TY - JOUR
T1 - PLA films loaded with green tea and rosemary polyphenolic extracts as an active packaging for almond and beef
AU - Andrade, Mariana A.
AU - Barbosa, Cássia H.
AU - Cerqueira, Miguel A.
AU - Azevedo, Ana Gabriela
AU - Barros, Carolina
AU - Machado, Ana Vera
AU - Coelho, Anabela
AU - Furtado, Rosália
AU - Correia, Cristina Belo
AU - Saraiva, Margarida
AU - Vilarinho, Fernanda
AU - Silva, Ana Sanches
AU - Ramos, Fernando
N1 - info:eu-repo/grantAgreement/FCT/OE/2021.08154.BD/PT#
Funding Information:
This paper was carried out under the MobFOOD Project ( POCI-01-0247-FEDER-024524 and LISBOA-01-0247-FEDER-024524 ), funded by POCI ( Operational Programme “Competitiveness and Internationalization ”) and POR Lisboa ( Lisbon Regional Operational Programme ), through ANI, and by the Programa de Cooperación Interreg V-A España–Portugal (POCTEP) 2014-2020 (project 0377_IBERPHENOL_6_E ). The authors also would like to thank Talho Girassol, LDA, for kindly supplying the beef meat samples and to Dr. Sidney Tomé for his contribute for the statistical analysis.
Publisher Copyright:
© 2023 The Authors
PY - 2023/4
Y1 - 2023/4
N2 - In the present study, RE presented higher antioxidant capacity and higher content of total phenolic compounds than GTE. While the main phenolic compounds identified in RE were carnosic acid, carnosol and rosmarinic acid, in GTE catechins, rutin and gallic acid were the main identifies compounds. Extracts were incorporated into PLA active films, followed by the evaluation of its properties. The potential of the active PLA films to extend foods shelf-life was tested in almonds and beef. PLA/4GTE presented the highest water vapor permeability and opacity, while PLA/4RE presented the highest O2 permeability. PLA/2 GTE and PLA/4GTE presented the highest total content in phenolic compounds at the end of 10 days (at 40 °C). Regarding the almond packaged with the active films, PLA with RE films were the most effective in the reduction of oxidation, allowing to obtain the lowest lipid oxidation products, at the end of 60 days of storage at room temperature. In addition, active PLA films inhibited the formation of MDA content in beef stored for 11 days. This study shows that these PLA active packages can contribute for delaying lipid oxidation in foodstuffs with high fat content.
AB - In the present study, RE presented higher antioxidant capacity and higher content of total phenolic compounds than GTE. While the main phenolic compounds identified in RE were carnosic acid, carnosol and rosmarinic acid, in GTE catechins, rutin and gallic acid were the main identifies compounds. Extracts were incorporated into PLA active films, followed by the evaluation of its properties. The potential of the active PLA films to extend foods shelf-life was tested in almonds and beef. PLA/4GTE presented the highest water vapor permeability and opacity, while PLA/4RE presented the highest O2 permeability. PLA/2 GTE and PLA/4GTE presented the highest total content in phenolic compounds at the end of 10 days (at 40 °C). Regarding the almond packaged with the active films, PLA with RE films were the most effective in the reduction of oxidation, allowing to obtain the lowest lipid oxidation products, at the end of 60 days of storage at room temperature. In addition, active PLA films inhibited the formation of MDA content in beef stored for 11 days. This study shows that these PLA active packages can contribute for delaying lipid oxidation in foodstuffs with high fat content.
KW - Aromatic plant extracts
KW - Biopolymers
KW - Catechins
KW - Lipid oxidation
KW - Packaging
KW - Polyphenolic compounds
KW - Shelf-life extension
UR - http://www.scopus.com/inward/record.url?scp=85147580387&partnerID=8YFLogxK
U2 - 10.1016/j.fpsl.2023.101041
DO - 10.1016/j.fpsl.2023.101041
M3 - Article
AN - SCOPUS:85147580387
SN - 2214-2894
VL - 36
JO - Food Packaging and Shelf Life
JF - Food Packaging and Shelf Life
M1 - 101041
ER -
