Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/2601
Título: Active Food Packaging with Antioxidant Properties: Incorporation of Plant Extracts in Polymeric Matrices to Extend Food Shelf-life
Autor: Sanches-Silva, A.
Carvalho-Costa, D.
Reis, A.R.
Albuquerque, T.G.
Castilho, M.C.
Ramos, F.
Machado, A.V.
Costa, H.S.
Palavras-chave: Segurança Alimentar
Composição de Alimentos
Data: Set-2014
Editora: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Resumo: Antioxidants (AOs) play an important role in biological processes because they prevent the effect of reactive oxygen species, protecting against cancer, inflammatory processes, cardiovascular diseases and aging, and consequently the degenerative diseases associated with it. In foods, AOs prevent oxidation which causes their deterioration and limits their shelf lives. Synthetic antioxidants are very effective against lipid oxidation, however some of them have been associated to toxic effects, which have increased the interest of food industry for natural substances also effective against this phenomenon. One of the main roles of food packaging is to retard the natural processes that lead to food deterioration. AOs can be incorporated into food packaging and be released by a controlled mechanism of diffusion. The use of AOs in food packaging may delay both lipid oxidation and protein denaturation. Packaging designed to foster desirable interactions with its content has been called active packaging. This innovative food packaging concept can extend the shelf life of food through the release of AOs by a controlled mechanism of diffusion from the packaging to the food surface and dissolution in it or in the inner atmosphere of the product or by the scavenging of free radicals. The release mechanism provides a continuous replenishment of AOs to foods and therefore, can reduce the direct addition of chemicals to the food. Rosemary (Rosmarinus officinalis L.) is a widely consumed aromatic herb that belongs to the Lamiaceae family. It is a xeromorphic species that grows spontaneously on sand, cliffs and stony places near the sea in many parts of the world. The fresh and dried leaves are frequently used as a food preservative and in traditional Mediterranean cuisine as a flavouring agent, being used with meat, fish, baked potatoes and sauces. Due to the influence of different factors such as growing conditions on the content of natural antioxidants, different rosemary commercial brands were compared. Antioxidant activity (radical 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging activity), total phenolics and total flavonoids were evaluated. Moreover, their content on natural antioxidants, carnosic acid, carnosol and rosmarinic acid was quantified by an Ultra High Performance Liquid Chromatographic method coupled with a diode array detector (UHPLC-DAD) which has been validated in our laboratory. Finally, carotenoids and vitamin E were also evaluated following another UHPLC-DAD optimized in our laboratory. Rosemary extract has been approved as food additive (Directives 2010/67/EU and 2010/69/EU). In line with this, rosemary was also used to obtain a rosemary extract with high antioxidant activity. In fact, different solvents were tested in order to evaluate which originated higher antioxidant activity. Those with higher antioxidant activity and individual antioxidants content were used to produce active food packaging. Due to environmental motivation there is an increasing interest in the use of biodegradable/compostable packaging and/or edible materials. This tendency increases when materials come from industrial waste or renewable resources. Although rosemary extract has already been used in non-biodegradable matrices, to our knowledge, it is the first time that it has been used to produce biodegradable active packaging. Therefore, different polymeric matrices were evaluated, biodegradable and non-biodegradable. Migration tests were carried with food simulants at standard conditions. Promising results were found until now, and the new packaging material will also be tested in contact with foods in order to check their capacity to inhibit lipid oxidation, allowing to preserve the quality of foodstuffs and to increase their shelf-life. Our research group of the Department of Food and Nutrition from the National Institute of Health Dr. Ricardo Jorge (INSA) has great experience in the development of analytical methods for the determination of bioactive compounds (namely antioxidants) in foodstuffs and food byproducts as well as in food-packaging interactions and mathematical modelling of migration. Moreover it has a large number of peer-review publications in this field as well as national and international collaborations with other researcher groups that work in the same or complementary fields. Some of the groups that work in close collaboration with ours include the research group of Prof. Jaime López Cervantes from the Technological Institute of Sonora (México) and the research groups of Prof. Perfecto Paseiro and Prof. José Manuel Cruz from the Universities of Santiago de Compostela and Vigo, respectively. In the future, this research group intends to extend the research to other aromatic herbs and food by-products in order to search for new and interesting extracts that can be used to produce antioxidant active food packaging, with special interest in biodegradable matrices. The final aim is to be able to extend food shelf life reducing the direct additives of antioxidants to foods with positive health implications, at long term, for the consumers.
Descrição: Comunicação oral proferida a convite.
Peer review: no
URI: http://hdl.handle.net/10400.18/2601
Aparece nas colecções:DAN - Apresentações orais em encontros nacionais

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