Yes / Active packaging consisting of polyethylene terephthalate (PET) trays coated with a Citrus extract, without and with plasma pre-treatment, can reduce lipid oxidation in cooked meat. The mechanism of action of the packaging was investigated by quantifying the extent of transfer of antioxidant components from the active packaging into cooked turkey meat. Kinetic studies revealed the affinity for water of phenolic compounds and carboxylic acids in the Citrus extract, suggesting their diffusion into the water phase of the meat facilitated their antioxidant effect. Analysis by high-performance liquid chromatography permitted the identification of carboxylic acids and flavanones as major components of the extract. Their quantification in meat after contact with the trays revealed a release of 100% of the total coated amount for citric acid, 30% for salicylic acid, 75% for naringin and 58% for neohesperidin, supporting the release of these components into cooked meat as a mechanism of action of the antioxidant active packaging.
| Identifer | oai:union.ndltd.org:BRADFORD/oai:bradscholars.brad.ac.uk:10454/11500 |
| Date | 17 June 2014 |
| Creators | Contini, C., Katsikogianni, Maria G., O'Neill, F.T., O'Sullivan, M., Dowling, D.P., Monahan, F.J. |
| Source Sets | Bradford Scholars |
| Language | English |
| Detected Language | English |
| Type | Article, Accepted manuscript |
| Rights | © 2014 Elsevier. Reproduced in accordance with the publisher's self-archiving policy. This manuscript version is made available under the CC-BY-NC-ND 4.0 license., CC-BY-NC-ND |
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