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|Título:||Trends in the use of antioxidants in active packaging|
|Editora:||Instituto Nacional de Saúde Doutor Ricardo Jorge, IP|
|Resumo:||Introduction: One of the main roles of food packaging is to retard the natural processes that lead to food deterioration and reduction in quality, safety or both. Food industry has long recognized the importance of using antioxidants (AOs) for this purpose. The use of antioxidants is not restricted to its direct addition to foods, but they can also be added to the food packaging which can act as a reservoir and release them by a controlled mechanism of diffusion. Packaging designed to foster desirable food packaging interactions have been called as active packaging. The active packaging with antioxidant properties either uses AOs in the form of independent sachets or incorporates them in the polymeric matrix of the packaging. Although many of these antioxidants are artificial molecules like butylated hydroxytoluene (BHT) or butylated hydroxyanisole (BHA), nowadays there is a tendency to search for natural molecules with the same properties but which are not related with possible toxicological side effects. The most recent contributions on active packaging with natural antioxidants have been reviewed. Material and Methods: For this study, an extensive bibliographic review on food packaging with incorporated natural antioxidants was carried out. Special attention is given to the antioxidants activity tests carried out in both packaging and packed foods. Results and conclusion: In the last years, different pure standards of natural antioxidants were incorporated in food packaging such as alpha-tocopherol, caffeic acid, catechin, quercetin or carvacrol. On the other hand, sources of natural antioxidants have also been incorporated in packaging for food applications such as cinnamon, oregano, clove, rosemary, ginger, clove and lemongrass essential oils and extracts of barley husks, green tea, mint and pomegranate peel. DPPH (2,2-diphenyl-1-picrylhydrazyl) is the most common test used to evaluate the antioxidant activity (AA) in packaging, while most of the times the determination of the AA of packed foods is carried out with TBARS (thiobarbituric acid reactive substances) assay, although other methods are also used (peroxide value, free fatty acids, conjugated dienes and conjugated triene hydroperoxides, p-anisidine value and hexanal analysis). Generally, because there is no consensus on the best test, most of the studies use more than one test to evaluate the AA. Attention was also devoted to the study of the migration of natural antioxidants into food simulants or foods. Recently, there were great improvements in food packaging materials in order to increase food shelf life and to decrease the impact of packaging in the environment. Therefore, there is a growing interest on the association of active packaging with natural AOs with biodegradable and edible packaging.|
|Aparece nas colecções:||DAN - Posters/abstracts em congressos internacionais|
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|Poster_ILSI_Active Packaging.pdf||949,06 kB||Adobe PDF||Ver/Abrir Acesso Restrito. Solicitar cópia ao autor!|
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