Pedrielli, P., Pedulli, G.F., Skibsted, L.H., (2001). Antioxidant mechanism of flavonoids. Solvent effect on rate constant for chain-breaking reaction of quercetin and epicatechin in autoxidation of methyl linoleate. Journal of Agricultural and Food Chemistry 49(6), 3034-3040. Pereira <strong>de</strong> Abreu, D.A.P., Losada, P.P., Maroto, J., Cruz, J.M., (2010). Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.). Food Research International 43(5), 1277-1282. Pezo, D., Salafranca, J., Nerin, C. (2008). Determination of the antioxidant capacity of active food packagings by in situ gas-phase hydroxyl radical generation and highperformance liquid chromatography-fluorescence <strong>de</strong>tection. Journal of Chromatography A 1178, (1-2), 126-133. Prior, R.L., Wu, X.L., Schaich, K., (2005). Standardized methods for the <strong>de</strong>termination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry 53(10), 4290-4302. Reineccius, T.A., Reineccius, G.A., Peppard, T.L., (2002). Encapsulation of flavors using cyclo<strong>de</strong>xtrins: Comparison of flavor retention in alpha, beta, and gamma types. Journal of Food Science 67(9), 3271-3279. Reineccius, T.A., Reineccius, G.A., Peppard, T.L., (2003). Flavor release from cyclo<strong>de</strong>xtrin complexes: Comparison of alpha, beta, and gamma types. Journal of Food Science 68(4), 1234-1239. Reineccius, T.A., Reineccius, G.A., Peppard, T.L., (2004). Utilization of betacyclo<strong>de</strong>xtrin for improved flavor retention in thermally processed foods. Journal of Food Science 69(1), C58-C62. Restuccia, D., Spizzirri, U.G., Parisi, O.I., Cirillo, G., Curcio, M., Iemma, F., Puoci, F., Vinci, G., Picci, N., (2010). New EU regulation aspects and global market of active and intelligent packaging for food industry applications. Food Control 21(11), 1425- 1435. RiceEvans, C.A., Miller, N.J., Paganga, G., (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids (vol 20, pg 933, 1996). Free Radical Biology and Medicine 21(3), 417-417. Rooney, M.L., (1995). Active Food Packaging, in: Profesional, B.A. (Ed.), Chapman & Hall, Londres (Gran Bretaña). Scott, B.C., Butler, J., Halliwell, B., Aruoma, O.I., (1993). Evaluation of the antioxidant actions of ferulic acid and catechins. Free Radical Research Communications 19(4), 241-253. Schaich, K.M., (1992). Metals and lipid oxidation - Contemporary issues. Lipids 27(3), 209-218. Schaper, E.B., (1991). High barrier plastics packaging and ethylene vinyl alcohol resins (a marriage). in: Henyon, D.K. (Ed.), Food Packaging Technology, pp. 31-36. Sendra, J.M., Sentandreu, E., Navarro, J.L., (2007). Kinetic mo<strong>de</strong>l for the antiradical activity of the isolated p-catechol group in flavanone type structures using the free stable radical 2,2-diphenyl-1-picrylhydrazyl as the antiradical probe. Journal of Agricultural and Food Chemistry 55(14), 5512-5522.
