scholarly journals Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Coatings ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 229 ◽  
Author(s):  
Mariana A. Andrade ◽  
Cássia H. Barbosa ◽  
Victor G. L. Souza ◽  
Isabel M. Coelhoso ◽  
João Reboleira ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Poultry Meat ◽  
Whey Protein Concentrate ◽  
Protein Film ◽  
Active Food Packaging ◽  
Freeze Dried

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

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.

Fabrication of rosemary essential oil microcapsules and using in active packaging

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Emine Arman Kandirmaz
Keyword(s):  
Essential Oils ◽  
Food Packaging ◽  
Whey Protein Concentrate ◽  
Wall Material ◽  
Color Changes ◽  
Coated Papers ◽  
Active Food Packaging ◽  
Freeze Dried ◽  
Rosemary Oil ◽  
Surface Morphologies

Abstract Essential oils are interesting plant extracts that are used for preservation in food field. They can be used in antibacterial food packaging systems. The disadvantage of essential oils is that they degrade due to light and heat and lose their biological activity. Encapsulation techniques enable essential oils to be protected them. In this study wall material maltodextrin and whey protein concentrate were used. The emulsions were prepared with rosemary oil and wall material. Freeze dried capsules were synthesized. The encapsulation efficiencies, surface morphologies and particle size distributions were determined. In addition, the paper coating formulations were prepared with rosemary oil capsule by different concentrations and applicate them onto the paper. Antimicrobial test was applied to both gram negative and positive bacteria on the coated papers. In addition, color, gloss and contact angle were measured by spectrophotometer, glossmeter and goniometer, respectively. The offset test prints were made on the coated papers, and the color and gloss of the prints were measured and the color changes were calculated. As a result, capsules with rosemary oil were produced. It was determined that rosemary coated papers showed activity against E. coli bacteria and this paper could be used in active food packaging.

scholarly journals Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 64
Author(s):  
Fatima Abdelhameed Hussein ◽  
Shyan Yea Chay ◽  
Mohammad Zarei ◽  
Shehu Muhammad Auwal ◽  
Azizah Abdul Hamid ◽  
...  
Keyword(s):  
Whey Protein ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Ace Inhibition ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Converting Enzyme ◽  
Optimum Conditions ◽  
Angiotensin I ◽  
Angiotensin I Converting Enzyme

Whey protein concentrate (WPC) is a unique source of protein with numerous nutritional and functional values due to the high content of branched-chain amino acid. This study was designed to establish the optimum conditions for Alcalase-hydrolysis of WPC to produce protein hydrolysates with dual biofunctionalities of angiotensin-I converting enzyme (ACE) inhibitory and antioxidant activities via response surface methodology (RSM). The results showed that the optimum conditions were achieved at temperature = 58.2 °C, E/S ratio = 2.5%, pH = 7.5 and hydrolysis time = 361.8 min in order to obtain the maximum DH (89.2%), ACE-inhibition (98.4%), DPPH• radical scavenging activity (50.1%) and ferrous ion chelation (73.1%). The well-fitted experimental data to predicted data further validates the regression model adequacy. Current study demonstrates the potential of WPC to generate bifunctional hydrolysates with ACE inhibition and antioxidant activity. This finding fosters the use of WPC hydrolysate as a novel, natural ingredient for the development of functional food products.

scholarly journals Antioxidant Capacity and Free Radical Scavenging Effects on Nigerian Pineapple (Ananas cormosus) and Orange (Citrus sinensis) Pulp Extracts at Different Levels of Ripeness

2016 ◽  
Vol 3 (1) ◽  
pp. 25-30 ◽  
Author(s):  
Stella Chintua Ortutu ◽  
Matthew Olaleke Aremu
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Citrus Sinensis ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Maturation Stage ◽  
Hydrogen Atoms ◽  
Freeze Dried ◽  
Radical Scavenging Ability ◽  
Different Levels

