Active films based on starch and wheat gluten (Triticum Vulgare) for shelf-life extension of carrots
The use of biodegradable biopolymers with the incorporation of active ingredients has been considered as an alternative to extend the useful life of food. Therefore, the objective of this research was to develop active films based on starch and wheat gluten, containing cinnamon and turmeric essentia...
- Autores:
-
Rivera Leiva, Andrés Felipe
Hernández-Fernández, Joaquín
Ortega Toro, Rodrigo
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2022
- Institución:
- Corporación Universidad de la Costa
- Repositorio:
- REDICUC - Repositorio CUC
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.cuc.edu.co:11323/10914
- Acceso en línea:
- https://hdl.handle.net/11323/10914
https://repositorio.cuc.edu.co/
- Palabra clave:
- Active films
Starch
Wheat gluten
Cinnamon essential oil
Turmeric essential oil
Shelf life
- Rights
- openAccess
- License
- Atribución 4.0 Internacional (CC BY 4.0)
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Active films based on starch and wheat gluten (Triticum Vulgare) for shelf-life extension of carrots |
| title |
Active films based on starch and wheat gluten (Triticum Vulgare) for shelf-life extension of carrots |
| spellingShingle |
Active films based on starch and wheat gluten (Triticum Vulgare) for shelf-life extension of carrots Active films Starch Wheat gluten Cinnamon essential oil Turmeric essential oil Shelf life |
| title_short |
Active films based on starch and wheat gluten (Triticum Vulgare) for shelf-life extension of carrots |
| title_full |
Active films based on starch and wheat gluten (Triticum Vulgare) for shelf-life extension of carrots |
| title_fullStr |
Active films based on starch and wheat gluten (Triticum Vulgare) for shelf-life extension of carrots |
| title_full_unstemmed |
Active films based on starch and wheat gluten (Triticum Vulgare) for shelf-life extension of carrots |
| title_sort |
Active films based on starch and wheat gluten (Triticum Vulgare) for shelf-life extension of carrots |
| dc.creator.fl_str_mv |
Rivera Leiva, Andrés Felipe Hernández-Fernández, Joaquín Ortega Toro, Rodrigo |
| dc.contributor.author.none.fl_str_mv |
Rivera Leiva, Andrés Felipe Hernández-Fernández, Joaquín Ortega Toro, Rodrigo |
| dc.subject.proposal.eng.fl_str_mv |
Active films Starch Wheat gluten Cinnamon essential oil Turmeric essential oil Shelf life |
| topic |
Active films Starch Wheat gluten Cinnamon essential oil Turmeric essential oil Shelf life |
| description |
The use of biodegradable biopolymers with the incorporation of active ingredients has been considered as an alternative to extend the useful life of food. Therefore, the objective of this research was to develop active films based on starch and wheat gluten, containing cinnamon and turmeric essential oils by using the solvent casting method. Different film formulations were made from wheat starch, gluten, glycerol, and essential oils of cinnamon and turmeric. The films were characterized according to their morphology, optical, thermal, antioxidant, and barrier properties. Subsequently, the active properties on baby carrots regarding weight loss, appearance, and fungal growth were evaluated. The results indicated that the starch-based films showed a slight decrease in moisture content with the addition of essential oils (up to 13.29%), but at the same time showed a significant reduction in water solubility (up to 28.4%). Gluten-based films did not present significant differences in these parameters, although the solubility in water tended to increase (up to 13.15%) with the addition of essential oils. In general, the films presented good thermal stability and antioxidant capacity, and in the carrot coating test, a decrease in weight loss of up to 44.44% and 43.33% was observed for the coatings based on starch and gluten with the addition of turmeric essential oil, respectively. Finally, films developed with cinnamon and turmeric essential oils are potential candidates for the design of biodegradable active packaging. |
| publishDate |
2022 |
| dc.date.issued.none.fl_str_mv |
2022-11-23 |
| dc.date.accessioned.none.fl_str_mv |
2024-03-21T14:55:59Z |
| dc.date.available.none.fl_str_mv |
