Abstract
Incorporation of antioxidant agents in edible films and packages often relies in the usage of essential oils and other concentrated hydrophobic liquids, with reliable increases in antimicrobial and antioxidant activities of the overall composite, but with less desirable synthetic sources and extraction methods. Hydroethanolic extracts of commercially-available red macroalgae Gracilaria gracilis were evaluated for their antioxidant potential and phenolic content, as part of the selection of algal biomass for the enrichment of thermoplastic film coatings. The extracts were obtained through use of solid-liquid extractions, over which yield, DPPH radical reduction capacity, total phenolic content, and FRAP activity assays were measured. Solid-to-liquid ratio, extraction time, and ethanol percentages were selected as independent variables, and response surface methodology (RSM) was then used to estimate the effect of each extraction condition on the tested bioactivities. These extracts were electrospun into polypropylene films and the antioxidant activity of these coatings was measured. Similar bioactivities were measured for both 100% ethanolic and aqueous extracts, revealing high viability in the application of both for antioxidant coating purposes, though activity losses as a result of the electrospinning process were above 60% in all cases.
Highlights
In order to achieve a desirable stability, meat and poultry products are kept in refrigerated storage and in protective packaging, often with use of modified atmosphere Common packaging atmospheres in western European markets can have up to 70% O2 and 30% CO2 [1]
Incorporation of antioxidant agents in edible films and packages often relies in the usage of essential oils and other concentrated hydrophobic liquids, with reliable increases in antimicrobial and antioxidant activities of the overall composite and consequent improvements in product shelf life [8,9]
Upon completion of all the required extractions and antioxidant assays, a set of equations representing thepolynomial polynomial model response obtained andfurther were used further used to representing the model for for eacheach response were were obtained and were to construct construct thesurface response surface graphs 1–4, in Figures and obtain the set ofcoefficients regressionpresented coefficients the response graphs in Figures and to 1–4, obtain thetoset of regression in presented
Summary
In order to achieve a desirable stability, meat and poultry products are kept in refrigerated storage and in protective packaging, often with use of modified atmosphere Common packaging atmospheres in western European markets can have up to 70% O2 and 30% CO2 [1]. Molecules 2020, 25, 4060 higher concentrations of oxymyoglobin, responsible for an appealing red hue in most meat products but comes with considerable drawbacks These include off-flavor producing by-products of lipid oxidation, and decreased tenderness due to protein oxidation. Higher carbon dioxide levels successfully inhibit microbial growth but have been linked with degrading meat quality and production of off-flavors. Lipid oxidation is not regarded as a limiting factor for shelf-life in aerobically preserved chilled meat, as it occurs at a slower rate than microbial degradation and discoloration. This is not always the case when dealing with modified atmosphere packaged meat, as the other deteriorative effects are suppressed. Poultry, which is richer in polyunsaturated fatty acids, is even more susceptible to lipid oxidation spoilage [1]
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