Development of antioxidant active films containing tocopherols to extend the shelf life of fish

Barbosa-Pereira, Letricia; Cruz, J.M.; Sendón, Raquel; Ares, Ana; Castro-López, Mar; Abad, M. J.; Maroto, Julio; Paseiro-Losada, P.

doi:10.1016/j.foodcont.2012.09.036

Cited by 104 publications

(61 citation statements)

References 33 publications

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“…Both peroxide value (PV) and thiobarbituric acid (TBA) have proved to be valuable indicators to assess the degree of lipid oxidation during the food storage (Barbosa-Pereira et al, 2013;Ojagh, Rezaei, Razavi, & Hosseini, 2010). In this study, both PV and TBA values in all treatment groups increased gradually during the storage (Fig.…”

Section: Peroxide Value and Thiobarbituric Acid Analysesmentioning

confidence: 70%

The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

et al. 2014

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Section: Peroxide Value and Thiobarbituric Acid Analysesmentioning

confidence: 70%

The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

et al. 2014

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“…Some examples: 1) The shelf-life of oxygen-sensitive products can be prolonged by using radical scavenging natural antioxidants [18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Study of the effect of natural antioxidants in polyethylene: Performance of β-carotene

Tátraaljai

Major

Földes

et al. 2014

Polymer Degradation and Stability

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The effect of β-carotene on the behaviour of polyethylene stabilized with α-tocopherol and a phosphonite antioxidant was studied under processing and storage conditions. The amount of β-carotene ranged between 0 and 2000 ppm. The polymer was characterised by different methods after processing then during and after storage at ambient temperature in light and dark. β-Carotene hinders the oxidation of polyethylene and does not increase the chain extension reactions during processing, though more vinyl groups and phosphonite molecules react. β-Carotene colours polyethylene strongly already at low concentrations. The reactions of the polymer and β-carotene are affected strongly by the storage conditions. The presence of β-carotene does not influence the stabilizing efficiency of the primary and secondary antioxidants. In dark the molecular structure of the polymer does not change appreciably, while the reactions of β-carotene lead to an increase in the yellowness index. In light the molecular characteristics of polyethylene undergo significant changes indicating long chain branching. The polymer fades rapidly after an induction period. The length of the induction period is not influenced by light. The rate of the degradation reactions of β-carotene during storage is controlled by its concentration and film thickness. Visible autoaccelerated decomposition in light renders β-carotene candidate as an indicator in active packaging materials.

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“…Apart from this, their main antioxidant function is by terminating free radicals in autoxidation reactions (Smith and Hong-Shum, 2011). In some cases tocopherols are used in films and coatings (Barbosa-Pereira et al, 2013;Lin and Pascall, 2014;Marcos et al, 2014), although they can be used as an additive as well (E-12 306 to E-309). These compounds have been used in bacon (300 mg/kg), meats, dairy products and oils, among others (Smith and Hong-Shum, 2011;Wang et al, 2015).…”

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confidence: 99%

Natural food additives: Quo vadis?

Carocho

Morales

Ferreira

2015

Trends in Food Science & Technology

474

269

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In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers.Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized. Keywords: natural food additives, antimicrobials, antioxidants, sweeteners, colorings Food as a basic needThe importance of food for mankind is undeniable; there is still no way of living without eating, therefore, this commodity is of utmost importance for the well-being of every man, woman and child across the world. Although the need to feed has maintained itself immutable across the ages, the way we consume foodstuffs has seen deep changes. From the local gatherers in the Paleolithic to the domestications of animals and vegetables there was a huge leap, only surpassed by the commercial trading of spices and other goods in the fifteenth century. Today, in modern countries food is produced in specific facilities and then transported to markets that can be within the same country or even in distant ones (Atkins and Bowler, 2001). Delivering food in good conditions from the production site to the consumer requires a great load of energy, either by refrigeration, controlled packaging or the use of additives to avoid spoilage and reduce food alteration. In a competitive global market, the least expensive method of food preservation is always favored, and in most cases, food additives are 3 chosen over the others. Furthermore, food additives are essential to enable the food industry to make food meet the increasingly challenging market and legal demands (Saltmarsh et al., 2013). Food additivesThe Codex Alimentarius defines a food additive as "any substance not normally consumed as a food itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants, or substances added to food for maintaining or improving nutritional qualities, or sodium chloride" (Codex Alimentarius; Motarjemi, Moy and Todd, 2014). The Food and Drug Administration of the United States (FDA) defines a food additive as "any substance the intended use of which results or may reasonably be expected to result --directly or indirectly --in its becoming a component or otherwise aff...

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Development of antioxidant active films containing tocopherols to extend the shelf life of fish

Cited by 104 publications

References 33 publications

The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

Study of the effect of natural antioxidants in polyethylene: Performance of β-carotene

Natural food additives: Quo vadis?

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