Fernández Pan, Idoya

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https://academica-e.unavarra.es/handle/2454/49019

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Fernández Pan

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Idoya

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Agronomía, Biotecnología y Alimentación

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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain

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0000-0001-5804-9104

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750953

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8261

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Author: Maté Caballero, Juan Ignacio × Subject: Ethyl lauroyl arginate ×

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    PublicationOpen Access
    Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films
    (Wiley, 2019) Otero Tuárez, Víctor Oswaldo; Fernández Pan, Idoya; Maté Caballero, Juan Ignacio; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación
    Physical, chemical and antimicrobial properties of fish gelatin films with different 19 concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties 20 of film-forming solution did not vary with increased LAE content. However, pH 21 and surface tension increased. The incorporation of LAE into the formulation 22 increased moisture and solubility of the films. In addition, the presence of LAE 23 affected mechanical properties, making films stronger and more flexible; it had 24 no effect on water vapor permeability. Finally, films with LAE significantly 25 increased antimicrobial properties against Listeria innocua, Shewanella 26 putrefaciens and Pseudomonas fluorescens, but not against Aeromonas 27 hydrophila. These antimicrobial films could be a used as an alternative 28 technology for of fresh products.