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Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin
dc.creator | Etxabide, Alaitz | es_ES |
dc.creator | Yang, Yi | es_ES |
dc.creator | Maté Caballero, Juan Ignacio | es_ES |
dc.creator | Caba, Koro de la | es_ES |
dc.creator | Kilmartin, Paul A. | es_ES |
dc.date.accessioned | 2022-12-19T12:35:57Z | |
dc.date.available | 2022-12-19T12:35:57Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | Etxabide, 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.2022.100896 | en |
dc.identifier.issn | 2214-2894 | |
dc.identifier.uri | https://hdl.handle.net/2454/44468 | |
dc.description.abstract | To 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.sponsorship | The 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.mimetype | application/pdf | en |
dc.format.mimetype | application/msword | en |
dc.language.iso | eng | en |
dc.publisher | Elsevier | en |
dc.relation.ispartof | Food Packaging and Shelf Life 33 (2022) 100896 | en |
dc.rights | © 2022 The Author(s). This is an open access article under the CC BY-NC-ND license | en |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.subject | Active packaging | en |
dc.subject | Gelatin films | en |
dc.subject | Grape seed extract | en |
dc.subject | Grape skin extract | en |
dc.subject | Intelligent packaging | en |
dc.title | Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin | en |
dc.type | Artículo / Artikulua | es |
dc.type | info:eu-repo/semantics/article | en |
dc.date.updated | 2022-12-19T12:01:43Z | |
dc.contributor.department | Agronomía, Biotecnología y Alimentación | es_ES |
dc.contributor.department | Agronomia, Bioteknologia eta Elikadura | eu |
dc.contributor.department | Institute for Multidisciplinary Research in Applied Biology - IMAB | es_ES |
dc.rights.accessRights | Acceso abierto / Sarbide irekia | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | en |
dc.identifier.doi | 10.1016/j.fpsl.2022.100896 | |
dc.relation.publisherversion | https://doi.org/10.1016/j.fpsl.2022.100896 | |
dc.type.version | Versión publicada / Argitaratu den bertsioa | es |
dc.type.version | info:eu-repo/semantics/publishedVersion | en |