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

2018-01Journal article Restricted access
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dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorAndrade, Mariana
dc.contributor.authorBuonocore, G.
dc.contributor.authorStanzione, M.
dc.contributor.authorVaz, M.F.
dc.contributor.authorSanches Silva, A.
dc.date.accessioned2019-03-20T17:01:15Z
dc.date.available2019-03-20T17:01:15Z
dc.date.issued2018-01
dc.description.abstractOne 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.pt_PT
dc.description.abstractHighlights: 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.pt_PT
dc.description.sponsorshipThis work was supported by the research project “Labelling and tracking of nanoclay from food packaging nanocomposites: a food safety issue – NanoPack4Food” (2014DAN1019) under the Cooperative Programme of the Agreement on Scientific Cooperation between National Research Council of Italy (CNR) and Foundation for Science and Technology of Portugal (FCT). This work was also supported by the research project “Development of methodologies for the evaluation of polymeric food packaging components and determination of their structural and mechanical properties” (2016DAN 1289) funded by the National Institute of Health Dr Ricardo Jorge.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.eurpolymj.2017.11.034pt_PT
dc.identifier.issn0014-3057
dc.identifier.urihttp://hdl.handle.net/10400.18/6251
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0014305717317548?via%3Dihubpt_PT
dc.subjectLipid Oxidationpt_PT
dc.subjectMeat Productspt_PT
dc.subjectOrganoclayspt_PT
dc.subjectPolypt_PT
dc.subjectMacromolecular Nanotechnologypt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectToxicologiapt_PT
dc.titleMonitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) filmpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage367pt_PT
oaire.citation.startPage362pt_PT
oaire.citation.titleEuropean Polymer Journalpt_PT
oaire.citation.volumeEur. Polym. J. 2018;98:362-367. doi:10.1016/j.eurpolymj.2017.11.034pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT

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