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Novel active food packaging films based on whey protein incorporated with seaweed extract: development, characterization, and application in fresh poultry meat

2021Journal article Open access
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dc.contributor.authorAndrade, Mariana A.
dc.contributor.authorBarbosa, Cássia H.
dc.contributor.authorSouza, Victor G. L.
dc.contributor.authorCoelhoso, Isabel M.
dc.contributor.authorReboleira, João
dc.contributor.authorBernardino, Susana
dc.contributor.authorGanhão, Rui
dc.contributor.authorMendes, Susana
dc.contributor.authorFernando, Ana Luisa
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorSilva, Ana Sanches
dc.contributor.authorRamos, Fernando
dc.date.accessioned2022-07-25T10:33:05Z
dc.date.available2022-07-25T10:33:05Z
dc.date.issued2021
dc.descriptionFunding: This work was supported by the research project “i.FILM–Multifunctional Films for Intelligent and Active Applications” (nº 17921) cofounded by European Regional Development Fund (FEDER) through the Competitiveness and Internationalization Operational Program under the “Portugal 2020” Program, Call no. 33/SI/2015, Co-Promotion Projects and by the Integrated Pro-gramme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (reference Centro-01-0145-FEDER-000018), co-funded by Centro 2020 program, Portugal 2020, European Union, through the European Regional Development Fund. Mariana Andrade is grateful for her research grant (SFRH/BD/138730/2018) funded by the Fundação para a Ciência e Tecnologia (FCT). João Reboleira is grateful for his research grant (2016/iFILM/BM) in the frame of iFILM project. This work was supported by MEtRICs unit which is financed by national funds from FCT/MCTES (UIDB/04077/2020) and by CECA unit which is financed from FCT/MCTES through national funds (UIDB/00211/2020) [v.souza@campus.fct.unl.pt (V.G.L.S.); ala@fct.unl.pt (A.L.F.); ana.silva@iniav.pt (A.S.S.)]. This work was supported by the Associate Laboratory for Green Chemistry—LAQV which is financed by national funds from FCT/MCTES (UIDB/50006/2020 and UIDP/50006/2020).
dc.description.abstractAlgae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and -carotene leaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAndrade, M.A.; Barbosa, C.H.; Souza, V.G.L.; Coelhoso, I.M.; Reboleira, J.; Bernardino, S.; Ganhão, R.; Mendes, S.; Fernando, A.L.; Vilarinho, F.; et al. Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat. Coatings 2021, 11, 229. https://doi.org/10.3390/ coatings11020229pt_PT
dc.identifier.doi10.3390/ coatings11020229pt_PT
dc.identifier.issn2079-6412
dc.identifier.urihttp://hdl.handle.net/10400.8/7407
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationDesenvolvimento de embalagens ativas à base de subprodutos alimentares e extratos de plantas: redução do desperdício alimentar aumentando o tempo de vida útil dos alimentos
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relationCenter for the Study of Animal Science
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSeaweedpt_PT
dc.subjectFucus vesiculosuspt_PT
dc.subjectActive packagingpt_PT
dc.subjectNatural extractspt_PT
dc.subjectLipid oxidationpt_PT
dc.subjectAlgaept_PT
dc.titleNovel active food packaging films based on whey protein incorporated with seaweed extract: development, characterization, and application in fresh poultry meatpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleDesenvolvimento de embalagens ativas à base de subprodutos alimentares e extratos de plantas: redução do desperdício alimentar aumentando o tempo de vida útil dos alimentos
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardTitleCenter for the Study of Animal Science
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04077%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00211%2F2020/PT
oaire.citation.issue2pt_PT
oaire.citation.titleCoatingspt_PT
oaire.citation.volume11pt_PT
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oaire.fundingStream6817 - DCRRNI ID
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person.familyNameAndrade
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person.familyNameAlmaça da Cruz Fernando
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person.familyNameSanches Silva
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person.givenNameRui Manuel
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person.givenNameAna Luisa
person.givenNameFernanda
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