Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Kelly J. Figueroa-Lopez"'
Publikováno v:
Nanomaterials, Vol 13, Iss 5, p 823 (2023)
Food quality is mainly affected by oxygen through oxidative reactions and the proliferation of microorganisms, generating changes in its taste, odor, and color. The work presented here describes the generation and further characterization of films wi
Externí odkaz:
https://doaj.org/article/495f103f414f4cea9444d06777ef0c35
Publikováno v:
Journal of Functional Biomaterials, Vol 13, Iss 4, p 170 (2022)
Bacterial infections in the oral cavity can become a serious problem causing pain, sores and swelling for several weeks. This type of infection could be alleviated using mucoadhesive delivery systems, allowing local administration of the antibiotic t
Externí odkaz:
https://doaj.org/article/c5d0c49257a74d839481367da5ea5d5e
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
In this research, different contents of eugenol in the 2.5–25 wt.% range were first incorporated into ultrathin fibers of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) by electrospinning and then subjected to annealing to obtain antimicrobial
Externí odkaz:
https://doaj.org/article/29835fdce8f04efa820167241a3c9c46
Autor:
Paula Gómez-Contreras, Kelly J. Figueroa-Lopez, Joaquín Hernández-Fernández, Misael Cortés Rodríguez, Rodrigo Ortega-Toro
Publikováno v:
Applied Sciences, Vol 11, Iss 22, p 11057 (2021)
Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food.
Externí odkaz:
https://doaj.org/article/6ef76e17c668485dbf656b283e3f3ef9
Autor:
Kelly J. Figueroa-Lopez, Sergio Torres-Giner, Inmaculada Angulo, Maria Pardo-Figuerez, Jose Manuel Escuin, Ana Isabel Bourbon, Luis Cabedo, Yuval Nevo, Miguel A. Cerqueira, Jose M. Lagaron
Publikováno v:
Nanomaterials, Vol 10, Iss 12, p 2356 (2020)
Active multilayer films based on polyhydroxyalkanoates (PHAs) with and without high barrier coatings of cellulose nanocrystals (CNCs) were herein successfully developed. To this end, an electrospun antimicrobial hot-tack layer made of poly(3-hydroxyb
Externí odkaz:
https://doaj.org/article/8d6bb568f2de4bfeb66fd48f0316002d
Autor:
Kelly J. Figueroa-Lopez, Sergio Torres-Giner, Daniela Enescu, Luis Cabedo, Miguel A. Cerqueira, Lorenzo M. Pastrana, Jose M. Lagaron
Publikováno v:
Nanomaterials, Vol 10, Iss 3, p 506 (2020)
This research reports about the development by electrospinning of fiber-based films made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from fermented fruit waste, so-called bio-papers, with enhanced antimicrobial performance. To this
Externí odkaz:
https://doaj.org/article/bfd851214a46408e8a8b91b4b3c5c223
Autor:
Beatriz Melendez-Rodriguez, Kelly J. Figueroa-Lopez, Andrea Bernardos, Ramón Martínez-Máñez, Luis Cabedo, Sergio Torres-Giner, Jose M. Lagaron
Publikováno v:
Nanomaterials, Vol 9, Iss 2, p 227 (2019)
The main goal of this study was to develop poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) films with long-term antimicrobial capacity of interest in food packaging applications. To this end, eugenol was first highly efficiently encapsulated at 5
Externí odkaz:
https://doaj.org/article/6b0119ed4b354a7192aec5cd3e2e9be7
Autor:
Kelly J. Figueroa-Lopez, António A. Vicente, Maria A.M. Reis, Sergio Torres-Giner, Jose M. Lagaron
Publikováno v:
Nanomaterials, Vol 9, Iss 2, p 144 (2019)
In this research, the antibacterial and antioxidant properties of oregano essential oil (OEO), rosemary extract (RE), and green tea extract (GTE) were evaluated. These active substances were encapsulated into ultrathin fibers of poly(3-hydroxybutyrat
Externí odkaz:
https://doaj.org/article/2fa4462607204950a89a858117d05719
Publikováno v:
Molecules, Vol 23, Iss 1, p 212 (2018)
This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing a
Externí odkaz:
https://doaj.org/article/e7d37f4bc51848f8bddbab83a0cda362
Autor:
Jose M. Lagaron, Beatriz Melendez-Rodriguez, Cristina Prieto, Maria Pardo-Figuerez, Kelly J. Figueroa-Lopez, Sergio Torres-Giner
Publikováno v:
Sustainable Food Packaging Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f9c7e8c8a3d7c738a03c74e1da212c8
https://doi.org/10.1002/9783527820078.ch1
https://doi.org/10.1002/9783527820078.ch1