{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T11:30:56Z","timestamp":1769167856844,"version":"3.49.0"},"reference-count":32,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2020,9,5]],"date-time":"2020-09-05T00:00:00Z","timestamp":1599264000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","award":["33\/SI\/2015"],"award-info":[{"award-number":["33\/SI\/2015"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Incorporation of antioxidant agents in edible films and packages often relies in the usage of essential oils and other concentrated hydrophobic liquids, with reliable increases in antimicrobial and antioxidant activities of the overall composite, but with less desirable synthetic sources and extraction methods. Hydroethanolic extracts of commercially-available red macroalgae Gracilaria gracilis were evaluated for their antioxidant potential and phenolic content, as part of the selection of algal biomass for the enrichment of thermoplastic film coatings. The extracts were obtained through use of solid-liquid extractions, over which yield, DPPH radical reduction capacity, total phenolic content, and FRAP activity assays were measured. Solid-to-liquid ratio, extraction time, and ethanol percentages were selected as independent variables, and response surface methodology (RSM) was then used to estimate the effect of each extraction condition on the tested bioactivities. These extracts were electrospun into polypropylene films and the antioxidant activity of these coatings was measured. Similar bioactivities were measured for both 100% ethanolic and aqueous extracts, revealing high viability in the application of both for antioxidant coating purposes, though activity losses as a result of the electrospinning process were above 60% in all cases.<\/jats:p>","DOI":"10.3390\/molecules25184060","type":"journal-article","created":{"date-parts":[[2020,9,7]],"date-time":"2020-09-07T09:18:16Z","timestamp":1599470296000},"page":"4060","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Optimization of Extraction Conditions for Gracilaria gracilis Extracts and Their Antioxidative Stability as Part of Microfiber Food Coating Additives"],"prefix":"10.3390","volume":"25","author":[{"given":"Jo\u00e3o","family":"Reboleira","sequence":"first","affiliation":[{"name":"MARE-Marine and Environmental Sciences Center, ESTM, Polit\u00e9cnico de Leiria, 2520-641 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4814-3177","authenticated-orcid":false,"given":"Rui","family":"Ganh\u00e3o","sequence":"additional","affiliation":[{"name":"MARE-Marine and Environmental Sciences Center, ESTM, Polit\u00e9cnico de Leiria, 2520-641 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9681-3169","authenticated-orcid":false,"given":"Susana","family":"Mendes","sequence":"additional","affiliation":[{"name":"MARE-Marine and Environmental Sciences Center, ESTM, Polit\u00e9cnico de Leiria, 2520-641 Peniche, Portugal"}]},{"given":"Pedro","family":"Ad\u00e3o","sequence":"additional","affiliation":[{"name":"MARE-Marine and Environmental Sciences Center, ESTM, Polit\u00e9cnico de Leiria, 2520-641 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4297-2241","authenticated-orcid":false,"given":"Mariana","family":"Andrade","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Dr Ricardo Jorge (INSA), Avenida Padre Cruz, 1649-016 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9061-7730","authenticated-orcid":false,"given":"Fernanda","family":"Vilarinho","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Dr Ricardo Jorge (INSA), Avenida Padre Cruz, 1649-016 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0226-921X","authenticated-orcid":false,"given":"Ana","family":"Sanches-Silva","sequence":"additional","affiliation":[{"name":"Center for Study in Animal Science (CECA), ICETA, University of Oporto, 4051-401 Oporto, Portugal"},{"name":"National Institute for Agricultural and Veterinary Research (INIAV), Vair\u00e3o, 4485-655 Vila do Conde, Portugal"}]},{"given":"Dora","family":"Sousa","sequence":"additional","affiliation":[{"name":"Centre for Rapid and Sustainable Product Development, Polit\u00e9cnico de Leiria, Zona Industrial, Rua de Portugal, 2430-028 Marinha Grande, Portugal"}]},{"given":"Artur","family":"Mateus","sequence":"additional","affiliation":[{"name":"Centre for Rapid and Sustainable Product Development, Polit\u00e9cnico de Leiria, Zona Industrial, Rua de Portugal, 2430-028 Marinha Grande, Portugal"}]},{"given":"Susana","family":"Bernardino","sequence":"additional","affiliation":[{"name":"MARE-Marine and Environmental Sciences Center, ESTM, Polit\u00e9cnico de Leiria, 2520-641 Peniche, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,9,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1016\/j.ifset.2018.02.005","article-title":"Packaging concepts for fresh and processed meat\u2014Recent progresses","volume":"47","author":"Schumann","year":"2018","journal-title":"Innov. 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