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Publication
Fatty acids profile of dry-cured ham packaged with a biodegradable active packaging with rosemary (Rosmarinus officinalis L.) extract
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| 2.37 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Introduction: Lipid oxidation can produce changes in food quality parameters, such as organoleptic
properties and nutritional value, which leads to the generation and accumulation of
compounds that may be responsible for product unacceptability for human consumption. Antioxidants are additives that can be included in the formulation of active films to
control deterioration caused by oxidation and to preserve food quality. Traditionally,
synthetic antioxidants have been used, like butylated hydroxytoluene (BHT) and butylated
hydroxyanisole (BHA), although the potential toxicity is making their application
questionable. In this respect, natural antioxidants and the search for naturally occurring
compounds that have antioxidant effect are gaining interest for their antimicrobial activity
and their flavors that lead them to be widely used within the food industry [3]. The aim of
this study was to evaluate the fatty acid profile of dry-cured ham packaged with a
biodegradable active packaging. The active packaging incorporates rosemary
(Rosmarinus officinalis L.) extract to improve the quality of foodstuffs and to increase their
shelf-life while ensuring food safety.
Description
Keywords
Fatty Acids Rosemary Rosmarinus officinalis L. Active Food Packaging Antioxidants Lipid Oxidation Biodegradable Active Packaging Composição de Alimentos