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

• Published in: Foods Vol. 12; no. 13; p. 2450
• Main Authors: Andrade, Mariana A, Barbosa, Cássia H, Mariño-Cortegoso, Sandra, Barbosa-Pereira, Letricia, Sendón, Raquel, Buonocore, Giovanna G, Stanzione, Mariamelia, Coelho, Anabela, Correia, Cristina Belo, Saraiva, Margarida, Quirós, Ana Rodríguez-Bernaldo de, Vilarinho, Fernanda, Khwaldia, Khaoula, Silva, Ana Sanches, Ramos, Fernando
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 22-06-2023; MDPI
• Subjects: active food packaging; Almond; antimicrobial activity; Antimicrobial agents; antioxidant capacity; Antioxidants; Beef; By products; Citrus; Citrus fruits; Delay; Dietary fiber; Ethanol; Ferulic acid; Food; Food packaging; Food science; Free radicals; Hesperidin; Humidity; industrial lemon by-products; Lemons; Lipid peroxidation; Lipids; Low density polyethylenes; Meat; Microorganisms; Naringenin; Oxidation; Oxidation-reduction reaction; p-Coumaric acid; p-Hydroxybenzoic acid; Packaged food; Packaging materials; Permeability; Permeability tests; Phenolic compounds; Phenols; Polyethylene; polylactic acid; Polymers; Reagents; United Kingdom; Portugal; Germany; Spain; England; United Kingdom > UK; United States > US; Madrid Spain; polylactic acid; antimicrobial activity; antioxidant capacity; industrial lemon by-products; active food packaging; polyethylene
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12132450

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. O
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/dm
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/dm
). 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
-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.