Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca)

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

doi:10.1016/j.ifset.2010.12.006

Cited by 98 publications

(37 citation statements)

References 40 publications

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“…A gradual increase in FFA content was observed in all treatments during the storage period. The overall increase displays hydrolytic oxidation in the fillets caused by internal or bacterial enzymes and the decrease might be related to the interaction of triacylglyceride products with proteins (Pereira de Abreu et al 2011). At the end of the storage period, samples coated A-C + CEO 1.5 % reached a significantly (P < 0.05) lower FFA value of 2.86 in comparison with the samples coated with A-C + CEO 1 %, A-C and the control, which attained higher levels of 3.05, 3.75 and 4.44, respectively.…”

Section: Free Fatty Acid (Ffa)mentioning

confidence: 99%

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

2015

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The effects of alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil on quality of silver carp fillet chilled storage (4 + 1°C) were examined over a period of 16 days. The control samples (c), alginate/carboxyl methylcellulose coating (C-A), alginate/ carboxyl methylcellulose composite coating incorporated with clove essential oil (with different concentration 1 and 1.5 %) (C-A + CEO1 % and C-A + CEO 15 % respectively) were analyzed by bacteriological (total viable counts (TVC) and total psychrotrophic counts (TPC)), biochemical (Peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), and pH) and sensory characteristics. Also, the efficacy of these treatments was investigated in control of the population of Eschershia coli O157:H7 inoculated in silver carp fillet. According to the obtained results, C-A + CEO 1.5 % showed lowest (p < 0.05) and acceptable biochemical, bacteriological and sensory characteristics attributes up to 16 days storage at 4°C compared to the others. Also, this treated sample was acceptable even at the end of the 16-day storage and it could reduce the population of E. coli O157:H7 below the acceptable level (<2) from day 4 until the end of the storage period. The results indicate Alginate/carboxyl methylcellulose composite coating with clove essential oil might be recommended as a preservative in the meat products.

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Section: Free Fatty Acid (Ffa)mentioning

confidence: 99%

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

2015

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“…Most of these questions have not been answered yet. As a consequence, more and more attention is paid to the potential use of natural antioxidants for the stabilization of food, but also of polymers [2][3][4][5][6][7][8][9][10]. These compounds usually can be found in vegetables and fruits, are often used as spices and have known beneficial effect on human health.…”

Section: Introductionmentioning

confidence: 99%

Efficient melt stabilization of polyethylene with quercetin, a flavonoid type natural antioxidant

Tátraaljai

Földes

Pukánszky

2014

Polymer Degradation and Stability

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The potential use of quercetin, a flavonoid type natural antioxidant, as a stabilizer in polyethylene was explored in this work. Its efficiency was compared to that of Irganox 1010, a hindered phenolic antioxidant used routinely in industrial practice, both in the presence and the absence of a phosphorous secondary stabilizer. The study was carried out with a Phillips type polyethylene and the efficiency of the additive packages was checked by various methods on samples produced by multiple extrusions. Quercetin content changed from 0 to 1000 ppm in 10 steps. The results showed that quercetin is a very efficient antioxidant. It prevents the formation of long chain branches already at a concentration as small as 50 ppm and its dosage at 250 ppm renders the polymer sufficient long term residual stability. The efficiency of quercetin is considerably better than that of Irganox 1010, the hindered phenolic antioxidant used as reference stabilizer. The difference in efficiency might be explained with the dissimilar number of active -OH groups on the two molecules, but the stabilization mechanism of quercetin may be also different from that of I1010. Quercetin interacts with the phosphonite secondary stabilizer used, which improves dispersion and increases efficiency. Besides its advantages, quercetin has also some drawbacks (very high melting temperature, poor solubility in polyethylene and strong yellow color), which must be overcome before the substance can be used in practice.

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“…Active packaging can enhance food protection through the addition of active substances such as antimicrobials and antioxidants (López-de-Dicastillo, Alonso, Catalá, Gavara, & Hernández-Muñoz, 2011;Marcos, Aymerich, Garriga, & Arnau, 2013;Pereira de Abreu, Paseiro Losada, Maroto, & Cruz, 2011;Unalan, Arcan, Korel, & Yemenicioglu, 2013). Antioxidant packaging can prevent food oxidation that can derive in the development of off-flavours, colour and flavour changes, and nutritional losses.…”

Section: Introductionmentioning

confidence: 99%

Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications

Marcos

Sárraga

Castellari

et al. 2014

Food Packaging and Shelf Life

110

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Biodegradable films with antioxidant properties based on Ecoflex® and Ecoflex®-polylactic acid (PLA) containing α-tocopherol and olive leaf extract were developed by blown film extrusion.There was a good recovery of tocopherol from Ecoflex films (98-112%). Oleuropein and oleuroside were the main antioxidants detected in the studied olive leaf extract. A reduction of oleuropein content (21-33%) and an increase of oleuroside (14-31%) were observed in Ecoflex and Ecoflex/PLA films. All the films showed antioxidant capacity in vitro. The films containing tocopherol exhibited higher antioxidant activity than the films containing olive leaf extract.The incorporation of both antioxidants gave a coloured taint to the films. The films containing olive leaf extract showed the highest colour changes (ΔE). Films containing 2.8% of antioxidants showed increased elongation at break (EB), however at higher antioxidant concentrations reductions of tensile strength and EB were observed. These results confirmed the feasibility to produce antioxidant films with Ecoflex and Ecoflex/PLA blend. However, the concentration of antioxidant that can be added to the films is constrained by the changes induced on the physical properties. The weak interaction between the antioxidants and the polymer matrix would provide a material suitable for food products with a short shelf life.

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Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca)

Cited by 98 publications

References 40 publications

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

Efficient melt stabilization of polyethylene with quercetin, a flavonoid type natural antioxidant

Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications

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