Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination

Bibliographic Details
Main Author: Andrade, Mariana A.
Publication Date: 2023
Other Authors: Rodrigues, Pedro V., Barros, Carolina, Cruz, Vasco, Machado, Ana Vera, Barbosa, Cássia H., Coelho, Anabela, Furtado, Rosália, Correia, Cristina Belo, Saraiva, Margarida, Vilarinho, Fernanda, Ramos, Fernando, Silva, Ana Sanches
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10362/155548
Summary: This paper was carried out under the MobFOOD Project (POCI-01-0247-FEDER-024524 and LISBOA-01-0247-FEDER-024524), funded by POCI (Operational Programme “Competitiveness and Internationalization”) and POR Lisboa (Lisbon Regional Operational Programme), through ANI, and by the Programa de Cooperación Interreg-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). . Funding Information: Cássia H. Barbosa is grateful for her Ph.D. Grant 2021.08154.BD is funded by Foundation for Science and Technology (FCT), Portugal. The authors also would like to thank Talho Girassol, LDA, for kindly supplying the beef meat samples and Sidney Tomé for his contribution to the statistical analysis. Publisher Copyright: © 2023 by the authors.
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spelling Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological ContaminationAn Approach Using Active Packaging with Pomegranate Extractactive food packagingellagic acidnatural extractspolylactic acidpolyphenolic compoundspomegranatepunicalaginSurfaces and InterfacesSurfaces, Coatings and FilmsMaterials ChemistrySDG 12 - Responsible Consumption and ProductionThis paper was carried out under the MobFOOD Project (POCI-01-0247-FEDER-024524 and LISBOA-01-0247-FEDER-024524), funded by POCI (Operational Programme “Competitiveness and Internationalization”) and POR Lisboa (Lisbon Regional Operational Programme), through ANI, and by the Programa de Cooperación Interreg-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). . Funding Information: Cássia H. Barbosa is grateful for her Ph.D. Grant 2021.08154.BD is funded by Foundation for Science and Technology (FCT), Portugal. The authors also would like to thank Talho Girassol, LDA, for kindly supplying the beef meat samples and Sidney Tomé for his contribution to the statistical analysis. Publisher Copyright: © 2023 by the authors.The search for new forms to extend foodstuffs’ shelf-life through the use of natural compounds and extracts continues to grow among researchers and the industry. In this line of thought, the main objective of this work was to develop, characterize and evaluate the effectiveness of an active food packaging based on polylactic acid (PLA) and incorporated with natural extracts obtained from grape and/or pomegranate by-products. In vitro, antioxidant methods were applied to evaluate the antioxidant capacity of three extracts: wort extract, freeze-dried pomegranate peels extract (PPE-FD), and natural pomegranate peels (PPE-N). Punicalagin (A + B) and ellagic acid were determined in PPE-FD, PPE-N, and active films by UHPLC-DAD. New PLA-based active packaging with PPE-FD (PLA/3PPE) and pomegranate peels (PLA/3PP) were developed, and their chemical, mechanical, and barrier properties were evaluated. Moreover, the effectiveness of the new film was carried out through the study of lipid oxidation state and microbial contamination of two high-fat content foodstuffs, almonds and beef meat. PPE-FD presented high antioxidant capacity and high content in total phenolics and flavonoid compounds. The PLA/3PPE and PLA/3PP prevented the lipid oxidation of meat and presented antimicrobial activity against Staphylococcus aureus. The addition of the PPE-FD and the pomegranate peels to the PLA did not affect the morphology of the polymer. Although both PPE-FD and pomegranate peels presented punicalagin (A + B) and ellagic acid, only ellagic acid was identified and quantified in the active PLA. Active PLA films were not effective in delaying the lipid oxidation of almonds, but they showed to be significantly effective in delaying the lipid oxidation of beef meat and reducing the microbial growth in this food matrix over time.DQ - Departamento de QuímicaRUNAndrade, Mariana A.Rodrigues, Pedro V.Barros, CarolinaCruz, VascoMachado, Ana VeraBarbosa, Cássia H.Coelho, AnabelaFurtado, RosáliaCorreia, Cristina BeloSaraiva, MargaridaVilarinho, FernandaRamos, FernandoSilva, Ana Sanches2023-07-19T22:15:13Z2023-01-042023-01-04T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article21application/pdfhttp://hdl.handle.net/10362/155548eng2079-6412PURE: 64804697https://doi.org/10.3390/coatings13010093info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2024-05-22T18:13:10Zoai:run.unl.pt:10362/155548Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T17:43:43.093167Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination
An Approach Using Active Packaging with Pomegranate Extract
title Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination
spellingShingle Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination
Andrade, Mariana A.
