Novel Active Food Packaging Films Based on Whey Protein  Incorporated with Seaweed Extract: Development,  Characterization, and Application in Fresh Poultry Meat

Andrade, Mariana; Barbosa, Cássia; Souza, Vitor; Coelhoso, Isabel; Reboleira, João; Bernardino, Susana; Ganhão, Rui; Mendes, Susana; Fernando, Ana; Vilarinho, Fernanda; Sanches-Silva, Ana; Ramos, Fernando

http://hdl.handle.net/10400.18/7505

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract Development, Characterization, and Application in Fresh Poultry Meat.pdf		597.56 KB	Adobe PDF	Download

Send Feedback

Authors

Abstract(s)

Algae and seaweeds are used in cookery since the beginnings of human civilization, par ticularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess pow erful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroeth anolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

Keywords

Algae Seaweed Fucus vesiculosus Active Packaging Natural Extracts lipid oxidation Toxicologia dos Alimentos Segurança Alimentar Toxicologia Composição dos Alimentos