Abstract
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.
Highlights
In addition to contributing to the nutritional value of foods, lipids are essential for a healthy diet and offer foods characteristics such as texture, softness, aroma and taste that are important to consumers [1,2,3]
It is related with the deterioration of organoleptic properties and it is present since the early beginning of the lipid oxidation phenomenon and increases over time, it is considered a good indicator of the lipid oxidation status of some food samples [30,32,33]
With the exception of the 30-day storage time, the results show a reduction in the amount of hexanal in the packaged salami, when compared with the initial amount of hexanal, in the fresh salami (Figure 3)
Summary
In addition to contributing to the nutritional value of foods, lipids are essential for a healthy diet and offer foods characteristics such as texture, softness, aroma and taste that are important to consumers [1,2,3]. Being one of the major causes of food deterioration, lipid oxidation can lead to considerable food industry economic losses. Lipid oxidation may cause changes in the type and in the concentration of certain chemical compounds of foods, resulting in changes in the foods’ nutritional value, causing the loss of liposoluble vitamins, and organoleptic properties, leading to the formation of unpleasant tastes and/or aromas, reducing the food shelf life. Lipid oxidation represents a major problem, since it starts after slaughtering and it does not stop as long as there are fatty acids, continuing during post-mortem period, storage and processing [1,3]. The chemical compounds formed by the oxidation of lipids may represent a hazard to the human health since these compounds are linked to aging, carcinogenesis, atherosclerosis, mutagenesis, neurodegenerative diseases (such as Alzheimer’s disease and Parkinson’s disease) and inflammatory chronic diseases [1,2,4,5]
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