Percorrer por autor "Sánchez-Machado, D."
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- Active Packaging Produced by Extrusion with Shrimp Waste: Migration of Astaxanthin into Food SimulantsPublication . Sanches-Silva, A.; Ribeiro, T.; Albuquerque, T.G.; Paseiro, P.; Sendón, R.; Bernaldo de Quirós, A.; López-Cervantes, J.; Sánchez-Machado, D.; Soto Valdez, H.; Angulo, I.; Pardo Aurrekoetxea, G.; Costa, H.S.Introduction: Astaxanthin (3,3’-dihydroxy-β-β´-carotene-4-4´-dione), a potent antioxidant, is one of the major carotenoids in crustaceans. In the frame of the project ‘Preparation of active packaging with antioxidant and antimicrobial activity based on astaxanthin and chitosan’, a methodology for the incorporation of compounds obtained from shrimp waste in plastic matrices was developed to produce an active packaging with antioxidant properties. The aim of the present work was to develop and optimize a method to determine astaxanthin by ultra-high pressure liquid chromatography in fermented shrimp waste. Moreover, the method was also applied to determine the migration of astaxanthin from plastic films containing different amounts of shrimp waste to food simulants. Material and Methods: The method was optimized to determine astaxanthin by ultra-high pressure liquid chromatography (UHPLC) with diode array detection (DAD). The chromatographic separation was achieved using a vanguard pre-column (UPLCÒ BEH, 1.7 µm particle size) and a column (UPLCÒ BEH, 2.1 x 50 mm, 1.7 µm particle size) at 20 °C. The mobile phase was a gradient of A (dichloromethane/methanol with ammonium acetate/acetonitrile 5:20:75 (v/v)) and B (ultrapure water) with a flow rate of 0.5 mL/min. The optimized UPLC method allowed an excellent resolution of astaxanthin. The method was also evaluated in what concerns to validation parameters such as linearity, precision, limit of detection, limit of quantification and recovery. Low density polyethylene plastic films produced by extrusion with different amounts of the lipid fraction of shrimp waste were prepared and tested regarding migration into fatty food stimulants (isooctane and ethanol 95%, v/v). Results and conclusion: The proposed method to determine astaxanthin in shrimp waste is simple and has a low detection level (0.054 μg/mL). The concentration of astaxanthin found in the lipid fraction of fermented shrimp waste was 453.8 μg/g. The films produced by extrusion with the lipid fraction of the fermented shrimp waste did not originate astaxanthin migration into the tested fatty food simulants. Further studies could be made in order to evaluate the capacity of these films in protecting packed food from oxidation.
- Astaxanthin from shrimp by-products for active packagingPublication . Sanches-Silva, A.; Ribeiro, T.; Albuquerque, T.G.; Paseiro, P.; Sendón, R.; Bernaldo de Quirós, A.; López-Cervantes, J.; Sánchez-Machado, D.; Soto Valdez, H.; Angulo, I.; Pardo Aurrekoetxea, G.; Costa, H.S.
- Compilation of analytical methods to characterize and determine chitosan, and main applications of the polymer in food active packagingPublication . Lago, M.; Rodríguez-Bernaldo de Quirós, A.; Sendon, R.; Sanches-Silva, A.; Costa, H.S.; Sánchez-Machado, D.; López-Cervantes, J.; Soto-Valdez, H.; Aurrekoetxea, G.P.; Angulo, I.; Paseiro, P.Antimicrobial films for food packaging applications have received increasing attention from the industry in recent years. Due to their exceptional properties, such as non-toxicity, biodegradability, antimicrobial characteristics, and biocompatibility, chitosan has proven useful for the development of active materials. This review aims to provide an overview of the main techniques used for the characterization of chitin and chitosan, including Fourier transform infrared spectroscopy (FTIR), 1H and 13C nuclear magnetic resonance (NMR) spectroscopy, UV spectrophotometry, viscosimetry, elemental analysis, X-ray diffraction (XRD), thermogravimetric analysis (TGA), titrations, scanning electron microscopy SEM) and size exclusion chromatography (SEC) among others. In addition, the main applications of the polymer in food packaging are also reported.
- Migration of chitosan films prepared by solvent evaporation and extrusionPublication . Sanches-Silva, A.; Ribeiro, T.; Albuquerque, T.G.; Paseiro, P.; Sendón, R.; Bernaldo de Quirós, A.; López-Cervantes, J.; Sánchez-Machado, D.; Soto Valdez, H.; Angulo, I.; Pardo Aurrekoetxea, G.; Costa, H.S.Introduction: Chitosan has multiple applications and as inhibitor of microbial growth, there is interest in developing new methodologies to its incorporation into plastics, which would avoid microbial growth in foods. In the frame of the project “Preparation of active packaging with antioxidant and antimicrobial activity based on astaxanthin and chitosan” (PAPAAABAC), chitosan was extracted from shrimp by-products and used to prepare plastic films by solvent evaporation (casting) and extrusion. Material and Methods: Chitosan films were prepared by extrusion of polyamide and by casting. By casting, films were prepared at different concentrations (1%, 2%, and 3%) by dissolving chitosan in acetic acid aqueous solution 1% (w/v), with and without plasticizer (1% glycerol). By extrusion, chitosan pellets were made of polyamide 6 at 2%, 5%, 6%, 8%, and 10% with two different particle sizes (180 and 300 µm). Then, they were rolled in an extruder using a specific screw for polyamide. In order to determine chitosan in food simulants (ultrapure water and ethanol 95% (v/v)), it was degraded into the glucosamine units by hydrolysis and quantified by ultra high pressure liquid chromatography coupled with diode array detection after its derivatization with 9-fluorenylmethyl chloroformate. Results and conclusion: From the plastic films prepared by casting and by extrusion, only those prepared by casting without plasticizer presented chitosan migration that increases with the amount of chitosan added. These films could not be used to pack aqueous foodstuffs. However, the addition of a plasticizer (glycerol) has avoided the migration of chitosan. Therefore, the use of casting films with chitosan shall include a plasticizer in the formulation. Films prepared by extrusion presented no migration into both simulants indicating suitability to pack both aqueous and fatty foodstuffs.
- Ultra-high pressure LC for astaxanthin determination in shrimp by-products and active food packagingPublication . Sanches-Silva, A.; Ribeiro, T.; Albuquerque, T.G.; Paseiro, P.; Sendón, R.; Bernaldo de Quirós, A.; López-Cervantes, J.; Sánchez-Machado, D.; Soto Valdez, H.; Angulo, I.; Pardo Aurrekoetxea, G.; Costa, H.S.Nowadays, there is increasing interest in natural antioxidants from food by-products. Astaxanthin is a potent antioxidant and one of the major carotenoids in crustaceans and salmonids. An ultra-high pressure liquid chromatographic method was developed and validated for the determination of astaxanthin in shrimp by-products, and its migration from new packaging materials to food simulants was also studied. The method uses an UPLCW BEH guard-column (2.1 x 5 mm, 1.7mm particle size) and an UPLCW BEH analytical column (2.1 x 50 mm, 1.7mm particle size). Chromatographic separation was achieved using a programmed gradient mobile phase consisting of (A) acetonitrile–methanol (containing 0.05 M ammonium acetate)–dichloromethane (75:20:5, v/v/v) and (B) ultrapure water. This method was evaluated with respect to validation parameters such as linearity, precision, limit of detection, limit of quantification and recovery. Low-density polyethylene films were prepared with different amounts of the lipid fraction of fermented shrimp waste by extrusion, and migration was evaluated into food simulants (isooctane and ethanol 95%, v/v). Migration was not detected under the tested conditions.