دورية أكاديمية
Pomegranate peel polyphenols as an antioxidant additive for the development and characterization of a new active pectin edible film
العنوان: | Pomegranate peel polyphenols as an antioxidant additive for the development and characterization of a new active pectin edible film |
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المؤلفون: | Rene Diaz‐Herrera, Olga B. Alvarez‐Pérez, Janeth Ventura‐Sobrevilla, Alberto Ascacio‐Valdés, Miguel A. Aguilar‐Gonzalez, Juan Buenrostro‐Figueroa, Cristobal N. Aguilar |
المصدر: | eFood, Vol 4, Iss 6, Pp n/a-n/a (2023) |
بيانات النشر: | Wiley, 2023. |
سنة النشر: | 2023 |
المجموعة: | LCC:Food processing and manufacture LCC:Toxicology. Poisons |
مصطلحات موضوعية: | antioxidant activity, biodegradable materials, edible film, pomegranate peel polyphenols, water vapor permeability, Food processing and manufacture, TP368-456, Toxicology. Poisons, RA1190-1270 |
الوصف: | Abstract Natural origin products are an appealing substitute for nonbiodegradable materials in the production of new materials to improve the packaging properties and to extend the shelf life quality of foods. The objective of this study was to formulate, elaborate, select, partially characterize, and evaluate the biological properties of an edible film based on pectin, candelilla wax, and glycerol, added with pomegranate peel polyphenols (PPP). An exploratory design 2k Box Hunter and Hunter was made, followed by a Box‐Behnken design 3k to evaluate the properties of water vapor permeability (WVP) of the film, resulting in the film with 0.75% w/v of pectin, 0.2% w/v of candelilla wax, 0.05% v/v of glycerol and 0.02% w/v of PPP with one of the lowest values of WVP (1.78E−10 g/m.s.Pa). After characterization, this treatment showed good structural and optical properties and low humidity values compared to a control film. PPP showed the inhibitory capacity for DPPH (61.2%) and ABTS (48.5%) radicals and reducing activity with the reduction of ferric ion (FRAP) reaching a value of 1676.5 mg TE/g PPP. |
نوع الوثيقة: | article |
وصف الملف: | electronic resource |
اللغة: | English |
تدمد: | 2666-3066 60240857 |
العلاقة: | https://doaj.org/toc/2666-3066Test |
DOI: | 10.1002/efd2.115 |
الوصول الحر: | https://doaj.org/article/4e60240857ec4e778ac6a344200cd9e2Test |
رقم الانضمام: | edsdoj.4e60240857ec4e778ac6a344200cd9e2 |
قاعدة البيانات: | Directory of Open Access Journals |
تدمد: | 26663066 60240857 |
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DOI: | 10.1002/efd2.115 |