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Extending beef meat shelf life: an approach using active food packaging with pomegranate extract and peels

2023-03-21Conference object Open access
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dc.contributor.authorAndrade, Mariana
dc.contributor.authorRodrigues, Pedro
dc.contributor.authorBarros, Carolina
dc.contributor.authorCruz, Vasco
dc.contributor.authorMachado, Ana
dc.contributor.authorBarbosa, Cássia
dc.contributor.authorCoelho, Anabela
dc.contributor.authorFurtado, Rosália
dc.contributor.authorCorreia, Cristina
dc.contributor.authorSaraiva, Margarida
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorRamos, Fernando
dc.contributor.authorSanches Silva, Ana
dc.date.accessioned2024-02-08T16:57:45Z
dc.date.available2024-02-08T16:57:45Z
dc.date.issued2023-03-21
dc.description.abstractMore than 50% of the pomegranate fruit (Punica granatum L.) is not considered edible, being composed by peels (50%) and seeds (10%). Pomegranate peels represent an excellent source of bioactive compounds with excellent antioxidant and antimicrobial activities due to the peels’ high content in phenolic compounds, specially punicalagin (A+B) and ellagic acid. The aim of the present study was to evaluate the potential effects of a polylactic acid (PLA) based active packaging incorporated with pomegranate peels and an ethanolic extract from pomegranate peels in the shelf-life extension of fresh meat. Two PLA-based active packaging incorporating 3% (w/w) of pomegranate peels (PLA/3PP) and 3% (w/w) of pomegranate peels extract (PLA/3PPE) were used to pack beef meat. The samples were stored at 4 °C, for a maximum of 11 days. The meats’ lipid oxidation and microbial contamination was evaluated at the end of 1, 4, 6, 8 and 11 storage days. Lipid oxidation was measured by the Thiobarbituric Acid Reactive Substances assay (TBARS)[1]. Meat’s total microorganisms count at 30 °C was performed using the automated method TEMPO® Aerobic Count- AFNOR BIO 12/35–05/13. Both PLA active packaging significantly delayed meat’s lipid oxidation and microbial growth. The meat with PLA/3PP and PLA/3PPE presented a difference up to 3 log CFU/g on the 11th storage day. Even though both active packaging were able to inhibit meat’s lipid oxidation, these results showed that PLA/3PP was more efficient, providing insights for the use of this bio-waste towards environmental sustainability.pt_PT
dc.description.sponsorshipCássia H. Barbosa thanks the Fundação para a Ciência e Tecnologia (FCT), Portugal for the Ph.D. Grant 2021.08154.BD. The authors also would like to thank Talho Girassol, LDA, for kindly supplying the beef meat samples and Sidney Tomé for his contribution to the statistical analysis. This work was carried out under the MobFOOD Project (This work was carried out under the MobFOOD Project (POCI-01-0247-FEDER-024524 and LISBOA-01-0247-FEDER-024524), funded by POCI (Operational Programme “Competitiveness and Internationalization”) and POR Lisboa (Lisbon Regional Operational Programme), through ANI, and by the Programa de Cooperación Interreg-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). This research was also funded by PT national funds (FCT/MCTES, Fundação para a Ciência e Tecnologia and Ministério da Ciência, Tecnologia e Ensino Superior) through the grant UIDB/00211/2020). and LISBOA-01-0247-FEDER-024524), funded by POCI (Operational Programme “Competitiveness and Internationalization”) and POR Lisboa (Lisbon Regional Operational Programme), through ANI, and by the Programa de Cooperación Interreg-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). This research was also funded by PT national funds (FCT/MCTES, Fundação para a Ciência e Tecnologia and Ministério da Ciência, Tecnologia e Ensino Superior) through the grant UIDB/00211/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/9063
dc.language.isoengpt_PT
dc.relationCenter for the Study of Animal Science
dc.subjectActive Food Packagingpt_PT
dc.subjectPomegranate Extract and Peelspt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleExtending beef meat shelf life: an approach using active food packaging with pomegranate extract and peelspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleCenter for the Study of Animal Science
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00211%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/2021.08154.BD/PT
oaire.citation.conferencePlacePorto, Portugalpt_PT
oaire.citation.titleDare2change: Innovation-Driven Agrifood Business, 21 março 2023pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isProjectOfPublication69b75eb9-6f25-4ad8-98db-6cc7e9bcdcc7
relation.isProjectOfPublication4bf6b417-9ca7-4789-9d0c-4c83efb0fd9a
relation.isProjectOfPublication.latestForDiscovery69b75eb9-6f25-4ad8-98db-6cc7e9bcdcc7

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