Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film

Detalhes bibliográficos
Autor(a) principal: Vilarinho, Fernanda
Data de Publicação: 2018
Outros Autores: Andrade, Mariana, Buonocore, G., Stanzione, M., Vaz, M.F., Sanches Silva, A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/6251
Resumo: One of the most detrimental processes in fatty foodstuffs is lipid oxidation, which occurs during production and storage, and influences food composition and safety. Polylactic acid (PLA), a commercially available biopolymer, is biodegradable thermoplastic aliphatic polyester derived from renewable resources. Polymer layered silicate (PLS) nanocomposites have shown potential for enhancing physical, chemical, and mechanical properties of both conventional materials and biopolymers. In the present work nanocomposite films were prepared by incorporating unmodified montmorillonite clay (Cloisite® Na+) in the PLA. Moreover, the lipid oxidation status of a processed meat product packaged with a film incorporating this nanocomposite was evaluated. In line with this, hexanal, Thiobarbituric Acid Reactive Substances (TBARS) and p-anisidine value were monitored after packaging salami during different storage times (15, 30, 60 and 90 days). The results of this study showed that the presence of montmorillonite (MMT) in the polymer film can reduce the lipid oxidation of processed meat products, extending their shelf life and, thus, suggesting that the new film is a potential good alternative to conventional bioplastics.
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spelling Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) filmLipid OxidationMeat ProductsOrganoclaysPolyMacromolecular NanotechnologyComposição dos AlimentosToxicologiaOne of the most detrimental processes in fatty foodstuffs is lipid oxidation, which occurs during production and storage, and influences food composition and safety. Polylactic acid (PLA), a commercially available biopolymer, is biodegradable thermoplastic aliphatic polyester derived from renewable resources. Polymer layered silicate (PLS) nanocomposites have shown potential for enhancing physical, chemical, and mechanical properties of both conventional materials and biopolymers. In the present work nanocomposite films were prepared by incorporating unmodified montmorillonite clay (Cloisite® Na+) in the PLA. Moreover, the lipid oxidation status of a processed meat product packaged with a film incorporating this nanocomposite was evaluated. In line with this, hexanal, Thiobarbituric Acid Reactive Substances (TBARS) and p-anisidine value were monitored after packaging salami during different storage times (15, 30, 60 and 90 days). The results of this study showed that the presence of montmorillonite (MMT) in the polymer film can reduce the lipid oxidation of processed meat products, extending their shelf life and, thus, suggesting that the new film is a potential good alternative to conventional bioplastics.Highlights: PLA/MMT film was successfully used to retard lipid oxidation to retard lipid oxidation of a packaged fatty food; The presence of MMT in the film brings a WP reduction with respect to pristine PLA; Hexanal, thiobarbituric acid reactive substance and p-anisidine value were monitored.This work was supported by the research project “Labelling and tracking of nanoclay from food packaging nanocomposites: a food safety issue – NanoPack4Food” (2014DAN1019) under the Cooperative Programme of the Agreement on Scientific Cooperation between National Research Council of Italy (CNR) and Foundation for Science and Technology of Portugal (FCT). This work was also supported by the research project “Development of methodologies for the evaluation of polymeric food packaging components and determination of their structural and mechanical properties” (2016DAN 1289) funded by the National Institute of Health Dr Ricardo Jorge.ElsevierRepositório Científico do Instituto Nacional de SaúdeVilarinho, FernandaAndrade, MarianaBuonocore, G.Stanzione, M.Vaz, M.F.Sanches Silva, A.2019-03-20T17:01:15Z2018-012018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6251eng0014-305710.1016/j.eurpolymj.2017.11.034info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:41:17Zoai:repositorio.insa.pt:10400.18/6251Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:40:52.423109Repositório 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 Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
title Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
spellingShingle Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
Vilarinho, Fernanda
Lipid Oxidation
Meat Products
Organoclays
Poly
Macromolecular Nanotechnology
Composição dos Alimentos
Toxicologia
title_short Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
title_full Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
title_fullStr Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
title_full_unstemmed Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
title_sort Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
author Vilarinho, Fernanda
author_facet Vilarinho, Fernanda
Andrade, Mariana
Buonocore, G.
Stanzione, M.
Vaz, M.F.
Sanches Silva, A.
author_role author
author2 Andrade, Mariana
Buonocore, G.
Stanzione, M.
Vaz, M.F.
Sanches Silva, A.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Vilarinho, Fernanda
Andrade, Mariana
Buonocore, G.
Stanzione, M.
Vaz, M.F.
Sanches Silva, A.
dc.subject.por.fl_str_mv Lipid Oxidation
Meat Products
Organoclays
Poly
Macromolecular Nanotechnology
Composição dos Alimentos
Toxicologia
topic Lipid Oxidation
Meat Products
Organoclays
Poly
Macromolecular Nanotechnology
Composição dos Alimentos
Toxicologia
description One of the most detrimental processes in fatty foodstuffs is lipid oxidation, which occurs during production and storage, and influences food composition and safety. Polylactic acid (PLA), a commercially available biopolymer, is biodegradable thermoplastic aliphatic polyester derived from renewable resources. Polymer layered silicate (PLS) nanocomposites have shown potential for enhancing physical, chemical, and mechanical properties of both conventional materials and biopolymers. In the present work nanocomposite films were prepared by incorporating unmodified montmorillonite clay (Cloisite® Na+) in the PLA. Moreover, the lipid oxidation status of a processed meat product packaged with a film incorporating this nanocomposite was evaluated. In line with this, hexanal, Thiobarbituric Acid Reactive Substances (TBARS) and p-anisidine value were monitored after packaging salami during different storage times (15, 30, 60 and 90 days). The results of this study showed that the presence of montmorillonite (MMT) in the polymer film can reduce the lipid oxidation of processed meat products, extending their shelf life and, thus, suggesting that the new film is a potential good alternative to conventional bioplastics.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
2018-01-01T00:00:00Z
2019-03-20T17:01:15Z
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/10400.18/6251
url http://hdl.handle.net/10400.18/6251
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0014-3057
10.1016/j.eurpolymj.2017.11.034
dc.rights.driver.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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