2024-03-21T14:55:59Z |
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Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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Text |
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info:eu-repo/semantics/article |
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http://purl.org/redcol/resource_type/ART |
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info:eu-repo/semantics/publishedVersion |
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Rivera Leiva, A.F.; Hernández-Fernández, J.; Ortega Toro, R. Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots. Polymers 2022, 14, 5077. https:// doi.org/10.3390/polym14235077 |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/11323/10914 |
| dc.identifier.doi.none.fl_str_mv |
10.3390/polym14235077 |
| dc.identifier.eissn.spa.fl_str_mv |
2073-4360 |
| dc.identifier.instname.spa.fl_str_mv |
Corporación Universidad de la Costa |
| dc.identifier.reponame.spa.fl_str_mv |
REDICUC – Repositorio CUC |
| dc.identifier.repourl.spa.fl_str_mv |
https://repositorio.cuc.edu.co/ |
| identifier_str_mv |
Rivera Leiva, A.F.; Hernández-Fernández, J.; Ortega Toro, R. Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots. Polymers 2022, 14, 5077. https:// doi.org/10.3390/polym14235077 10.3390/polym14235077 2073-4360 Corporación Universidad de la Costa REDICUC – Repositorio CUC |
| url |
https://hdl.handle.net/11323/10914 https://repositorio.cuc.edu.co/ |
| dc.language.iso.spa.fl_str_mv |
eng |
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eng |
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Polymers |
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Pascuta, M.; Varvara, R.; Teleky, B.; Szabo, K.; Plamada, D.; Nemes, S.; Mitrea, L.; Martau, G.; Ciont, C.; Calinoiu, L.; et al. Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits. Gels 2022, 8, 524. [CrossRef] 7. Moreno, O.; Atarés, L.; Chiralt, A. Effect of the Incorporation of Antimicrobial/Antioxidant Proteins on the Properties of Potato Starch Films. Carbohydr. Polym. 2015, 133, 353–364. [CrossRef] 8. Shahbazi, M.; Majzoobi, M.; Farahnaky, A. Impact of Shear Force on Functional Properties of Native Starch and Resulting Gel and Film. J. Food Eng. 2018, 223, 10–21. [CrossRef] 9. Pavon, C.; Aldas, M.; Hernández-Fernández, J.; López-Martínez, J. Comparative Characterization of Gum Rosins for Their Use as Sustainable Additives in Polymeric Matrices. J. Appl. Polym. Sci. 2022, 139, 51734. [CrossRef] 10. Joaquin, H.-F.; Juan, L.-M. Autocatalytic Influence of Different Levels of Arsine on the Thermal Stability and Pyrolysis of Polypropylene. J. Anal. Appl. Pyrolysis 2022, 161, 105385. [CrossRef] 11. Rammak, T.; Boonsuk, P.; Kaewtatip, K. Mechanical and Barrier Properties of Starch Blend Films Enhanced with Kaolin for Application in Food Packaging. Int. J. Biol. Macromol. 2021, 192, 1013–1020. [CrossRef] 12. Bangar, S.P.; Whiteside, W.S.; Ashogbon, A.O.; Kumar, M. Recent Advances in Thermoplastic Starches for Food Packaging: A Review. Food Packag. Shelf Life 2021, 30, 100743. [CrossRef] 13. Zubeldía, F.; Ansorena, M.R.; Marcovich, N.E. Wheat Gluten Films Obtained by Compression Molding. Polym. Test. 2015, 43, 68–77. [CrossRef] 14. Rovera, C.; Türe, H.; Hedenqvist, M.S.; Farris, S. Water Vapor Barrier Properties of Wheat Gluten/Silica Hybrid Coatings on Paperboard for Food Packaging Applications. Food Packag. Shelf Life 2020, 26, 100561. [CrossRef] 15. Figueroa-Lopez, K.J.; Torres-Giner, S.; Enescu, D.; Cabedo, L.; Cerqueira, M.A.; Pastrana, L.M.; Lagaron, J.M. Electrospun Active Biopapers of Food Waste Derived Poly(3-Hydroxybutyrate-Co-3-Hydroxyvalerate) with Short-Term and Long-Term Antimicrobial Performance. Nanomaterials 2020, 10, 506. [CrossRef] 16. Gómez-Contreras, P.; Figueroa-Lopez, K.J.; Hernández-Fernández, J.; Cortés Rodríguez, M.; Ortega-Toro, R. Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation. Appl. Sci. 2021, 11, 11057. [CrossRef] 17. Burt, S. Essential Oils: Their Antibacterial Properties and Potential Applications in Foods—A Review. Int. J. Food Microbiol. 2004, 94, 223–253. [CrossRef] 18. Deans, S.G.; Ritchie, G. Antibacterial Properties of Plant Essential Oils. Int. J. Food Microbiol. 