TY - JOUR
T1 - LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract
T2 - Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat
AU - Andrade, Mariana A.
AU - Barbosa, Cássia H.
AU - Mariño-Cortegoso, Sandra
AU - Barbosa-Pereira, Letricia
AU - Sendón, Raquel
AU - Buonocore, Giovanna G.
AU - Stanzione, Mariamelia
AU - Coelho, Anabela
AU - Correia, Cristina Belo
AU - Saraiva, Margarida
AU - Quirós, Ana Rodríguez Bernaldo de
AU - Vilarinho, Fernanda
AU - Khwaldia, Khaoula
AU - Silva, Ana Sanches
AU - Ramos, Fernando
N1 - info:eu-repo/grantAgreement/FCT/PDQI/2021.08154.BD/PT#
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT#
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00211%2F2020/PT#
info:eu-repo/grantAgreement/FCT/ERA-NET ARIMNET2 2016 - 2º concurso/ARIMNET2%2F0003%2F2016/PT#
Funding Information:
This study was carried out under the VIPACFood project, funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014–2017), an ERA-NET Action financed by the European Union under the Seventh Framework Programme, and by the Programa de Cooperación Interreg V-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). L. Barbosa-Pereira is grateful to the Spanish Ministry of Science, Innovation and Universities for her “Juan de la Cierva-Incorporación” grant (Agreement No. IJCI-2017-31665).
Publisher Copyright:
© 2023 by the authors.
PY - 2023/6/22
Y1 - 2023/6/22
N2 - Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the total and individual phenolic compounds content were measured, and the films’ antioxidant activities were determined. The films’ ability to delay lipid oxidation was tested in two model foods: almonds, packaged with LDPE/4LE, PLA/4LE and PLA/6LE for a maximum period of 60 days at 40 °C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 °C. The LE improved the WVP in all of the active films by 33%, 20% and 60% for the LDPE/4LE, PLA/4LE and PLA/6LE films, respectively. At the end of 10 days, the migration of phenolic compounds through the PLA films was measured to be 142.27 and 114.9 μg/dm2 for the PLA/4LE and PLA/6LE films, respectively, and was significantly higher than phenolic compounds migration measured for the LDPE/4LE (15.97 μg/dm2). Naringenin, apigenin, ferulic acid, eriocitrin, hesperidin and 4-hydroxybenzoic acid were the main identified compounds in the PLA, but only 4-hydroxybenzoic acid, naringenin and p-coumaric acid were identified in the LDPE films. Regarding the films’ ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxidation in almonds for 30 days. When applied to raw beef meat, the PLA/6LE packaging was able to significantly inhibit lipid oxidation for 6 days, and successfully inhibited total microorganisms’ growth until the 8th day of storage.
AB - Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the total and individual phenolic compounds content were measured, and the films’ antioxidant activities were determined. The films’ ability to delay lipid oxidation was tested in two model foods: almonds, packaged with LDPE/4LE, PLA/4LE and PLA/6LE for a maximum period of 60 days at 40 °C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 °C. The LE improved the WVP in all of the active films by 33%, 20% and 60% for the LDPE/4LE, PLA/4LE and PLA/6LE films, respectively. At the end of 10 days, the migration of phenolic compounds through the PLA films was measured to be 142.27 and 114.9 μg/dm2 for the PLA/4LE and PLA/6LE films, respectively, and was significantly higher than phenolic compounds migration measured for the LDPE/4LE (15.97 μg/dm2). Naringenin, apigenin, ferulic acid, eriocitrin, hesperidin and 4-hydroxybenzoic acid were the main identified compounds in the PLA, but only 4-hydroxybenzoic acid, naringenin and p-coumaric acid were identified in the LDPE films. Regarding the films’ ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxidation in almonds for 30 days. When applied to raw beef meat, the PLA/6LE packaging was able to significantly inhibit lipid oxidation for 6 days, and successfully inhibited total microorganisms’ growth until the 8th day of storage.
KW - active food packaging
KW - antimicrobial activity
KW - antioxidant capacity
KW - industrial lemon by-products
KW - polyethylene
KW - polylactic acid
UR - http://www.scopus.com/inward/record.url?scp=85164659567&partnerID=8YFLogxK
U2 - 10.3390/foods12132450
DO - 10.3390/foods12132450
M3 - Article
C2 - 37444188
AN - SCOPUS:85164659567
SN - 2304-8158
VL - 12
JO - Foods
JF - Foods
IS - 13
M1 - 2450
ER -