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http://hdl.handle.net/10532/7062| Title: | Multilayer structures to improve the barrier properties of egg white protein films for the packaging of fresh fruits and vegetables |
| Authors: | Baquero Aznar, Víctor Salvador, María Luisa González Buesa, Jaime |
| Issue Date: | 2024 |
| Citation: | 11th Shelf Life International Meeting, 20-23 may 2024 (Reggio Emilia. Italia. 2024) |
| Abstract: | The application of coatings or multilayer structures containing hydrophobic materials led to a decrease in the WVTR of the EWP films. Nevertheless, the use of beeswax as a coating resulted in an increase in the opacity of the EWP films. • The use of EWP films for packaging fresh-cut celery resulted in marked dehydration and strong weight loss. • For packaging cherry tomatoes, EWP film coated with beeswax is an alternative as the product exhibited behavior comparable to that of PLA films. • Improvements in EWP films are required to obtain results comparable to those of OPP films. |
| URI: | http://hdl.handle.net/10532/7062 |
| License: | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
| Appears in Collections: | [DOCIART] Artículos científicos, técnicos y divulgativos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| V6_PosterSLIM_Multilayer_VB-MLS_JGB_VB_FINAL_V2.pdf | Poster | 710,33 kB | Adobe PDF |  View/Open |
| Multilayer structures to improve the barrier properties of egg white protein films for the packaging of fresh fruits and vegetables..pdf | Abstract | 69,49 kB | Adobe PDF |  View/Open |
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