Development, properties, and stability of antioxidant shrimp muscle protein films incorporating carotenoid-containing extracts from food by-products

Antioxidant Compounds Recovered from Food Wastes

“…Carotenoids may be incorporated in different food products due to their antioxidant properties (improving the product shelf life), and colorant properties but also as nutritional constituents acting as precursor of vitamin A. Thus, some examples of products in which recovered carotenoids from wastes were incorporated include macaroni (nutritional, improving sensorial attributes before and after processing) [68], refined vegetable oils (antioxidant, increasing thermal stability) [69], and antioxidant edible films (improving shelf life) [9].…”

“…The oxidative stress, caused by the ROS, is considered to be one of the main triggers of chronic diseases, such as cancer, diabetes, cardiovascular or neurodegenerative disorders [7]. In the case of fruits and vegetables, usually a high amount of antioxidant compounds is found in peels, kernels or seeds, namely in parts that are removed during processing and become wastes [8][9][10][11][12][13]. Thus, these compounds could be extracted from fruit and vegetable wastes and reused in other food products, as functional ingredients able to confer some characteristic quality criteria and at the same time to exert human health benefits due to their antioxidant properties.…”

Physicochemical and antioxidant properties of gelatin-based films containing oily tomato extract (Solanum lycopersicum L.)

“…In recent years, the antioxidant properties of these carotenoids have been extracted for the design and fortification of food (Ranveer, Patil, & Sahoo, 2013), which also impacts consumer selection due to striking colors. Gómez-Estaca et al (2015) reported the use of these extracted antioxidants in the preparation of coatings and edible films with application in food packaging. Some studies mention that the incorporation of carotenoids into edible films improves their color and their mechanical and barrier properties against UV/visible light (Gómez-Estaca et al, 2015;Januario, Sobral, Trindade, & Carvalho, 2009).…”

“…Gómez-Estaca et al (2015) reported the use of these extracted antioxidants in the preparation of coatings and edible films with application in food packaging. Some studies mention that the incorporation of carotenoids into edible films improves their color and their mechanical and barrier properties against UV/visible light (Gómez-Estaca et al, 2015;Januario, Sobral, Trindade, & Carvalho, 2009). However, little is known about the effects of the addition of these antioxidants to sheep gelatin, and its effects on their functional and barrier properties.…”

Biobased polymer films from avocado oil extraction residue: Production and characterization

“…The use of by‐products or residues from the food industry as source for packaging and other new applications has been receiving increasing interest both for its environmental appeal and its potential as a way to increase profit in industrial processes . In this sense, edible and biodegradable films and coatings produced from biopolymers are of special interest as alternatives for plastic packages, considering their fast degradability and the fact that they come from renewable sources …”