Browsing by Author "Vilarinho, F."
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- Fucus vesiculosus extract application in active food packagingPublication . Andrade, Mariana; Reboleira, J.; Bernardino, S.; Ganhão, R.; Mendes, S.; Vilarinho, F.; Ramos, F.; Sanches Silva, A.Fucus vesiculosus L.: Brown seaweed; High iodine content; Potential antioxidant activity.
- Green tea extract and nanocellulose embedded into polylactic acid film: properties and efficiency on retarding the lipid oxidation of a model fatty foodPublication . Vilarinho, F.; Stanzione, M; Buonocore, G; Vaz, F; Silva, A.S.Eco-friendly and antioxidant bioactive films based on polylactic acid (PLA), loaded with cellulose nanocrystals (CNC) and green tea extract (GTE) were prepared by direct melt processing. GTE was chemically characterized by using high performance liquid chromatography (HPLC), coupled with tandem mass spectrometry. The antioxidant, physical, thermal, mechanical and microstructural properties of the produced films were investigated. The efficiency of the active films on retarding the lipid oxidation of the salami, was evaluated by the thiobarbituric acid reactive substances (TBARS) and p-anisidine value. Experimental results highlight that the PLA/ 2%CNC/1%GTE nanocomposite film (film containing 2 wt% of CNC and 1 wt% of GTE) shows the highest reduction in terms of oxygen transmission ratio and water vapor permeability (60 % and 33 % respectively) and the optimal macroscopic mechanical behavior. However, it shows a slight antioxidant activity only at short storage time, namely 7 and 15 days. Overall, PLA/2CNC nanocomposite film exhibits the best compromise in terms of improvement of material properties and of effectiveness in retarding lipid oxidation at short and long storage time, mainly related to its enhanced barrier properties.
- LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef MeatPublication . Andrade, M.A.; Barbosa, C.H.; Mariño-Cortegoso, S.; Barbosa-Pereira, L.; Sendón, R.; Buonocore, G.G.; Stanzione, M.; Coelho, A.; Correia, C.B.; Saraiva, M.; Quirós, A.R.; Vilarinho, F.; Khwaldia, K.; Silva, A.S.; Ramos, F.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. O2 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 °C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 °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 μg/dm2 for the PLA/4LE and PLA/6LE films, respectively, and was significantly higher than phenolic compounds migration measured for the LDPE/4LE (15.97 μg/dm2). 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.
- Projeto i.FILM - Filmes Multifuncionais para Aplicação em Embalagens Ativas e InteligentesPublication . Sanches Silva, A.; Khwaldia, Khaoula; Vilarinho, F.; Andrade, M.; Ramos, F.In recent years, new food packaging materials and processing techniques have attracted attention from the scientific community, industry and consumers. Some of these new materials are obtained from renewable resources but do not present satisfactory mechanical and/or barrier properties, therefore solutions in order to improve their performance are required. Moreover multifunctional materials are preferable in order to meet the different requirements of the most exigent consumers. In this presentation two on-going projects (VIPACFood and iFILM) in the field of active food packaging are introduced and reviewed in terms of objectives, methodologies, expected results/impact and innovation potential. VIPACFood, the acronym of “Valorisation of Industrial fruits by Products and algae biomass waste: Development of Active Coatings to extend Food shelf life and reduce food losses”, is a 3 years (2017-2020) research project funded by ARIMNet2.The consortium is formed by eight partners from Tunisia (Coordinator: Dr. Khaoula Khwaldia), Portugal, Spain and Italy. The main objectives of the project are to valorize industrial fruits by-products and algae biomass waste, extracting active and functional components with high added value and formulating new food products. Moreover the project also aims to develop novel films and coatings incorporating value-added components. Besides enhancing economic efficiency and increase competitiveness of local producers and SMEs, it is expected that the project will have health and environmental impact due to the valorisation of byproducts, reduction of food waste and loss and enhancement of food quality and shelf life. The project iFILM – Multifunctional Films for Intelligent and Active Applications – is a national project funded by FEDER and Portugal 2020. The main goal of the project is the development of technology for the continuous production of ultra fine thermoplastic films laminated with functional surfaces. The project (2017-2020) consortium is formed by Periplast (promotor company), Lusiaves, National Institute of Health Dr Ricardo Jorge (INSA, I.P.) and Polytecnic Institute of Leiria. Acknowledgments: This work was carried out in the frame of the VIPACFood project. This project is funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014-2017), an ERA-NET Action financed by the European Union under the Seventh Framework Programme. This work was also supported by the research project “i.FILM – Multifunctional Films for Intelligent and Active Applications” (nº 17921) cofounded by European Regional Development Fund (FEDER) through the Competitiveness and Internationalization Operational Program under the “Portugal 2020” Program, Call no. 33/SI/2015, Co-Promotion Projects). Mariana Andrade is grateful for her research grant (2016/iFILM/BM) in the frame of iFILM project.