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Etxabide Etxeberria, Alaitz

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https://academica-e.unavarra.es/handle/2454/48987

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Etxabide Etxeberria

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Alaitz

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Agronomía, Biotecnología y Alimentación

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0000-0002-8025-0717

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88910

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811687

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    PublicationOpen Access
    Manufaktura metodoen eta saretze-erreakzioaren eragina gelatinazko materialen propietateetan
    (Universidad del País Vasco, 2019) Etxabide Etxeberria, Alaitz; Caba, Koro de la; Uranga, Jone; Guerrero, Pedro; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    Plastikoen erabilerak eta haien zabor-tratamenduak sortutako kezkek jasangarriagoak diren iturrien erabilera bultzatzeko ordezko materialen garapena sustatu dute. Azkeneko urteotan, proteinen ikerketaren arloan gelatinan oinarritutako materialenganako interesa handitu da. Proteinen merkatu-bideragarritasuna sustatzeko helburuarekin, gelatinazko filmak, scaffold-ak eta biokonpositeak prestatu ziren, hurrenez hurren disoluzio metodoaren bidez, liofilizazioz eta estrusio-injekzio tekniken bidez. Gainera, gelatinaren urarekiko sentikortasuna txikitzeko, materialak laktosarekin erreakzionarazi zituzten, Maillard saretze-erreakzioa bero tratamendu bidez bultzatuz (105 °C, 24 ordu). Fourierren transformatuaren bidezko espektroskopia infragorriaren (FTIR) bidez gelatinaren eta laktosaren arteko interakzioak baieztatu ziren. Bestetik, gelatinazko materialen ura xurgatzeko gaitasunen balio ezberdinek eta ekorketazko elektroi-mikroskopia (SEM) bidez ikusitako egitura desberdinek saretze erreakzioak eta manufaktura prozesuek materialen propietateetan eragin zutela baieztatu zuten.
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    PublicationOpen Access
    Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development
    (Elsevier, 2021) Etxabide Etxeberria, Alaitz; Maté Caballero, Juan Ignacio; Kilmartin, Paul A.; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación
    About 52 Mt of food waste is generated annually at the household level. Almost a quarter of this waste is related to packaging issues such as inaccurate data labelling systems. This shows the crucial need to replace or improve food data labels in order to reduce food waste. Gelatin films with different concentrations of curcumin, betanin and anthocyanin containing colourants were prepared by casting. The effect of different concentrations of colourants on the optical, barrier, physicochemical, structural and colour response properties of films was investigated. The addition of colourants altered the colour, light barrier, and wettability of the films. Although the colourant retention capacity of films varied as a function of colourant type, no changes were observed in infrared spectra, and likewise the similar results were obtained by X-ray diffraction, mechanical testing and scanning electron microscopy pointed to retention of tertiary and inner structural properties of the films. The addition of colourants provided films with the capacity to sense pH changes before and after immersion in a fatty food simulant. These properties establish the suitability of the films for intelligent fatty food packaging applications.
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    PublicationOpen Access
    Effect of fructose and ascorbic acid on the performance of cross-linked fish gelatin films
    (MDPI, 2020) Guerrero, Pedro; Zugasti, Iraitz; Etxabide Etxeberria, Alaitz; Bao, Huynh Nguyen Duy; Si, Trung Trang; Peñalba, Miriam; Caba, Koro de la; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    Gelatin was extracted from fish scales in this work, in an attempt to valorise abundant and available fishery by-products as an approach towards a more circular economy. With this strategy in mind, fish scale gelatin was used to prepare active films. In this regard, the development of advanced materials from gelatin involves its modification to enhance functional properties, particularly barrier properties, to achieve the requirements for specific value-added purposes, such as food or pharmaceutical/biomedical applications. The improvement of those functional properties can be achieved by means of chemical cross-linking processes. In this context, non-enzymatic reactions were carried out with the addition of fructose and ascorbic acid into gelatin film forming formulations, and cross-linking was induced by a heat-treatment. These cross-linking reactions resulted in higher barrier features, especially for those films prepared with ascorbic acid.
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    PublicationOpen Access
    Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development
    (Elsevier, 2022) Etxabide Etxeberria, Alaitz; Kilmartin, Paul A.; Maté Caballero, Juan Ignacio; Gómez-Estaca, Joaquín; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    To find renewable and sustainable alternatives to reduce the severe environmental impact of single-use synthetic plastic packaging, glucose-crosslinked gelatin films containing different amounts of chitin nanowhiskers (CNWs) were prepared. CNWs were first prepared by acid hydrolysis of chitin from shrimps, and characterized (morphological and thermal properties), before their addition into film-forming formulations. The films were heat-treated to promote the chemical crosslinking Maillard reaction (MR), between glucose and gelatin. The films then became less soluble (from 100% to ∼10%), thermally more stable, had a notably improved UV–vis light absorption capacity, and presented significantly enhanced tensile strength (from 42 to 77 MPa) and Young's modulus (from 1476 to 2921 MPa), however, they also became less flexible (from 17% to 7%) and transparent. These property alterations were mainly related to changes in crystallinity, the MR and to a lesser extent, to the formation of noncovalent (electrostatic and hydrogen bonding) interactions between CNWs and gelatin. Furthermore, due to the formation of MR products, the films turned yellow/dark brown and released antioxidant compounds (inhibition ∼33%) while immersed in water, which gave the films their active properties (stabilization of free radicals). These films have considerable potential as reinforced active packaging films for renewable food packaging applications.
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    PublicationOpen Access
    Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
    (Elsevier, 2021) Etxabide Etxeberria, Alaitz; Kilmartin, Paul A.; Maté Caballero, Juan Ignacio; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación
    8.8 MT of food wastes are annually generated in the EU, in part due to the lack of real-time food freshness information provided by current food data labels. To address this issue, intelligent packaging strategies are being developed. In this study, in search of new natural and food grade pH-indicators, color stability and variability of curcumin (E−100), betanin (E−162), and anthocyanin (E−163) containing food colorants were studied in solution under different food storage conditions and pHs by light absorbance, color, pH and turbidity measurements. E−100 provided color variations (yellow/brown-yellow) at pH > 9 and was particularly photosensitive since a color loss of 67% was observed after 1 day of storage. E−162 and E−163 colorants, however, were thermosensitive and showed significant lower loss of color (30%) after 28 days of storage. E−163, especially, presented a broader color response (red-purple-blue-green) over a wider pH range. Furthermore, color variations at different pHs were dependent upon colorant type and concentration.
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    PublicationOpen Access
    Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin
    (Elsevier, 2022) Etxabide Etxeberria, Alaitz; Yang, Yi; Maté Caballero, Juan Ignacio; Caba, Koro de la; Kilmartin, Paul A.; Agronomia, Bioteknologia eta Elikadura; Institute for Multidisciplinary Research in Applied Biology - IMAB; Agronomía, Biotecnología y Alimentación
    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).