Evaluation of the oxidative status of salami packaged with an active whey protein film

Detalhes bibliográficos
Autor(a) principal: Andrade, Mariana A.
Data de Publicação: 2019
Outros Autores: Ribeiro-Santos, Regiane, Guerra, Manuela, Sanches-Silva, Ana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/6618
Resumo: Active packaging aims to prolong food's shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food's natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami's lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.
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spelling Evaluation of the oxidative status of salami packaged with an active whey protein filmAromatic PlantsFood PackagingLipid OxidationMeatSensory AnalysesWhey ProteinSegurança AlimentarActive packaging aims to prolong food's shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food's natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami's lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.This work was supported by the research project “Development of an edible film based on whey protein with antioxidant and antimicrobial activity using essential oils” (2012DAN807) funded by the National Institute of Health Doutor Ricardo Jorge, I.P. (Lisbon, Portugal).MDPIRepositório Científico do Instituto Nacional de SaúdeAndrade, Mariana A.Ribeiro-Santos, RegianeGuerra, ManuelaSanches-Silva, Ana2020-05-08T15:24:54Z2019-09-032019-09-03T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6618engFoods. 2019 Sep 3;8(9):387. doi: 10.3390/foods8090387.2304-815810.3390/foods8090387info: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:RCAAP2023-07-20T15:41:46Zoai:repositorio.insa.pt:10400.18/6618Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:41:42.295226Repositório 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 the oxidative status of salami packaged with an active whey protein film
title Evaluation of the oxidative status of salami packaged with an active whey protein film
spellingShingle Evaluation of the oxidative status of salami packaged with an active whey protein film
Andrade, Mariana A.
Aromatic Plants
Food Packaging
Lipid Oxidation
Meat
Sensory Analyses
Whey Protein
Segurança Alimentar
title_short Evaluation of the oxidative status of salami packaged with an active whey protein film
title_full Evaluation of the oxidative status of salami packaged with an active whey protein film
title_fullStr Evaluation of the oxidative status of salami packaged with an active whey protein film
title_full_unstemmed Evaluation of the oxidative status of salami packaged with an active whey protein film
title_sort Evaluation of the oxidative status of salami packaged with an active whey protein film
author Andrade, Mariana A.
author_facet Andrade, Mariana A.
Ribeiro-Santos, Regiane
Guerra, Manuela
Sanches-Silva, Ana
author_role author
author2 Ribeiro-Santos, Regiane
Guerra, Manuela
Sanches-Silva, Ana
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Andrade, Mariana A.
Ribeiro-Santos, Regiane
Guerra, Manuela
Sanches-Silva, Ana
dc.subject.por.fl_str_mv Aromatic Plants
Food Packaging
Lipid Oxidation
Meat
Sensory Analyses
Whey Protein
Segurança Alimentar
topic Aromatic Plants
Food Packaging
Lipid Oxidation
Meat
Sensory Analyses
Whey Protein
Segurança Alimentar
description Active packaging aims to prolong food's shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food's natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami's lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-03
2019-09-03T00:00:00Z
2020-05-08T15:24:54Z
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/10400.18/6618
url http://hdl.handle.net/10400.18/6618
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Foods. 2019 Sep 3;8(9):387. doi: 10.3390/foods8090387.
2304-8158
10.3390/foods8090387
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 MDPI
publisher.none.fl_str_mv MDPI
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
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