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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/7142

    Título
    From Classical to Advanced Use of Polymers in Food and Beverage Applications
    Autor
    Vallejos Calzada, SaúlAutoridad UBU Orcid
    Trigo López, MiriamAutoridad UBU Orcid
    Arnáiz Alonso, AnaAutoridad UBU Orcid
    Miguel, Álvaro
    Muñoz Santamaría, María AsunciónAutoridad UBU Orcid
    Mendía Jalón, AránzazuAutoridad UBU Orcid
    García Pérez, José MiguelAutoridad UBU Orcid
    Publicado en
    Polymers. 2022, V. 14, n. 22, 4954
    Editorial
    MDPI
    Fecha de publicación
    2022-11
    ISSN
    2073-4360
    DOI
    10.3390/polym14224954
    Zusammenfassung
    Polymers are extensively used in food and beverage packaging to shield against contaminants and external damage due to their barrier properties, protecting the goods inside and reducing waste. However, current trends in polymers for food, water, and beverage applications are moving forward into the design and preparation of advanced polymers, which can act as active packaging, bearing active ingredients in their formulation, or controlling the head-space composition to extend the shelf-life of the goods inside. In addition, polymers can serve as sensory polymers to detect and indicate the presence of target species, including contaminants of food quality indicators, or even to remove or separate target species for later quantification. Polymers are nowadays essential materials for both food safety and the extension of food shelf-life, which are key goals of the food industry, and the irruption of smart materials is opening new opportunities for going even further in these goals. This review describes the state of the art following the last 10 years of research within the field of food and beverage polymer’s applications, covering present applications, perspectives, and concerns related to waste generation and the circular economy.
    Palabras clave
    Advanced food packaging
    Polymer sensors
    Active packaging
    Water treatment
    Separation of target molecules
    Materia
    Química orgánica
    Chemistry, Organic
    Química inorgánica
    Chemistry, Inorganic
    Alimentos
    Food
    URI
    http://hdl.handle.net/10259/7142
    Versión del editor
    https://doi.org/10.3390/polym14224954
    Aparece en las colecciones
    • Artículos Química Orgánica
    • Artículos POLYMERS
    Atribución 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución 4.0 Internacional
    Dateien zu dieser Ressource
    Nombre:
    Vallejos-polymers_2022.pdf
    Tamaño:
    5.020Mb
    Formato:
    Adobe PDF
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