Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and Beef
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2023 |
| Outros Autores: | , , , , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
| Texto Completo: | http://hdl.handle.net/10400.18/8662 |
Resumo: | Ana Isabel Rito, Departamento de Alimentação e Nutrição, INSA. |
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Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and BeefPolyphenolic CompoundsAromatic Plant ExtractsCatechinsLipid OxidationPackagingBiopolymersShelf-life ExtensionGreen TeaRosemarySegurança AlimentarAna Isabel Rito, Departamento de Alimentação e Nutrição, INSA.Abstract: The antioxidant capacity and the phenolic compounds of extracts from Green Tea and Rosemary was determined. RE presented a higher antioxidant capacity and higher content of TPC and flavonoids than GTE. While the main phenolic compounds identified in RE were carnosic acid, carnosol and rosmarinic acid, in GTE were catechin, epigallocatechin gallate, epicatechin, rutin and gallic acid. Active PLA films were prepared by the incorporation of GTE and RE at different percentages, followed by the evaluation of their properties. Afterwards, almonds and beef were selected as model foodstuff and packaged with active PLA films.PLA with 4 % of GTE presented a higher WVP and opacity, while PLA with 4% (w/w) of RE presented the highest O2 permeability. PLA with 2 and 4 % (w/w) of GTE presented the highest DPPH inhibition percentage and the highest total content in phenolic compounds and flavonoids at the end of 10 days (at 40 °C), in contact with a fatty food simulant. Regarding the almond packaged with the active films, PLA films with 2 and 4 % of RE were the most effective in the reduction of oxidation, allowing to obtain the lowest malonaldehyde (MDA) content and the lowest peroxides, at the end of 60 days of storage at room temperature. In addition, PLA with GTE and RE inhibited the formation of MDA content in beef stored for 11 days at 4 °C. This study shows that these PLA active packages can contribute for delaying lipid oxidation in foodstuffs with high fat content.Highlights: Extracts were incorporated into PLA at different concentrations to produce active films; Catechins, rutin and gallic acid were detected in the green tea extract; Rosmarinic acid, carnosic acid and carnosol were present in the rosemary extract; PLA with rosemary extract showed ability to inhibit almond’s lipid oxidation.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). Cássia H. Barbosa is grateful for her Ph.D. Grant 2021.08154. BD funded by Foundation for Science and Technology (FCT), Portugal.ElsevierRepositório Científico do Instituto Nacional de SaúdeAndrade, MarianaBarbosa, CássiaCerqueira, MiguelAzevedo, Ana GabrielaBarros, CarolinaMachado, Ana VeraCoelho, AnabelaFurtado, RosáliaBelo Correia, CristinaSaraiva, MargaridaVilarinho, FernandaSanches Silva, AnaRamos, Fernando2023-10-06T10:26:59Z2023-02-032023-02-03T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/8662engFood Packag Shelf Life. 2023 Apr;36:101041. Epub 2023 Feb 3. doi:10.2139/ssrn.42574812214-289410.2139/ssrn.4257481info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-02T01:30:23Zoai:repositorio.insa.pt:10400.18/8662Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:33:33.770989Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
| dc.title.none.fl_str_mv |
Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and Beef |
| title |
Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and Beef |
| spellingShingle |
Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and Beef Andrade, Mariana Polyphenolic Compounds Aromatic Plant Extracts Catechins Lipid Oxidation Packaging Biopolymers Shelf-life Extension Green Tea Rosemary Segurança Alimentar |
| title_short |
Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and Beef |
| title_full |
Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and Beef |
| title_fullStr |
Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and Beef |
| title_full_unstemmed |
Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and Beef |
| title_sort |
Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and Beef |
| author |
Andrade, Mariana |
| author_facet |
Andrade, Mariana Barbosa, Cássia Cerqueira, Miguel Azevedo, Ana Gabriela Barros, Carolina Machado, Ana Vera Coelho, Anabela Furtado, Rosália Belo Correia, Cristina Saraiva, Margarida Vilarinho, Fernanda Sanches Silva, Ana Ramos, Fernando |
| author_role |
author |
| author2 |
Barbosa, Cássia Cerqueira, Miguel Azevedo, Ana Gabriela Barros, Carolina Machado, Ana Vera Coelho, Anabela Furtado, Rosália Belo Correia, Cristina Saraiva, Margarida Vilarinho, Fernanda Sanches Silva, Ana Ramos, Fernando |
| author2_role |
author author author author author author author author author author author author |
| dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Nacional de Saúde |
| dc.contributor.author.fl_str_mv |
Andrade, Mariana Barbosa, Cássia Cerqueira, Miguel Azevedo, Ana Gabriela Barros, Carolina Machado, Ana Vera Coelho, Anabela Furtado, Rosália Belo Correia, Cristina Saraiva, Margarida Vilarinho, Fernanda Sanches Silva, Ana Ramos, Fernando |
| dc.subject.por.fl_str_mv |
Polyphenolic Compounds Aromatic Plant Extracts Catechins Lipid Oxidation Packaging Biopolymers Shelf-life Extension Green Tea Rosemary Segurança Alimentar |
| topic |
Polyphenolic Compounds Aromatic Plant Extracts Catechins Lipid Oxidation Packaging Biopolymers Shelf-life Extension Green Tea Rosemary Segurança Alimentar |
| description |
Ana Isabel Rito, Departamento de Alimentação e Nutrição, INSA. |
| publishDate |
2023 |
| dc.date.none.fl_str_mv |
2023-10-06T10:26:59Z 2023-02-03 2023-02-03T00:00:00Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.18/8662 |
| url |
http://hdl.handle.net/10400.18/8662 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
Food Packag Shelf Life. 2023 Apr;36:101041. Epub 2023 Feb 3. doi:10.2139/ssrn.4257481 2214-2894 10.2139/ssrn.4257481 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Elsevier |
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Elsevier |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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