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dc.creatorEtxabide, Alaitzes_ES
dc.creatorYang, Yies_ES
dc.creatorMaté Caballero, Juan Ignacioes_ES
dc.creatorCaba, Koro de laes_ES
dc.creatorKilmartin, Paul A.es_ES
dc.date.accessioned2022-12-19T12:35:57Z
dc.date.available2022-12-19T12:35:57Z
dc.date.issued2022
dc.identifier.citationEtxabide, A., Yang, Y., Maté, J. I., de la Caba, K., & Kilmartin, P. A. (2022). Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin. Food Packaging and Shelf Life, 33, 100896. https://doi.org/10.1016/j.fpsl.2022.100896en
dc.identifier.issn2214-2894
dc.identifier.urihttps://hdl.handle.net/2454/44468
dc.description.abstractTo achieve sustainability in the wine industry, by-products from winery operations are being diverted from waste streams and turned into beneficial use. Grape seed tannin (SeedT) and skin tannin (SkinT) extracts were used to modify the properties of gelatin films, and to prepare active/intelligent films. The SeedT extract showed a higher phenolic content (~ 440 mg gallic acid (GA)/g extract) and antioxidant inhibition (~ 20 %) than the SkinT extract (14 mg GA/g extract, 2 % antioxidant inhibition), while both extracts presented colour variations with an increase of solution pH. The addition of extracts into the gelatin formulation resulted in coloured and transparent films with lower wettability (water contact angle increased up to 92°) and higher UV-light absorbance (secondary antioxidant function) properties. The films were capable of releasing tannins by up to 20 % which led to antioxidant inhibition values of up to 13 % (primary antioxidant function). The addition of SkinT tannins into the films provided the films with a pH indicator ability (intelligent function).en
dc.description.sponsorshipThe authors would like to thank the State Research Agency of Spain within the Juan de la Cierva - Incorporation action (IJC2019-039697I) and the Ministry of Business, Innovation and Employment (MBIE, Biocide Toolbox programme).en
dc.format.mimetypeapplication/pdfen
dc.format.mimetypeapplication/msworden
dc.language.isoengen
dc.publisherElsevieren
dc.relation.ispartofFood Packaging and Shelf Life 33 (2022) 100896en
dc.rights© 2022 The Author(s). This is an open access article under the CC BY-NC-ND licenseen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectActive packagingen
dc.subjectGelatin filmsen
dc.subjectGrape seed extracten
dc.subjectGrape skin extracten
dc.subjectIntelligent packagingen
dc.titleDeveloping active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatinen
dc.typeArtículo / Artikuluaes
dc.typeinfo:eu-repo/semantics/articleen
dc.date.updated2022-12-19T12:01:43Z
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.contributor.departmentInstitute for Multidisciplinary Research in Applied Biology - IMABen
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.identifier.doi10.1016/j.fpsl.2022.100896
dc.relation.publisherversionhttps://doi.org/10.1016/j.fpsl.2022.100896
dc.type.versionVersión publicada / Argitaratu den bertsioaes
dc.type.versioninfo:eu-repo/semantics/publishedVersionen


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© 2022 The Author(s). This is an open access article under the CC BY-NC-ND license
Except where otherwise noted, this item's license is described as © 2022 The Author(s). This is an open access article under the CC BY-NC-ND license

El Repositorio ha recibido la ayuda de la Fundación Española para la Ciencia y la Tecnología para la realización de actividades en el ámbito del fomento de la investigación científica de excelencia, en la Línea 2. Repositorios institucionales (convocatoria 2020-2021).
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