Development of active packaging containing natural antioxidants

Two active packagings, consisting of PET trays sprayed with citrus fruit extract and α-tocopherol, were developed and tested. A comparison of the antioxidant activity of the two packagings was carried out on cooked meat stored at 4 °C. Lipid oxidation in citrus fruit extract-coated trays, measured with TBARS analysis, was significantly lower (p<0.01) than in uncoated (control) trays. Trays coated with α-tocopherol did not show any antioxidant activity. Morphology examination showed a more irregular coating for citrus fruit extract. Different orientations of the active phenolic groups on the PET surface could explain the differences in antioxidant efficacy of the two packagings.     

Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris “Vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties

The antioxidant activity of plant extracts (100 and 500 mg/kg) from cloudberry, willow herb and beetroot on thiobarbituric acid (TBA) reactive substances (TBARS) development and hexanal content of cooked pork patties was investigated. Pure quercetin, rutin and caffeic acid were tested in parallel for comparison. The most potent antioxidants on stabilizing oxidation were cloudberry extract and quercetin. The lowest antioxidant activity was found with the addition of pure rutin to the meat. Caffeic acid showed an intermediate activity. At a concentration of 100 mg/kg, beetroot and willow herb extracts showed an antioxidant activity on TBARS and hexanal contents similar to that observed for caffeic acid during 3 days of refrigerated display, while cloudberry extract was as potent as quercetin. At a concentration of 500 mg/kg, beetroot and willow herb extract stabilized hexanal production of cooked pork patties after 6 days of refrigerated storage in a way comparable to that observed for pure quercetin and cloudberry extract. TBARS numbers were well correlated with hexanal content in cooked pork patties on day 3 of refrigerated storage. However, hexanal production and TBARS numbers were not highly correlated in samples with the highest level of beetroot (500 mg/kg). Hexanal production was inhibited by the high level of beetroot, but TBARS production was not, perhaps because the red color of beetroot extract interfered with the determination of the pink TBA chromogen.     

Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya

A microencapsulated beta-cyclodextrin and trans-cinnamaldehyde complex (2 g/100 g) was incorporated into a multilayered edible coating made of chitosan and pectin. Fruits were washed, peeled and cut, coated, and stored at 4 °C in Ziploc^® trays with Ziploc^® lids for 15 days. Uncoated fruits served as controls. Coated fruits were firmer, maintained color, β-carotene content, and showed lower juice leakage (P < 0.05). Coated samples were more accepted (P < 0.05) by the panelists than the controls. Encapsulation of trans-cinnamaldehyde was successful since it had no negative impact on the fruit's flavor. A parallel study evaluated the effect of packaging on the efficacy of the multilayered coating. Coated and uncoated fruits in trays were also covered with Saran^® wrap and plain cheese cloth (ambient conditions). The Ziploc^® trays with Ziploc^® lids were the best packaging method. The Layer-by-layer assembly with incorporation of microencapsulated antimicrobial was effective in extending shelf life and quality of fresh-cut papaya.     

Extension of the display life of lamb with an antioxidant active packaging

Fresh lamb steaks were treated with three different preparations of natural antioxidants: one group was packaged with a rosemary active film, the second group was packaged with an oregano active film, and the third group was sprayed on the meat surface with a rosemary extract before packaging in a high-oxygen atmosphere. Samples were stored under illumination at 1 ± 1 °C for 13 days. Metmyoglobin formation, lipid oxidation (TBARS), instrumental colour (CIE a¹), psychrotrophic bacterial counts (PCA), sensory discolouration and off-odour were determined. The use of a rosemary extract, a rosemary active film or an oregano active film resulted in enhanced oxidative stability of lamb steaks. Active films with oregano were significantly more efficient than those with rosemary, exerting an effect similar to that of direct addition of the rosemary extract; in fact, they extended fresh odour and colour from 8 to 13 days compared to the control.     

Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

The objective of this study was to investigate how color stability of beef is affected by vacuum skin packaging (VSP) compared with vacuum packaging (VP) and high-oxygen modified atmosphere packaging (MAP; 80% O₂ and 20% CO₂). Longissimus lumborum muscles were aged in vacuum for 7 days and then cut into 2-cm-thick slices and repacked using VSP, VP and MAP for another 7 days. Color stability was measured during the next 5 days in air and samples for α-tocopherol and NADH analyses were obtained at the beginning and end of aerobic storage. Color stability, α-tocopherol and NADH of steaks were affected by packaging methods and storage time in air (P < 0.05). Higher a* value was obtained in VSP on day 5 compared with VP. Steaks packed in VSP had better color stability than in VP and their color was similar to MAP at the end (day 5) of storage.     

Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts

The present study investigated the effect of active and modified packaging as well as packaging material oxygen permeability on quality retention of dark chocolate with hazelnuts. Dark chocolate was packaged in: a) polyethylene terephthalate//low density polyethylene (PET//LDPE), and b) polyethylene terephthalate coated with SiOx//low density polyethylene (PET-SiOx//LDPE). Samples were packaged either under, vacuum or N₂ or with an oxygen absorber and stored in the dark at 20 °C for a period of 12 months. “Commercial” control samples for comparison purposes consisted of chocolate packaged in aluminum foil in air while “model” control samples used for sensory evaluation consisted of chocolate packaged in glass jars and stored at ? 18 °C. Quality parameters monitored were: peroxide value, hexanal content, color, fatty acid composition and volatile compounds. Of the sensory attributes color, texture, odor and taste were evaluated. PV ranged between 0.80 for fresh dark chocolate with hazelnuts and 6.51 meq O₂/kg chocolate fat for commercially packaged samples after 12 months of storage. Respective values for hexanal were 0.53 and 7.56 mg/kg. % Saturated fatty acids (SFA) increased with a parallel decrease in monounsaturated fatty acids (MFA) and polyunsaturated fatty acids (PUFA) after 12 months of storage mainly in least protected samples (commercial package). Likewise, after 12 months of storage an increase in concentration of aldehydes, ketones, alcohols and alkanes (p < 0.05) with a parallel decrease in pyrazines where observed especially in case of least protected products after 6 and 12 months of storage. In general after 12 months of storage chocolate showed whitening of the surface resulting to an increase in L* and a* values (p < 0.05) and a decrease in b* value. Dark chocolate with hazelnuts retained acceptable quality for ca. 8 months in commercial packages. For samples packaged in PET//LDPE irrespective of storage atmosphere the shelf life was 8 to 9 months and for samples packaged in PET-SiOx//LDPE irrespective of storage atmosphere the shelf life was 11 months. Finally for samples packaged with an oxygen absorber irrespective of packaging material the shelf life was at least 12 months.Industrial relevanceChocolate packaged with an oxygen absorber in a barrier packaging material will maintain its aroma, taste and nutritional quality substantially longer than other packaging methods.     

The effect of Yucca schidigera extract on the physical structure and on the oxidative stability of sugar-candy foam products

The influence of water extract of yucca (Yucca schidigera Roezl.) powder on foaming potential, structure of sugar-candy foam and its stability during the shelf-life was researched. Water extract of yucca powder (1:7 w/v) contained 0.102 mg/ml of steroidal saponins. This was added to sugar-candy foam in concentration equivalent of 50 and 100 ppm saponins. In parallel, similar sugar-candy foam was prepared by adding 200 ppm of α-tocopherol or in a traditional way but without any additives. It was shown that yucca extract had beneficial influence on the structure (dry matter content, hardness, density and porosity) of sugar-candy foam products both in newly prepared as well as in candies stored over two months period. Moreover, antioxidant properties of yucca extract were much stronger than those shown by α-tocopherol and allowed to maintain freshness of candies for 2-months period. This indicates that yucca water extract might be a beneficial natural ingredient improving both quality and stability of sugar-candy foam products.     

Antioxidant activity of brown pigment and extracts from black sesame seed (Sesamum indicum L.)

The antioxidant activities of brown pigment, extract of n-hexane and extract of supercritical carbon dioxide extraction of black sesame seeds were investigated in this study. Kinetics of anti-radical activity showed that the reaction between DPPH and brown pigment of sesame seed was rapid and reached the steady state in 10 min. Extracts from supercritical carbon dioxide extraction and n-hexane extraction reacted with DPPH slowly and the absorbance became stable after 35 min. However, α-tocopherol and trolox were rapid while the kinetic behaviour of BHA was intermediate. The brown pigment of sesame seed also showed a lower EC₅₀ (13.5 μg ml⁻¹) than the other two extracts and α-tocopherol, which was about 7–10 fold of the antioxidant activity of the supercritical carbon dioxide extract and the n-hexane extract. The ferric thiocyanate (FTC) method also showed that the brown pigment of sesame seed provided higher inhibition activity against lipid peroxidation at 200 μg ml⁻¹ than did the supercritical carbon dioxide extract an n-hexane extract at 1 mg ml⁻¹. However, the activities of the supercritical carbon dioxide extract and n-hexane extracts were significantly higher than that of α-tocopherol. In the linoleic acid system, the brown pigment of black sesame seed showed an equal antioxidant activity to BHA and higher than trolox and α-tocopherol. The results indicated that the brown pigment of sesame seed possessed excellent antioxidant activity.     

