Abstract
Two active packagings, consisting of PET trays sprayed with citrus fruit extract and α-tocopherol, were developed and tested. A comparison of the antioxidant activity of the two packagings was carried out on cooked meat stored at 4°C. Lipid oxidation in citrus fruit extract-coated trays, measured with TBARS analysis, was significantly lower (p<0.01) than in uncoated (control) trays. Trays coated with α-tocopherol did not show any antioxidant activity. Morphology examination showed a more irregular coating for citrus fruit extract. Different orientations of the active phenolic groups on the PET surface could explain the differences in antioxidant efficacy of the two packagings.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
