Ramón Catalá

TL;DR: Active food packaging with gliadin films incorporating 5% cinnamaldehyde increased the shelf-life of both sliced bread and cheese spread and demonstrates a noteworthy potential of these novel bioplastics incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend shelf- life of food products.

TL;DR: Ethylene-vinyl alcohol copolymer films containing catechin or quercetin as antioxidant agents were successfully produced by extrusion and the addition of these bioactive compounds did not modify greatly their water and oxygen permeabilities, Tg, or crystallinity but improved their thermal resistance.

TL;DR: The migration processes of antioxidants from polypropylene films of different thicknesses into n-heptane and 95% ethanol as fatty food simulants showed the significance of food simulant selection in the analysis of food-packaging interactions and migration variability with thickness.

TL;DR: In this paper, the effects of different high pressure processing (HPP) treatments on EVOH-based packaging materials were studied and they were compared with the morphological effects produced by a more traditional food preservation technology, i.e. sterilization.

TL;DR: High sorption values are probably due to a great chemical compatibility between chicken proteins and carvacrol, and the large amount of antimicrobial that was sorbed or reacted with the fillet caused an unacceptable sensory deterioration.