1987, 5, 165–180. [CrossRef] 19. Becerril, R.; Nerín, C.; Silva, F. Encapsulation Systems for Antimicrobial Food Packaging Components: An Update. Molecules 2020, 25, 1134. [CrossRef] 20. Ribeiro-Santos, R.; Andrade, M.; Madella, D.; Martinazzo, A.P.; de Aquino Garcia Moura, L.; de Melo, N.R.; Sanches-Silva, A. Revisiting an Ancient Spice with Medicinal Purposes: Cinnamon. Trends Food Sci. Technol. 2017, 62, 154–169. [CrossRef] 21. da Silva, B.D.; Bernardes, P.C.; Pinheiro, P.F.; Fantuzzi, E.; Roberto, C.D. Chemical Composition, Extraction Sources and Action Mechanisms of Essential Oils: Natural Preservative and Limitations of Use in Meat Products. Meat Sci. 2021, 176, 108463. [CrossRef] [PubMed] 22. Hernández-Fernández, J.; Lopez-Martinez, J.; Barceló, D. Quantification and Elimination of Substituted Synthetic Phenols and Volatile Organic Compounds in the Wastewater Treatment Plant during the Production of Industrial Scale Polypropylene. Chemosphere 2021, 263, 128027. [CrossRef] [PubMed] 23. Hernández-Fernández, J. Quantification of Oxygenates, Sulphides, Thiols and Permanent Gases in Propylene. A Multiple Linear Regression Model to Predict the Loss of Efficiency in Polypropylene Production on an Industrial Scale. J. Chromatogr. A 2020, 1628, 461478. [CrossRef] [PubMed] 24. Vasconcelos, N.G.; Croda, J.; Simionatto, S. Antibacterial Mechanisms of Cinnamon and Its Constituents: A Review. Microb. Pathog. 2018, 120, 198–203. [CrossRef] [PubMed] 25. Amalraj, A.; Pius, A.; Gopi, S.; Gopi, S. Biological Activities of Curcuminoids, Other Biomolecules from Turmeric and Their Derivatives—A Review. J. Tradit. Complement. Med. 2017, 7, 205–233. [CrossRef] 26. Sanchez-Garcia, M.; Gimenez, E.; Lagaron, J. Morphology and barrier properties of solvent cast composites of thermoplastic biopolymers and purified cellulose fibers. Carbohydr. Polymers 2008, 71, 235–244. [CrossRef] 27. Suhag, R.; Kumar, N.; Petkoska, A.T.; Upadhyay, A. Film Formation and Deposition Methods of Edible Coating on Food Products: A Review. Food Res. Int. 2020, 136, 109582. [CrossRef] 28. Rhim, J.-W.; Mohanty, A.K.; Singh, S.P.; Ng, P.K.W. Effect of the Processing Methods on the Performance of Polylactide Films: Thermocompression versus Solvent Casting. J. Appl. Polym. Sci. 2006, 101, 3736–3742. [CrossRef] 29. Chacon, H.; Cano, H.; Fernández, J.H.; Guerra, Y.; Puello-Polo, E.; Ríos-Rojas, J.F.; Ruiz, Y. Effect of Addition of Polyurea as an Aggregate in Mortars: Analysis of Microstructure and Strength. Polymers 2022, 14, 1753. [CrossRef] 30. Ribeiro, A.M.; Estevinho, B.N.; Rocha, F. Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings. Food Bioprocess Technol. 2021, 14, 209–231. [CrossRef] 31. Basiak, E.; Lenart, A.; Debeaufort, F. Effect of Starch Type on the Physico-Chemical Properties of Edible Films. Int. J. Biol. Macromol. 2017, 98, 348–356. [CrossRef] 32. Development and Application of a Principal Component Analysis Model to Quantify the Green Ethylene Content in Virgin Impact Copolymer Resins During Their Synthesis on an Industrial Scale|SpringerLink. Available online: https://link.springer. com/article/10.1007/s10924-022-02557-4 (accessed on 24 October 2022). 33. Olabarrieta, I.; Cho, S.-W.; Gällstedt, M.; Sarasua, J.-R.; Johansson, E.; Hedenqvist, M.S. Aging Properties of Films of Plasticized Vital Wheat Gluten Cast from Acidic and Basic Solutions. Biomacromolecules 2006, 7, 1657–1664. [CrossRef] 34. Ortega-Toro, R.; Jiménez, A.; Talens, P.; Chiralt, A. Properties of Starch–Hydroxypropyl Methylcellulose Based Films Obtained by Compression Molding. Carbohydr. Polym. 2014, 109, 155–165. [CrossRef] 35. Figueroa-Lopez, K.J.; Vicente, A.A.; Reis, M.A.M.; Torres-Giner, S.; Lagaron, J.M. Antimicrobial and Antioxidant Performance of Various Essential Oils and Natural Extracts and Their Incorporation into Biowaste Derived Poly(3-Hydroxybutyrate-Co-3- Hydroxyvalerate) Layers Made from Electrospun Ultrathin Fibers. Nanomaterials 2019, 9, 144. [CrossRef] 36. Wang, L.; Auty, M.A.E.; Kerry, J.P. Physical Assessment of Composite Biodegradable Films Manufactured Using Whey Protein Isolate, Gelatin and Sodium Alginate. J. Food Eng. 2010, 96, 199–207. [CrossRef] 37. Zhou, Y.; Wu, X.; Chen, J.; He, J. Effects of Cinnamon Essential Oil on the Physical, Mechanical, Structural and Thermal Properties of Cassava Starch-Based Edible Films. Int. J. Biol. Macromol. 