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Active chitosan–chestnut extract films used for packaging and storage of fresh pasta

Kõrge, K; Bajić, M; Likozar, B; Novak, U; (2020) Active chitosan–chestnut extract films used for packaging and storage of fresh pasta. International Journal of Food Science & Technology , 55 (8) pp. 3043-3052. 10.1111/ijfs.14569. Green open access

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Abstract

A tannins‐rich chestnut extract was used to enhance the antioxidant and antibacterial properties of chitosan‐based film materials. The favorable mechanical properties of the novel material enabled its application in the preparation of the sachets that were used for packing and storage of filled fresh pasta. The fresh pasta aging progressed in conventional refrigerated storage conditions of 8 ℃ with 60 ± 2% relative humidity in the absence of light for 60 days. The rapid moisture mobility between a starchy food and sachets during the first nine days of storage induced retrogradation of the fresh pasta, whereby total phenolic content show dependency on moisture throughout the shelf life. Active components within the sachet prevented microbial growth on the food surface during the entire 60 days.

Type: Article
Title: Active chitosan–chestnut extract films used for packaging and storage of fresh pasta
Open access status: An open access version is available from UCL Discovery
DOI: 10.1111/ijfs.14569
Publisher version: https://doi.org/10.1111/ijfs.14569
Language: English
Additional information: This version is the author accepted manuscript. For information on re-use, please refer to the publisher’s terms and conditions.
Keywords: Chestnut extract, chitosan‐based film, active sachet, antibacterial and antioxidant activity, fresh pasta, shelf life
UCL classification: UCL
UCL > Provost and Vice Provost Offices > UCL BEAMS
UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science
UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science > Dept of Biochemical Engineering
URI: https://discovery.ucl.ac.uk/id/eprint/10093697
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