Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)

Abreu, David; Losada, Perfecto Paseiro; Maroto, Julio; Cruz, J.M.

doi:10.1016/j.foodres.2010.03.019

Cited by 169 publications

(77 citation statements)

References 44 publications

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“…Because oils and fats are easily broken down during storage, the PV tends to increase during early stages of oxidation when the formation rate of hydroperoxides is higher than the rate of decomposition (Pereira de Abreu et al 2010). The control sample, which was not coated and thus was directly exposed to the air and light, reached 65.8 meq peroxides/kg after 3 days of storage, while the samples coated with films presented lower values (28.7, 18.5, and 4.7 meq peroxides/kg to F.GA, F.GA/MD, and F.MD, respectively).…”

Section: Effect Of Films On Retardation Of Sunflower Oil Oxidation (Pmentioning

confidence: 99%

“…1 Effect of films with anthocyanins encapsulated with maltodextrin (F.MD), gum arabic (F.GA), and gum arabic/ maltodextrin (F.GA/MD) on sunflower oil oxidation at 40°C, 54 % RH, and 950±50 lux of luminosity, measured by peroxide formation over time. An open glass Petri dish containing sunflower oil was used as control molecules, which leads to a formation rate lower than that of decomposition (Pereira de Abreu et al 2010). The increase and subsequent decrease in the PV value observed in F.GA and F.GAMD samples are a consequence of lower substrate availability, which limited formation of new peroxides.…”

Section: Effect Of Films On Retardation Of Sunflower Oil Oxidation (Pmentioning

confidence: 99%

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Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Stoll

Costa

Jablonski

et al. 2015

Food Bioprocess Technol

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Wine grape pomace, a by-product known for its high polyphenolic content, was used as a source of anthocyanins in the acquisition of active biodegradable films, which were produced with anthocyanins encapsulated with different wall materials endowed with film-forming properties. Gum arabic and maltodextrin were used in different proportions during the encapsulation process, and the anthocyanin contents of the powders obtained were quantified by highefficiency liquid chromatography (HPLC), resulting in up to 91.5 % retention. The antioxidant properties, solubility, and color stability of powders were analyzed. Because the microcapsules were added in the highest proportion, it was considered the major component in the formation of films. Microcapsules produced with gum arabic showed higher antioxidant activity as compared to microcapsules produced with maltodextrin. Nevertheless, based on a comparison of the films obtained in this study, the films made with anthocyanins encapsulated with maltodextrin showed better mechanical properties and higher protective effect on oil oxidation, which makes maltodextrin a promising material enabling the formation of films with satisfactory mechanical properties endowed with anthocyanins.

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Section: Effect Of Films On Retardation Of Sunflower Oil Oxidation (Pmentioning

confidence: 99%

Section: Effect Of Films On Retardation Of Sunflower Oil Oxidation (Pmentioning

confidence: 99%

Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Stoll

Costa

Jablonski

et al. 2015

Food Bioprocess Technol

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show abstract

“…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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“…Antioxidants are added to fish to delay the onset of oxidation or to slow down the rate of oxidation of the product. Natural antioxidants contained in tea, wines, beer, rosemary, oregano, spices, herbs, clove, blueberries, mustard and others have been shown to be effective in neutralising free radicals and subsequently delaying the deterioration of fish quality (Alonso García, Cancho Grande, & Simal Gándara, 2004;Beddows, Jagait, & Kelly, 2000;Bhale, Xu, Prinyawiwatkul, King, & Godber, 2007;García-Falcón, Pérez-Lamela, Martínez-Carballo, & Simal-Gándara, 2007;Pereira de Abreu, Paseiro, Maroto, & Cruz, 2010). Food packaging is traditionally used to enable marketing of products and to provide passive protection against environmental agents that affect the shelf life of the products.…”

Section: Introductionmentioning

confidence: 99%

Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants

Abreu¹,

Losada²,

Maroto³

et al. 2011

Food Chemistry

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Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)

Cited by 169 publications

References 44 publications

Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

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

Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants

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