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dc.contributorAlmajano Pablos, María Pilar
dc.contributorGarcía Torres, José Manuel
dc.contributor.authorSchaab Da Silva, Gabriela
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2022-04-12T08:06:05Z
dc.date.issued2019-06
dc.identifier.urihttp://hdl.handle.net/2117/365717
dc.description.abstractNowadays, there is an increasing attention for the food safety and quality in order not to only assure the quality of the consumed goods but also to avoid the waste of large amounts of food. Also, the constantly growing amount of plastic waste produced worldwide is alarming regarding the environment and the economy. This is specially crytical for conventional plastics, that last decades in the environment after disposed. This situation has been driving attention to the development of alternative plastic materials that are biodegradable and therefore have a significantly lower impact on the environment after use. Besides that, there is a general tendency of improving the properties of materials in order to achieve the most efficiency in their application, while at the same time using active ingredients from natural sources, hence avoiding environmental damage. In the food packaging industry, a direct interaction of the packaging with the food product allows the decrease of microbial growth, aswell as a delay on the oxidation processes taking place during the storage. With that in mind, this project aimed at obtaining an extract from peppers (Capsicum sp.), considering these plants have proven antimicrobial and antioxidant properties, and producing a biodegradable polymeric film containing these extracts. The extracts, obtained via Maceration, Soxhlet and Ultrasound processes, were characterized and compared regarding their antiradicalar activity (FRAP), their Phenolic Content, and their content on capsaicinoids (HPLC), where the extract from Habanero Peppers ubtained via Ultrasound showed the best results. The films were produced using PLA and incorporating the obtained extract and characterized concerning both physical properties (Young’s Modulus, Tensile Strength, SEM) and chemical properties (TGA, DSC, FT-IR). The results indicate that the PLA films had suitable mechanical, thermal and chemical properties. The potential of the films as antimicrobial materials was tested via microbiological assay with UV Spectroscopy, showing decrease of microbial growth in the wells containing films with oleoresin, when compared to the blank films and control wells. Finally, the liberation profile of the capsaicinoids from the PLA films was analysed over time, showing that capsaicin is released gradually until a contact time of 6h, when ist release stabilizes at 2,5% of the film content.
dc.language.isoeng
dc.publisherUniversitat Politècnica de Catalunya
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria dels materials::Materials plàstics i polímers
dc.subject.lcshPolymers -- Testing
dc.subject.otherpolymeric films
dc.subject.otherpepper oleoresin, capsaicin
dc.subject.otherantimicrobial
dc.subject.otherantioxidant
dc.subject.otheractive packaging
dc.titleExtraction and characterization of capsaicinoids from hot peppers and production of polymeric films for food and health applications
dc.typeMaster thesis
dc.subject.lemacPolímers d'origen natural
dc.subject.lemacPolímers -- Proves
dc.identifier.slugPRISMA-145969
dc.rights.accessRestricted access - author's decision
dc.date.lift10000-01-01
dc.date.updated2019-10-28T09:50:49Z
dc.audience.educationlevelMàster
dc.audience.mediatorEscola d'Enginyeria de Barcelona Est
dc.audience.degreeMÀSTER UNIVERSITARI ERASMUS MUNDUS EN CIÈNCIA I ENGINYERIA DE MATERIALS AVANÇATS (Pla 2014)


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