Vicente, P.Arede, M.Castilho, M.C.Sanches-Silva, A.Ramos, F.2017-03-022017-03-022016http://hdl.handle.net/10400.18/4411Introduction: 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.engFatty AcidsRosemaryRosmarinus officinalis L.Active Food PackagingAntioxidantsLipid OxidationBiodegradable Active PackagingComposição de Alimentosconference object