Application of Releasing Systems in Active Packaging of Meat Products

Andrade, M. I. Paz; Barbosa, Cássia H.; Santos, Regiane Ribeiro dos; Vilarinho, Fernanda; Sanches-Silva, A.; Ramos, Fernando

doi:10.1007/978-3-030-90299-5_11

Cited by 2 publications

(3 citation statements)

References 127 publications

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“…Lipid oxidation is a complex and sequential process that is divided into three stages (initiation, propagation and termination) that occur simultaneously in a cycle until all available free radicals are consumed [ 47 , 49 , 50 , 51 ]. Primary lipid oxidation continually produces hydroperoxides that decompose into secondary oxidation products such as aldehydes, ketones, hydrocarbons and volatile organic acids, among others.…”

Section: Resultsmentioning

confidence: 99%

“…This assay measures the extent of lipid peroxidation through the amount of total peroxides found in a sample, which is associated with the development of off-flavors, deterioration and toxic products in fats and oils [48]. Lipid oxidation is a complex and sequential process that is divided into three stages (initiation, propagation and termination) that occur simultaneously in a cycle until all available free radicals are consumed [47,[49][50][51]. Primary lipid oxidation continually produces hydroperoxides that decompose into secondary oxidation products such as aldehydes, ketones, hydrocarbons and volatile organic acids, among others.…”

Section: Lipid Oxidation Evaluation Of Almondmentioning

confidence: 99%

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LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

Andrade

Barbosa

Mariño-Cortegoso

et al. 2023

Foods

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Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the total and individual phenolic compounds content were measured, and the films’ antioxidant activities were determined. The films’ ability to delay lipid oxidation was tested in two model foods: almonds, packaged with LDPE/4LE, PLA/4LE and PLA/6LE for a maximum period of 60 days at 40 °C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 °C. The LE improved the WVP in all of the active films by 33%, 20% and 60% for the LDPE/4LE, PLA/4LE and PLA/6LE films, respectively. At the end of 10 days, the migration of phenolic compounds through the PLA films was measured to be 142.27 and 114.9 μg/dm2 for the PLA/4LE and PLA/6LE films, respectively, and was significantly higher than phenolic compounds migration measured for the LDPE/4LE (15.97 μg/dm2). Naringenin, apigenin, ferulic acid, eriocitrin, hesperidin and 4-hydroxybenzoic acid were the main identified compounds in the PLA, but only 4-hydroxybenzoic acid, naringenin and p-coumaric acid were identified in the LDPE films. Regarding the films’ ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxidation in almonds for 30 days. When applied to raw beef meat, the PLA/6LE packaging was able to significantly inhibit lipid oxidation for 6 days, and successfully inhibited total microorganisms’ growth until the 8th day of storage.

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Section: Resultsmentioning

confidence: 99%

Section: Lipid Oxidation Evaluation Of Almondmentioning

confidence: 99%

LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

Andrade

Barbosa

Mariño-Cortegoso

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

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“…However, their safety for human consumption has been brought to question, so finding safe substitutes has become a priority [25,[77][78][79][80][81][82][83][84][85][86][87][88]. Lipid oxidation is, also, one of the major concerns of the food industry, being one of the major causes of food spoilage [89,90]. Antioxidant compounds can be used to stop or delay this chemical process, prolonging foods' shelf-life and preventing the occurrence of off-flavors.…”

Section: Prolonging Foods' Shelf-lifementioning

confidence: 99%

Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications

et al. 2022

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Citrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be applied to obtain extracts rich in valuable compounds and further application into food applications. Distillation and solvent extraction continues to be the most used and applied extraction techniques, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. Although the composition of these extracts and essential oils directly depends on the edaphoclimatic conditions to which the fruit/plant was exposed, the main active compounds are D-limonene, carotenoids, and carbohydrates. Pectin, one of the most abundant carbohydrates present in Citrus peels, can be used as a biodegradable polymer to develop new food packaging, and the extracted bioactive compounds can be easily added directly or indirectly to foods to increase their shelf-life. One of the applications is their incorporation in active food packaging for microbiological and/or oxidation inhibition, prolonging foods’ shelf-life and, consequently, contributing to reducing food spoilage. This review highlights some of the most used and effective extraction techniques and the application of the obtained essential oils and extracts directly or indirectly (through active packaging) to foods.

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Application of Releasing Systems in Active Packaging of Meat Products

Cited by 2 publications

References 127 publications

LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications

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