Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/39857
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dc.creatorCarvalho, Raissa Alvarenga-
dc.creatorSantos, Taline Amorim-
dc.creatorOliveira, Ana Carolina Salgado de-
dc.creatorAzevedo, Viviane Machado de-
dc.creatorDias, Marali Vilela-
dc.creatorRamos, Eduardo Mendes-
dc.creatorBorges, Soraia Vilela-
dc.date.accessioned2020-04-07T13:02:59Z-
dc.date.available2020-04-07T13:02:59Z-
dc.date.issued2019-12-
dc.identifier.citationCARVALHO, 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.pt_BR
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.14269pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/39857-
dc.description.abstractThe 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.pt_BR
dc.languageen_USpt_BR
dc.publisherInstitute of Food Science and Technologypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Processing and Preservationpt_BR
dc.titleBiopolymers of WPI/CNF/TEO in preventing oxidation of ground meatpt_BR
dc.typeArtigopt_BR
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