Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef

Navikaite-Snipaitiene, Vesta; Ivanauskas, Liudas; Jakstas, Valdas; Rüegg, Nadine; Rutkaite, Ramune; Wolfram, Evelyn; Yildirim, Selçuk

doi:10.1016/j.meatsci.2018.05.015

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef
Authors:	Navikaite-Snipaitiene, Vesta Ivanauskas, Liudas Jakstas, Valdas Rüegg, Nadine Rutkaite, Ramune Wolfram, Evelyn Yildirim, Selçuk
DOI:	10.1016/j.meatsci.2018.05.015
Published in:	Meat Science
Volume(Issue):	145
Page(s):	9
Pages to:	15
Issue Date:	2018
Publisher / Ed. Institution:	Elsevier
ISSN:	0309-1740 1873-4138
Language:	English
Subjects:	Antioxidant packaging; Beef; Clove essential oil; Eugenol; Vapour phase DPPH assay
Subject (DDC):	664: Food technology
Abstract:	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
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	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.