Antioxidant packaging with encapsulated green tea for fresh minced meat

Wrona, Magdalena (Universidad de Zaragoza) ; Nerín, Cristina (Universidad de Zaragoza) ; Alfonso, María José ; Caballero, Miguel Ángel

Resumen: A 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.

Idioma: Inglés

DOI: 10.1016/j.ifset.2017.04.001

Año: 2017

Publicado en: Innovative Food Science & Emerging Technologies 41 (2017), 307-313
ISSN: 1466-8564

Factor impacto JCR: 3.116 (2017)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 25 / 133 = 0.188 (2017) - Q1 - T1

Factor impacto SCIMAGO: 1.201 - Chemistry (miscellaneous) (Q1) - Industrial and Manufacturing Engineering (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MEC/FPU-AP2012-2716

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)