Autor(es):
Andrade, Mariana A. ; Barbosa, Cássia H. ; Souza, Victor G. L. ; Coelhoso, Isabel M. ; Reboleira, João ; Bernardino, Susana ; Ganhão, Rui ; Mendes, Susana ; Fernando, Ana Luísa ; Vilarinho, Fernanda ; Silva, Ana Sanches ; Ramos, Fernando
Data: 2021
Identificador Persistente: http://hdl.handle.net/10362/126072
Origem: Repositório Institucional da UNL
Assunto(s): Active packaging; Algae; Fucus vesiculosus; Lipid oxidation; Natural extracts; Seaweed; Surfaces and Interfaces; Surfaces, Coatings and Films; Materials Chemistry
Descrição
no 17921 Call no. 33/SI/2015 Centro-01-0145-FEDER-000018 SFRH/BD/138730/2018 2016/iFILM/BM UIDB/04077/2020 UIDB/00211/2020 UIDB/50006/2020 UIDP/50006/2020
Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.
