The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)

Detalhes bibliográficos
Autor(a) principal: Castro, Frederico V R
Data de Publicação: 2019
Outros Autores: Andrade, Mariana A, Sanches Silva, Ana, Vaz, Maria Fátima, Vilarinho, Fernanda
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/6621
Resumo: Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant's extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC-GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.
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spelling The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)Active PackagingAromatic PlantsEdible FilmsFresh SalmonGreen TeaLipid OxidationRosemaryWhey ProteinSegurança AlimentarActive packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant's extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC-GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.Mariana Andrade is grateful for her research grant (SFRH/BD/138730/2018) funded by the Foundation for Science and Technology (FCT). M.F.V. acknowledges the support of FCT, through Mechanical Engineering Institute (IDMEC), under Associated Laboratory for Energy, Transports and Aeronautics (LAETA), project UID/EMS/50022/2019.MDPIRepositório Científico do Instituto Nacional de SaúdeCastro, Frederico V RAndrade, Mariana ASanches Silva, AnaVaz, Maria FátimaVilarinho, Fernanda2020-05-08T17:47:56Z2019-08-082019-08-08T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6621engFoods. 2019 Aug 8;8(8):327. doi: 10.3390/foods8080327.2304-815810.3390/foods8080327info: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:10400.18/6621Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:41:42.478724Repositório 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 The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)
title The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)
spellingShingle The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)
Castro, Frederico V R
Active Packaging
Aromatic Plants
Edible Films
Fresh Salmon
Green Tea
Lipid Oxidation
Rosemary
Whey Protein
Segurança Alimentar
title_short The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)
title_full The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)
title_fullStr The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)
title_full_unstemmed The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)
title_sort The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)
author Castro, Frederico V R
author_facet Castro, Frederico V R
Andrade, Mariana A
Sanches Silva, Ana
Vaz, Maria Fátima
Vilarinho, Fernanda
author_role author
author2 Andrade, Mariana A
Sanches Silva, Ana
Vaz, Maria Fátima
Vilarinho, Fernanda
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Castro, Frederico V R
Andrade, Mariana A
Sanches Silva, Ana
Vaz, Maria Fátima
Vilarinho, Fernanda
dc.subject.por.fl_str_mv Active Packaging
Aromatic Plants
Edible Films
Fresh Salmon
Green Tea
Lipid Oxidation
Rosemary
Whey Protein
Segurança Alimentar
topic Active Packaging
Aromatic Plants
Edible Films
Fresh Salmon
Green Tea
Lipid Oxidation
Rosemary
Whey Protein
Segurança Alimentar
description Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant's extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC-GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.
publishDate 2019
dc.date.none.fl_str_mv 2019-08-08
2019-08-08T00:00:00Z
2020-05-08T17:47:56Z
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/10400.18/6621
url http://hdl.handle.net/10400.18/6621
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Foods. 2019 Aug 8;8(8):327. doi: 10.3390/foods8080327.
2304-8158
10.3390/foods8080327
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
repository.mail.fl_str_mv
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