Etxabide Etxeberria, Alaitz
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Etxabide Etxeberria
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Alaitz
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Agronomía, Biotecnología y Alimentación
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Publication Open 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 AlimentaciónAbout 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.Publication Open 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 Alimentación8.8 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.