2021, 184, 574–583. [CrossRef] 38. Valizadeh, S.; Naseri, M.; Babaei, S.; Hosseini, S.M.H.; Imani, A. Development of Bioactive Composite Films from Chitosan and Carboxymethyl Cellulose Using Glutaraldehyde, Cinnamon Essential Oil and Oleic Acid. Int. J. Biol. Macromol. 2019, 134, 604–612. [CrossRef] 39. Dong, M.; Tian, L.; Li, J.; Jia, J.; Dong, Y.; Tu, Y.; Liu, X.; Tan, C.; Duan, X. Improving Physicochemical Properties of Edible Wheat Gluten Protein Films with Proteins, Polysaccharides and Organic Acid. LWT 2022, 154, 112868. [CrossRef] 40. Hernández-Fernández, J.; Guerra, Y.; Puello-Polo, E.; Marquez, E. Effects of Different Concentrations of Arsine on the Synthesis and Final Properties of Polypropylene. Polymers 2022, 14, 3123. [CrossRef] 41. Owens, D.K. Some thermodynamic aspects of polymer adhesion. J. Appl. Polym. Sci. 1970, 14, 1725–1730. [CrossRef] 42. Arezoo, E.; Mohammadreza, E.; Maryam, M.; Abdorreza, M.N. The Synergistic Effects of Cinnamon Essential Oil and Nano TiO2 on Antimicrobial and Functional Properties of Sago Starch Films. Int. J. Biol. Macromol. 2020, 157, 743–751. [CrossRef] [PubMed] 43. do Evangelho, J.A.; da Silva Dannenberg, G.; Biduski, B.; el Halal, S.L.M.; Kringel, D.H.; Gularte, M.A.; Fiorentini, A.M.; da Rosa Zavareze, E. Antibacterial Activity, Optical, Mechanical, and Barrier Properties of Corn Starch Films Containing Orange Essential Oil. Carbohydr. Polym. 2019, 222, 114981. [CrossRef] [PubMed] 44. Hosseini, S.F.; Rezaei, M.; Zandi, M.; Farahmandghavi, F. Bio-Based Composite Edible Films Containing Origanum vulgare L. Essential Oil. Ind. Crops Prod. 2015, 67, 403–413. [CrossRef] 45. Kavoosi, G.; Rahmatollahi, A.; Mohammad Mahdi Dadfar, S.; Mohammadi Purfard, A. Effects of Essential Oil on the Water Binding Capacity, Physico-Mechanical Properties, Antioxidant and Antibacterial Activity of Gelatin Films. LWT—Food Sci. Technol. 2014, 57, 556–561. [CrossRef] 46. Sun, S.; Song, Y.; Zheng, Q. Morphologies and Properties of Thermo-Molded Biodegradable Plastics Based on Glycerol-Plasticized Wheat Gluten. Food Hydrocoll. 2007, 21, 1005–1013. [CrossRef] 47. Hernández Fernández, J.; Cano, H.; Guerra, Y.; Puello Polo, E.; Ríos-Rojas, J.F.; Vivas-Reyes, R.; Oviedo, J. Identification and Quantification of Microplastics in Effluents of Wastewater Treatment Plant by Differential Scanning Calorimetry (DSC). Sustainability 2022, 14, 4920. [CrossRef] 48. Fernández, J.H.; Guerra, Y.; Cano, H. Detection of Bisphenol A and Four Analogues in Atmospheric Emissions in Petrochemical Complexes Producing Polypropylene in South America. Molecules 2022, 27, 4832. [CrossRef] 49. Gutiérrez, T.J.; Mendieta, J.R.; Ortega-Toro, R. In-Depth Study from Gluten/PCL-Based Food Packaging Films Obtained under Reactive Extrusion Conditions Using Chrome Octanoate as a Potential Food Grade Catalyst. Food Hydrocoll. 2021, 111, 106255. [CrossRef] 50. Bakkali, F.; Averbeck, S.; Averbeck, D.; Idaomar, M. Biological Effects of Essential Oils—A Review. Food Chem. Toxicol. 2008, 46, 446–475. [CrossRef] 51. Mahdi, A.A.; Al-Maqtari, Q.A.; Mohammed, J.K.; Al-Ansi, W.; Cui, H.; Lin, L. Enhancement of Antioxidant Activity, Antifungal Activity, and Oxidation Stability of Citrus Reticulata Essential Oil Nanocapsules by Clove and Cinnamon Essential Oils. Food Biosci. 2021, 43, 101226. [CrossRef] 52. Surendhiran, D.; Roy, V.C.; Park, J.-S.; Chun, B.-S. Fabrication of Chitosan-Based Food Packaging Film Impregnated with Turmeric Essential Oil (TEO)-Loaded Magnetic-Silica Nanocomposites for Surimi Preservation. Int. J. Biol. Macromol. 2022, 203, 650–660. [CrossRef] 53. Keshari, D.; Tripathi, A.D.; Agarwal, A.; Rai, S.; Srivastava, S.K.; Kumar, P. Effect of α-Dl Tocopherol Acetate (Antioxidant) Enriched Edible Coating on the Physicochemical, Functional Properties and Shelf Life of Minimally Processed Carrots (Daucus carota subsp. Sativus). Future Foods 2022, 5, 100116. [CrossRef] 54. Ben-Fadhel, Y.; Cingolani, M.C.; Li, L.; Chazot, G.; Salmieri, S.; Horak, C.; Lacroix, M. 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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. |
