LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract
| 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/10362/158486 |
Resumo: | Funding 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. |
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LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products ExtractPreparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meatactive food packagingantimicrobial activityantioxidant capacityindustrial lemon by-productspolyethylenepolylactic acidFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant ScienceFunding 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.DQ - Departamento de QuímicaMEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de RecursosRUNAndrade, 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, Fernando2023-09-29T22:22:23Z2023-06-222023-06-22T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article18application/pdfhttp://hdl.handle.net/10362/158486eng2304-8158PURE: 72783213https://doi.org/10.3390/foods12132450info: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:RCAAP2024-03-11T05:40:54Zoai:run.unl.pt:10362/158486Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:57:10.112595Repositório 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 |
LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat |
| title |
LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract |
| spellingShingle |
LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract Andrade, Mariana A. active food packaging antimicrobial activity antioxidant capacity industrial lemon by-products polyethylene polylactic acid Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| title_short |
LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract |
| title_full |
LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract |
| title_fullStr |
LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract |
| title_full_unstemmed |
LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract |
| title_sort |
LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract |
| author |
Andrade, Mariana A. |
| author_facet |
Andrade, Mariana A. Barbosa, Cássia H. Mariño-Cortegoso, Sandra Barbosa-Pereira, Letricia Sendón, Raquel Buonocore, Giovanna G. Stanzione, Mariamelia Coelho, Anabela Correia, Cristina Belo Saraiva, Margarida Quirós, Ana Rodríguez Bernaldo de Vilarinho, Fernanda Khwaldia, Khaoula Silva, Ana Sanches Ramos, Fernando |
| author_role |
author |
| author2 |
Barbosa, Cássia H. Mariño-Cortegoso, Sandra Barbosa-Pereira, Letricia Sendón, Raquel Buonocore, Giovanna G. Stanzione, Mariamelia Coelho, Anabela Correia, Cristina Belo Saraiva, Margarida Quirós, Ana Rodríguez Bernaldo de Vilarinho, Fernanda Khwaldia, Khaoula Silva, Ana Sanches Ramos, Fernando |
| author2_role |
author author author author author author author author author author author author author author |
| dc.contributor.none.fl_str_mv |
DQ - Departamento de Química MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos RUN |
| dc.contributor.author.fl_str_mv |
Andrade, Mariana A. Barbosa, Cássia H. Mariño-Cortegoso, Sandra Barbosa-Pereira, Letricia Sendón, Raquel Buonocore, Giovanna G. Stanzione, Mariamelia Coelho, Anabela Correia, Cristina Belo Saraiva, Margarida Quirós, Ana Rodríguez Bernaldo de Vilarinho, Fernanda Khwaldia, Khaoula Silva, Ana Sanches Ramos, Fernando |
| dc.subject.por.fl_str_mv |
active food packaging antimicrobial activity antioxidant capacity industrial lemon by-products polyethylene polylactic acid Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| topic |
active food packaging antimicrobial activity antioxidant capacity industrial lemon by-products polyethylene polylactic acid Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| description |
Funding 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. |
| publishDate |
2023 |
| dc.date.none.fl_str_mv |
2023-09-29T22:22:23Z 2023-06-22 2023-06-22T00:00:00Z |
| 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/10362/158486 |
| url |
http://hdl.handle.net/10362/158486 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
2304-8158 PURE: 72783213 https://doi.org/10.3390/foods12132450 |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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18 application/pdf |
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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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