Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film

Vilarinho, Fernanda; Andrade, Mariana; Buonocore, G.; Stanzione, M.; Vaz, M.F.; Sanches Silva, A.

http://hdl.handle.net/10400.18/6251

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Abstract(s)

One of the most detrimental processes in fatty foodstuffs is lipid oxidation, which occurs during production and storage, and influences food composition and safety. Polylactic acid (PLA), a commercially available biopolymer, is biodegradable thermoplastic aliphatic polyester derived from renewable resources. Polymer layered silicate (PLS) nanocomposites have shown potential for enhancing physical, chemical, and mechanical properties of both conventional materials and biopolymers. In the present work nanocomposite films were prepared by incorporating unmodified montmorillonite clay (Cloisite® Na+) in the PLA. Moreover, the lipid oxidation status of a processed meat product packaged with a film incorporating this nanocomposite was evaluated. In line with this, hexanal, Thiobarbituric Acid Reactive Substances (TBARS) and p-anisidine value were monitored after packaging salami during different storage times (15, 30, 60 and 90 days). The results of this study showed that the presence of montmorillonite (MMT) in the polymer film can reduce the lipid oxidation of processed meat products, extending their shelf life and, thus, suggesting that the new film is a potential good alternative to conventional bioplastics.

Highlights: PLA/MMT film was successfully used to retard lipid oxidation to retard lipid oxidation of a packaged fatty food; The presence of MMT in the film brings a WP reduction with respect to pristine PLA; Hexanal, thiobarbituric acid reactive substance and p-anisidine value were monitored.