A carregar...
Publicação
Are mushrooms a good source of antioxidants for active food packaging?
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 719.82 KB | Adobe PDF |
Orientador(es)
Resumo(s)
Active packaging is gaining considerable attention by consumers and food
industry due to its unequivocal advantages such as improvement of food quality
and extension of food shelf-life. In this frame, active packaging with antioxidant
properties is one of the new packaging concepts that comprise greatest
developments.
Recently, in order to look for sources of natural antioxidants, a vast range of foods
and food by-products have been evaluated. The aim of this work was to evaluate
the content on phenolics and flavonoids of edible mushrooms of different species
and cultivated according to different methods in order to check their potential use
in active packaging. The total phenolics content (TPC) and total flavonoids
content (TFC) was evaluated.
Descrição
Palavras-chave
Mushrooms Antioxidants Active Food Packaging Food Packaging Composição de Alimentos