| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef |
| Autor/-in: | Navikaite-Snipaitiene, Vesta Ivanauskas, Liudas Jakstas, Valdas Rüegg, Nadine Rutkaite, Ramune Wolfram, Evelyn Yildirim, Selçuk |
| DOI: | 10.1016/j.meatsci.2018.05.015 |
| Erschienen in: | Meat Science |
| Band(Heft): | 145 |
| Seite(n): | 9 |
| Seiten bis: | 15 |
| Erscheinungsdatum: | 2018 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 0309-1740 1873-4138 |
| Sprache: | Englisch |
| Schlagwörter: | Antioxidant packaging; Beef; Clove essential oil; Eugenol; Vapour phase DPPH assay |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | In this study, clove essential oil (CL) or eugenol (EU) containing cellulose acetate (CA) or acrylic component/hydrophobically modified starch (AC/S) coatings on corona treated oriented polypropylene film (OPP) were designed and investigated for their possible applications as antioxidant packaging materials for fresh meat. The antioxidant properties of the coatings were investigated by Vapour Phase-DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The CA coatings containing CL or EU showed 43-92% and 43-94% inhibition against DPPH free radicals through the vapour phase, respectively, whereas AC/S/CL and AC/S/EU coatings resulted in DPPH inhibition of 21-65% and 25-84%, respectively. AC/S/EU and CA/EU coatings on OPP containing from 0.32 ± 0.03 to 6.40 ± 0.14 g/m2 of EU were used to prepare packaging for fresh beef (Longissimus thoracis). After 14 days, the lipid oxidation in beef steaks kept in control and antioxidant packages was 3.33 and 1.00-1.22 mg of malondialdehyde per kilogram of meat, respectively. Moreover, red colour of beef in antioxidant packages was retained. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/7655 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Navikaite-Snipaitiene, V., Ivanauskas, L., Jakstas, V., Rüegg, N., Rutkaite, R., Wolfram, E., & Yildirim, S. (2018). Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef. Meat Science, 145, 9–15. https://doi.org/10.1016/j.meatsci.2018.05.015
Navikaite-Snipaitiene, V. et al. (2018) ‘Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef’, Meat Science, 145, pp. 9–15. Available at: https://doi.org/10.1016/j.meatsci.2018.05.015.
V. Navikaite-Snipaitiene et al., “Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef,” Meat Science, vol. 145, pp. 9–15, 2018, doi: 10.1016/j.meatsci.2018.05.015.
NAVIKAITE-SNIPAITIENE, Vesta, Liudas IVANAUSKAS, Valdas JAKSTAS, Nadine RÜEGG, Ramune RUTKAITE, Evelyn WOLFRAM und Selçuk YILDIRIM, 2018. Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef. Meat Science. 2018. Bd. 145, S. 9–15. DOI 10.1016/j.meatsci.2018.05.015
Navikaite-Snipaitiene, Vesta, Liudas Ivanauskas, Valdas Jakstas, Nadine Rüegg, Ramune Rutkaite, Evelyn Wolfram, and Selçuk Yildirim. 2018. “Development of Antioxidant Food Packaging Materials Containing Eugenol for Extending Display Life of Fresh Beef.” Meat Science 145: 9–15. https://doi.org/10.1016/j.meatsci.2018.05.015.
Navikaite-Snipaitiene, Vesta, et al. “Development of Antioxidant Food Packaging Materials Containing Eugenol for Extending Display Life of Fresh Beef.” Meat Science, vol. 145, 2018, pp. 9–15, https://doi.org/10.1016/j.meatsci.2018.05.015.
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