Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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/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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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 |
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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) |
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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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