000076037 001__ 76037 000076037 005__ 20190709135455.0 000076037 0247_ $$2doi$$a10.1016/j.ifset.2017.04.001 000076037 0248_ $$2sideral$$a98973 000076037 037__ $$aART-2017-98973 000076037 041__ $$aeng 000076037 100__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena$$uUniversidad de Zaragoza 000076037 245__ $$aAntioxidant packaging with encapsulated green tea for fresh minced meat 000076037 260__ $$c2017 000076037 5060_ $$aAccess copy available to the general public$$fUnrestricted 000076037 5203_ $$aA novel approach to incorporate green tea extract into polyethylene by extrusion technology has been studied. Green tea entrapped by inorganic capsules was incorporated into melted material and extruded without compromising its quality. The shelf-life of fresh meat from two types of active packaging was significantly extended for 3 0.25 days compared to blank samples. Significant difference was observed after 9th day of study in case of results of CIE L*a*b*, MetMb and organoleptic assay. Migration study of antioxidants from the materials was also performed by UHPLC-MS/TQ using food simulants. Amount of migrated catechins was in the range between 6.3 0.25 ± 0.25 3.3 and 228.4 0.25 ± 0.25 15.2 0.25 µg/kg (ratio 6:1). Regression coefficients (R) between 0.9925 and 0.9989 were obtained. Minimum LOD (0.001 0.25 µg/g) and LOQ (0.004 0.25 µg/g) were obtained for epicatechin gallate and catechin gallate while maximum LOD (0.057 0.25 µg/g) and LOQ (0.191 0.25 µg/g) were obtained for catechin. 000076037 536__ $$9info:eu-repo/grantAgreement/ES/MEC/FPU-AP2012-2716 000076037 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000076037 590__ $$a3.116$$b2017 000076037 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b25 / 133 = 0.188$$c2017$$dQ1$$eT1 000076037 592__ $$a1.201$$b2017 000076037 593__ $$aChemistry (miscellaneous)$$c2017$$dQ1 000076037 593__ $$aIndustrial and Manufacturing Engineering$$c2017$$dQ1 000076037 593__ $$aFood Science$$c2017$$dQ1 000076037 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000076037 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza 000076037 700__ $$aAlfonso, María José 000076037 700__ $$aCaballero, Miguel Ángel 000076037 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000076037 773__ $$g41 (2017), 307-313$$pInnov. food sci. emerg. technol.$$tInnovative Food Science & Emerging Technologies$$x1466-8564 000076037 8564_ $$s340481$$uhttps://zaguan.unizar.es/record/76037/files/texto_completo.pdf$$yPostprint 000076037 8564_ $$s48851$$uhttps://zaguan.unizar.es/record/76037/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000076037 909CO $$ooai:zaguan.unizar.es:76037$$particulos$$pdriver 000076037 951__ $$a2019-07-09-11:43:00 000076037 980__ $$aARTICLE