Joaquín Gómez-Estaca

TL;DR: When the complex gelatin-chitosan film incorporating clove essential oil was applied to fish during chilled storage, the growth of microorganisms was drastically reduced in gram-negative bacteria, especially enterobacteria, while lactic acid bacteria remained practically constant for much of the storage period.

TL;DR: A review of the latest advances in antioxidant active food packaging, with special emphasis on antioxidant release systems, can be found in this paper, where various methods for incorporating antioxidant compounds in the package, the issues to be considered in packaging design, and various methods employed to evaluate the antioxidant effectiveness of active antioxidant materials are reviewed.

TL;DR: A review of the most recent literature dealing with films based on gelatins from different fish species and various strategies intended to improve the physical properties of such films by combining fish gelatin with such other biopolymers as soy protein isolate, oils and fatty acids, and certain polysaccharides is also discussed.

TL;DR: In this article, the curcumin remained in the amorphous state in the nanoparticle, as revealed by X-Ray diffractometry, evidencing intimate contact with the polymer.

TL;DR: In this paper, the antioxidant properties (FRAP ferric-reducing ability and ABTS radical-scavenging capacity) as well as the light barrier properties of gelatin-based edible films containing oregano or rosemary aqueous extracts were investigated.