Potential of migration of active compounds from protein‐based films with essential oils to a food and a food simulant |
| |
Authors: | Regiane Ribeiro‐Santos Nathália Ramos de Melo Mariana Andrade Ana Sanches‐Silva |
| |
Affiliation: | 1. Department of Food and Nutrition, National Institute of Health Dr Ricardo Jorge, I.P., Lisbon, Portugal;2. Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Brazil;3. Department of Agribusiness Engineering, Federal Fluminense University, Volta Redonda, Rio de Janeiro, Brazil;4. Faculty of Sciences, University of Lisbon, Lisbon, Portugal;5. National Institute for Agricultural and Veterinary Research (INIAV), I.P., Vair?o, Vila do Conde, Portugal;6. Center for Study in Animal Science (CECA), ICETA, University of Oporto, Oporto, Portugal |
| |
Abstract: | Migration tests at different temperatures and storage periods were performed to evaluate the release of active compounds from active whey protein films (WPFs) to a food and food simulants. Whey protein film incorporated with different levels of an optimized essential oils (EOs) blend (1%, 2%, 2.7%, and 5%, w/w) were prepared by casting. This blend contained EOs from rosemary and 2 species of cinnamon. Salami was packaged with WPF and stored during 180 days at 5°C. Temperature influenced significantly the migration of compounds (P<.1). It was observed that eucalyptol was the compound that presented the highest potential of migration into 95% ethanol (v/v). After contact of film with salami, it was observed that, in general, more than 50% of active compounds released from WPF to salami. It was observed that higher amounts of active compounds were released to salami than to fatty food simulant. Results suggested that the release of compounds depends on their affinity with the food/food simulant, temperature, their concentration in packaging, and composition of food. Active packaging may ensure the quality of food due the migration of compounds from EO with antimicrobial and antioxidant activity incorporated in the film to the foodstuff. |
| |
Keywords: | active food packaging cinnamon migration rosemary whey protein |
|
|