000084683 001__ 84683 000084683 005__ 20200716101435.0 000084683 0247_ $$2doi$$a10.1016/j.foodcont.2018.11.018 000084683 0248_ $$2sideral$$a109690 000084683 037__ $$aART-2019-109690 000084683 041__ $$aeng 000084683 100__ $$aOudjedi, K. 000084683 245__ $$aNew active antioxidant multilayer food packaging films containing Algerian Sage and Bay leaves extracts and their application for oxidative stability of fried potatoes 000084683 260__ $$c2019 000084683 5060_ $$aAccess copy available to the general public$$fUnrestricted 000084683 5203_ $$aThe antioxidant activity of Sage leaf (SL) and Bay leaf (BL) extracts was studied. Both plants were extracted using water and ethanol at different concentration, and the antioxidant activity was measured by ABTS [2, 2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation scavenging and reducing power (RP) methods. In both cases 60% and 80% ethanolic extracts of Sage and Bay leaves showed the highest activity and were incorporated into multilayer films. The initial concentration for 60% ethanolic extracts of Sage and Bay leaves to scavenge 50% of free radical ABTS were 5.67 ± 0.26 µg × mL-1 and 18.68 ± 0.16 µg × mL-1 respectively, whereas for 80% ethanolic extracts the concentrations were 7.96 ± 0.02 and 14.65 ± 0.59 µg × mL-1 respectively. The initial concentrations of ethanolic 60% extracts of Sage and Bay leaves to allow absorbance 0.5 for reducing power were 35.38 ± 0.19 µg × mL-1 and 91.43 ± 2.84 µg × mL-1 respectively, while for 80% ethanolic extracts of Bay and Sage leaves were 46.01 ± 1.21 µg × mL-1 and 85.47 ± 0.9 µg × mL-1 respectively. Then, the multilayer films were exposed to a gas stream enriched with free radicals to evaluate the free radicals scavenging. The new packaging with 60% ethanolic Sage extract exhibited the highest activity with low percentage of hydroxylation (69.64 ± 6.86%) followed by that with 80% ethanolic extract for both Bay (85.49 ± 5.3%) and Sage (87.09 ± 3.93%) leaves extracts. The ability of two active packaging built with 60% ethanolic Sage extract and 80% ethanolic Bay extract to inhibit lipid oxidation of fried potatoes was studied by measuring secondary lipid oxidation products using thiobarituric acid reactive substances (TBARS). Significant lower value of Malondialdehyde (MDA) was obtained for fried potatoes stored in active packaging built with ethanolic 60% extract of Sage and 80% ethanolic extract of Bay leaves (0.342 ± 0.01 and 0.392 ± 0.02 µg MDA × g-1 respectively) at 40 °C for 20 days compared to the control (0.568 ± 0.03 µg MDA × g-1). Lipid oxidation decreased 40% and 31% for packaging with 60% Sage and 80% Bay ethanolic extracts respectively. The UPLC–MS–QTOF analysis of Sage and Bay leaves extracts revealed the presence of phenolic acids, tannins, flavonoids, and terpenoids. Migration tests from active materials demonstrated the absence of migration. 000084683 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53-17R 000084683 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000084683 590__ $$a4.258$$b2019 000084683 592__ $$a1.43$$b2019 000084683 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b19 / 139 = 0.137$$c2019$$dQ1$$eT1 000084683 593__ $$aFood Science$$c2019$$dQ1 000084683 593__ $$aBiotechnology$$c2019$$dQ1 000084683 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000084683 700__ $$0(orcid)0000-0002-2275-6517$$aManso, S. 000084683 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, C.$$uUniversidad de Zaragoza 000084683 700__ $$aHassissen, N. 000084683 700__ $$aZaidi, F. 000084683 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000084683 773__ $$g98 (2019), 216-226$$pFood control$$tFOOD CONTROL$$x0956-7135 000084683 8564_ $$s276097$$uhttps://zaguan.unizar.es/record/84683/files/texto_completo.pdf$$yPostprint 000084683 8564_ $$s196582$$uhttps://zaguan.unizar.es/record/84683/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000084683 909CO $$ooai:zaguan.unizar.es:84683$$particulos$$pdriver 000084683 951__ $$a2020-07-16-08:54:47 000084683 980__ $$aARTICLE