Encapsulación de aceite esencial de romero para el desarrollo de envases alimentarios activos
[EN] There is currently growing interest in replacing traditional plastics in the food packaging sector by biobased and biodegradable plastics such as poly(lactic acid) (PLA). However, PLA has lower performance than traditional plastics and to improve them it is usually reinforced with micro- or nan...
| Autores: | , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | español |
| OAI Identifier: | oai:riunet.upv.es:10251/226584 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/226584 |
| Access Level: | acceso abierto |
| Palabra clave: | PLA Aceite Esencial de Romero Nanotubos de Halloysita (HNT) Kombucha Encapsulación Electrohilado Envase activo |
| Sumario: | [EN] There is currently growing interest in replacing traditional plastics in the food packaging sector by biobased and biodegradable plastics such as poly(lactic acid) (PLA). However, PLA has lower performance than traditional plastics and to improve them it is usually reinforced with micro- or nanometric particles. Likewise, essential oils are interesting sustainable additives for the plastics processing industry since they allow the development of antioxidant active materials. However, essential oils are volatile and part of them can be lost during the processing of plastic materials. This article presents three encapsulation strategies for rosemary (Rosmarinus Officinalis) essential oil and its incorporation into the PLA polymer matrix. |
|---|