New Trends in the Use of Volatile Compounds in Food Packaging
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Título: | New Trends in the Use of Volatile Compounds in Food Packaging |
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Autor/es: | Beltrán Sanahuja, Ana | Valdés, Arantzazu |
Grupo/s de investigación o GITE: | Análisis de Alimentos, Química Culinaria y Nutrición (AAQCN) |
Centro, Departamento o Servicio: | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología |
Palabras clave: | Volatile compounds | Active packaging | Food packaging | Antioxidant | Antimicrobial | Polymers | Aroma compounds |
Área/s de conocimiento: | Nutrición y Bromatología |
Fecha de publicación: | 27-mar-2021 |
Editor: | MDPI |
Cita bibliográfica: | Beltrán Sanahuja A, Valdés García A. New Trends in the Use of Volatile Compounds in Food Packaging. Polymers. 2021; 13(7):1053. https://doi.org/10.3390/polym13071053 |
Resumen: | In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented. |
URI: | http://hdl.handle.net/10045/114044 |
ISSN: | 2073-4360 |
DOI: | 10.3390/polym13071053 |
Idioma: | eng |
Tipo: | info:eu-repo/semantics/article |
Derechos: | © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
Revisión científica: | si |
Versión del editor: | https://doi.org/10.3390/polym13071053 |
Aparece en las colecciones: | INV - AAQCN - Artículos de Revistas |
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