On the use of Persian gum for the development of antiviral edible coatings against murine norovirus of interest in blueberries.
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On the use of Persian gum for the development of antiviral edible coatings against murine norovirus of interest in blueberries.

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On the use of Persian gum for the development of antiviral edible coatings against murine norovirus of interest in blueberries.

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dc.contributor.author Sharif, Niloufar
dc.contributor.author Falcó Ferrando, Irene Lourdes
dc.contributor.author Martínez Abad, Antonio
dc.contributor.author Sánchez, Gloria
dc.contributor.author López Rubio, Amparo
dc.contributor.author Fabra Rovira, María José
dc.date.accessioned 2023-05-25T16:24:22Z
dc.date.available 2023-05-25T16:24:22Z
dc.date.issued 2021
dc.identifier.uri https://hdl.handle.net/10550/86953
dc.description.abstract In the last decades, berries have been identified as important vehicles for the transmission of foodborne viruses and different strategies are being explored to eliminate or reduce viral contamination in these fruits. The aim of this work was to develop novel edible coatings with antiviral properties for inactivating and reducing murine norovirus (MNV). Firstly, the effect of gelatin (G) addition on Persian gum (PG) films was studied in terms of microstructural, mechanical, optical, and water barrier properties. The following PG:G ratios were considered: 100:0, 75:25, 50:50, 25:75, and 0:100. Microstructure analysis revealed the compatibility of both hydrocolloids since no phase separation was observed. The addition of G to PG films provided stiffer and more deformable films than pure PG, with lower water vapor permeability values. Specifically, films prepared with 50:50 PG:G ratio presented better mechanical and barrier performance. Interestingly, pure PG showed antiviral activity on murine norovirus, probably due to the presence of some impurities (mainly tannins). Adding allyl isothiocyanate (AITC) enhanced the PG antiviral activity at refrigerated temperatures in blueberries, not being affected by the AITC concentration. This effect was not observed at ambient temperature, probably due to the volatilization of AITC.
dc.language.iso eng
dc.relation.ispartof Polymers, 2021, vol. 13, num. 2, p. 224
dc.source Sharif, Niloufar Falcó Ferrando, Irene Lourdes Martínez Abad, Antonio Sánchez, Gloria López Rubio, Amparo Fabra Rovira, María José 2021 On the use of Persian gum for the development of antiviral edible coatings against murine norovirus of interest in blueberries. Polymers 13 2 224
dc.subject Fruita
dc.subject Virus
dc.title On the use of Persian gum for the development of antiviral edible coatings against murine norovirus of interest in blueberries.
dc.type journal article
dc.date.updated 2023-05-25T16:24:22Z
dc.identifier.doi https://doi.org/10.3390/polym13020224
dc.identifier.idgrec 159271
dc.rights.accessRights open access

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