{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T21:31:49Z","timestamp":1791149509001,"version":"4.1.0"},"reference-count":34,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2008,1,18]],"date-time":"2008-01-18T00:00:00Z","timestamp":1200614400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2008,3]]},"abstract":"<jats:p>\n                    <jats:bold>ABSTRACT:\u2002<\/jats:bold>\n                    We investigated the effect of electron beam irradiation, storage conditions, and model food pH on the release characteristics of\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010cinnamaldehyde incorporated into polyamide\u2010coated low\u2010density polyethylene (LDPE) films. Active agent release rate on irradiated films (up to 20.0 kGy) decreased by 69% compared with the nonirradiated controls, from 0.252 to 0.086 \u03bcg\/mL\/h. Storage temperature (4, 21, and 35 \u00b0C) and pH (4, 7, and 10) of the food simulant solutions (10% aqueous ethanol) affected the release rate of\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010cinnamaldehyde. As expected, antimicrobial release rate decreased to 0.013 \u03bcg\/mL\/h at the refrigerated temperature (4 \u00b0C) compared to the higher temperatures (0.029 and 0.035 \u03bcg\/mL\/h at 21 and 35 \u00b0C). The fastest release rate occurred when exposed to the acidic food simulant solution (pH 4). In aqueous solution,\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010cinnamaldehyde was highly unstable to ionizing radiation, with loss in concentration from 24.50 to 1.36 \u03bcg\/mL after exposure to 2.0 kGy. Fourier transform infrared (FTIR) analysis revealed that exposure to ionizing radiation up to 10.0 kGy did not affect the structural conformation of LDPE\/polyamide films and the\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010cinnamaldehyde in the films, though it induced changes in the functional group of\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010cinnamaldehyde when dose increased up to 20.0 kGy. Studies with a radiation\u2010stable compound (naphthalene) showed that ionizing radiation induced the crosslinking in polymer networks of LDPE\/polyamide film and caused slow and gradual release of the compound. This study demonstrated that irradiation serves as a controlling factor for release of active compounds, with potential applications in the development of antimicrobial packaging systems.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2007.00616.x","type":"journal-article","created":{"date-parts":[[2008,2,20]],"date-time":"2008-02-20T10:22:52Z","timestamp":1203502972000},"source":"Crossref","is-referenced-by-count":24,"title":["Effect of Food Characteristics, Storage Conditions, and Electron Beam Irradiation on Active Agent Release from Polyamide\u2010Coated LDPE Films"],"prefix":"10.1111","volume":"73","author":[{"given":"J.","family":"Han","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M.E.","family":"Castell\u2010Perez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"R. G.","family":"Moreira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2008,1,18]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/0014-3057(92)90118-L"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(02)00012-7"},{"key":"e_1_2_6_4_1","volume-title":"Foundations of chemical kinetics","author":"Benson SW","year":"1960"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.radphyschem.2004.03.069"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013204049385"},{"key":"e_1_2_6_7_1","unstructured":"[CFR] Code of Federal Regulations.2002.Title 21 Part 101.95. Food labeling: \u201cfresh \u201d\u201cfreshly frozen \u201d\u201cfresh frozen \u201d\u201cfrozen fresh\u201d. p151\u20132."},{"key":"e_1_2_6_8_1","unstructured":"[CFR] Code of Federal Regulations.2003.Title 21 Part 182.60. Substances generally recognized as safe: synthetic flavoring substances and adjuvants. p460\u20131."},{"key":"e_1_2_6_9_1","doi-asserted-by":"crossref","first-page":"601","DOI":"10.17660\/ActaHortic.2004.645.79","article-title":"Postharvest conservation of \u2018Tommy Atkins\u2019 mango fruit influenced by gamma radiation, wax, hot water, and refrigeration","volume":"645","author":"Durigan JF","year":"2004","journal-title":"Acta Hortic"},{"key":"e_1_2_6_10_1","volume-title":"Recommendations for chemistry data for indirect food additive petitions. Chemistry Review Branch, Office of Premarket Approval","author":"[FDA] Food and Drug Administration","year":"1993"},{"key":"e_1_2_6_11_1","volume-title":"Fenaroli's handbook of flavor ingredients","author":"Furia TE","year":"1975"},{"issue":"3","key":"e_1_2_6_12_1","first-page":"56","article-title":"Antimicrobial food packaging","volume":"54","author":"Han J","year":"2000","journal-title":"Food Technol"},{"key":"e_1_2_6_13_1","unstructured":"Han J.2006.Antimicrobial packaging system for optimization of electron beam irradiation of fresh produce[PhD diss]. College Station Tex. : Food Science and Technology Texas A&M Univ ."},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2004.02.007"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2006.00049.x"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4615-2175-4_11"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0032-3861(98)00757-5"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.radphyschem.2003.10.009"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1002\/pts.594"},{"key":"e_1_2_6_20_1","doi-asserted-by":"crossref","unstructured":"Komolprasert V.2007.Packaging for foods treated by ionizing radiation. InHanJH editor. Packaging for nonthermal processing of food Ames Iowa :Inst. Food Technologist Series Blackwell Publishing. Chapter 6 87\u2013116.","DOI":"10.1002\/9780470277720.ch6"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1472-765X.2003.01350.x"},{"key":"e_1_2_6_22_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2006.tb08900.x"},{"key":"e_1_2_6_23_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2000.tb13584.x"},{"key":"e_1_2_6_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(01)00436-6"},{"key":"e_1_2_6_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0969-806X(98)00263-1"},{"key":"e_1_2_6_26_1","doi-asserted-by":"publisher","DOI":"10.1080\/09553009414550041"},{"key":"e_1_2_6_27_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF01119972"},{"key":"e_1_2_6_28_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1992.tb05479.x"},{"key":"e_1_2_6_29_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1964.tb01745.x"},{"key":"e_1_2_6_30_1","first-page":"37","volume-title":"Food irradiation: principles and applications","author":"Stewart E","year":"2001"},{"key":"e_1_2_6_31_1","volume-title":"Radiation chemistry of organic compounds","author":"Swallow AJ","year":"1960"},{"key":"e_1_2_6_32_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.1985.tb00711.x"},{"key":"e_1_2_6_33_1","unstructured":"WHO.1999.High\u2010dose irradiation: wholesomeness of food irradiated with dose above 10 kGy. Report of Joint FAO\/IAEA\/WHO Study Group WHO Technical Report Series 890. Geneva Switzerland : World Health Organization."},{"key":"e_1_2_6_34_1","doi-asserted-by":"crossref","DOI":"10.1063\/1.3128702","volume-title":"Radiation chemistry of monomers, polymers, and plastics","author":"Wilson JE","year":"1974"},{"key":"e_1_2_6_35_1","doi-asserted-by":"publisher","DOI":"10.1002\/app.1987.070340706"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2Fj.1750-3841.2007.00616.x","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/j.1750-3841.2007.00616.x","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T18:53:22Z","timestamp":1762196002000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/j.1750-3841.2007.00616.x"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2008,1,18]]},"references-count":34,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2008,3]]}},"alternative-id":["10.1111\/j.1750-3841.2007.00616.x"],"URL":"https:\/\/doi.org\/10.1111\/j.1750-3841.2007.00616.x","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2008,1,18]]}}}