Antonio López Gómez

TL;DR: In this paper, different antimicrobial active packaging treatments were studied on the fresh tomato quality after 6 days/8 °C (short transport simulation) followed by 5 days/25‌C (commercialization), particularly, active cardboard boxes were coated with a water-based acrylic emulsion containing essential oils (EOs) nanoencapsulated within: β−cyclodextrin (βCD), halloysite nanotubes (HNT) or their combination.

TL;DR: An active cardboard tray coated with a water-based emulsion including encapsulated (in β−cyclodextrins (CDs)) essential oils (EOs) was used to study the quality changes of cherry tomatoes (flow-packaged using a macroperforated film) during storage up to 24 days at 8 °C as discussed by the authors.

TL;DR: In this paper, the authors studied the effects of active packaging (a cardboard box including a βcyclodextrin (βCD) inclusion complex with an EOs mix) on the quality of bell peppers (green, red and yellow) during storage at 8 °C (90 % relative humidity) up to 18 d.

TL;DR: In this paper, a method for microbial decontamination of packaged solid food by means of essential oils (EOs), comprising vacuum evaporation of the essential oils, and vacuum application of the EO vapours to the solid food arranged in an open container, wherein said vapours are drawn along by air or by a mixture of food grade gases and guided to the vacuum enclosure containing the packaged food to be microbiologically decontaminated.

TL;DR: In this article, a composition comprising between 40-50% vaporized rice flour (white or integral), 0.6-1% salt, 30-40% water at a temperature comprised between 70-100o c, 0.1-0.3% hydrocolloid, 2.5-6-60% milk, vegetable or egg protein and a process for industrial processing of gluten-free pasta sheets, which allows industrial manufacture in sheets of several meters in length and width more than 50 cm, with sheet thicknesses between 1 and 2 millimeters.