期刊
EUROPEAN POLYMER JOURNAL
卷 98, 期 -, 页码 362-367出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.eurpolymj.2017.11.034
关键词
Lipid oxidation; Meat products; Montmorillonite; Organoclays; Poly(lactic acid)
资金
- National Research Council of Italy (CNR) [2014DAN1019]
- Foundation for Science and Technology of Portugal (FCT) [2014DAN1019]
- research project Development of methodologies for the evaluation of polymeric food packaging components and determination of their structural and mechanical properties - National Institute of Health Dr Ricardo Jorge [2016DAN 1289]
One of the most detrimental processes in fatty foodstuffs is lipid oxidation, which occurs during production and storage, and influences food composition and safety. Polylactic acid (PLA), a commercially available biopolymer, is biodegradable thermoplastic aliphatic polyester derived from renewable resources. Polymer layered silicate (PLS) nanocomposites have shown potential for enhancing physical, chemical, and mechanical properties of both conventional materials and biopolymers. In the present work nanocomposite films were prepared by incorporating unmodified montmorillonite clay (Cloisite((R)) Na+) in the PLA. Moreover, the lipid oxidation status of a processed meat product packaged with a film incorporating this nanocomposite was evaluated. In line with this, hexanal, Thiobarbituric Acid Reactive Substances (TSARS) and p-anisidine value were monitored after packaging salami during different storage times (15, 30, 60 and 90 days). The results of this study showed that the presence of montmorillonite (MMT) in the polymer film can reduce the lipid oxidation of processed meat products, extending their shelf life and, thus, suggesting that the new film is a potential good alternative to conventional bioplastics.
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