LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat
Mariana A. Andrade,
Cássia H. Barbosa,
Sandra Mariño-Cortegoso,
Letricia Barbosa-Pereira,
Raquel Sendón,
Giovanna G. Buonocore,
Mariamelia Stanzione,
Anabela Coelho,
Cristina Belo Correia,
Margarida Saraiva,
Ana Rodríguez-Bernaldo de Quirós,
Fernanda Vilarinho,
Khaoula Khwaldia,
Ana Sanches Silva,
Fernando Ramos
Affiliations
Mariana A. Andrade
Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
Cássia H. Barbosa
Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
Sandra Mariño-Cortegoso
Analytical Chemistry, Nutrition and Food Science Department, Pharmacy Faculty, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
Letricia Barbosa-Pereira
Analytical Chemistry, Nutrition and Food Science Department, Pharmacy Faculty, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
Raquel Sendón
Analytical Chemistry, Nutrition and Food Science Department, Pharmacy Faculty, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
Giovanna G. Buonocore
Institute of Polymers, Composites and Biomaterials (IPCB-CNR), Portici, 80125 Naples, Italy
Mariamelia Stanzione
Institute of Polymers, Composites and Biomaterials (IPCB-CNR), Portici, 80125 Naples, Italy
Anabela Coelho
Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
Cristina Belo Correia
Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
Margarida Saraiva
Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
Ana Rodríguez-Bernaldo de Quirós
Analytical Chemistry, Nutrition and Food Science Department, Pharmacy Faculty, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
Fernanda Vilarinho
Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
Khaoula Khwaldia
Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Pôle Technologique de Sidi Thabet, Sidi Thabet 2020, Tunisia
Ana Sanches Silva
National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, 4485-655 Vila do Conde, Portugal
Fernando Ramos
Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the total and individual phenolic compounds content were measured, and the films’ antioxidant activities were determined. The films’ ability to delay lipid oxidation was tested in two model foods: almonds, packaged with LDPE/4LE, PLA/4LE and PLA/6LE for a maximum period of 60 days at 40 °C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 °C. The LE improved the WVP in all of the active films by 33%, 20% and 60% for the LDPE/4LE, PLA/4LE and PLA/6LE films, respectively. At the end of 10 days, the migration of phenolic compounds through the PLA films was measured to be 142.27 and 114.9 μg/dm2 for the PLA/4LE and PLA/6LE films, respectively, and was significantly higher than phenolic compounds migration measured for the LDPE/4LE (15.97 μg/dm2). Naringenin, apigenin, ferulic acid, eriocitrin, hesperidin and 4-hydroxybenzoic acid were the main identified compounds in the PLA, but only 4-hydroxybenzoic acid, naringenin and p-coumaric acid were identified in the LDPE films. Regarding the films’ ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxidation in almonds for 30 days. When applied to raw beef meat, the PLA/6LE packaging was able to significantly inhibit lipid oxidation for 6 days, and successfully inhibited total microorganisms’ growth until the 8th day of storage.
