11 documents found, page 1 of 2
Blown film of PLA for packaging with green tea and fish industrial residues: an...
Rodrigues, Pedro António Veiga; Cunha, Ana B.; Andrade, Mariana A.; Vilarinho, Fernanda; Machado, Ana Vera; Castro, Maria Cidália RodriguesThe use of food waste on the production of packaging can be seen as a promising strategy to cost reduction and new properties. Moreover, packaging, besides food physical protection, should establish a barrier to light and oxygen together with antioxidant and antibacterial activity, to extend the shelf-life of perishable products. In this study, PLA films with the incorporation of natural additives (cold fish pr...
Microplastics biodegradation by estuarine and landfill microbiomes
Pires, Cristina S.; Costa, Luís; Barbosa, Sónia G.; Sequeira, João Carlos; Cachetas, Diogo Macedo; Freitas, José; Martins, Gilberto; Machado, Ana VeraPlastic pollution poses a worldwide environmental challenge, affecting wildlife and human health. Assessing the biodegradation capabilities of natural microbiomes in environments contaminated with microplastics is crucial for mitigating the effects of plastic pollution. In this work, we evaluated the potential of landfill leachate (LL) and estuarine sediments (ES) to biodegrade polyethylene (PE), polyethylene t...
Effect of pomegranate peels and extract in barrier, optical and mechanical prop...
Andrade, Mariana; Vilarinho, Fernanda; Rodrigues, Pedro; Barros, Carolina; Cruz, Vasco; Machado, Ana Vera; Barbosa, Cássia; Ramos, FernandoBeing more than 50 % of pomegranate (Punica granatum L.) constituted by non-edible parts, namely peels (50%) and seeds (10%), pomegranate is an excellent source of by-products. Its peels and seeds present excellent antioxidant and antimicrobial activities and a high content of phenolic compounds, namely ellagitannins. This work aimed to evaluate the mechanical and optical properties of two polylactic acid (PLA)...
Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Micro...
Andrade, Mariana A.; Rodrigues, Pedro V.; Barros, Carolina; Cruz, Vasco; Machado, Ana Vera; Barbosa, Cássia H.; Coelho, Anabela; Furtado, RosáliaThe search for new forms to extend foodstuffs’ shelf-life through the use of natural compounds and extracts continues to grow among researchers and the industry. In this line of thought, the main objective of this work was to develop, characterize and evaluate the effectiveness of an active food packaging based on polylactic acid (PLA) and incorporated with natural extracts obtained from grape and/or pomegranat...
Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Micro...
Andrade, Mariana A.; Rodrigues, Pedro V.; Barros, Carolina; Cruz, Vasco; Machado, Ana Vera; Barbosa, Cássia H.; Coelho, Anabela; Furtado, RosáliaThe search for new forms to extend foodstuffs’ shelf-life through the use of natural compounds and extracts continues to grow among researchers and the industry. In this line of thought, the main objective of this work was to develop, characterize and evaluate the effectiveness of an active food packaging based on polylactic acid (PLA) and incorporated with natural extracts obtained from grape and/or pomegranat...
Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active...
Andrade, Mariana; Barbosa, Cássia; Cerqueira, Miguel; Azevedo, Ana Gabriela; Barros, Carolina; Machado, Ana Vera; Coelho, Anabela; Furtado, RosáliaAbstract: The antioxidant capacity and the phenolic compounds of extracts from Green Tea and Rosemary was determined. RE presented a higher antioxidant capacity and higher content of TPC and flavonoids than GTE. While the main phenolic compounds identified in RE were carnosic acid, carnosol and rosmarinic acid, in GTE were catechin, epigallocatechin gallate, epicatechin, rutin and gallic acid. Active PLA films ...
Evaluation of plant extracts as an efficient source of additives for active foo...
Vieira, Dalila M.; Pereira, Carla; Calhelha, Ricardo C.; Barros, Lillian; Petrović, Jovana; Soković, Marina; Barreiro, M.F.; Ferreira, Isabel C.F.R.Natural extracts have been used in several traditional medicine applications and culinary purposes. Their biological properties (antioxidant and antimicrobial) are due to the presence of several active aromatic compounds. Herein, different natural extracts were evaluated, namely structural and thermal characterization and biological activity, in its natural form and incorporated into a polymeric matrix, to asse...
Active Flexible Films for Food Packaging: A Review
Azevedo, Ana G.; Barros, Carolina; Miranda, Sónia; Machado, Ana Vera; Castro, Olga; Silva, Bruno; Saraiva, Margarida; Silva, Ana SanchesActive food packaging is a dynamic area where the scientific community and industry have been trying to find new strategies to produce innovative packaging that is economically viable and compatible with conventional production processes. The materials used to develop active packaging can be organized into scavenging and emitting materials, and based on organic and inorganic materials. However, the incorporatio...
Mono and multilayer active films containing green tea to extend food shelf life
Vieira, Dalila M.; Andrade, Mariana; Vilarinho, Fernanda; Sanches Silva, Ana; Rodrigues, Pedro; Castro, M. Cidália; Machado, Ana VeraAn active packaging film made of one and two-layers structure based on low-density polyethylene (LDPE) was produced with the incorporation of green tea extract (GTE) at different amounts by blown film extrusion. Film structure, optical, mechanical, antioxidant and barrier properties were characterized. The films revealed homogeneous film surface, the presence of GTE increases the tensile properties, improves fr...
Whey protein active films incorporated with a blend of essential oils: Characte...
Ribeiro-Santos, Regiane; de Melo, Nathália Ramos; Andrade, Mariana; Azevedo, Gabriela; Machado, Ana Vera; Carvalho-Costa, Denise; Sanches-Silva, AnaWhey protein concentrate (WPC) films incorporated with a blend of Cinnamomum cassia, Cinnamomum zeylanicum, and Rosmarinus officinalis essential oils were characterized and evaluated for their effectiveness as an antioxidant for food applications. The effect of the incorporation of essential oils (EOs) at different concentrations (1, 2, 2.7, and 5% w/w) in WPC were studied by measuring their physical, optical, ...