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Atribución 4.0 Internacional (CC BY 4.0) |
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Atribución 4.0 Internacional (CC BY 4.0)© 2022 by the authors. Licensee MDPI, Basel, Switzerland.https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Rivera Leiva, Andrés FelipeHernández-Fernández, JoaquínOrtega Toro, Rodrigo2024-03-21T14:55:59Z2024-03-21T14:55:59Z2022-11-23Rivera Leiva, A.F.; Hernández-Fernández, J.; Ortega Toro, R. Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots. Polymers 2022, 14, 5077. https:// doi.org/10.3390/polym14235077https://hdl.handle.net/11323/1091410.3390/polym142350772073-4360Corporación Universidad de la CostaREDICUC – Repositorio CUChttps://repositorio.cuc.edu.co/The use of biodegradable biopolymers with the incorporation of active ingredients has been considered as an alternative to extend the useful life of food. Therefore, the objective of this research was to develop active films based on starch and wheat gluten, containing cinnamon and turmeric essential oils by using the solvent casting method. Different film formulations were made from wheat starch, gluten, glycerol, and essential oils of cinnamon and turmeric. The films were characterized according to their morphology, optical, thermal, antioxidant, and barrier properties. Subsequently, the active properties on baby carrots regarding weight loss, appearance, and fungal growth were evaluated. The results indicated that the starch-based films showed a slight decrease in moisture content with the addition of essential oils (up to 13.29%), but at the same time showed a significant reduction in water solubility (up to 28.4%). Gluten-based films did not present significant differences in these parameters, although the solubility in water tended to increase (up to 13.15%) with the addition of essential oils. In general, the films presented good thermal stability and antioxidant capacity, and in the carrot coating test, a decrease in weight loss of up to 44.44% and 43.33% was observed for the coatings based on starch and gluten with the addition of turmeric essential oil, respectively. Finally, films developed with cinnamon and turmeric essential oils are potential candidates for the design of biodegradable active packaging.16 páginasapplication/pdfengMDPI AGSwitzerlandhttps://www.mdpi.com/2073-4360/14/23/5077Active films based on starch and wheat gluten (Triticum Vulgare) for shelf-life extension of carrotsArtículo de revistahttp://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85Polymers1. Lam, L.; Rovina, K.; Merillyn, J.; Matanjun, P.; Husna, K.; Nur, N.; Ling, W.; Funk, A. 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[CrossRef]1612314Active filmsStarchWheat glutenCinnamon essential oilTurmeric essential oilShelf lifePublicationORIGINALActive Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots.pdfActive Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots.pdfArtículoapplication/pdf1483096https://repositorio.cuc.edu.co/bitstreams/1b3c3587-7ee0-45a5-8034-bc761add7d31/downloadeeb8af1b260d7c90fef07feeeeb12a42MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-814828https://repositorio.cuc.edu.co/bitstreams/4887c48e-a10d-4677-a812-e7ce3c02372e/download2f9959eaf5b71fae44bbf9ec84150c7aMD52TEXTActive Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots.pdf.txtActive Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots.pdf.txtExtracted texttext/plain52621https://repositorio.cuc.edu.co/bitstreams/85e803d5-90b3-4028-b8a5-99f8e4dbca46/download86b441b1b175a09f94858009a04d2539MD53THUMBNAILActive Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots.pdf.jpgActive Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots.pdf.jpgGenerated Thumbnailimage/jpeg16403https://repositorio.cuc.edu.co/bitstreams/4f12ab43-0128-482d-8714-a88a21cea0a1/download93b4d8a4b25744bfd5e20cfb4d791fecMD5411323/10914oai:repositorio.cuc.edu.co:11323/109142024-09-16 16:47:53.655https://creativecommons.org/licenses/by/4.0/© 2022 by the authors. Licensee MDPI, Basel, Switzerland.open.accesshttps://repositorio.cuc.edu.coRepositorio de la Universidad de la Costa 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ada en las Obras Colectivas.

