ArticleAntioxidants (Basel, Switzerland)2020
Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds.
Article in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Article
- Article
- Biopolymer-based electrospun nanofiber membranes for smart food packaging applications: a review.RSC advances · 2025Review
- A Systematic Review of Spironolactone Nano-Formulations for Topical Treatment of Skin Hyperandrogenic Disorders and Chronic Wounds.Pharmaceutics · 2024Review
- Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production.Foods (Basel, Switzerland) · 2023Article
- Natural Active Ingredients for Poly (Lactic Acid)-Based Materials: State of the Art and Perspectives.Antioxidants (Basel, Switzerland) · 2022Review
- Oxygen Scavenger and Antioxidant LDPE/EVOH/PET-Based Films Containing β-Carotene Intended for Fried Peanuts (Polymers · 2022Article
- Article
- Polylactide Films with the Addition of Olive Leaf Extract-Physico-Chemical Characterization.Materials (Basel, Switzerland) · 2021Article
- Article
- Hot-Melt-Extruded Active Films Prepared from EVOH/Trans-Cinnamaldehyde Blends Intended for Food Packaging Applications.Foods (Basel, Switzerland) · 2021Article
- Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract.Molecules (Basel, Switzerland) · 2021Article
- Double-Function Oxygen Scavenger and Aromatic Food Packaging Films Based on LDPE/Polybutadiene and Peanut Aroma.Polymers · 2021Article
- Article
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4 authors.
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Abstract
Antioxidant films based on poly(ε-caprolactone) (PCL) containing almond skin extract (ASE) were developed for food packaging applications. The effect of ASE incorporation on the morphological, structural, colour, mechanical, thermal, barrier and antioxidant properties of the prepared films were evaluated. The structural, tensile and thermal properties of the films were not altered due to ASE addition. Although no significant differences were observed for the oxygen permeability of samples, some increase in water absorption and water vapour permeability was observed for active films due to the hydrophilic character of ASE phenolic compounds, suggesting the suitability of this novel packaging for fatty foods conservation. ASE conferred antioxidant properties to PCL films as determined by the DPPH radical scavenging activity. The efficiency of the developed films was evaluated by the real packaging application of fried almonds at different ASE contents (0, 3, 6 wt.%) up to 56 days at 40 °C. The evolution of peroxide and p-anisidine values, hexanal content, fatty acid profile and characteristic spectroscopy bands showed that active films improved fried almonds stability. The results suggested the potential of PCL/ASE films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods.
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