{"created":"2023-07-25T09:59:16.120312+00:00","id":2552,"links":{},"metadata":{"_buckets":{"deposit":"1f618d2a-5d98-412d-ab29-b472ed47e0b8"},"_deposit":{"created_by":15,"id":"2552","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2552"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002552","sets":["187:190:437","187:191:250","41:691"]},"author_link":["2346","4031","4034","2487","4032","1996","4029","4030"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-06","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"100842","bibliographicVolumeNumber":"32","bibliographic_titles":[{"bibliographic_title":"Food Packaging and Shelf Life"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Multilayer active films from gelatin and myofibrillar protein were developed (Gel-Sur film), and a film incorporated with clove (Eugenia spp.) essential oil (EO) was prepared by the casting-laminated method. \nMechanical, optical, and structural properties of multilayer films were characterized. Moreover, the release of phenols into different food simulants and antioxidant properties were analyzed.\nThe lamination process effectively improved the barrier properties and increased transparency value. Meanwhile, the elongation at break of multilayer film was declined with the increasing EO concentration. Fourier transform infrared (FTIR) analysis revealed the alteration of amide bonds, and protein-phenolic interactions were observed in the protein secondary structure.\nThe multilayer film showed good antioxidant activity, and the active compounds showed the fastest release in water and the greatest antioxidant efficiency in 50% ethanol. Thus, the multilayer active film is a promising material in alcoholic foods."}]},"item_3_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"公開日: 2023-03-24"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier B.V."}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.fpsl.2022.100842","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Author's Accepted Manuscript Version/PDF (Available on: 2023-03-24) "}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.sciencedirect.com/science/article/am/pii/S2214289422000345","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"Elsevier B.V."}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.elsevier.com/ja-jp","subitem_relation_type_select":"URI"}}]},"item_3_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"(c) 2022 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.fpsl.2022.100842"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2214-2894","subitem_source_identifier_type":"ISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Jiang, Jinyong"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Watowita, P.S.M.S.L."}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Chen, Ronghao"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shi, Yafang"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Geng, Jie-Ting"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takahashi, Kigen"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Li, Li"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Osako, Kazufumi"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Multilayer film","subitem_subject_scheme":"Other"},{"subitem_subject":"Essential oil","subitem_subject_scheme":"Other"},{"subitem_subject":"Myofibrillar protein","subitem_subject_scheme":"Other"},{"subitem_subject":"Gelatin","subitem_subject_scheme":"Other"},{"subitem_subject":"Migration","subitem_subject_scheme":"Other"},{"subitem_subject":"Secondary structure","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article"}]},"item_title":"Multilayer gelatin/myofibrillar films containing clove essential oil : Properties, protein-phenolic interactions, and migration of active compounds","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Multilayer gelatin/myofibrillar films containing clove essential oil : Properties, protein-phenolic interactions, and migration of active compounds"}]},"item_type_id":"3","owner":"15","path":["250","437","691"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-26"},"publish_date":"2022-09-26","publish_status":"0","recid":"2552","relation_version_is_last":true,"title":["Multilayer gelatin/myofibrillar films containing clove essential oil : Properties, protein-phenolic interactions, and migration of active compounds"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:29:20.676069+00:00"}