b.	Distribuir copias o fonogramas de las Obras, exhibirlas públicamente, ejecutarlas públicamente y/o ponerlas a disposición pública, incluyéndolas como incorporadas en Obras Colectivas, según corresponda.

c.	Distribuir copias de las Obras Derivadas que se generen, exhibirlas públicamente, ejecutarlas públicamente y/o ponerlas a disposición pública.
Los derechos mencionados anteriormente pueden ser ejercidos en todos los medios y formatos, actualmente conocidos o que se inventen en el futuro. Los derechos antes mencionados incluyen el derecho a realizar dichas modificaciones en la medida que sean técnicamente necesarias para ejercer los derechos en otro medio o formatos, pero de otra manera usted no está autorizado para realizar obras derivadas. Todos los derechos no otorgados expresamente por el Licenciante quedan por este medio reservados, incluyendo pero sin limitarse a aquellos que se mencionan en las secciones 4(d) y 4(e).

4. Restricciones.
La licencia otorgada en la anterior Sección 3 está expresamente sujeta y limitada por las siguientes restricciones:

a.	Usted puede distribuir, exhibir públicamente, ejecutar públicamente, o poner a disposición pública la Obra sólo bajo las condiciones de esta Licencia, y Usted debe incluir una copia de esta licencia o del Identificador Universal de Recursos de la misma con cada copia de la Obra que distribuya, exhiba públicamente, ejecute públicamente o ponga a disposición pública. No es posible ofrecer o imponer ninguna condición sobre la Obra que altere o limite las condiciones de esta Licencia o el ejercicio de los derechos de los destinatarios otorgados en este documento. No es posible sublicenciar la Obra. Usted debe mantener intactos todos los avisos que hagan referencia a esta Licencia y a la cláusula de limitación de garantías. Usted no puede distribuir, exhibir públicamente, ejecutar públicamente, o poner a disposición pública la Obra con alguna medida tecnológica que controle el acceso o la utilización de ella de una forma que sea inconsistente con las condiciones de esta Licencia. Lo anterior se aplica a la Obra incorporada a una Obra Colectiva, pero esto no exige que la Obra Colectiva aparte de la obra misma quede sujeta a las condiciones de esta Licencia. Si Usted crea una Obra Colectiva, previo aviso de cualquier Licenciante debe, en la medida de lo posible, eliminar de la Obra Colectiva cualquier referencia a dicho Licenciante o al Autor Original, según lo solicitado por el Licenciante y conforme lo exige la cláusula 4(c).

