Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging

Autor: Sandra Mariño-Cortegoso, Mariamelia Stanzione, Mariana A. Andrade, Cristina Restuccia, Ana Rodríguez-Bernaldo de Quirós, Giovanna G. Buonocore, Cássia H. Barbosa, Fernanda Vilarinho, Ana Sanches Silva, Fernando Ramos, Khaoula Khwaldia, Raquel Sendón, Letricia Barbosa-Pereira
Přispěvatelé: Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, DCTB - Departamento de Ciências e Tecnologia da Biomassa (ex-GDEH)
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
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Popis: This work was carried out in the frame of the VIPACFood project (grant agreement no. 618127). This project was funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014–2017), an ERA-NET Action financed by the European Union under the 7th Framework Programme. In Spain this action was co-funded by the Spanish National Institute for Agricultural and Food Research and Technology (MINECO-INIA) ref. APCIN2016-00061-00-00.L. Barbosa-Pereira is grateful to the Spanish Ministry of Science, Innovation and Universities for her “Juan de la Cierva-Incorporación” Grant (Agreement No. IJCI-2017-31665). Technical support of Mrs A. Aldi for film characterization is also kindly acknowledged. Funding Information: This work was carried out in the frame of the VIPACFood project (grant agreement no. 618127). This project was funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014–2017), an ERA-NET Action financed by the European Union under the 7th Framework Programme. In Spain this action was co-funded by the Spanish National Institute for Agricultural and Food Research and Technology (MINECO-INIA) ref. APCIN2016-00061-00-00 . Funding Information: L. Barbosa-Pereira is grateful to the Spanish Ministry of Science, Innovation and Universities for her “Juan de la Cierva-Incorporación” Grant (Agreement No. IJCI-2017-31665 ). Technical support of Mrs A. Aldi for film characterization is also kindly acknowledged. Publisher Copyright: © 2022 The Authors This study focused on the recovery of antioxidant compounds from lemon and tomato by-products for use as natural additives in the development of active food packaging formulated using three different polymeric matrices that included low-density polyethylene (LDPE), polylactic acid (PLA), and G-polymer (GP). The films were characterized according to chemical-physical, thermal analyses, and their barrier and mechanical properties. Migration assays were performed to evaluate the release of active compounds from polymeric matrices, which were quantified in the food simulant by high-performance liquid chromatography with a diode array detector and then confirmed via liquid chromatography coupled to mass spectrometry. The antioxidant capacities of the films were determined to evaluate their applicability for use as antioxidant-active packaging. The incorporation of extracts into polymers resulted in different structural changes and enhanced properties according to the nature of the polymeric matrix based on the interactions of the –OH groups of polyphenols and the chemical groups of the polymers. The lemon (LE) and tomato (TE) extracts lead to a substantial improvement in water barrier properties of PLA and GP-based films. The active PLA and GP films released high amounts of polyphenolic compounds (up to 65% for GP containing LE); mainly hesperidin and eriocitrin for LE films, and chrologenic acid for TE films. PLA loaded with lemon extract at 4% was selected as the most suitable for use as antioxidant packaging to extend the shelf-life of foods with high fat content. publishersversion published
Databáze: OpenAIRE
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