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|Title:||Functional properties of Gleditsia triacanthos seeds extracts and their incorporation into galactomannan films for food applications|
|Author(s):||Cerqueira, Miguel Ângelo Parente Ribeiro|
Martins, Joana T.
Teixeira, J. A.
Vicente, A. A.
|Publisher:||Royal Society of Chemistry|
|Citation:||Cerqueira, Miguel A.; Souza, B.; Martins, Joana T.; Teixeira, José A.; Vicente, António A., Functional properties of Gleditsia triacanthos seeds extracts and their incorporation into galactomannan films for food applications. In Waldron, K.W.; Moates, G.K.; Faulds, C.B., Total Food: Sustainability of the Agri-Food Chain, London: Royal Society of Chemistry, 2010. ISBN: 978-1-84755-750-6, 238-243|
|Abstract(s):||Nowadays there is an increasing interest in identifying antioxidant properties in products from natural sources to be used e.g. in food preservation or in health-enhancing foods. Edible films can provide additional protection for food, while being a fully biodegradable. environmental friendly packaging system. They can be used to improve food quality and prolong shelf-life of fresh products and they can be used to carry functional ingredients such as antioxidants, antimicrobials, nutrients, and flavours to further alliance food stability, quality, functionality and safety.1-2 Some publications reported that seeds could be considered a valuable source of phenolics, possessing beneficial activities such as antioxidant, anti-carcinogenic, antimicrobial, anti-mutagcnic and anti-inflamatory.3 Previous publications have already used galactomannans from commercial and non-traditional origins as a source for films and coatings production.'" The present work had three objectives: to evaluate the total phenolic content and antioxidant properties of ethanolic and water extracts from G. triacanthos seeds: to demonstrate whether galactomannan films are suitable to incorporate antioxidant compounds for further application in the food industry: and to show how the main film properties can change with galactomannan and extract concentrations.|
|Access:||Restricted access (UMinho)|
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