期刊
FOOD CHEMISTRY
卷 300, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125242
关键词
Polyamide; Green tea; Total immersion; Meat; Active packaging; Migration; Oligomers
资金
- Erasmus scholarship
- Gobierno de Aragon (Spain)
- FEDER - Fondo Europeo de Desarrollo Regional funds [T53_17R]
- Fondo Social Europeo
New antioxidant polyamide was prepared by total immersion in active extract for 48 h. Its antioxidant performance was tested using DPPH (IC50 = 270 +/- 21 mu g/g) and ORAC (1.52 mu mol Trolox/g). In vivo study was done using fresh minced meat stored at 4 degrees C and analysed after 0, 6, 13, 19, 23 days. After 23 days metmyoglobin (MetMb(BK) = 31.3 +/- 2.9% and MetMb(AOX) = 25.9 +/- 0.8%), CIE L*a*b* (a*(BK) = 15.0 +/- 0.4 and a*(AOX) = 16.6 +/- 0.3) and TBARS (MDA(BK) = 0.0060 +/- 0.0003 mu g/g and MDA(AOX) = 0.0044 +/- 0.0002 mu g/g) showed an improvement of meat shelf life. The results showed that this active film protected meat during 23 days. Migration study to food simulants was done by UPLC (R)-QqQ-MS and UPLC (R)-ESI-Q-TOF-MSE. A decrease of oligomers migration (for caprolactam n = 3: BK = 0.050 +/- 0.004 mg/Kg; AOX = 0.019 +/- 0.001 mg/Kg) was found. Industrial relevance: Nowadays, food industry is focused on improving shelf life of products by controlling its lipid oxidation using natural antioxidants. The obtained results la us design a new active packaging based on natural antioxidants for extending the shelf life of fresh minced meat at industrial scale.
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