b.	Usted no puede ejercer ninguno de los derechos que le han sido otorgados en la Sección 3 precedente de modo que estén principalmente destinados o directamente dirigidos a conseguir un provecho comercial o una compensación monetaria privada. El intercambio de la Obra por otras obras protegidas por derechos de autor, ya sea a través de un sistema para compartir archivos digitales (digital file-sharing) o de cualquier otra manera no será considerado como estar destinado principalmente o dirigido directamente a conseguir un provecho comercial o una compensación monetaria privada, siempre que no se realice un pago mediante una compensación monetaria en relación con el intercambio de obras protegidas por el derecho de autor.

c.	Si usted distribuye, exhibe públicamente, ejecuta públicamente o ejecuta públicamente en forma digital la Obra o cualquier Obra Derivada u Obra Colectiva, Usted debe mantener intacta toda la información de derecho de autor de la Obra y proporcionar, de forma razonable según el medio o manera que Usted esté utilizando: (i) el nombre del Autor Original si está provisto (o seudónimo, si fuere aplicable), y/o (ii) el nombre de la parte o las partes que el Autor Original y/o el Licenciante hubieren designado para la atribución (v.g., un instituto patrocinador, editorial, publicación) en la información de los derechos de autor del Licenciante, términos de servicios o de otras formas razonables; el título de la Obra si está provisto; en la medida de lo razonablemente factible y, si está provisto, el Identificador Uniforme de Recursos (Uniform Resource Identifier) que el Licenciante especifica para ser asociado con la Obra, salvo que tal URI no se refiera a la nota sobre los derechos de autor o a la información sobre el licenciamiento de la Obra; y en el caso de una Obra Derivada, atribuir el crédito identificando el uso de la Obra en la Obra Derivada (v.g., "Traducción Francesa de la Obra del Autor Original," o "Guión Cinematográfico basado en la Obra original del Autor Original"). Tal crédito puede ser implementado de cualquier forma razonable; en el caso, sin embargo, de Obras Derivadas u Obras Colectivas, tal crédito aparecerá, como mínimo, donde aparece el crédito de cualquier otro autor comparable y de una manera, al menos, tan destacada como el crédito de otro autor comparable.

d.	Para evitar toda confusión, el Licenciante aclara que, cuando la obra es una composición musical:

i.	Regalías por interpretación y ejecución bajo licencias generales. El Licenciante se reserva el derecho exclusivo de autorizar la ejecución pública o la ejecución pública digital de la obra y de recolectar, sea individualmente o a través de una sociedad de gestión colectiva de derechos de autor y derechos conexos (por ejemplo, SAYCO), las regalías por la ejecución pública o por la ejecución pública digital de la obra (por ejemplo Webcast) licenciada bajo licencias generales, si la interpretación o ejecución de la obra está primordialmente orientada por o dirigida a la obtención de una ventaja comercial o una compensación monetaria privada.

ii.	Regalías por Fonogramas. El Licenciante se reserva el derecho exclusivo de recolectar, individualmente o a través de una sociedad de gestión colectiva de derechos de autor y derechos conexos (por ejemplo, los consagrados por la SAYCO), una agencia de derechos musicales o algún agente designado, las regalías por cualquier fonograma que Usted cree a partir de la obra (“versión cover”) y distribuya, en los términos del régimen de derechos de autor, si la creación o distribución de esa versión cover está primordialmente destinada o dirigida a obtener una ventaja comercial o una compensación monetaria privada.

e.	Gestión de Derechos de Autor sobre Interpretaciones y Ejecuciones Digitales (WebCasting). Para evitar toda confusión, el Licenciante aclara que, cuando la obra sea un fonograma, el Licenciante se reserva el derecho exclusivo de autorizar la ejecución pública digital de la obra (por ejemplo, webcast) y de recolectar, individualmente o a través de una sociedad de gestión colectiva de derechos de autor y derechos conexos (por ejemplo, ACINPRO), las regalías por la ejecución pública digital de la obra (por ejemplo, webcast), sujeta a las disposiciones aplicables del régimen de Derecho de Autor, si esta ejecución pública digital está primordialmente dirigida a obtener una ventaja comercial o una compensación monetaria privada.

