| Autor: |
Andrade MA; Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal.; Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.; Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (REQUIMTE/LAQV), R. D. Manuel II, Apartado, 55142 Porto, Portugal., Barbosa CH; Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal.; Mechanical Engineering and Resource Sustainability Center (METRICS), Department of Chemistry, NOVA School of Science and Technology, Campus de Caparica, NOVA University Lisbon, 2829-516 Caparica, Portugal., Mariño-Cortegoso S; Analytical Chemistry, Nutrition and Food Science Department, Pharmacy Faculty, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.; Instituto de Materiales (iMATUS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain., Barbosa-Pereira L; Analytical Chemistry, Nutrition and Food Science Department, Pharmacy Faculty, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.; Instituto de Materiales (iMATUS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain., Sendón R; Analytical Chemistry, Nutrition and Food Science Department, Pharmacy Faculty, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.; Instituto de Materiales (iMATUS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain., Buonocore GG; Institute of Polymers, Composites and Biomaterials (IPCB-CNR), Portici, 80125 Naples, Italy., Stanzione M; Institute of Polymers, Composites and Biomaterials (IPCB-CNR), Portici, 80125 Naples, Italy., Coelho A; Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal., Correia CB; Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal., Saraiva M; Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal., Quirós AR; Analytical Chemistry, Nutrition and Food Science Department, Pharmacy Faculty, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.; Instituto de Materiales (iMATUS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain., Vilarinho F; Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal., Khwaldia K; Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-Chimique (INRAP), Pôle Technologique de Sidi Thabet, Sidi Thabet 2020, Tunisia., Silva AS; National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, 4485-655 Vila do Conde, Portugal.; Center for Study in Animal Science (CECA), Instituto de Ciências, Tecnologias e Agroambiente (ICETA), University of Porto, 4200-319 Porto, Portugal., Ramos F; Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.; Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (REQUIMTE/LAQV), R. D. Manuel II, Apartado, 55142 Porto, Portugal. |
| Abstrakt: |
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. O 2 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/dm 2 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/dm 2 ). 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. |
