New antioxidant multilayer packaging with nanoselenium to enhance the shelf-life of market food products

Vera, P. (Universidad de Zaragoza) ; Canellas, E. ; Nerín, C. (Universidad de Zaragoza)

Resumen: A flexible multilayer with selenium nanoparticles incorporated has been used to build an antioxidant packaging. The oxidation of hazelnuts, walnuts, and potato chips was tested at laboratory scale. Hexanal released by the nuts, fatty acids oxidation study, TBARS (thiobarbituric acid reactive substances), and tasting were compared to study the oxidation of foods packaged with this antioxidant packaging. Finally, TBARS method in combination with tasting were selected due to their simplicity and accuracy. It was found that hazelnuts packaged in nanoSe active bags released around 20% less malonaldehyde (MDA) than the blanks. In the case of the walnuts, the active ones released 25% less MDA than the blanks. As for potato chips, the improvement was around 22%. Finally, an industrial study was done. Cooked ham, chicken, and a ready-to-eat vegetable mixture seasoned with butter were industrially packaged with the new antioxidant material and improvements higher than 25% were obtained.

Idioma: Inglés

DOI: 10.3390/nano8100837

Año: 2018

Publicado en: Nanomaterials 8, 10 (2018), 837 [12 pp]
ISSN: 2079-4991

Factor impacto JCR: 4.034 (2018)

Categ. JCR: MATERIALS SCIENCE, MULTIDISCIPLINARY rank: 71 / 293 = 0.242 (2018) - Q1 - T1
Categ. JCR: NANOSCIENCE & NANOTECHNOLOGY rank: 39 / 94 = 0.415 (2018) - Q2 - T2

Factor impacto SCIMAGO: 0.896 - Materials Science (miscellaneous) (Q1) - Chemical Engineering (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/T53-17R

Tipo y forma: Article (Published version)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Área (Departamento): Proy. investigación HVA (Dpto. Química Analítica)