Seppanen, C.M., Song, Q.H., Csallany, A.S., (2010). The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems. Journal of the American Oil Chemists Society 87(5), 469-481. Shaw, P.E., Wilson, C.W., (1983). Debittering citrus juices with beta-cyclo<strong>de</strong>xtrin polymer. Journal of Food Science 48(2), 646-647. Sidhu, G.S., Oakenfull, D.G., Rooney, M.L., (1993). Absorbent polymers based on cyclo<strong>de</strong>xtrin(s) e.g. modified beta-cyclo<strong>de</strong>xtrin inhibit adsorption of cholesterol and bile acid from the intestine, useful for treating hypercholesterolaemia. Commonwealth Sci & Ind Res Org. Smith, J.P., Hoshino, J., Abe, Y., (1995). Interactive packaging involving sachet technology. Active food packaging. Blackie Aca<strong>de</strong>mic and Professional, London, pp. 143-173. Soares, C.M.F., Zanin, G.M., <strong>de</strong> Moraes, F.F., dos Santos, O.A.A., <strong>de</strong> Castro, H.F., (2007). Molecular imprinting of beta-cyclo<strong>de</strong>xtrin/cholesterol template into a silica polymer for cholesterol separation. Journal of Inclusion Phenomena and Macrocyclic Chemistry 57, (1-4), 79-82. Suloff, E.C., Marcy, J.E., Blakistone, B.A., Duncan, S.E., Long, T.E., O'Keefe, S.F., (2003). Sorption behavior of selected al<strong>de</strong>hy<strong>de</strong>-scavenging agents in poly(ethylene terephthalate) blends. Journal of Food Science 68(6), 2028-2033. Suppakul, P., Miltz, J., Sonneveld, K., Bigger, S.W., (2003). Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science 68(2), 408-420. Suratman, L.L.I., Jeon, I.J., Schmidt, K.A., (2004). Ability of cyclo<strong>de</strong>xtrins to entrap volatile beany flavor compounds in soymilk. Journal of Food Science 69(2), C109- C113. Szente, L., Szejtli, J., (1999). Highly soluble cyclo<strong>de</strong>xtrin <strong>de</strong>rivatives: chemistry, properties, and trends in <strong>de</strong>velopment. Advanced Drug Delivery Reviews 36(1), 17- 28. Szente, L., Szejtli, J., (2004). Cyclo<strong>de</strong>xtrins as food ingredients. Trends in Food Science & Technology 15(3-4), 137-142. Torres-Arreola, W., Soto-Val<strong>de</strong>z, H., Peralta, E., Car<strong>de</strong>nas-Lopez, J.L., Ezquerra- Brauer, J.M., (2007). Effect of a low-<strong>de</strong>nsity polyethylene film containing butylated hydroxytoluene on lipid oxidation and protein quality of sierra fish (Scomberomorus sierra) muscle during frozen storage. Journal of Agricultural and Food Chemistry 55(15), 6140-6146. Touil, S., Palmeri, J., Tingry, S., Bouchtalla, S., Deratani, A., (2008). Generalized dualmo<strong>de</strong> mo<strong>de</strong>lling of xylene isomer sorption in polyvinylalcohol membranes containing alpha-cyclo<strong>de</strong>xtrin. Journal of Membrane Science 317(1-2), 2-13. Vermeiren, L., Devlieghere, F., van Beest, M., <strong>de</strong> Kruijf, N., Debevere, J., (1999). Developments in the active packaging of foods. Trends in Food Science & Technology 10(3), 77-86. Wachtel, J.A., Tsai, B.C., Farrell, C.J., (1985). Retortable plastic cans keep air out, flavor in. Plastics Engineering 41(2), 41-45.
- Page 1 and 2: Instituto de Agroquímica y Tecnolo
- Page 3 and 4: DESARROLLO Y CARACTERIZACIÓN DE PO
- Page 5 and 6: DESENVOLUPAMENT I CARACTERITZACIÓ
- Page 7 and 8: DEVELOPMENT AND CHARACTERIZATION OF
- Page 9 and 10: 1. INTRODUCCIÓN 1.1. ENVASADO ACTI
- Page 11 and 12: 1.1.1. Características básicas de
- Page 13 and 14: adecuadas para permitir la acción
- Page 15 and 16: educción de los recuentos microbio
- Page 17 and 18: 1.1.2. Legislación de envases acti
- Page 19 and 20: humedad y en presencia de ambientes
- Page 21 and 22: Figura 2. Estructura de los monóme
- Page 23 and 24: autooxidación, cuando la ranciedad
- Page 25 and 26: antioxidante. Actúa como agente en
- Page 27 and 28: Ambos mecanismos dependen del disol
- Page 29 and 30: Figura 4. Esquema de un envase acti
- Page 31 and 32: Actualmente existen pocos materiale
- Page 33 and 34: Figura 6. Formación de complejos d
- Page 35 and 36: y se añadieron distintos agentes e
- Page 37 and 38: Dias, H., Berbicz, F., Pedrochi, F.
