Preparation of active films based of fungal exopolysaccharides and gallic acid as natural antioxidants

VILLALBA, G.; GOMEZ, CESAR G.; NAZARENO, M.

Congreso; 3rd AMIFOST 2019 ? National Conference on Functional Food-Research, Innovations and Challenges; 2019

Food is affected by chemical and microbiological deterioration during processing and storage. Antioxidants may be added as additives in food formulations to avoid this degradation and extend their shelf life. Nowadays, food industry is challenged to answer consumers´demand of healthy an safe foods. Emerging innovative technologies are currently emerging fast in this derection an such as the preparation of active packaging with