RT journal article
T1 Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging
A1 Cejudo Bastante, Cristina
A1 Arjona Mudarra, Paloma
A1 Fernández Ponce, María Teresa
A1 Casas Cardoso, Lourdes
A1 Martínez de la Ossa Fernández, Enrique José
A1 Pereyra López, Clara María
A2 Ingeniería Química y Tecnología de Alimentos
A2 Química Física
K1 active packaging
K1 food preservation
K1 supercritical solvent impregnation
K1 vinification by-products
K1 natural fibers
AB There is an increasing demand for the use of new food packaging materials. In this study, natural jute fibers impregnated with a Petit Verdot Red Grape Pomace Extract (RGPE) was proposed as a new active food packaging material. Pressurized Liquid Extraction (PLE) and Enhanced Solvent Extraction (ESE) techniques were employed to obtain the bioactive RGPE. Afterward the supercritical solvent impregnation conditions to obtain RGPE-natural jute fibers were studied, by varying pressure, modifier percentage and dried RGPE mass. PLE technique offered the highest bioactive extract at 20 MPa, 55 degrees C, 1 h residence time using C2H5OH:H2O (1:1 v/v), providing an EC50 of 3.35 +/- 0.25 and antibacterial capacity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa (MIC of 12.0, 1.5 and 4.0 mg/mL RGPE respectively). The natural jute fibers impregnated with 3 mL of that RGPE (90 mg/mL) at 50 MPa and 55 degrees C generated the most efficient packing material with regards to its food preservation potential.
PB MDPI
SN 2076-3921
YR 2021
FD 2021-02
LK http://hdl.handle.net/10498/24695
UL http://hdl.handle.net/10498/24695
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 08-nov-2026