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Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
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Orientador(es)
Resumo(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.
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.
Descrição
Palavras-chave
Lipid Oxidation Meat Products Organoclays Poly Macromolecular Nanotechnology Composição dos Alimentos Toxicologia
Contexto Educativo
Citação
Editora
Elsevier