Abstract
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.
Highlights
The demand for healthy, nutritious, safe and more “near-natural” products has increased as well as the search of new technologies for food production, food processing, and preservation
Whey protein-based films have shown good barrier and mechanical properties compared to the best synthetic polymer films available in the market [4], and, in addition, they can complement the nutritional value of the packaged foods [5]
In the case of DPPH radical scavenging activity assay, Trolox was used as a standard
Summary
The demand for healthy, nutritious, safe and more “near-natural” products has increased as well as the search of new technologies for food production, food processing, and preservation. Innovative technologies in the food packaging and food industries include the development of new materials to ensure the safety and quality of foods In this sense, in recent decades, the development of biodegradable packaging has deserved great attention from researchers. In recent decades, the development of biodegradable packaging has deserved great attention from researchers They have been dedicated to the study of new materials obtained from renewable and/or biodegradable sources, as an alternative to synthetic plastic packaging, in order to reduce the environmental impact of conventional packaging [2]. In this sense, viable edible films and coatings have been successfully produced from proteins, polysaccharides, and lipids, individually, or in combination among them. These films show some restrictions concerning the moisture barrier properties and mechanical features, some plasticizers can be added to the whey protein (WP) (e.g. sorbitol or glycerol) to obtain a better resistance to moisture, as well as to avoid brittleness while increasing extensibility and flexibility [4,6,7]
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