5. Representaciones, Garantías y Limitaciones de Responsabilidad.
A MENOS QUE LAS PARTES LO ACORDARAN DE OTRA FORMA POR ESCRITO, EL LICENCIANTE OFRECE LA OBRA (EN EL ESTADO EN EL QUE SE ENCUENTRA) “TAL CUAL”, SIN BRINDAR GARANTÍAS DE CLASE ALGUNA RESPECTO DE LA OBRA, YA SEA EXPRESA, IMPLÍCITA, LEGAL O CUALQUIERA OTRA, INCLUYENDO, SIN LIMITARSE A ELLAS, GARANTÍAS DE TITULARIDAD, COMERCIABILIDAD, ADAPTABILIDAD O ADECUACIÓN A PROPÓSITO DETERMINADO, AUSENCIA DE INFRACCIÓN, DE AUSENCIA DE DEFECTOS LATENTES O DE OTRO TIPO, O LA PRESENCIA O AUSENCIA DE ERRORES, SEAN O NO DESCUBRIBLES (PUEDAN O NO SER ESTOS DESCUBIERTOS). ALGUNAS JURISDICCIONES NO PERMITEN LA EXCLUSIÓN DE GARANTÍAS IMPLÍCITAS, EN CUYO CASO ESTA EXCLUSIÓN PUEDE NO APLICARSE A USTED.

6. Limitación de responsabilidad.
A MENOS QUE LO EXIJA EXPRESAMENTE LA LEY APLICABLE, EL LICENCIANTE NO SERÁ RESPONSABLE ANTE USTED POR DAÑO ALGUNO, SEA POR RESPONSABILIDAD EXTRACONTRACTUAL, PRECONTRACTUAL O CONTRACTUAL, OBJETIVA O SUBJETIVA, SE TRATE DE DAÑOS MORALES O PATRIMONIALES, DIRECTOS O INDIRECTOS, PREVISTOS O IMPREVISTOS PRODUCIDOS POR EL USO DE ESTA LICENCIA O DE LA OBRA, AUN CUANDO EL LICENCIANTE HAYA SIDO ADVERTIDO DE LA POSIBILIDAD DE DICHOS DAÑOS. ALGUNAS LEYES NO PERMITEN LA EXCLUSIÓN DE CIERTA RESPONSABILIDAD, EN CUYO CASO ESTA EXCLUSIÓN PUEDE NO APLICARSE A USTED.

7. Término.

a.	Esta Licencia y los derechos otorgados en virtud de ella terminarán automáticamente si Usted infringe alguna condición establecida en ella. Sin embargo, los individuos o entidades que han recibido Obras Derivadas o Colectivas de Usted de conformidad con esta Licencia, no verán terminadas sus licencias, siempre que estos individuos o entidades sigan cumpliendo íntegramente las condiciones de estas licencias. Las Secciones 1, 2, 5, 6, 7, y 8 subsistirán a cualquier terminación de esta Licencia.

b.	Sujeta a las condiciones y términos anteriores, la licencia otorgada aquí es perpetua (durante el período de vigencia de los derechos de autor de la obra). No obstante lo anterior, el Licenciante se reserva el derecho a publicar y/o estrenar la Obra bajo condiciones de licencia diferentes o a dejar de distribuirla en los términos de esta Licencia en cualquier momento; en el entendido, sin embargo, que esa elección no servirá para revocar esta licencia o que deba ser otorgada , bajo los términos de esta licencia), y esta licencia continuará en pleno vigor y efecto a menos que sea terminada como se expresa atrás. La Licencia revocada continuará siendo plenamente vigente y efectiva si no se le da término en las condiciones indicadas anteriormente.

8. Varios.

a.	Cada vez que Usted distribuya o ponga a disposición pública la Obra o una Obra Colectiva, el Licenciante ofrecerá al destinatario una licencia en los mismos términos y condiciones que la licencia otorgada a Usted bajo esta Licencia.

b.	Si alguna disposición de esta Licencia resulta invalidada o no exigible, según la legislación vigente, esto no afectará ni la validez ni la aplicabilidad del resto de condiciones de esta Licencia y, sin acción adicional por parte de los sujetos de este acuerdo, aquélla se entenderá reformada lo mínimo necesario para hacer que dicha disposición sea válida y exigible.

c.	Ningún término o disposición de esta Licencia se estimará renunciada y ninguna violación de ella será consentida a menos que esa renuncia o consentimiento sea otorgado por escrito y firmado por la parte que renuncie o consienta.

d.	Esta Licencia refleja el acuerdo pleno entre las partes respecto a la Obra aquí licenciada. No hay arreglos, acuerdos o declaraciones respecto a la Obra que no estén especificados en este documento. El Licenciante no se verá limitado por ninguna disposición adicional que pueda surgir en alguna comunicación emanada de Usted. Esta Licencia no puede ser modificada sin el consentimiento mutuo por escrito del Licenciante y Usted.
 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