Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging

Detalhes bibliográficos
Autor(a) principal: Cestari, Lucinéia Aparecida
Data de Publicação: 2021
Outros Autores: Scapim, Monica Regina da Silva, Madrona, Grasiele Scaramal, Yamashita, Fábio, Biondo, Polyana Batoqui França, Carvalho, Venício Macedo, Bonin, Edinéia, Prado, Ivanor Nunes do
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/16903
Resumo: The objective of this work was to study the antioxidant activity of biodegradable and active packaging containing essential oils. Seven types of active packaging were produced. In beef, lipid oxidation was measured using the thiobarbituric acid reactive substance test (TBARS); a microbiological analysis in beef was performed for Salmonella spp., coagulate positive Staphylococcus spp., Clostridium sulphite reducer and E. coli; the measurements were carried out on days 0, 3, 6, 9, 12 and 15 in triplicate. All packaging had exhibited antioxidant capacities and acted as an antioxidant in meat. The packages containing clove exhibited the highest total phenolic and antioxidant capacity (P < 0.05), and when used in beef were most effective against lipid oxidation. The use of oregano, clove and rosemary incorporated in active biodegradable starch based reduced microbial development and acted effectively against rancidity by maintaining the quality of meat stored under refrigerated conditions for 15 days.
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spelling Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packagingProducción, caracterización antioxidante y aplicación de películas activas a base de almidón que contienen aceites esenciales para el envasado de carne de vacunoProdução, caracterização antioxidante e aplicação de filmes ativos à base de amido contendo óleos essenciais para embalagens de carne bovinaAntioxidant capacityEssential oilsLipid oxidationPreservation.Capacidad antioxidanteAceites esencialesOxidación de lípidosPreservación.Capacidade antioxidanteÓleos essenciaisOxidação lipídicaPreservação.The objective of this work was to study the antioxidant activity of biodegradable and active packaging containing essential oils. Seven types of active packaging were produced. In beef, lipid oxidation was measured using the thiobarbituric acid reactive substance test (TBARS); a microbiological analysis in beef was performed for Salmonella spp., coagulate positive Staphylococcus spp., Clostridium sulphite reducer and E. coli; the measurements were carried out on days 0, 3, 6, 9, 12 and 15 in triplicate. All packaging had exhibited antioxidant capacities and acted as an antioxidant in meat. The packages containing clove exhibited the highest total phenolic and antioxidant capacity (P < 0.05), and when used in beef were most effective against lipid oxidation. The use of oregano, clove and rosemary incorporated in active biodegradable starch based reduced microbial development and acted effectively against rancidity by maintaining the quality of meat stored under refrigerated conditions for 15 days.El objetivo de este trabajo fue estudiar la actividad antioxidante de envases activos y biodegradables que contienen aceites esenciales. Se produjeron siete tipos de envases activos. En la carne de vacuno, la oxidación de lípidos se midió mediante la prueba de sustancia reactiva con ácido tiobarbitúrico (TBARS); se realizó un análisis microbiológico en bovinos para Salmonella spp., Staphylococcus spp. coagulado positivo, Clostridium sulfito reductor y E. coli. Las mediciones se realizaron los días 0, 3, 6, 9, 12 y 15 por triplicado. Todos los envases habían mostrado capacidades antioxidantes y actuaban como antioxidantes en la carne. Los envases que contenían clavo de olor exhibieron la capacidad fenólica y antioxidante total más alta (P < 0.05), y cuando se usaron en carne de res fueron más efectivos contra la oxidación de lípidos. El uso de orégano, clavo y romero incorporados a base de almidón biodegradable activo redujo el desarrollo microbiano y actuó eficazmente contra la rancidez al mantener la calidad de la carne almacenada en condiciones refrigeradas durante 15 días.O objetivo deste trabalho foi estudar a atividade antioxidante de embalagens biodegradáveis e ativas contendo óleos essenciais. Foram produzidos sete tipos de embalagens ativas. Na carne bovina, a oxidação lipídica foi medida pelo teste do ácido tiobarbitúrico (TBARS); foi realizada análise microbiológica na carne bovina para Salmonella spp., Staphylococcus spp. coagulase positivo, Clostridium sulfito redutor e E. coli. As medidas foram realizadas nos dias 0, 3, 6, 9, 12 e 15, em triplicata. Todas as embalagens exibiram capacidade antioxidante e atuaram como antioxidante na carne. As embalagens contendo cravo-da-índia apresentaram maior capacidade fenólica total e antioxidante (P < 0,05) e, quando utilizadas na carne bovina, foram mais eficazes contra a oxidação lipídica. O uso de orégano, cravo e alecrim incorporados em embalagem biodegradável ativa à base de amido reduziu o desenvolvimento microbiano e atuou de forma eficaz contra a rancificação, mantendo a qualidade da carne armazenada em refrigeração por 15 dias.Research, Society and Development2021-07-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1690310.33448/rsd-v10i8.16903Research, Society and Development; Vol. 10 No. 8; e4310816903Research, Society and Development; Vol. 10 Núm. 8; e4310816903Research, Society and Development; v. 10 n. 8; e43108169032525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/16903/15189Copyright (c) 2021 Lucinéia Aparecida Cestari; Monica Regina da Silva Scapim; Grasiele Scaramal Madrona; Fábio Yamashita; Polyana Batoqui França Biondo; Venício Macedo Carvalho; Edinéia Bonin; Ivanor Nunes do Pradohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCestari, Lucinéia Aparecida Scapim, Monica Regina da Silva Madrona, Grasiele Scaramal Yamashita, Fábio Biondo, Polyana Batoqui França Carvalho, Venício Macedo Bonin, Edinéia Prado, Ivanor Nunes do 2021-08-21T18:46:59Zoai:ojs.pkp.sfu.ca:article/16903Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:37:20.084247Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging
Producción, caracterización antioxidante y aplicación de películas activas a base de almidón que contienen aceites esenciales para el envasado de carne de vacuno
Produção, caracterização antioxidante e aplicação de filmes ativos à base de amido contendo óleos essenciais para embalagens de carne bovina
title Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging
spellingShingle Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging
Cestari, Lucinéia Aparecida
Antioxidant capacity
Essential oils
Lipid oxidation
Preservation.
Capacidad antioxidante
Aceites esenciales
Oxidación de lípidos
Preservación.
Capacidade antioxidante
Óleos essenciais
Oxidação lipídica
Preservação.
title_short Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging
title_full Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging
title_fullStr Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging
title_full_unstemmed Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging
title_sort Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging
author Cestari, Lucinéia Aparecida
author_facet Cestari, Lucinéia Aparecida
Scapim, Monica Regina da Silva
Madrona, Grasiele Scaramal
Yamashita, Fábio
Biondo, Polyana Batoqui França
Carvalho, Venício Macedo
Bonin, Edinéia
Prado, Ivanor Nunes do
author_role author
author2 Scapim, Monica Regina da Silva
Madrona, Grasiele Scaramal
Yamashita, Fábio
Biondo, Polyana Batoqui França
Carvalho, Venício Macedo
Bonin, Edinéia
Prado, Ivanor Nunes do
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Cestari, Lucinéia Aparecida
Scapim, Monica Regina da Silva
Madrona, Grasiele Scaramal
Yamashita, Fábio
Biondo, Polyana Batoqui França
Carvalho, Venício Macedo
Bonin, Edinéia
Prado, Ivanor Nunes do
dc.subject.por.fl_str_mv Antioxidant capacity
Essential oils
Lipid oxidation
Preservation.
Capacidad antioxidante
Aceites esenciales
Oxidación de lípidos
Preservación.
Capacidade antioxidante
Óleos essenciais
Oxidação lipídica
Preservação.
topic Antioxidant capacity
Essential oils
Lipid oxidation
Preservation.
Capacidad antioxidante
Aceites esenciales
Oxidación de lípidos
Preservación.
Capacidade antioxidante
Óleos essenciais
Oxidação lipídica
Preservação.
description The objective of this work was to study the antioxidant activity of biodegradable and active packaging containing essential oils. Seven types of active packaging were produced. In beef, lipid oxidation was measured using the thiobarbituric acid reactive substance test (TBARS); a microbiological analysis in beef was performed for Salmonella spp., coagulate positive Staphylococcus spp., Clostridium sulphite reducer and E. coli; the measurements were carried out on days 0, 3, 6, 9, 12 and 15 in triplicate. All packaging had exhibited antioxidant capacities and acted as an antioxidant in meat. The packages containing clove exhibited the highest total phenolic and antioxidant capacity (P < 0.05), and when used in beef were most effective against lipid oxidation. The use of oregano, clove and rosemary incorporated in active biodegradable starch based reduced microbial development and acted effectively against rancidity by maintaining the quality of meat stored under refrigerated conditions for 15 days.
publishDate 2021
dc.date.none.fl_str_mv 2021-07-04
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16903
10.33448/rsd-v10i8.16903
url https://rsdjournal.org/index.php/rsd/article/view/16903
identifier_str_mv 10.33448/rsd-v10i8.16903
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16903/15189
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 8; e4310816903
Research, Society and Development; Vol. 10 Núm. 8; e4310816903
Research, Society and Development; v. 10 n. 8; e4310816903
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052818071224320

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