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Naringinase Immobilization in Polymeric Films Intended for Food Packaging Applications
Author(s) -
Nobile M.A. Del,
Piergiovanni L.,
Buonocore G.G.,
Fava P.,
Puglisi M.L.,
Nicolais L.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07016.x
Subject(s) - naringin , active packaging , matrix (chemical analysis) , chemistry , food packaging , food science , food products , materials science , chromatography
We present a method of obtaining a food‐grade active film able to reduce the naringin content of grapefruit juices during storage by a direct interaction with the product. The active film consists of a crosslinked matrix in which naringinase was completely immobilized. The proposed method was tested by first assessing the efficacy of the immobilization procedure and then evaluating the capability of the active film to reduce the naringin concentration in standard solutions. Results indicate that the developed active film has commercial potential to improve the sensory properties of grapefruit juices.