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Fatty acids profile of dry-cured ham packaged with a biodegradable active packaging with rosemary (Rosmarinus officinalis L.) extract

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dc.contributor.authorVicente, P.
dc.contributor.authorArede, M.
dc.contributor.authorCastilho, M.C.
dc.contributor.authorSanches-Silva, A.
dc.contributor.authorRamos, F.
dc.date.accessioned2017-03-02T16:38:11Z
dc.date.available2017-03-02T16:38:11Z
dc.date.issued2016
dc.description.abstractIntroduction: 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.pt_PT
dc.description.sponsorshipThis work was supported by Project Number PTDC/AGR-TEC/3366/2012 with the acronym Rose4Pack (Biodegradable active packaging with rosemary extract (Rosmarinus officinalis L.) to improve food shelf life) and funded by the Foundation for Science and Technology (FCT) and COMPETE Program [grant number FCOMP-01-0124- FEDER-028015]. Patricia Vicente is grateful for a research grant under the Rose4Pack Project.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/4411
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectFatty Acidspt_PT
dc.subjectRosemarypt_PT
dc.subjectRosmarinus officinalis L.pt_PT
dc.subjectActive Food Packagingpt_PT
dc.subjectAntioxidantspt_PT
dc.subjectLipid Oxidationpt_PT
dc.subjectBiodegradable Active Packagingpt_PT
dc.subjectComposição de Alimentospt_PT
dc.titleFatty acids profile of dry-cured ham packaged with a biodegradable active packaging with rosemary (Rosmarinus officinalis L.) extractpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-TEC%2F3366%2F2012/PT
oaire.citation.conferencePlaceCoimbra, Portugalpt_PT
oaire.citation.title6th International Congress of Aromatic and Medicinal Plants, 29 May - 1 June 2016pt_PT
oaire.fundingStream5876-PPCDTI
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsembargoedAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isProjectOfPublication172b2772-f3eb-4591-a7a1-7c698831c499
relation.isProjectOfPublication.latestForDiscovery172b2772-f3eb-4591-a7a1-7c698831c499

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