000131534 001__ 131534
000131534 005__ 20240212142201.0
000131534 0247_ $$2doi$$a10.1016/j.foodchem.2019.125242
000131534 0248_ $$2sideral$$a114113
000131534 037__ $$aART-2019-114113
000131534 041__ $$aeng
000131534 100__ $$aBorzi, Fabrizio
000131534 245__ $$aPolyamide modified with green tea extract for fresh minced meat active packaging applications
000131534 260__ $$c2019
000131534 5203_ $$aNew antioxidant polyamide was prepared by total immersion in active extract for 48 h. Its antioxidant performance was tested using DPPH (IC50 = 270 +/- 21 mu g/g) and ORAC (1.52 mu mol Trolox/g). In vivo study was done using fresh minced meat stored at 4 degrees C and analysed after 0, 6, 13, 19, 23 days. After 23 days metmyoglobin (MetMb(BK) = 31.3 +/- 2.9% and MetMb(AOX) = 25.9 +/- 0.8%), CIE L*a*b* (a*(BK) = 15.0 +/- 0.4 and a*(AOX) = 16.6 +/- 0.3) and TBARS (MDA(BK) = 0.0060 +/- 0.0003 mu g/g and MDA(AOX) = 0.0044 +/- 0.0002 mu g/g) showed an improvement of meat shelf life. The results showed that this active film protected meat during 23 days. Migration study to food simulants was done by UPLC (R)-QqQ-MS and UPLC (R)-ESI-Q-TOF-MSE. A decrease of oligomers migration (for caprolactam n = 3: BK = 0.050 +/- 0.004 mg/Kg; AOX = 0.019 +/- 0.001 mg/Kg) was found. Industrial relevance: Nowadays, food industry is focused on improving shelf life of products by controlling its lipid oxidation using natural antioxidants. The obtained results la us design a new active packaging based on natural antioxidants for extending the shelf life of fresh minced meat at industrial scale.
000131534 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/T53-17R
000131534 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000131534 590__ $$a6.306$$b2019
000131534 591__ $$aCHEMISTRY, APPLIED$$b5 / 70 = 0.071$$c2019$$dQ1$$eT1
000131534 591__ $$aNUTRITION & DIETETICS$$b10 / 89 = 0.112$$c2019$$dQ1$$eT1
000131534 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 138 = 0.043$$c2019$$dQ1$$eT1
000131534 592__ $$a1.775$$b2019
000131534 593__ $$aAnalytical Chemistry$$c2019$$dQ1
000131534 593__ $$aMedicine (miscellaneous)$$c2019$$dQ1
000131534 593__ $$aFood Science$$c2019$$dQ1
000131534 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000131534 700__ $$aTorrieri, Elena
000131534 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena$$uUniversidad de Zaragoza
000131534 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, Cristina$$uUniversidad de Zaragoza
000131534 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000131534 773__ $$g300 (2019), 125242 [8 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000131534 8564_ $$s1736251$$uhttps://zaguan.unizar.es/record/131534/files/texto_completo.pdf$$yPostprint
000131534 8564_ $$s1170372$$uhttps://zaguan.unizar.es/record/131534/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000131534 909CO $$ooai:zaguan.unizar.es:131534$$particulos$$pdriver
000131534 951__ $$a2024-02-12-13:54:17
000131534 980__ $$aARTICLE