Ascorbate,green tea and grape seed extracts increase the shelf life of low sulphite beef patties

Green tea (GTE) and grape seed (GSE) extracts are proposed as preservatives for increasing the shelf life of low sulphite raw beef patties. The antioxidant and antimicrobial activities of both extracts were compared with ascorbate. Five groups were established for the patties: Control (with no additives), S (100 SO₂), SA (100 SO₂ + 400 sodium ascorbate), ST (100 SO₂ + 300 GTE) and SG (100 SO₂ + 300 GSE) (mg per kg of meat). Patties were stored at 4 °C in aerobic packaging for 0, 3, 6 or 9 days under retail display conditions. Meat spoilage (total viable and coliform counts, pH, lightness, chroma, hue angle, metmyoglobin and TBARS) was determined. The sensory contribution of the extracts to cooked patties was evaluated (colour, odour, flavour and texture). The results pointed to the possibility of using low SO₂-vegetable extract combinations to preserve raw meat products. ST, SG and SA delayed microbial spoilage, redness loss and lipid oxidation, thus increasing the shelf life of the raw sulphite beef patties by 3 days. ST, SG and SA also delayed the onset of rancid flavours in cooked patties. No anomalous sensory traits were caused by either extract. Ascorbate, GTE and GSE improved the preservative effects of SO₂ on beef patties, especially against meat oxidation. This suggested that the quantity of SO₂ added can be reduced to obtain healthier raw meat products.     

Antioxidant and type II diabetes related enzyme inhibition properties of methanolic extract of an underutilized food legume,Canavalia ensiformis (L.) DC: Effect of traditional processing methods

The methanolic extract of Canavalia ensiformis (L.) DC (Jack bean) seed, an underutilized food legume collected from India was analyzed for antioxidant and health relevant functional properties. The raw seeds contained total free phenolic content of 12.98 ± 1.63 g catechin equivalent/100 g extract DM. The raw seed extract exhibited ferric reducing/antioxidant power (FRAP, 1218 mmol Fe[II]/mg extract), inhibition of β-carotene degradation (49.81%), radical scavenging activity against DPPH (56.78%) and superoxide (35.89%). In addition, 77.56% of α-amylase and 75.45% of α-glucosidase enzyme inhibition characteristics were found under in vitro starch digestion bioassay. Sprouting + oil-frying caused an apparent increase on the total free phenolic content with significant improvement on antioxidant and free-radical scavenging capacity, while soaking + cooking as well as open-pan roasting treatments showed diminishing effects. Inhibition of α-amylase and α-glucosidase enzyme activities were declined to 22.69 and 42.69%, respectively during sprouting + oil-frying treatment is more desirable for the dietary management of type II diabetic patients.     

Analysis of antioxidant activity and antioxidant constituents of Chinese toon

Antioxidant activity of the methanol and water extracts of Chinese toon (Toona sinensis) leaf was evaluated using DPPH radical scavenging and lipid peroxidation assays. Contents of four major types of antioxidants including β-carotene, ascorbate, α-tocopherol and phenolics were also quantified. Open column chromatography followed by semi-preparative HPLC were applied to separate phenolic antioxidants whose contents were subsequently determined by HPLC. The methanol extract demonstrated much higher antioxidant activity than the water extract. Contents of β-carotene, ascorbate, α-tocopherol and phenolics were 1.23 μmol g^?1, 34.2 μmol g^?1, 2.40 μmol g^?1 and 872 μmol gallic acid equivalents g^?1, respectively. Six phenols were isolated. Their structures were characterized as 5-O-galloylquinic acid, gallic acid, methyl gallate, β-1,2,6-tri-O-galloyl-d-glucose, quercetin 3-O-β-d-glucopyranoside and quercetin 3-O-(2′′-O-galloyl)-β-d-glucopyranoside, respectively. The results indicate that phenolic compounds are the dominant antioxidants in Chinese toon. The compounds β-1,2,6-tri-O-galloyl-d-glucose and quercetin 3-O-(2′′-O-galloyl)-β-d-glucopyranoside were reported for the first time in Chinese toon.     

