LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

被引:11
作者
Andrade, Mariana A. [1 ,2 ,3 ]
Barbosa, Cassia H. [1 ,4 ]
Marino-Cortegoso, Sandra [5 ,6 ]
Barbosa-Pereira, Letricia [5 ,6 ]
Sendon, Raquel [5 ,6 ]
Buonocore, Giovanna G. [7 ]
Stanzione, Mariamelia [7 ]
Coelho, Anabela [1 ]
Correia, Cristina Belo [1 ]
Saraiva, Margarida [1 ]
de Quiros, Ana Rodriguez-Bernaldo [5 ,6 ]
Vilarinho, Fernanda [1 ]
Khwaldia, Khaoula [8 ]
Silva, Ana Sanches [9 ,10 ]
Ramos, Fernando [2 ,3 ]
机构
[1] Natl Inst Hlth Doutor Ricardo Jorge, Dept Food & Nutr, Ave Padre Cruz, P-1649016 Lisbon, Portugal
[2] Univ Coimbra, Fac Pharm, P-3000548 Coimbra, Portugal
[3] Associated Lab Green Chem Network Chem & Technol R, RD Manuel 2, P-55142 Porto, Portugal
[4] NOVA Univ Lisbon, Mech Engn & Resource Sustainabil Ctr METR, NOVA Sch Sci & Technol, Dept Chem, Campus Caparica, P-2829516 Caparica, Portugal
[5] Univ Santiago de Compostela, Pharm Fac, Analyt Chem Nutr & Food Sci Dept, Santiago De Compostela 15782, Spain
[6] Univ Santiago de Compostela, Inst Mat iMATUS, Santiago De Compostela 15782, Spain
[7] Inst Polymers Composites & Biomat IPCB CNR, I-80125 Naples, Italy
[8] Inst Natl Rech & Anal Physicochim INRAP, Lab Subst Nat, Pole Technol Sidi Thabet, Sidi Thabet 2020, Tunisia
[9] Natl Inst Agr & Vet Res INIAV, IP, Rua Lagidos, P-4485655 Vairao, Vila Do Conde, Portugal
[10] Univ Porto, Ctr Study Anim Sci CECA, Inst Ciencias Tecnol & Agroambiente ICETA, P-4200319 Porto, Portugal
关键词
industrial lemon by-products; active food packaging; antioxidant capacity; antimicrobial activity; polylactic acid; polyethylene; PERFORMANCE LIQUID-CHROMATOGRAPHY; ANTIOXIDANT ACTIVITY; FLAVONOID COMPOUNDS; PHENOLIC-COMPOUNDS; ALPHA-TOCOPHEROL; PEROXIDE VALUES; CITRUS; PROTEIN; FRUIT; PEEL;
D O I
10.3390/foods12132450
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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 & DEG;C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 & DEG;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 & mu;g/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 & mu;g/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.
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页数:18
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