doi:10.1016/j.foodchem.2019.125242engBorzi, FabrizioTorrieri, ElenaWrona, MagdalenaNerin, CristinaPolyamide modified with green tea extract for fresh minced meat active packaging applicationsART-2019-114113New 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.2019http://zaguan.unizar.es/record/13153410.1016/j.foodchem.2019.125242http://zaguan.unizar.es/record/131534oai:zaguan.unizar.es:131534info:eu-repo/grantAgreement/ES/DGA-FEDER/T53-17RFood Chemistry 300 (2019), 125242 [8 pp.]by-nc-ndhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/closedAccess