active food packaging
ellagic acid
natural extracts
polylactic acid
polyphenolic compounds
pomegranate
punicalagin
Surfaces and Interfaces
Surfaces, Coatings and Films
Materials Chemistry
SDG 12 - Responsible Consumption and Production
title_short Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination
title_full Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination
title_fullStr Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination
title_full_unstemmed Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination
title_sort Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination
author Andrade, Mariana A.
author_facet Andrade, Mariana A.
Rodrigues, Pedro V.
Barros, Carolina
Cruz, Vasco
Machado, Ana Vera
Barbosa, Cássia H.
Coelho, Anabela
Furtado, Rosália
Correia, Cristina Belo
Saraiva, Margarida
Vilarinho, Fernanda
Ramos, Fernando
Silva, Ana Sanches
author_role author
author2 Rodrigues, Pedro V.
Barros, Carolina
Cruz, Vasco
Machado, Ana Vera
Barbosa, Cássia H.
Coelho, Anabela
Furtado, Rosália
Correia, Cristina Belo
Saraiva, Margarida
Vilarinho, Fernanda
Ramos, Fernando
Silva, Ana Sanches
author2_role author
author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv DQ - Departamento de Química
RUN
dc.contributor.author.fl_str_mv Andrade, Mariana A.
Rodrigues, Pedro V.
Barros, Carolina
Cruz, Vasco
Machado, Ana Vera
Barbosa, Cássia H.
Coelho, Anabela
Furtado, Rosália
Correia, Cristina Belo
Saraiva, Margarida
Vilarinho, Fernanda
Ramos, Fernando
Silva, Ana Sanches
dc.subject.por.fl_str_mv active food packaging
ellagic acid
natural extracts
polylactic acid
polyphenolic compounds
pomegranate
punicalagin
Surfaces and Interfaces
Surfaces, Coatings and Films
Materials Chemistry
SDG 12 - Responsible Consumption and Production
topic active food packaging
ellagic acid
natural extracts
polylactic acid
polyphenolic compounds
pomegranate
punicalagin
Surfaces and Interfaces
Surfaces, Coatings and Films
Materials Chemistry
SDG 12 - Responsible Consumption and Production
description This paper was carried out under the MobFOOD Project (POCI-01-0247-FEDER-024524 and LISBOA-01-0247-FEDER-024524), funded by POCI (Operational Programme “Competitiveness and Internationalization”) and POR Lisboa (Lisbon Regional Operational Programme), through ANI, and by the Programa de Cooperación Interreg-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). . Funding Information: Cássia H. Barbosa is grateful for her Ph.D. Grant 2021.08154.BD is funded by Foundation for Science and Technology (FCT), Portugal. The authors also would like to thank Talho Girassol, LDA, for kindly supplying the beef meat samples and Sidney Tomé for his contribution to the statistical analysis. Publisher Copyright: © 2023 by the authors.
publishDate 2023
dc.date.none.fl_str_mv 2023-07-19T22:15:13Z
2023-01-04
2023-01-04T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/155548
url http://hdl.handle.net/10362/155548
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2079-6412
PURE: 64804697
https://doi.org/10.3390/coatings13010093
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 21
application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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