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Projeto de investigação
Valorization of Industrial fruits byProducts and algae biomass waste: Development of Active Coatings to extend Food shelf life and reduce food losses
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Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging
Publication . Mariño-Cortegoso, Sandra; Stanzione, Mariamelia; Andrade, Mariana A.; Restuccia, Cristina; Rodríguez-Bernaldo de Quirós, Ana; Buonocore, Giovanna G.; Barbosa, Cássia H.; Vilarinho, Fernanda; Silva, Ana Sanches; Ramos, Fernando; Khwaldia, Khaoula; Sendón, Raquel; Barbosa-Pereira, Letricia; DCTB - Departamento de Ciências e Tecnologia da Biomassa (ex-GDEH); Elsevier Science B.V., Amsterdam.
This study focused on the recovery of antioxidant compounds from lemon and tomato by-products for use as natural additives in the development of active food packaging formulated using three different polymeric matrices that included low-density polyethylene (LDPE), polylactic acid (PLA), and G-polymer (GP). The films were characterized according to chemical-physical, thermal analyses, and their barrier and mechanical properties. Migration assays were performed to evaluate the release of active compounds from polymeric matrices, which were quantified in the food simulant by high-performance liquid chromatography with a diode array detector and then confirmed via liquid chromatography coupled to mass spectrometry. The antioxidant capacities of the films were determined to evaluate their applicability for use as antioxidant-active packaging. The incorporation of extracts into polymers resulted in different structural changes and enhanced properties according to the nature of the polymeric matrix based on the interactions of the –OH groups of polyphenols and the chemical groups of the polymers. The lemon (LE) and tomato (TE) extracts lead to a substantial improvement in water barrier properties of PLA and GP-based films. The active PLA and GP films released high amounts of polyphenolic compounds (up to 65% for GP containing LE); mainly hesperidin and eriocitrin for LE films, and chrologenic acid for TE films. PLA loaded with lemon extract at 4% was selected as the most suitable for use as antioxidant packaging to extend the shelf-life of foods with high fat content.
Citrus By-Products
Publication . Andrade, Mariana A.; Barbosa, Cássia H.; Shah, Muhammad Ajmal; Ahmad, Nazir; Vilarinho, Fernanda; Khwaldia, Khaoula; Silva, Ana Sanches; Ramos, Fernando; DQ - Departamento de Química; MDPI - Multidisciplinary Digital Publishing Institute
Citrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be applied to obtain extracts rich in valuable compounds and further application into food applications. Distillation and solvent extraction continues to be the most used and applied extraction techniques, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. Although the composition of these extracts and essential oils directly depends on the edaphoclimatic conditions to which the fruit/plant was exposed, the main active compounds are D-limonene, carotenoids, and carbohydrates. Pectin, one of the most abundant carbohydrates present in Citrus peels, can be used as a biodegradable polymer to develop new food packaging, and the extracted bioactive compounds can be easily added directly or indirectly to foods to increase their shelf-life. One of the applications is their incorporation in active food packaging for microbiological and/or oxidation inhibition, prolonging foods’ shelf-life and, consequently, contributing to reducing food spoilage. This review highlights some of the most used and effective extraction techniques and the application of the obtained essential oils and extracts directly or indirectly (through active packaging) to foods.
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Entidade financiadora
Fundação para a Ciência e a Tecnologia
Programa de financiamento
3599-PPCDT
Número da atribuição
ARIMNET2/0003/2016