The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)
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 extendi...
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Online Access: | http://hdl.handle.net/10400.18/6621 https://doi.org/10.3390/foods8080327 |
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ftinssaudelisboa:oai:repositorio.insa.pt:10400.18/6621 2023-05-15T18:09:58+02:00 The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.) Castro, Frederico V R Andrade, Mariana A Sanches Silva, Ana Vaz, Maria Fátima Vilarinho, Fernanda 2020-05-08T17:47:56Z http://hdl.handle.net/10400.18/6621 https://doi.org/10.3390/foods8080327 eng eng MDPI info:eu-repo/grantAgreement/FCT/5876/147353/PT https://www.mdpi.com/2304-8158/8/8/327 Foods. 2019 Aug 8;8(8):327. doi:10.3390/foods8080327. 2304-8158 http://hdl.handle.net/10400.18/6621 doi:10.3390/foods8080327 openAccess http://creativecommons.org/licenses/by/4.0/ CC-BY Active Packaging Aromatic Plants Edible Films Fresh Salmon Green Tea Lipid Oxidation Rosemary Whey Protein Segurança Alimentar article 2020 ftinssaudelisboa https://doi.org/10.3390/foods8080327 2021-09-23T15:57:06Z 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. Mariana Andrade is grateful for her research grant (SFRH/BD/138730/2018) funded by the Foundation for Science and Technology (FCT). M.F.V. acknowledges the support of FCT, through Mechanical Engineering Institute (IDMEC), under Associated Laboratory for Energy, Transports and Aeronautics (LAETA), project UID/EMS/50022/2019. info:eu-repo/semantics/publishedVersion Article in Journal/Newspaper Salmo salar National Health Institute, Portugal: Repositório Científico Foods 8 8 327 |
institution |
Open Polar |
collection |
National Health Institute, Portugal: Repositório Científico |
op_collection_id |
ftinssaudelisboa |
language |
English |
topic |
Active Packaging Aromatic Plants Edible Films Fresh Salmon Green Tea Lipid Oxidation Rosemary Whey Protein Segurança Alimentar |
spellingShingle |
Active Packaging Aromatic Plants Edible Films Fresh Salmon Green Tea Lipid Oxidation Rosemary Whey Protein Segurança Alimentar Castro, Frederico V R Andrade, Mariana A Sanches Silva, Ana Vaz, Maria Fátima Vilarinho, Fernanda The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.) |
topic_facet |
Active Packaging Aromatic Plants Edible Films Fresh Salmon Green Tea Lipid Oxidation Rosemary Whey Protein Segurança Alimentar |
description |
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. Mariana Andrade is grateful for her research grant (SFRH/BD/138730/2018) funded by the Foundation for Science and Technology (FCT). M.F.V. acknowledges the support of FCT, through Mechanical Engineering Institute (IDMEC), under Associated Laboratory for Energy, Transports and Aeronautics (LAETA), project UID/EMS/50022/2019. info:eu-repo/semantics/publishedVersion |
format |
Article in Journal/Newspaper |
author |
Castro, Frederico V R Andrade, Mariana A Sanches Silva, Ana Vaz, Maria Fátima Vilarinho, Fernanda |
author_facet |
Castro, Frederico V R Andrade, Mariana A Sanches Silva, Ana Vaz, Maria Fátima Vilarinho, Fernanda |
author_sort |
Castro, Frederico V R |
title |
The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.) |
title_short |
The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.) |
title_full |
The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.) |
title_fullStr |
The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.) |
title_full_unstemmed |
The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.) |
title_sort |
contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (salmo salar l.) |
publisher |
MDPI |
publishDate |
2020 |
url |
http://hdl.handle.net/10400.18/6621 https://doi.org/10.3390/foods8080327 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
info:eu-repo/grantAgreement/FCT/5876/147353/PT https://www.mdpi.com/2304-8158/8/8/327 Foods. 2019 Aug 8;8(8):327. doi:10.3390/foods8080327. 2304-8158 http://hdl.handle.net/10400.18/6621 doi:10.3390/foods8080327 |
op_rights |
openAccess http://creativecommons.org/licenses/by/4.0/ |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.3390/foods8080327 |
container_title |
Foods |
container_volume |
8 |
container_issue |
8 |
container_start_page |
327 |
_version_ |
1766182684598468608 |