Evaluation of the Antioxidant and Antimicrobial Potential of SiO(2) Modified with Cinnamon Essential Oil (Cinnamomum Verum) for Its Use as a Nanofiller in Active Packaging PLA Films

One of the main causes of food spoilage is the lipid oxidation of its components, which generates the loss of nutrients and color, together with the invasion of pathogenic microorganisms. In order to minimize these effects, active packaging has played an important role in preservation in recent year...

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Detalles Bibliográficos
Autores principales: Martínez-Aguilar, Verónica, Peña-Juárez, Mariana G., Carrillo-Sanchez, Perla C., López-Zamora, Leticia, Delgado-Alvarado, Enrique, Gutierrez-Castañeda, Emmanuel J., Flores-Martínez, Norma L., Herrera-May, Agustín L., Gonzalez-Calderon, Jose Amir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10215188/
https://www.ncbi.nlm.nih.gov/pubmed/37237956
http://dx.doi.org/10.3390/antiox12051090

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10215188/
https://www.ncbi.nlm.nih.gov/pubmed/37237956
http://dx.doi.org/10.3390/antiox12051090

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