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The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)

2019-08-08Journal article Open access
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dc.contributor.authorCastro, Frederico V R
dc.contributor.authorAndrade, Mariana A
dc.contributor.authorSanches Silva, Ana
dc.contributor.authorVaz, Maria Fátima
dc.contributor.authorVilarinho, Fernanda
dc.date.accessioned2020-05-08T17:47:56Z
dc.date.available2020-05-08T17:47:56Z
dc.date.issued2019-08-08
dc.description.abstractActive packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant's extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC-GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.pt_PT
dc.description.sponsorshipMariana Andrade is grateful for her research grant (SFRH/BD/138730/2018) funded by the Foundation for Science and Technology (FCT). M.F.V. acknowledges the support of FCT, through Mechanical Engineering Institute (IDMEC), under Associated Laboratory for Energy, Transports and Aeronautics (LAETA), project UID/EMS/50022/2019.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoods. 2019 Aug 8;8(8):327. doi: 10.3390/foods8080327.pt_PT
dc.identifier.doi10.3390/foods8080327pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.18/6621
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/8/8/327pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectActive Packagingpt_PT
dc.subjectAromatic Plantspt_PT
dc.subjectEdible Filmspt_PT
dc.subjectFresh Salmonpt_PT
dc.subjectGreen Teapt_PT
dc.subjectLipid Oxidationpt_PT
dc.subjectRosemarypt_PT
dc.subjectWhey Proteinpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleThe contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEMS%2F50022%2F2013/PT
oaire.citation.issue8pt_PT
oaire.citation.startPage327pt_PT
oaire.citation.titleFoods (Basel, Switzerland)pt_PT
oaire.citation.volume8pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication45ef10cf-f18e-489c-a40a-59023d8412b9
relation.isProjectOfPublication.latestForDiscovery45ef10cf-f18e-489c-a40a-59023d8412b9

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