Andrade, Mariana A.Barbosa, Cássia H.Mariño-Cortegoso, SandraBarbosa-Pereira, LetriciaSendón, RaquelBuonocore, Giovanna G.Stanzione, MariameliaCoelho, AnabelaCorreia, Cristina BeloSaraiva, MargaridaQuirós, Ana Rodríguez Bernaldo deVilarinho, FernandaKhwaldia, KhaoulaSilva, Ana SanchesRamos, Fernando2023-09-292023-09-292023-06-222304-8158PURE: 72783213PURE UUID: bd3dc0fb-e1cb-4ea4-ad75-ea923a46a636Scopus: 85164659567WOS: 001028690300001PubMed: 37444188PubMedCentral: PMC10340248http://hdl.handle.net/10362/158486Funding 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.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.184072124engactive food packagingantimicrobial activityantioxidant capacityindustrial lemon by-productspolyethylenepolylactic acidFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant Sciencejournal article10.3390/foods12132450https://www.scopus.com/pages/publications/85164659567