Lipid oxidation of a meat product packaged with poly (lactic acid)/clay nanocomposites

Vilarinho, Fernanda; Buonocore, Giovanna; Vaz, M.; Sanches-Silva, A.

Publication

Lipid oxidation of a meat product packaged with poly (lactic acid)/clay nanocomposites

2017-04Conference object

dc.contributor.author	Vilarinho, Fernanda
dc.contributor.author	Buonocore, Giovanna
dc.contributor.author	Vaz, M.
dc.contributor.author	Sanches-Silva, A.
dc.date.accessioned	2017-08-02T09:42:38Z
dc.date.available	2017-08-02T09:42:38Z
dc.date.issued	2017-04
dc.description.abstract	Introduction: Polylactic acid or polylactide (PLA, Poly) is a biodegradable thermoplastic aliphatic polyester derived from renewable resources, such as corn starch, tapioca roots, chips or starch, or sugarcane. Biopolymer nanocomposites are of great interest to the packaging industry as they can overcome the limitations of biopolymers compared to synthetic polymers. In the last two decades, the nanocomposites have been studied intensively, once the addition of fillers such as organoclays, in particular, montmorillonite (MMT), can improve rheological, thermal and mechanical properties of the biopolymers (Jollands M. et al. 2010). The presence of MMT can lead to materials which generally exhibit great property enhancements, mainly due to its intercalation or exfoliation into the polymer chains. In this work, PLA was incorporated with 5% (w/w) Cloisite Na+ prepared through a two-step process: first extrusion of pellets and secondly melted matter was pressed. The nanocomposite was used to pack a model food (salami) in order to evaluate of the ability of the new packaging to inhibit lipid oxidation. Thiobarbituric Acid Reactive Substances (TBARS) assay was used to evaluate the lipid oxidation stage. This assay allows to measure malondialdehyde (MDA) content, which is formed in the lipid oxidation of polyunsaturated fatty acids. Material and Methods: Packaged salami was homogenized with trichloroacetic acid (10 %) in 0.02 M of orthophosphoric acid and the solution was filtered. The filtered solution was homogenized with thiobarbituric acid aqueous solution (0.02 M) and heated at 100 °C for 40 min. Solutions were cooled down and absorbance was measured at 530 nm. Results were expressed as mg MDA per kg of salami. Results and Discussion: Salami slices were packaged with a control film and with the nanocomposite and analysed at initial time and after 15, 30, 60 and 90 days of contact. Results showed that salami packaged with the nanocomposite presented lower amount of MDA after all contact periods, except after 60 days, where there were no differences between control and nanofilm. Conclusion: Although the results showed that the new nanocomposite tends to reduce the production of MDA, further studies should be carried out to confirm the inhibition of lipid oxidation, such as the peroxide index, p-anisidine value, or the monitorization of a lipid oxidation indicator like hexanal.	pt_PT
dc.description.sponsorship	Project “Development of methodologies for the evaluation of polymeric food packaging components and determination of their structural and mechanical properties” (2016DAN 1289)	pt_PT
dc.description.version	N/A	pt_PT
dc.identifier.uri	http://hdl.handle.net/10400.18/4777
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Contaminantes	pt_PT
dc.subject	Toxicologia	pt_PT
dc.subject	Lipid Oxidation	pt_PT
dc.subject	Montmorillonite	pt_PT
dc.subject	Polylactic Acid	pt_PT
dc.subject	Thiobarbituric Acid	pt_PT
dc.subject	Segurança Alimentar	pt_PT
dc.title	Lipid oxidation of a meat product packaged with poly (lactic acid)/clay nanocomposites	pt_PT
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.conferencePlace	Porto, Portugal	pt_PT
oaire.citation.title	MATBIM conference - 4th international meeting on Material/Bioproduct Interaction, 26-28 abril 2017	pt_PT
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT