Evaluation biodegradable films with green tea extract for interleafing sliced meat products.

Autor: Hamann D; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil., Wlodarkievicz ME; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil., Puton BMS; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil., Fischer B; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil., Colet R; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil., Paroul N; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil. Electronic address: nparoul@uricer.edu.br., Valduga E; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil. Electronic address: veunice@uricer.edu.br., Zeni J; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil. Electronic address: jamilezeni@uricer.edu.br., Mignoni ML; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil. Electronic address: mignoni@uricer.edu.br., Junges A; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil. Electronic address: junges@uricer.edu.br., Backes GT; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil. Electronic address: gtoniazzo@uricer.edu.br., Cansian RL; Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil. Electronic address: cansian@uricer.edu.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 15; Vol. 458, pp. 140159. Date of Electronic Publication: 2024 Jun 18.
DOI: 10.1016/j.foodchem.2024.140159
Abstrakt: A selection of formulations with different polymers and concentrations of green tea extract was conducted for application as interleafs in sliced meat products. Films were formulated using cellulose acetate, corn starch, and chitosan with the addition of 1.0, 2.5, and 5.0% green tea extract. Higher antioxidant activity was observed with the 1.0% concentration of green tea extract (P < 0.05), regardless of the formulation, with continuous release of the extract for up to 60 days and average IC 50 of 0.09 and 0.31 mg/mL for the corn starch and chitosan active films, respectively. Interleafing the sliced ham resulted in lower lipid oxidation after 60 days of storage (P < 0.05). Starch-based films with green tea extract were effective, significantly reducing lipid oxidation in sliced and interleafed cooked ham, suggesting their potential to extend the shelf life of these refrigerated products.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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