Published in Applied Research
Polyamide modified with green tea extract for fresh minced meat active packaging applications

Researchers from the University of Zaragoza (Spain) tested a new active packaging for meat containing green tea extract and the result were published in Food Chemistry 300, 125242, 2019.

New antioxidant polyamide was prepared by total immersion in active extract for 48h. Its antioxidant performance was tested using DPPH (IC50=270 ±21 µg/g) and ORAC (1.52 µmol Trolox/g). In vivo study was done using fresh minced meat stored at 4°C and analysed after 0, 6, 13, 19, 23 days. After 23 days metmyoglobin (MetMbBK=31.3 ±2.9% and MetMbAOX=25.9 ±0.8%), CIE L*a*b* (a*BK=15.0 ±0.4 and a*AOX=16.6 ±0.3) and TBARS (MDABK=0.0060 ±0.0003 µg/g and MDAAOX=0.0044 ±0.0002 µg/g) showed an improvement of meat shelf life. The results showed that this active film protected meat during 23 days. Migration study to food simulants was done by UPLC-QqQ-MS and UPLC-ESI-Q-TOF-MSE. A decrease of oligomers migration (for caprolactam n=3: BK=0.050 ±0.004mg/kg; AOX=0.019 ±0.001mg/kg) was found. Industrial relevance Nowadays, food industry is focused on improving shelf life of products by controlling its lipid oxidation using natural antioxidants. The obtained results let us design a new active packaging based on natural antioxidants for extending the shelf life of fresh minced meat at industrial scale. 

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