RT journal article
T1 Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging
A1 Sánchez García, Josefa
A1 Machado,  Noelia Daiana
A1 Tirado Fernández, María
A1 Cejudo Bastante, Cristina
A1 Roldán Gómez, Ana María
A1 Mantell Serrano, Casimiro
A1 Casas Cardoso, Lourdes
A2 Ingeniería Química y Tecnología de Alimentos
K1 hake fish
K1 polylactic acid
K1 olive leaf extract
K1 supercritical fluids
AB Global fish consumption has steadily increased; however, fishery productsare difficult to preserve. Active packaging has emerged as an alternative to improve itsconservation. In this work, fresh hake fillets were packaged in commercial polylacticacid films impregnated with olive leaf extract using supercritical CO2. The impregnationwas performed at 35 ◦C and 400 bar for 1 h. The ABTS assay was used to determine theantioxidant activity, and migration tests were performed using food simulants A and D2 for10 days at 5 ◦C. The fresh fillets were packaged in impregnated and control films and storedfor 12 days at 4 ◦C. The microbiological, physical (drip loss, aw, pH, and color) and chemicalparameters (total volatile base and trimethylamine) were analyzed. The impregnatedfilms presented a 706 µg extract mg−1 polymer, showing a 2-fold extract release usingfood simulant D2 than simulant A. After hake storage using impregnated films, reducedmicrobial count, and drip loss, maintaining the pH stability was obtained. The color turnedyellowish and no detectable olfactory presence of the extract was noted. The chemicalparameters were similar in both types of films. The proposed biodegradable packagingwith olive by-products preserves moisture and controls microbial growth, representing aneco-friendly alternative.
PB MDPI
SN 2076-3417
YR 2025
FD 2025
LK http://hdl.handle.net/10498/36425
UL http://hdl.handle.net/10498/36425
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 10-nov-2026