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dc.contributor.authorNavikaite-Snipaitiene, Vesta-
dc.contributor.authorIvanauskas, Liudas-
dc.contributor.authorJakstas, Valdas-
dc.contributor.authorRüegg, Nadine-
dc.contributor.authorRutkaite, Ramune-
dc.contributor.authorWolfram, Evelyn-
dc.contributor.authorYildirim, Selçuk-
dc.date.accessioned2018-07-06T11:20:33Z-
dc.date.available2018-07-06T11:20:33Z-
dc.date.issued2018-
dc.identifier.issn0309-1740de_CH
dc.identifier.issn1873-4138de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/7655-
dc.description.abstractIn 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofMeat Sciencede_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectAntioxidant packagingde_CH
dc.subjectBeefde_CH
dc.subjectClove essential oilde_CH
dc.subjectEugenolde_CH
dc.subjectVapour phase DPPH assayde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleDevelopment of antioxidant food packaging materials containing eugenol for extending display life of fresh beefde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.meatsci.2018.05.015de_CH
dc.identifier.pmid29859422de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end15de_CH
zhaw.pages.start9de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume145de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Verpackungde_CH
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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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