barrier properties of hydrophillic polymeric structures. Ph.D. Dissertation_Univ.Valencia (Spain). Aucejo, S., Catala, R., Gavara, R., (2000). Interactions between water and EVOH food packaging films. Food Science and Technology International 6(2), 159-164. Aucejo, S., Marco, C., Gavara, R., (1999). Water effect on the morphology of EVOH copolymers. Journal of Applied Polymer Science 74(5), 1201-1206. Brandrup, J.Y., Immergut, E.H., (1989). Polymer Handbook, in: Sons, J.W. (Ed.), 3rd ed., New York. Comini, S., Mentink, L., (1994). Process for refining mixtures resulting from treatment of fatty substances with cyclodextrin and containing complexes of cyclodextrin with fatty acid type lipophilic compounds. Roquette Freres, France, United States. European Economic Community, (1989). Council Directive of 21 December 1988. Official Journal European Community 32(L40), 38-44. European Economic Community, (1990). Council Directive 90/128/EEC of 23 February 1990, Official Journal European Community, 26-47. Fairgrieve, S., (2009). Nucleating Agents: Rapra Review Reports. Woodhead Publishing Limited, Cambridge. Garde, J.A., Catala, R., Gavara, R., (1998). Global and specific migration of antioxidants from polypropylene films into food simulants. Journal of Food Protection 61(8), 1000-1006. Gavara, R., Catala, R., Hernández-Muñoz, P., Hernández, R.J., (1996). Evaluation of permeability through permeation experiments. Isostatic and quasi-isostatic methods compared. Packag. Technol. Sci. 9, 215-234. Gavara, R., Hernández, R.J., (1993). Consistency test for continuos flow permeability experimental data, in: Sheeting, J.o.P.F. (Ed.), 126-138. Goubet, I., Le Quere, J.L., Voilley, A.J., (1998). Retention of aroma compounds by carbohydrates: Influence of their physicochemical characteristics and of their physical state. A review. Journal of Agricultural and Food Chemistry 46(5), 1981- 1990.
Grob, K., Biedermann, M., Scherbaum, E., Roth, M., Rieger, K., (2006). Food contamination with organic materials in perspective: Packaging materials as the largest and least controlled source? A view focusing on the European situation. Critical Reviews in Food Science and Nutrition 46(7), 529-535. Grob, K., Pfenninger, S., Pohl, W., Laso, M., Imhof, D., Rieger, K., (2007). European legal limits for migration from food packaging materials: 1. Food should prevail over simulants; 2. More realistic conversion from concentrations to limits per surface area. PVC cling films in contact with cheese as an example. Food Control 18(3), 201-210. Hernandez-Munoz, P., Lopez-Rubio, A., Del-Valle, V., Almenar, E., Gavara, R., (2004a). Mechanical and water barrier properties of glutenin films influenced by storage time. Journal of Agricultural and Food Chemistry 52(1), 79-83. Hernandez-Munoz, P., Villalobos, R., Chiralt, A., (2004b). Effect of cross-linking using aldehydes on properties of glutenin-rich films. Food Hydrocolloids 18(3), 403-411. Hopfenberg, H.B., Apicella, A., Saleeby, D.E., (1981). Factors affecting water sorption in and solute release from glassy ethylene-vinyl alcohol copolymers. Journal of Membrane Science 8(3), 273-282. ISO 2528:1995, (1995). Sheet Materials - Determination of water vapor transmission rate (gravimetric (dish) method). Kusumocahyo, S.P., Kanamori, T., Sumaru, K., Iwatsubo, T., Shinbo, T., (2004). Pervaporation of xylene isomer mixture through cyclodextrins containing polyacrylic acid membranes. Journal of Membrane Science 231(1-2), 127-132. Lopez-Carballo, G., Cava, D., Lagaron, J.M., Catala, R., Gavara, R., (2005). Characterization of the interaction between two food aroma components, alphapinene and ethyl butyrate, and ethylene-vinyl alcohol copolymer (EVOH) packaging films as a function of environmental humidity. Journal of Agricultural and Food Chemistry 53(18), 7212-7216. Lue, S.J., Peng, S.H., (2003). Polyurethane (PU) membrane preparation with and without hydroxypropyl-beta-cyclodextrin and their pervaporation characteristics. Journal of Membrane Science 222(1-2), 203-217. Pouplin, M., Redl, A., Gontard, N., (1999). Glass transition of wheat gluten plasticized with water, glycerol, or sorbitol. Journal of Agricultural and Food Chemistry 47(2), 538-543. Reineccius, T.A., Reineccius, G.A., Peppard, T.L., (2002). Encapsulation of flavors using cyclodextrins: Comparison of flavor retention in alpha, beta, and gamma types. Journal of Food Science 67(9), 3271-3279.
Page 1 and 2:
Instituto de Agroquímica y Tecnolo
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DESARROLLO Y CARACTERIZACIÓN DE PO
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DESENVOLUPAMENT I CARACTERITZACIÓ
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DEVELOPMENT AND CHARACTERIZATION OF
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1. INTRODUCCIÓN 1.1. ENVASADO ACTI
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1.1.1. Características básicas de
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adecuadas para permitir la acción
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educción de los recuentos microbio
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1.1.2. Legislación de envases acti
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humedad y en presencia de ambientes
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Figura 2. Estructura de los monóme
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autooxidación, cuando la ranciedad
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antioxidante. Actúa como agente en
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Ambos mecanismos dependen del disol
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Figura 4. Esquema de un envase acti
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Actualmente existen pocos materiale
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Figura 6. Formación de complejos d
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y se añadieron distintos agentes e
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Dias, H., Berbicz, F., Pedrochi, F.
