Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Abstract

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation

“…Finally, as far as macroalgae are concerned, Fucus vesiculosus L. is a brown edible seaweed and its hydroethanolic extracts were incorporated into a whey protein film to generate an active packaging capable of controlling lipid oxidation in chicken breasts during a total storage time of 25 days [ 170 ].…”

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

“…Enzymes (e.g., lysozyme), essential oils (e.g., clove essential oil, orange oil), organic acids (e.g., lactic acid, acetic acid), and nanoparticles are examples of antimicrobial agents (e.g., zinc, silver, titanium). Andrade et al [ 29 ] have formed a whey protein concentrate active coating with Fucus vesiculosus extract to inhibit chicken breasts from oxidizing their lipids as demonstrated in Figure 2 . They observed an increase in thickness, tensile strength, and elastic modulus.…”

“…Thus, during active packaging, the antioxidant properties of the materials are increased by the incorporation of antioxidants into the films/coatings [ 3 , 11 ]. These incorporated antioxidant agents can minimize the problems associated with lipid oxidation, and they also progressively migrate to the surface of the food product during storage [ 29 ].…”

“…For instance, Kanatt et al [ 89 ] studied the bioactive properties of Kappaphycus alvarezii , red seaweed, and this film exhibited good antioxidant activity when measured by the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The addition of Fucus vesiculosus seaweed extract to a Whey protein film increased the antioxidant capacity while inhibiting lipid oxidation in the chicken breast up to 25 days of storage [ 29 ].…”

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

“…This packaging technology uses active compounds with e.g., antioxidant or antimicrobial properties that are incorporated into a polymeric matrix, coatings, or in labels, pads, or sachets [21]. The active compounds applied (such as phenolic compounds) can be obtained from, e.g., plants, which includes industrial crops such as kenaf, cardoon and hemp, algae, herbs, spices, fruits, or vegetables [22][23][24][25][26]. Active packaging can be divided into three main systems: antioxidant (e.g., butylated hydroxytoluene, vitamin C, vitamin E) [27], antimicrobial (e.g., essential oils, peptides, phenolic compounds) [28], scavengers or absorbers (e.g., oxygen scavengers, carbon dioxide absorbers or emitters, moisture control agents and ethylene absorbers or adsorbers) [29].…”