Changes In Plasma α-Tocopherol and Selenium of Gestating Cows Fed Hay or Silage

The effects of dietary hay or silage on plasma α-tocopherol and Se concentrations during late gestation and early lactation were studied using 40 crossbred pregnant cows and their calves. Cows received solely either timothy hay or grass silage forage from midgestation to early lactation and 21 d prior to estimated calving were or were not injected with Se (30 mg) and α-tocopherol (3000 IU). Five blood samples were collected for determination of concentrations of α-tocopherol and Se twice during late gestation and three times after calving. Blood samples from calves were collected at birth and at 10 and 30 d of age. Serum concentrations of α-tocopherol were low at birth for both groups of calves and ranged from .83 to 1.08 μg/ml of plasma. Hay had less α-tocopherol than silage (15 vs. 35 ppm in the DM). Cows fed silage had significantly higher plasma α-tocopherol concentrations (3.41 μg/ml) than cows fed hay (2.25 μg/ml). Cows given one subcutaneous injection of Se plus α-tocopherol preparation had significantly higher Se concentration in plasma (30 ng/ml) than did cows in the control group (17 ng/ml). The Se concentration in the placenta of cows that were injected with the Se preparation was significantly higher (64 ppm) than that in the control (47 ppm). Plasma Se concentration of calves at birth was correlated significantly with that of dams soon after parturition.     

Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney

This study focused on the effect of two packaging formats (vacuum packaging and over-wrap packaging) on the shelf life of cooked sausage prepared with blood, heart, kidney and goat meat fragments under storage at 4 ± 1 °C for a period of 90 days. The storage time and type of packaging significantly affected the chemical (pH, moisture, protein and TBARS number), physical (shear force) and microbial (mould and yeast) parameters of cooked sausage. Vacuum packaging maintained the microbiological and chemical qualities of cooked goat blood sausage for a longer period of time (63 days) compared to over-wrap packaging (41 days) and could be a viable alternative to refrigerated storage of the product for quality maintenance.     

Effects of packaging systems and fat concentrations on microbiology,sensory and physical properties of ground beef stored at 4 ± 1 °C for 25 days

This study evaluated effects of modified atmosphere (MAP, 0.4% carbon monoxide [CO], 30% carbon dioxide, and 69.6% nitrogen), vacuum (VP) and polyvinyl chloride (PVC) packaging systems and fat levels (10, 20 and 30% fat) on ground beef stored at 4 ± 1 °C for 25 days for microbiology, sensory, pH, thiobarbituric acid reactive substances (TBARS), objective color, headspace and residual CO. As storage time increased, pH decreased (P < 0.05) for MAP and VP and increased (P < 0.05) for PVC. TBARS varied (P < 0.05) among MAP and VP treatments. Except for day 1, CO headspace concentrations were similar among fat concentrations, and residual CO absorption in meat increased (P < 0.05) for all MAP treatments. In all treatments, degree of lightness was similar, redness decreased and brown discoloration increased during storage. As psychrotrophic bacteria counts increased, panelists detected color and off-odor deterioration in all systems. The CO treatment had no effect on maintaining the carboxymyoglobin “cherry red” fresh meat color during meat spoilage.     

Thermal and light stabilities and antioxidant activity of carotenoids from tomatoes extracted using an ultrasound-assisted completely solvent-free method

The use of petroleum-derived solvents, particularly volatile organic compounds (VOCs), in the chemical industry has increased the contamination and residual effects of these solvents. Ionic liquids (ILs) can potentially replace VOCs, thereby reducing the risks of environmental contamination and toxicity. In this context, the objectives of this study were as follows: 1 — to obtain an ionic liquid for use in extracting carotenoids from tomatoes with ultrasound assistance; and 2 — to determine the stability and antioxidant activity of tomato carotenoid extracts. Ultrasound can also efficiently extract carotenoid compounds with ionic liquids in comparison with conventional VOC solvents (obtained from an all-trans-lycopene 7.5–8.0 μg·g^− 1 tomato sample by IL and 6.2–7.7 μg·g^− 1 by acetone). Similarly, the activation energies (E_a) in aqueous medium were obtained for the IL carotenoid extract (10.8 kJ·mol^− 1) and acetone carotenoid extract (9.4 kJ·mol^− 1). The antioxidant activities of the tomato carotenoid extract were 7.4 and 12.4 relative to α-tocopherol for the ionic liquid extract and acetone extract, respectively. The combination of chromatographic analysis and degradation kinetics provided data for positive assessment similarity of thermal and light stabilities of tomato carotenoids extracted by IL and extracted by acetone.     

Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin

The meat lipid fraction of psoas major muscle from 20 adult (10 males and 10 females) feral Iberian red deer (Cervus elaphus hispanicus) was characterized by quantification of total fat, total cholesterol, vitamin E and fatty acid (FA) composition, including detailed trans octadecenoate isomers and conjugated linoleic acid (CLA) isomeric profile.The total lipid content revealed a very lean meat (0.99 g/100 g of meat), with total cholesterol content averaging 55.6 mg/100 g of muscle. The FA profile displayed a very high PUFA level for ruminant meat (30.2 g/100 g FA). The 18:2 cis-9,trans-11 content was fairly low (0.26% of total FA) compared with other ruminant meats.The comparison of stags and hinds showed more similarities than differences. Nevertheless, hinds displayed superior contents of α-tocopherol and trans MUFA and a better n−6/n−3 ratio than stags.     

Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder

Antioxidant effects of electron beam irradiated almond skin powder (ASP) in raw minced chicken breasts (MCB) during refrigerated and frozen storage were studied. MCB samples were treated with BHT, non-irradiated ASP (0 kGy), irradiated ASP (10 kGy, 20 kGy and 30 kGy) and compared to MCB without antioxidants. Colour was determined on initial and final day of analysis while conjugated dienes (CD), peroxide values (POV), TBARS and hexanal content were evaluated periodically for 12 days of refrigerated storage and seven months of frozen storage. ASP addition lowered L* values compared to MCB without ASP or BHT. During refrigerated storage, MCB containing ASP had decreased formation of lipid oxidation products ranging from 0 to 66%, 7 to 24%, 0 to 37% and 4 to 71% reduction in POV, CD, TBARS and hexanal content, respectively, as compared to MCB without antioxidants over duration of study. A 15–65%, 3–25%, 14–50% and 28–82% reduction in POV, CD, TBARS and hexanal content, respectively, for frozen MCB was detected.     

Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O₂ + 20% CO₂), carbon monoxide MAP (CO; 0.4% CO + 19.6% CO₂ + 80% N₂), vacuum (VP), or aerobic packaging (PVC) and stored at 1 °C. Chitosan increased (P < 0.05) redness of patties stored in PVC and CO, whereas it had no effect (P > 0.05) in HIOX. Chitosan patties demonstrated lower (P < 0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (P < 0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (P > 0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific.     

Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality

Thirty-six Merino Branco lambs were assigned to six dietary treatments: control diet (C) consisting of 90% dehydrated lucerne and 10% wheat bran; C with 6% of oil blend (CO); C with 2.5% of grape seed extract (GS); GS with 6% of oil blend (GSO); C with 25% of Cistus ladanifer (CL), and CL with 6% of oil blend (CLO). Meat lipid and colour stability was then evaluated during 7 days of storage. The effect of inclusion of grape seed extract and C. ladanifer in diets on meat sensory properties was also evaluated. Meat antioxidant potential, determined after oxidation induction by a ferrous/hydrogen peroxide system, decreased with oil supplementation (P < 0.001), but inclusion of grape seed extract and C. ladanifer in diets protected the meat against lipid oxidation (P = 0.036). Meat colour was not affected by diets. Inclusion of grape seed extract and C. ladanifer in diets did not change the sensory properties of meat.     

Migration of α-tocopherol from LDPE films to corn oil and its effect on the oxidative stability

The migration of α-tocopherol (α-T) from low density polyethylene (LDPE) films, added with 20 (film A) and 40 mg g^?1 (film B) to corn oil for 12 weeks at 5, 20 and 30 °C was determined. A LDPE film added with no α-T was used as control (film C). Diffusion coefficient (D) values for the film A system were 1.4 × 10^?11, 7.1 × 10^?11 and 30.3 × 10^?11 cm² s^?1 at 5, 20 and 30 °C, respectively. Meanwhile, D values for the film B system were 1.3 × 10^?11, 9.6 × 10^?11 and 51.1 × 10^?11 cm² s^?1 at the same temperatures. The activation energy (E_a) for the diffusion of α-T was 126.5 (film A) and 105.9 kJ mol^?1 (film B). The effect of the migration of α-T on the oxidative stability of corn oil was evaluated by monitoring hexanal content by solid phase micro-extraction (SPME) and gas chromatography. The hexanal content in the oil showed that both films added with α-T resulted suitable to maintain the oxidative stability of the oil for about 16 weeks at 30 °C, compared to 12 weeks for the oil in contact with the film C.