RT journal article
T1 Supercritical Impregnation of Food Packaging Films to Provide Antioxidant Properties
A1 Cejudo Bastante, Cristina
A1 Casas Cardoso, Lourdes
A1 Mantell Serrano, Casimiro
A1 Martínez de la Ossa Fernández, Enrique José
A2 Ingeniería Química y Tecnología de Alimentos
AB Among the different techniques employed to develop active packaging, supercritical solvent impregnation (SSI) of natural extracts is an innovative approach. When developing a method to obtain polyethylene terephthalate/ polypropylene (PET/PP) films with antioxidant capacity, several parameters (pressure, temperature, depressurization rate, presence of modifier and time) were studied with caffeic acid as a model substance. The best conditions were applied to an olive leaf extract as a natural extract with antioxidant properties. Antioxidant activity was evaluated by the DPPH assay and the total loading was calculated to identify the best impregnation conditions. The results revealed that a low level of impregnation provide antioxidant films, both with the standard and the natural extract. Better results were obtained when the natural extract was used. To confirm the presence of the antioxidant particles and to determine their distribution on the matrix, the impregnated samples were studied by Scanning Electron Microscopy (SEM).
PB Elsevier
SN 0896-8446
YR 2017
FD 2017
LK http://hdl.handle.net/10498/30165
UL http://hdl.handle.net/10498/30165
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 11-nov-2026