Background: There is a need to shift interest from the use of synthetic antioxidants which are harmful to the use of natural antioxidants from fruits and vegetables for the prevention of lipid oxidation. Objective: The total polyphenols, flavonoids, lipid-soluble antioxidants (CALT) and radical scavenging ability of the pulp extracts of pineapple (Ananas cormosus) and orange (Citrus sinensis) were investigated at different maturation stages for the purpose of determining their antioxidant capacity and the possibility of using these fruits at every maturation stage for the prevention of lipid oxidation. Methods: The pulps of these fruits were extracted at different levels of ripeness; unripe (UR), about to ripe (AR) and ripe (RP). The extracted pulps were freeze-dried and used for the analysis. The total phenol content was determined by spectrophotometry (Folic Ciocalteu’s method) while 1, 1-diphenyl-2-picrylhydrazyl (DPPH) was used for the radical scavenging ability. The various antioxidant capacities were compared with standard antioxidants such as gallic acid, rutin, α-tocophenol and ascorbic acid. Results: The results showed that the two edible fruits investigated at different levels of ripeness possess high quality antioxidants (those that can scavenge free radicals, function as metal chelators or donate hydrogen atoms). Radical scavenging ability of the fruit pulps was significantly affected (P < 0.05) by the different level of ripeness. Conclusion: The unripe fruits had the highest antioxidant properties suggesting that the antioxidant capacity of the fruits decreased as the fruits ripened.

scholarly journals Eco-Friendly ZnO/Chitosan Bionanocomposites Films for Packaging of Fresh Poultry Meat

Coatings ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 110 ◽  
Author(s):  
Victor Gomes Lauriano Souza ◽  
Carolina Rodrigues ◽  
Sara Valente ◽  
Catarina Pimenta ◽  
João Ricardo Afonso Pires ◽  
...  
Keyword(s):  
Food Packaging ◽  
Antioxidant Properties ◽  
Antimicrobial Properties ◽  
Poultry Meat ◽  
Zno Nps ◽  
Food Preservatives ◽  
Active Food Packaging ◽  
Apple Peel

The advances on the development of novel materials capable to enhance the shelf life of food products may contribute to reduce the current worldwide food waste problem. Zinc oxide nanoparticles (ZnO NPs) are considered GRAS (Generally Recognized as Safe) by the Food and Drug Administration (FDA) and due to their good antimicrobial properties are suitable to be applied as active compounds in food packaging. ZnO NPs were synthesized to be tested in active bionanocomposites through an eco-friendlier route using apple peel wastes. This work aimed to develop bionanocomposites based on chitosan and incorporated with ZnO NPs to characterize its bioactivity via in vitro and in situ studies, using fresh poultry meat as the food matrix. Overall, bio-based biodegradable films presented good antimicrobial activity, being the intrinsic antimicrobial properties of chitosan enhanced by the ZnO NPs added on the system. When used as primary packaging of the meat, the samples protected with the films presented a decrease on the deterioration speed, which was represented by the preservation of the initial reddish color of the meat and reduction on the oxidation process and microbiological growth. The nanoparticles enhanced especially the antioxidant properties of the films and proved to be potential food preservatives agents to be used in active food packaging.

scholarly journals Incorporation of Poly(Itaconic Acid) with Quaternized Thiazole Groups on Gelatin-Based Films for Antimicrobial-Active Food Packaging

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 200
Author(s):  
Celeste Cottet ◽  
Andrés G. Salvay ◽  
Mercedes A. Peltzer ◽  
Marta Fernández-García
Keyword(s):  
Antimicrobial Activity ◽  
Itaconic Acid ◽  
Food Packaging ◽  
Crosslinking Agent ◽  
Radical Scavenging ◽  
Proton Nuclear Magnetic Resonance ◽  
Esterification Reaction ◽  
Alkylation Reaction ◽  
Vapor Permeability ◽  
Active Food Packaging

