Next Article in Journal
Toxicological Studies of Czech Beers and Their Constituents
Previous Article in Journal
Elderberry (Sambucus nigra L.) Fruit Extract Alleviates Oxidative Stress, Insulin Resistance, and Inflammation in Hypertrophied 3T3-L1 Adipocytes and Activated RAW 264.7 Macrophages
Previous Article in Special Issue
The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties
Open AccessArticle

The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

1
Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal
2
Faculty of Sciences, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal
3
Faculty of Pharmacy, University of Coimbra, Pólo III - Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-354 Coimbra, Portugal
4
National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vairão, Vila do Conde, Portugal
5
Center for Study in Animal Science (CECA), ICETA, University of Porto, 4050-313 Porto, Portugal
6
IDMEC, Instituto Superior Técnico, Departamento de Engenharia Mecânica, University of Lisbon, 1049-001 Lisbon, Portugal
*
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 327; https://doi.org/10.3390/foods8080327
Received: 11 July 2019 / Revised: 29 July 2019 / Accepted: 1 August 2019 / Published: 8 August 2019
(This article belongs to the Special Issue Innovations in Edible Films and Coatings)
Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant’s extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC–GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage. View Full-Text
Keywords: active packaging; edible films; whey protein; aromatic plants; rosemary; green tea; fresh salmon; lipid oxidation active packaging; edible films; whey protein; aromatic plants; rosemary; green tea; fresh salmon; lipid oxidation
Show Figures

Graphical abstract

MDPI and ACS Style

Castro, F.V.R.; Andrade, M.A.; Sanches Silva, A.; Vaz, M.F.; Vilarinho, F. The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). Foods 2019, 8, 327.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop