Antioxidant packaging with encapsulated green tea for fresh minced meat

• Published in: Innovative food science & emerging technologies Vol. 41; pp. 307 - 313
• Main Authors: Wrona, Magdalena, Nerín, Cristina, Alfonso, Maria José, Caballero, Miguel Ángel
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-06-2017
• Subjects: Active packaging; Encapsulation; Green tea; Migration; Minced meat; Polyethylene; Encapsulation; Polyethylene; Green tea; Active packaging; Migration; Minced meat
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2017.04.001

A novel approach to incorporate green tea extract into polyethylene by extrusion technology has been studied. Green tea entrapped by inorganic capsules was incorporated into melted material and extruded without compromising its quality. The shelf-life of fresh meat from two types of active packaging was significantly extended for 3days compared to blank samples. Significant difference was observed after 9th day of study in case of results of CIE L*a*b*, MetMb and organoleptic assay. Migration study of antioxidants from the materials was also performed by UHPLC-MS/TQ using food simulants. Amount of migrated catechins was in the range between 6.3±3.3 and 228.4±15.2μg/kg (ratio 6:1). Regression coefficients (R) between 0.9925 and 0.9989 were obtained. Minimum LOD (0.001μg/g) and LOQ (0.004μg/g) were obtained for epicatechin gallate and catechin gallate while maximum LOD (0.057μg/g) and LOQ (0.191μg/g) were obtained for catechin.
•Packaging based on green tea extract (GTE) was developed.•Green tea entrapped by inorganic capsules was incorporated into melted material.•Shelf life extension of fresh minced meat was measured and achieved.•Migration of antioxidants from the materials was studied by UHPLC-MS/TQ.