Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/39857
metadata.artigo.dc.title: Biopolymers of WPI/CNF/TEO in preventing oxidation of ground meat
metadata.artigo.dc.creator: Carvalho, Raissa Alvarenga
Santos, Taline Amorim
Oliveira, Ana Carolina Salgado de
Azevedo, Viviane Machado de
Dias, Marali Vilela
Ramos, Eduardo Mendes
Borges, Soraia Vilela
metadata.artigo.dc.publisher: Institute of Food Science and Technology
metadata.artigo.dc.date.issued: Dec-2019
metadata.artigo.dc.identifier.citation: CARVALHO, R. A. et al. Biopolymers of WPI/CNF/TEO in preventing oxidation of ground meat. Journal of Food Processing and Preservation, [S.l.], v. 43, n. 12, Dec. 2019.
metadata.artigo.dc.description.abstract: The aim of this paper was to investigate antioxidant properties of thyme essential oil (TEO) and whey protein isolate (WPI)/cellulose nanofiber (CNF), nanobiopolymers films containing TEO (20%, 30%, and 40% w/w), applied on ground beef. The antioxidant activity of nanobiopolymers was performed by 2,2‐Diphenyl‐1‐picrylhydrazyl activity and β‐carotene. These showed an increase in TEO concentration which increased the concentration of thymol and carvacrol as well as antioxidant activity. The thiobarbituric acid reactive substances (TBARS) index and objective color analysis were realized after the storage of samples of ground beef for 4 days at 4 ± 1 °C. In comparison to control samples, ground beef packaged in biodegradable films showed lower oxidation (TBARS index). The TEO concentration (20% w/w) was able to maintain the red color and color saturation index of ground beef samples. WPI/CNF/TEO films have potential applications in beef storage, due to their high anti‐oxidation capacity and ability to maintain the red color of the meat. Practical applications Bionanocomposites of WPI/CNF/TEO proved to be very effective in preventing the oxidation of ground meat. It is expected that bionanocomposites can be successfully applied to other types and cuts of meats with high lipid content, such as bovine and porcine. This is expected to reduce waste and prolong the shelf life of meats in general.
metadata.artigo.dc.identifier.uri: https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.14269
http://repositorio.ufla.br/jspui/handle/1/39857
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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