Abstract

Along with increased market demands on nutritionally fortified foods, edible coatings and films containing high concentration of nutraceuticals would provide alternative ways to fortify foods that otherwise cannot be accomplished with common processing approaches. Moving from this background, the aim of the present research is to design and evaluate nanostructures containing vitamins capable to be incorporated inside food approved packaging materials for a better food storage. In fact, such modified plastics could be useful to prolong food shelf life. Vitamin C and E were selected to be nanoincorporated in chitosan nanoparticles and the resulting NPs were characterized in vitro concerning the main physicochemical properties. The film packaging improved with the nanostructures has been mechanical tested to traction in order to determine the value of the maximum tensile stress when the detachment of the nanostructures appears. Adherence tests of the film in contact with different elements (simulating the food) have been performed to better characterize the improved packaging and the limit stresses acceptable before it loses the increased storage capacities. The aim is to keep the quality and characteristics of the packed food unchanged for a period longer than usual without affecting the freshness and taste of the food.

Autore Pugliese

• Foti Dora

Tutti gli autori

• FOTI D , PAPARELLA F , ARESTA A , CALVANO CD , DE GIGLIO E , TRAPANI A , ZAMBONIN C

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2013

ISSN

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ISBN

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Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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