Dr. María Carmen Garrigós
University of Alicante (Spain)
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Academic Career Length
29Years (1998-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
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Journal Article
Marina Ramos
Arantzazu Valdés García
Ana Beltrán SanahujaMaría Carmen GarrigósThis review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.
1 April 2012 in Journal of Food Engineering
Journal Article
Marina Ramos
Alfonso Jimenez
Mercedes A. PeltzerMaría Carmen GarrigósJournal Article
CMCristina Mellinas
Cristina MellinasMarina RamosAlfonso JimenezMaría Carmen GarrigósRegardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.
Journal Article
Arantzazu Valdés GarcíaMarina RamosAna Beltrán SanahujaAlfonso JimenezMaría Carmen GarrigósThe interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.
1 November 2010 in Polymer Degradation and Stability
Journal Article
CBC. Bueno-Ferrer
C. Bueno-Ferrer
María Carmen GarrigósAlfonso JimenezJournal Article
Arantzazu Valdés GarcíaNBNuria Burgos
Nuria BurgosAlfonso JimenezMaría Carmen GarrigósThe most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.
About Me
Prof. Dr. María Carmen
Garrigós is a full-time Professor in Analytical Chemistry at the University of
Alicante. She is also the head of the Polymer and Nanomaterials Analysis
Research Group. She currently has four positive evaluations from the National
Committee of Evaluation of the Research Activities dependent on the Spanish
Government. She has participated in more than 40 competitive research
projects with public financing, with the most relevant 5 consecutive projects financed
by the Spanish Ministry of Economy and Competitiveness (2009–2024), and 5
international projects under H-2020 calls as PI. In addition, she has
participated in more than 130 research and innovation projects with different
national and international companies, most of them as Principal Investigator.
She maintains numerous collaborations with Spanish and International
institutions and has published more than 100 scientific research articles. She
coordinates the MAT-MEN research panel of Spanish State Research Agency (AEI). Her
research interests include analytical chemistry, materials chemistry, food
packaging, biocomposites, food waste, and food chemistry.