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http://hdl.handle.net/10362/155158| Título: | PLA films loaded with green tea and rosemary polyphenolic extracts as an active packaging for almond and beef |
| Autor: | Andrade, Mariana A. Barbosa, Cássia H. Cerqueira, Miguel A. Azevedo, Ana Gabriela Barros, Carolina Machado, Ana Vera Coelho, Anabela Furtado, Rosália Correia, Cristina Belo Saraiva, Margarida Vilarinho, Fernanda Silva, Ana Sanches Ramos, Fernando |
| Palavras-chave: | Aromatic plant extracts Biopolymers Catechins Lipid oxidation Packaging Polyphenolic compounds Shelf-life extension Food Science Biomaterials Safety, Risk, Reliability and Quality Polymers and Plastics Microbiology (medical) SDG 12 - Responsible Consumption and Production |
| Data: | Abr-2023 |
| Citação: | Andrade, M. A., Barbosa, C. H., Cerqueira, M. A., Azevedo, A. G., Barros, C., Machado, A. V., Coelho, A., Furtado, R., Correia, C. B., Saraiva, M., Vilarinho, F., Silva, A. S., & Ramos, F. (2023). PLA films loaded with green tea and rosemary polyphenolic extracts as an active packaging for almond and beef. Food Packaging and Shelf Life, 36, Article 101041. https://doi.org/10.1016/j.fpsl.2023.101041 |
| Resumo: | 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. |
| Descrição: | 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 |
| Peer review: | yes |
| URI: | http://hdl.handle.net/10362/155158 |
| DOI: | https://doi.org/10.1016/j.fpsl.2023.101041 |
| ISSN: | 2214-2894 |
| Aparece nas colecções: | FCT: DQ - Artigos em revista internacional com arbitragem científica |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| PLA_films_loaded_with_green_tea_and_rosemary.pdf | 2,29 MB | Adobe PDF | Ver/Abrir |
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