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Lopez, P., Sanchez, C., Batlle, R.,
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Seppanen, C.M., Song, Q.H., Csallan
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2. OBJETIVOS
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) Materiales activos para el contro
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3. RESULTADOS Y DISCUSIÓN En esta
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contacto directo con el alimento, c
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Para comprobar la actividad en un c
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intención de estudiar el efecto so
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RH 50 RH 75 RH 100 RH 50 RH 90 Blan
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“CASTING” 100% H2O 10% EtOH 95%
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ciclodextrinas, βCD, en el ímero
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inferiores de permeabilidad se obtu
Page 63 and 64:
Artículo 1 IMPROVING THE ANTIOXIDA
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1. INTRODUCTION Oxidation processes
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are still released into the atmosph
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analysis. Their thermal properties,
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aluminum foil to protect the conten
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Heat Flow (J/g) 2 0 -2 -4 -6 -8 -10
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Figure 1.2. Derivative of the weigh
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Table 1.2. Water Vapor and Oxygen P
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A second important factor was the f
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Figure 1.4. Partition (K) and diffu
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The reason for this effect is the a
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Lopez-Rubio, A., Almenar, E., Herna
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Artículo 2 REDUCING OXIDATION OF F
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1. INTRODUCTION Lipids are found na
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donate hydrogen atoms or electrons
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ml. A gas stream containing hydroxy
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where V is the volume of sodium thi
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To monitor the antioxidant activity
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u. A. (hexanal) 60000 50000 40000 3
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Peroxide index (meq O 2 /Kg) 100 80
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Han, J. H., Hwang, H. M., Min, S.,
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Williams, J. P., Duncan, S. E., Wil
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ABSTRACT Ethylene vinyl alcohol cop
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(EGC), (-)-gallocatechin gallate (G
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wavelength in the presence of the s
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were measured. All of the samples w
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DPPH • method in the case of the
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of them identified as gallic acid (
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TGA of the two polymeric samples sh
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The addition of the green tea extra
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this liquid. Catechins, the most po
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Table 3.4. Concentration of four id
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matrices. Kinetically, the release
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values (shown in Figure 3.6). As ca
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ACKNOWLEDGEMENTS The authors acknow
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Contaminants Part a-Chemistry Analy
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Artículo 4 ACTIVE ANTIOXIDANT PACK
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1. INTRODUCTION Active packaging wi
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groups. Catechins are the principal
Page 141 and 142: aluminum cups were filled with 7 g
Page 143 and 144: was performed by immersion in brine
Page 145 and 146: Table 4.1. Concentration of antioxi
Page 147 and 148: The second and biggest process for
Page 149 and 150: incorporating antioxidants although
Page 151 and 152: and the hydroxyl groups of the poly
Page 153 and 154: Figure 4.4. Experimental data and t
Page 155 and 156: Figure 4.6. Partition (K) and diffu
Page 157 and 158: process. No reliable D values could
Page 159 and 160: was more efficient in the initial a
Page 161 and 162: ACKNOWLEDGEMENTS The authors acknow
Page 163 and 164: López-de-Dicastillo, C., Catalá,
Page 165 and 166: 3.2. DESARROLLO DE MATERIALES PARA
Page 167 and 168: ABSTRACT Current developments in ac
Page 169 and 170: complexes, entrapping all or part o
Page 171 and 172: 2. MATERIALS AND METHODS 2.1. Chemi
Page 173 and 174: applicable EC directives (European
Page 175 and 176: Orangeburg, USA). The concentration
Page 177 and 178: 2.8. Statistical analysis One-way a
Page 179 and 180: from the films was carried out by d
Page 181 and 182: literature on this material (Aucejo
Page 183 and 184: depression differed, being wider wi
Page 185 and 186: presence of glycerol in the sample
Page 187 and 188: addition of βCD increased the diff
Page 189 and 190: Aproximately 90% of the α-pinene a
Page 191: EVOH with glycerol is highly plasti
Page 195 and 196: Artículo 6 FOOD APPLICATIONS OF AC
Page 197 and 198: 1. INTRODUCTION Active packaging is
Page 199 and 200: The aim of this work was to use the
Page 201 and 202: The transparency of the films was d
Page 203 and 204: 2.4. Monitoring oxidation by-produc
Page 205 and 206: Figure 6.1 shows the profile of K/S
Page 207 and 208: within the active matrix has a prot
Page 209 and 210: of peanuts (Han et al., 2008). In t
Page 211 and 212: generated by oxidation of frying oi
Page 213 and 214: factors of the compounds were simil
Page 215 and 216: Analysis, and Packaging Influences,
Page 217: Artículo 7 DEVELOPMENT OF ACTIVE P
Page 220 and 221: 1. INTRODUCTION The development of
Page 222 and 223: 2. MATERIALS AND METHODS 2.1. Chemi
Page 224 and 225: column (4.6 x 150 mm, 5 µm particl
Page 226 and 227: To simulate the conditions of a con
Page 228 and 229: matches the case of a migration pro
Page 230 and 231: was higher and PVOH sensitivity to
Page 232 and 233: PVOH*.CD and PVOH.CD*, indicating a
Page 234 and 235: As can be seen, the spectra of the
Page 236 and 237: Table 7.2 Thermal properties of the
Page 238 and 239: degradation band of the pure βCD (
Page 240 and 241: (PVOH.CD)* 9.6 ± 1.1 b,x 38.3 ± 2
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4. CONCLUSIONS Water resistant poly
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Lopez-de-Dicastillo, C., Gallur, M.
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4. CONCLUSIONES 1. Se han obtenido
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8. Según los resultados derivados
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