RT Journal Article
T1 Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of bee
A1 Barbosa Pereira, Letricia
A1 Aurrekoetxea, Goizane P.
A1 Angulo, Inmaculada
A1 Paseiro Losada, Perfecto
A1 Cruz, José Manuel
K1 Lipid oxidation
K1 Beef
K1 Natural antioxidants
K1 Coating
K1 Active packaging
AB The aim is to develop active packaging films containing natural antioxidants and to evaluate their capacity to enhance the oxidative stability of beef during refrigeration. The antioxidant activity of a natural extract obtained from a brewery residual waste was evaluated and compared with that of a commercial rosemary extract and two synthetic antioxidants (BHT and propyl gallate). Different concentrations of each antioxidant were also added directly to beef samples, resulting in a reduction in lipid oxidation of up to 70–80% relative to the control. Active antioxidant films coated with PVPP-WS extract reduced lipid oxidation by up to 80%, relative to the control, during cold storage. The use of active packaging films containing natural extracts could improve the oxidative stability of meat products and should therefore be of great interest in the food industry
PB Elsevier
YR 2014
FD 2014
LK http://hdl.handle.net/10347/32785
UL http://hdl.handle.net/10347/32785
LA eng
NO Barbosa-Pereira, L., Aurrekoetxea, G.P., Angulo, I., Paseiro- Losada, P. & Cruz, J.M., Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef, Meat Science (2014), doi: 10.1016/j.meatsci.2014.02.006
NO The authors are grateful to the Mahou-San MiguelGroup and FUTURAL project (Ingenio Program – CDTI).The authors express their sincere thanks to Ms. Patricia Blanco Carro, Ms.Cristina Casal Romero and Mr. Gonzalo Hermelo Vidal for their excellent technicalassistance
DS Minerva
RD 26 abr 2026