Evaluation of plant extracts as an efficient source of additives for active food packaging
Autor(a) principal: | |
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Data de Publicação: | 2022 |
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/10198/27327 |
Resumo: | Natural extracts have been used in several traditional medicine applications and culinary purposes. Their biological properties (antioxidant and antimicrobial) are due to the presence of several active aromatic compounds. Herein, different natural extracts were evaluated, namely structural and thermal characterization and biological activity, in its natural form and incorporated into a polymeric matrix, to assess their effective potential as additives for active food packaging. While rosemary presented the highest thermal stability with a degradation starting at 327°C, lemon balm extract was the less stable (180°C). Regarding the thiobarbituric acid assay, all extracts presented antioxidant activity, in oxidative hemolysis inhibition; anise, cinnamon, and clove extract did not present any action. Overall, the results demonstrated that leaves (rosemary and green tea) and the rhizome (curcumin) are the plant parts with the best performance. Therefore, extracts from aromatic plants are promising natural additives that can be incorporated into polymeric matrices to produce active food packaging film, increasing products shelf-life. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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Evaluation of plant extracts as an efficient source of additives for active food packagingAntimicrobialAntioxidantAromatic extractsCytotoxicityNatural extracts have been used in several traditional medicine applications and culinary purposes. Their biological properties (antioxidant and antimicrobial) are due to the presence of several active aromatic compounds. Herein, different natural extracts were evaluated, namely structural and thermal characterization and biological activity, in its natural form and incorporated into a polymeric matrix, to assess their effective potential as additives for active food packaging. While rosemary presented the highest thermal stability with a degradation starting at 327°C, lemon balm extract was the less stable (180°C). Regarding the thiobarbituric acid assay, all extracts presented antioxidant activity, in oxidative hemolysis inhibition; anise, cinnamon, and clove extract did not present any action. Overall, the results demonstrated that leaves (rosemary and green tea) and the rhizome (curcumin) are the plant parts with the best performance. Therefore, extracts from aromatic plants are promising natural additives that can be incorporated into polymeric matrices to produce active food packaging film, increasing products shelf-life.The authors acknowledge the financial support by Portugal 2020, and Fundo Social Europeu (FSE) through Programa Operacional Regional do NORTE (NORTE-08-5369–FSE-000034), developed under the program “IMPULSE - Polímeros e Compósitos: Drivers da inovação tecnológica e da competitividade industrial”. To the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for R. Calhelha, C. Pereira, and L. Barros contracts. This work has also been supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (451-03-9/2021-14/ 200007).John WileyBiblioteca Digital do IPBVieira, Dalila M.Pereira, CarlaCalhelha, Ricardo C.Barros, LillianPetrović, JovanaSoković, MarinaBarreiro, M.F.Ferreira, Isabel C.F.R.Castro, Maria Cidalia R.Rodrigues, Pedro V.Machado, Ana Vera2023-02-28T17:34:19Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/27327engVieira, Dalila M.; Pereira, Carla; Calhelha, Ricardo C.; Barros, Lillian; Petrovic, Jovana; Sokovic, Marina; Barreiro, M.F.; Ferreira, Isabel C.F.R.; Castro, Maria Cidalia R.; Rodrigues, Pedro V.; Machado, Ana Vera (2022). Evaluation of plant extracts as an efficient source of additives for active food packaging. Food Frontiers. ISSN 2643-8429: 3:3, p. 480–4882643-842910.1002/fft2.141info: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:RCAAP2023-11-21T11:01:03Zoai:bibliotecadigital.ipb.pt:10198/27327Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:17:52.275695Repositório 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 |
Evaluation of plant extracts as an efficient source of additives for active food packaging |
title |
Evaluation of plant extracts as an efficient source of additives for active food packaging |
spellingShingle |
Evaluation of plant extracts as an efficient source of additives for active food packaging Vieira, Dalila M. Antimicrobial Antioxidant Aromatic extracts Cytotoxicity |
title_short |
Evaluation of plant extracts as an efficient source of additives for active food packaging |
title_full |
Evaluation of plant extracts as an efficient source of additives for active food packaging |
title_fullStr |
Evaluation of plant extracts as an efficient source of additives for active food packaging |
title_full_unstemmed |
Evaluation of plant extracts as an efficient source of additives for active food packaging |
title_sort |
Evaluation of plant extracts as an efficient source of additives for active food packaging |
author |
Vieira, Dalila M. |
author_facet |
Vieira, Dalila M. Pereira, Carla Calhelha, Ricardo C. Barros, Lillian Petrović, Jovana Soković, Marina Barreiro, M.F. Ferreira, Isabel C.F.R. Castro, Maria Cidalia R. Rodrigues, Pedro V. Machado, Ana Vera |
author_role |
author |
author2 |
Pereira, Carla Calhelha, Ricardo C. Barros, Lillian Petrović, Jovana Soković, Marina Barreiro, M.F. Ferreira, Isabel C.F.R. Castro, Maria Cidalia R. Rodrigues, Pedro V. Machado, Ana Vera |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Vieira, Dalila M. Pereira, Carla Calhelha, Ricardo C. Barros, Lillian Petrović, Jovana Soković, Marina Barreiro, M.F. Ferreira, Isabel C.F.R. Castro, Maria Cidalia R. Rodrigues, Pedro V. Machado, Ana Vera |
dc.subject.por.fl_str_mv |
Antimicrobial Antioxidant Aromatic extracts Cytotoxicity |
topic |
Antimicrobial Antioxidant Aromatic extracts Cytotoxicity |
description |
Natural extracts have been used in several traditional medicine applications and culinary purposes. Their biological properties (antioxidant and antimicrobial) are due to the presence of several active aromatic compounds. Herein, different natural extracts were evaluated, namely structural and thermal characterization and biological activity, in its natural form and incorporated into a polymeric matrix, to assess their effective potential as additives for active food packaging. While rosemary presented the highest thermal stability with a degradation starting at 327°C, lemon balm extract was the less stable (180°C). Regarding the thiobarbituric acid assay, all extracts presented antioxidant activity, in oxidative hemolysis inhibition; anise, cinnamon, and clove extract did not present any action. Overall, the results demonstrated that leaves (rosemary and green tea) and the rhizome (curcumin) are the plant parts with the best performance. Therefore, extracts from aromatic plants are promising natural additives that can be incorporated into polymeric matrices to produce active food packaging film, increasing products shelf-life. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022 2022-01-01T00:00:00Z 2023-02-28T17:34:19Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/27327 |
url |
http://hdl.handle.net/10198/27327 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Vieira, Dalila M.; Pereira, Carla; Calhelha, Ricardo C.; Barros, Lillian; Petrovic, Jovana; Sokovic, Marina; Barreiro, M.F.; Ferreira, Isabel C.F.R.; Castro, Maria Cidalia R.; Rodrigues, Pedro V.; Machado, Ana Vera (2022). Evaluation of plant extracts as an efficient source of additives for active food packaging. Food Frontiers. ISSN 2643-8429: 3:3, p. 480–488 2643-8429 10.1002/fft2.141 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
John Wiley |
publisher.none.fl_str_mv |
John Wiley |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1817552833089634304 |