Poly(itaconic acid) (PIA) was synthesized via conventional radical polymerization. Then, functionalization of PIA was carried out by an esterification reaction with the heterocyclic groups of 1,3-thiazole and posterior quaternization by N-alkylation reaction with iodomethane. The modifications were confirmed by Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H-NMR), as well as ζ-potential measurements. Their antimicrobial activity was tested against different Gram-negative and Gram-positive bacteria. After characterization, the resulting polymers were incorporated into gelatin with oxidized starch and glycerol as film adjuvants, and dopamine as crosslinking agent, to develop antimicrobial-active films. The addition of quaternized polymers not only improved the mechanical properties of gelatin formulations, but also decreased the solution absorption capacity during the swelling process. However, the incorporation of synthesized polymers increased the deformation at break values and the water vapor permeability of films. The antioxidant capacity of films was confirmed by radical scavenging ability and, additionally, those films exhibited antimicrobial activity. Therefore, these films can be considered as good candidates for active packaging, ensuring a constant concentration of the active compound on the surface of the food, increasing products’ shelf-life and reducing the environmental impact generated by plastics of petrochemical origin.

scholarly journals Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3898
Author(s):  
Surakshi Wimangika Rajapaksha ◽  
Naoto Shimizu
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Food Packaging ◽  
Uv Light ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Wall Material ◽  
Food Simulants ◽  
Black Tea Extract ◽  
Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

scholarly journals Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 387 ◽  
Author(s):  
Mariana A. Andrade ◽  
Regiane Ribeiro-Santos ◽  
Manuela Guerra ◽  
Ana Sanches-Silva
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Active Agent ◽  
Thiobarbituric Acid ◽  
Rosemary Extract ◽  
Protein Film ◽  
Active Film ◽  
Packaged Food ◽  
Tbars Assay ◽  
Natural Lipid

Active packaging aims to prolong food’s shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food’s natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami’s lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.

scholarly journals Gallic Acid and Quercetin as Intelligent and Active Ingredients in Poly(vinyl alcohol) Films for Food Packaging

Polymers ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 1999 ◽  
Author(s):  
Francesca Luzi ◽  
Elisa Pannucci ◽  
Luca Santi ◽  
José Maria Kenny ◽  
Luigi Torre ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Vinyl Alcohol ◽  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Casting Process ◽  
Poly Vinyl Alcohol ◽  
Hydroxyl Groups ◽  
Active Ingredients

Gallic acid (GA) and quercetin (QC) were used as active ingredients in poly(vinyl alcohol) (PVA) film formulations obtained by solvent casting process. The effect of two different percentages (5 and 10 % wt.) on morphological behavior, thermal stability, optical, mechanical, and release properties of PVA were investigated, while migration with food stimulants and antioxidant properties were tested taking into account the final application as food packaging systems. The results showed how different dispersability in PVA water solutions gave different results in term of deformability (mean value of ε PVA/5GA = 280% and ε PVA/5QC = 255%, with 190% for neat PVA), comparable values for antioxidant activity at the high contents (Radical Scavenging Activity, RSA(%) PVA/10GA = 95 and RSA(%) PVA/10QC = 91) and different coloring attitude of the polymeric films. It was proved that GA, even if it represents the best antioxidant ingredient to be used with PVA and can be easily dispersed in water, it gives more rigid films in comparison to QC, that indeed was more efficient in tuning the deformability of the PVA films, due the presence of sole hydroxyl groups carrying agent. The deviation of the film coloring towards greenish tones for GA films and redness for QC films after 7 and within 21 days in the simulated conditions confirmed the possibility of using easy processable PVA films as active and intelligent films in food packaging.

Set-style yoghurts made from goat milk bases fortified with whey protein concentrates

2019 ◽  
Vol 86 (3) ◽  
pp. 361-367 ◽  
Author(s):  
Evangelia Zoidou ◽  
Sofia Theodorou ◽  
Ekaterini Moschopoulou ◽  
Lambros Sakkas ◽  
Georgios Theodorou ◽  
...  
Keyword(s):  
Whey Protein ◽  
Thermophilic Bacteria ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Goat Milk ◽  
Storage Period ◽  
Whey Protein Concentrate ◽  
Scavenging Activity ◽  
And Storage ◽  
Dpph Radical Scavenging

AbstractThis research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe2+-chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.

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