- Page 39: Lopez, P., Sanchez, C., Batlle, R.,
- Page 43 and 44: 2. OBJETIVOS
- Page 45 and 46: ) Materiales activos para el contro
- Page 47 and 48: 3. RESULTADOS Y DISCUSIÓN En esta
- Page 49 and 50: contacto directo con el alimento, c
- Page 51 and 52: Para comprobar la actividad en un c
- Page 53 and 54: intención de estudiar el efecto so
- Page 55 and 56: RH 50 RH 75 RH 100 RH 50 RH 90 Blan
- Page 57 and 58: “CASTING” 100% H2O 10% EtOH 95%
- Page 59 and 60: ciclodextrinas, βCD, en el ímero
- Page 61 and 62: inferiores de permeabilidad se obtu
- Page 63 and 64: Artículo 1 IMPROVING THE ANTIOXIDA
- Page 65 and 66: 1. INTRODUCTION Oxidation processes
- Page 67 and 68: are still released into the atmosph
- Page 69 and 70: analysis. Their thermal properties,
- Page 71 and 72: aluminum foil to protect the conten
- Page 73 and 74: Heat Flow (J/g) 2 0 -2 -4 -6 -8 -10
- Page 75 and 76: Figure 1.2. Derivative of the weigh
- Page 77 and 78: Table 1.2. Water Vapor and Oxygen P
- Page 79 and 80: A second important factor was the f
- Page 81 and 82: Figure 1.4. Partition (K) and diffu
- Page 83 and 84: The reason for this effect is the a
- Page 85 and 86: Lopez-Rubio, A., Almenar, E., Herna
- Page 87 and 88: Artículo 2 REDUCING OXIDATION OF F
- Page 89 and 90: 1. INTRODUCTION Lipids are found na
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donate hydrogen atoms or electrons
- Page 93 and 94:
ml. A gas stream containing hydroxy
- Page 95 and 96:
where V is the volume of sodium thi
- Page 97 and 98:
To monitor the antioxidant activity
- Page 99 and 100:
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
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aluminum cups were filled with 7 g
- Page 143 and 144:
was performed by immersion in brine
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Table 4.1. Concentration of antioxi
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The second and biggest process for
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incorporating antioxidants although
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and the hydroxyl groups of the poly
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Figure 4.4. Experimental data and t
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Figure 4.6. Partition (K) and diffu
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process. No reliable D values could
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was more efficient in the initial a
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ACKNOWLEDGEMENTS The authors acknow
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López-de-Dicastillo, C., Catalá,
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3.2. DESARROLLO DE MATERIALES PARA
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ABSTRACT Current developments in ac
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complexes, entrapping all or part o
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2. MATERIALS AND METHODS 2.1. Chemi
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applicable EC directives (European
- Page 175 and 176:
Orangeburg, USA). The concentration
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2.8. Statistical analysis One-way a
- Page 179 and 180:
from the films was carried out by d
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literature on this material (Aucejo
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depression differed, being wider wi
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presence of glycerol in the sample
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addition of βCD increased the diff
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Aproximately 90% of the α-pinene a
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EVOH with glycerol is highly plasti
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Grob, K., Biedermann, M., Scherbaum
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Artículo 6 FOOD APPLICATIONS OF AC
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1. INTRODUCTION Active packaging is
- Page 199 and 200:
The aim of this work was to use the
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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
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matches the case of a migration pro
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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
- Page 242 and 243:
4. CONCLUSIONS Water resistant poly
- Page 244 and 245:
Lopez-de-Dicastillo, C., Gallur, M.
- Page 246 and 247:
4. CONCLUSIONES 1. Se han obtenido
- Page 248 and 249:
8. Según los resultados derivados