dc.contributor.author | Uranga Gama, Jone | |
dc.contributor.author | Leceta Lasa, Itsaso | |
dc.contributor.author | Guerrero Manso, Pedro Manuel ![ORCID](/themes/Mirage2//images/orcid_16x16.png) | |
dc.contributor.author | De la Caba Ciriza, María Coro ![ORCID](/themes/Mirage2//images/orcid_16x16.png) | |
dc.date.accessioned | 2024-04-23T17:21:56Z | |
dc.date.available | 2024-04-23T17:21:56Z | |
dc.date.issued | 2024-07 | |
dc.identifier.citation | Food Hydrocolloids 152 : (2024) // Article ID 109951 | es_ES |
dc.identifier.issn | 0268-005X | |
dc.identifier.issn | 1873-7137 | |
dc.identifier.uri | http://hdl.handle.net/10810/66886 | |
dc.description.abstract | Cellulose-rich residue after agar extraction was incorporated into gelatin film forming formulations in order to revalorize it and improve film properties. This revalorized cellulose was compared with the commercial sodium carboxymethyl cellulose, also employed in gelatin films. Cellulose addition improved water resistance and UV light barrier properties of films, contributing to food shelf life extension. Additionally, grape marc extract was incorporated into cellulose-containing gelatin film forming formulations to promote antioxidant activity. These films showed the ability to be thermo-sealed and were used to pack grapes, thus, closing the loop from food waste to food packaging. | es_ES |
dc.description.sponsorship | This work was supported by the Basque Government (IT1658-22 and Elkartek Program). J. Uranga thanks the University of the Basque Country (ESPDOC21/74). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/3.0/es/ | * |
dc.subject | bio-waste | es_ES |
dc.subject | valorization | es_ES |
dc.subject | circular economy | es_ES |
dc.subject | active films | es_ES |
dc.title | Closing the loop: Waste valorisation from vegetal sources to develop fruit active films | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | © 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-
nc/4.0/) | es_ES |
dc.rights.holder | Atribución-NoComercial 3.0 España | * |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0268005X2400225X | es_ES |
dc.identifier.doi | 10.1016/j.foodhyd.2024.109951 | |
dc.departamentoes | Ingeniería química y del medio ambiente | es_ES |
dc.departamentoes | Matemática aplicada | es_ES |
dc.departamentoeu | Ingeniaritza kimikoa eta ingurumenaren ingeniaritza | es_ES |
dc.departamentoeu | Matematika aplikatua | es_ES |