Controlling Lipid Oxidation via a Biomimetic Iron Chelating Active Packaging Material

2013 ◽  
Vol 61 (50) ◽  
pp. 12397-12404 ◽  
Author(s):  
Fang Tian ◽  
Eric A. Decker ◽  
Julie M. Goddard
Keyword(s):  
Lipid Oxidation ◽  
Packaging Material ◽  
Active Packaging

Control of Lipid Oxidation in Muscle Food by Active Packaging Technology

2016 ◽  
pp. 343-382
Author(s):  
José Lorenzo ◽  
Ruben Domínguez ◽  
Javier Carballo
Keyword(s):  
Lipid Oxidation ◽  
Active Packaging ◽  
Packaging Technology

scholarly journals The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 327 ◽  
Author(s):  
Frederico V. R. Castro ◽  
Mariana A. Andrade ◽  
Ana Sanches Silva ◽  
Maria Fátima Vaz ◽  
Fernanda Vilarinho
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Green Tea ◽  
Antioxidant Properties ◽  
Active Packaging ◽  
Green Tea Extract ◽  
Whey Protein Concentrate ◽  
Protein Film ◽  
Active Film ◽  
Tea Extract

Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant’s extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC–GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.

Polymer/clay nanocomposite films as active packaging material: Modeling of antimicrobial release

2015 ◽  
Vol 71 ◽  
pp. 461-475 ◽  
Author(s):  
Víctor H. Campos-Requena ◽  
Bernabé L. Rivas ◽  
Mónica A. Pérez ◽  
Karla A. Garrido-Miranda ◽  
Eduardo D. Pereira
Keyword(s):  
Packaging Material ◽  
Active Packaging ◽  
Nanocomposite Films ◽  
Material Modeling ◽  
Polymer Clay Nanocomposite

scholarly journals Application of Adzuki Bean Starch in Antioxidant Films Containing Cocoa Nibs Extract

Polymers ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1210 ◽  
Author(s):  
Sujin Kim ◽  
Su-Kyoung Baek ◽  
Eunjeong Go ◽  
Kyung Song
Keyword(s):  
Tensile Strength ◽  
Radical Scavenging ◽  
Packaging Material ◽  
Active Packaging ◽  
Adzuki Bean ◽  
Dpph Radical ◽  
Biodegradable Film ◽  
Elongation At Break ◽  
Dpph Scavenging ◽  
Dpph Radical Scavenging

In this study, starch extracted from adzuki bean (ABS) was used as a biodegradable film source. In addition, to develop a new antioxidant film, various amounts of cocoa nibs extract (CNE, 0.3%, 0.7%, and 1%) were incorporated. With the addition of CNE, the elongation at break of the ABS films increased and the tensile strength decreased. The ABS films with CNE showed increased 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activities with increasing amounts of CNE. In particular, the ABTS and DPPH radical scavenging activities of the ABS films containing 1% CNE were 100% and 94.9%, respectively. Furthermore, decomposition of the films was observed after 28 days of biodegradation. Thus, ABS films containing CNE can be applied as a new active packaging material.

scholarly journals Bionanocomposite films of agar incorporated with ZnO nanoparticles as an active packaging material for shelf life extension of green grape

Heliyon ◽  
2019 ◽  
Vol 5 (6) ◽  
pp. e01867 ◽  
Author(s):  
Santosh Kumar ◽  
Jyotish Chandra Boro ◽  
Dharitri Ray ◽  
Avik Mukherjee ◽  
Joydeep Dutta
Keyword(s):  
Shelf Life ◽  
Zno Nanoparticles ◽  
Packaging Material ◽  
Active Packaging ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Bionanocomposite Films

Investigation of the interaction of active packaging material with food aroma compounds

2005 ◽  
Vol 106 (1) ◽  
pp. 83-87 ◽  
Author(s):  
Stefan Strathmann ◽  
Sarah Pastorelli ◽  
Catherine Simoneau
Keyword(s):  
Packaging Material ◽  
Active Packaging ◽  
Aroma Compounds ◽  
Food Aroma
Sign in / Sign up

Export Citation Format

Share Document