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Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and Beef

2023-02-03Journal article Open access
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dc.contributor.authorAndrade, Mariana
dc.contributor.authorBarbosa, Cássia
dc.contributor.authorCerqueira, Miguel
dc.contributor.authorAzevedo, Ana Gabriela
dc.contributor.authorBarros, Carolina
dc.contributor.authorMachado, Ana Vera
dc.contributor.authorCoelho, Anabela
dc.contributor.authorFurtado, Rosália
dc.contributor.authorBelo Correia, Cristina
dc.contributor.authorSaraiva, Margarida
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorSanches Silva, Ana
dc.contributor.authorRamos, Fernando
dc.date.accessioned2023-10-06T10:26:59Z
dc.date.available2023-10-06T10:26:59Z
dc.date.issued2023-02-03
dc.descriptionAna Isabel Rito, Departamento de Alimentação e Nutrição, INSA.
dc.description.abstractAbstract: The antioxidant capacity and the phenolic compounds of extracts from Green Tea and Rosemary was determined. RE presented a higher antioxidant capacity and higher content of TPC and flavonoids than GTE. While the main phenolic compounds identified in RE were carnosic acid, carnosol and rosmarinic acid, in GTE were catechin, epigallocatechin gallate, epicatechin, rutin and gallic acid. Active PLA films were prepared by the incorporation of GTE and RE at different percentages, followed by the evaluation of their properties. Afterwards, almonds and beef were selected as model foodstuff and packaged with active PLA films.PLA with 4 % of GTE presented a higher WVP and opacity, while PLA with 4% (w/w) of RE presented the highest O2 permeability. PLA with 2 and 4 % (w/w) of GTE presented the highest DPPH inhibition percentage and the highest total content in phenolic compounds and flavonoids at the end of 10 days (at 40 °C), in contact with a fatty food simulant. Regarding the almond packaged with the active films, PLA films with 2 and 4 % of RE were the most effective in the reduction of oxidation, allowing to obtain the lowest malonaldehyde (MDA) content and the lowest peroxides, at the end of 60 days of storage at room temperature. In addition, PLA with GTE and RE inhibited the formation of MDA content in beef stored for 11 days at 4 °C. This study shows that these PLA active packages can contribute for delaying lipid oxidation in foodstuffs with high fat content.pt_PT
dc.description.abstractHighlights: Extracts were incorporated into PLA at different concentrations to produce active films; Catechins, rutin and gallic acid were detected in the green tea extract; Rosmarinic acid, carnosic acid and carnosol were present in the rosemary extract; PLA with rosemary extract showed ability to inhibit almond’s lipid oxidation.pt_PT
dc.description.sponsorshipThis paper 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 V-A España–Portugal (POCTEP) 2014-2020 (project 0377_IBERPHENOL_6_E). Cássia H. Barbosa is grateful for her Ph.D. Grant 2021.08154. BD funded by Foundation for Science and Technology (FCT), Portugal.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Packag Shelf Life. 2023 Apr;36:101041. Epub 2023 Feb 3. doi:10.2139/ssrn.4257481pt_PT
dc.identifier.doi10.2139/ssrn.4257481pt_PT
dc.identifier.issn2214-2894
dc.identifier.urihttp://hdl.handle.net/10400.18/8662
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S2214289423000182#ack0005pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPolyphenolic Compoundspt_PT
dc.subjectAromatic Plant Extractspt_PT
dc.subjectCatechinspt_PT
dc.subjectLipid Oxidationpt_PT
dc.subjectPackagingpt_PT
dc.subjectBiopolymerspt_PT
dc.subjectShelf-life Extensionpt_PT
dc.subjectGreen Teapt_PT
dc.subjectRosemarypt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titlePla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active Packaging for Almond and Beefpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/2021.08154.BD/PT
oaire.citation.startPage101041pt_PT
oaire.citation.titleFood Packaging and Shelf Lifept_PT
oaire.citation.volume36pt_PT
oaire.fundingStreamOE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial a revistapt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication4bf6b417-9ca7-4789-9d0c-4c83efb0fd9a
relation.isProjectOfPublication.latestForDiscovery4bf6b417-9ca7-4789-9d0c-4c83efb0fd9a

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