Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MS

The bioconversion of fruit by-products into new functional and clean label ingredients/additives represents a sustainable approach with great potential for application in the food sectorThis work was financially supported by the VIPACFood project (grant agreement no. 618127) selected by ERA-NET ARIMNet2 call 2016 (Coordination of Agricultural Research in the Mediterranean) of the European Union through the 7th Framework Programme and funding by the Spanish National Institute for Agricultural and Food Research and Technology (INIA) ref. APCIN2016-00061-00-00, by the “Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia”, Ref. No. GRC 2019/030, and by Foundation for Science and Technology (FCT, Portugal,) ARIMNET2/0003/2016. Cássia H. Barbosa is grateful for her research grant in the frame of the VIPACFood project (ARIMNET2/0003/2016). The work was also supported by UIDB/00211/2020 with funding from FCT/MCTES through national fundsS

Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

Funding Information: This study was carried out under the VIPACFood project, funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014–2017), an ERA-NET Action financed by the European Union under the Seventh Framework Programme, and by the Programa de Cooperación Interreg V-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). Cássia H. Barbosa is grateful for her research grant in the frame of the VIPACFood project (ARIMNET2/0003/2016) and the Foundation for Science and Technology (FCT), Portugal, for the Ph.D. grant 2021.08154.BD. This research was also funded by PT national funds (FCT/MCTES, Fundação para a Ciência e Tecnologia and Ministério da Ciência, Tecnologia e Ensino Superior) through grants UIDB/50006/2020 and UIDB/00211/2020. L. Barbosa-Pereira is grateful to the Spanish Ministry of Science, Innovation and Universities for her “Juan de la Cierva-Incorporación” grant (Agreement No. IJCI-2017-31665). Publisher Copyright: © 2023 by the authors.Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the total and individual phenolic compounds content were measured, and the films’ antioxidant activities were determined. The films’ ability to delay lipid oxidation was tested in two model foods: almonds, packaged with LDPE/4LE, PLA/4LE and PLA/6LE for a maximum period of 60 days at 40 °C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 °C. The LE improved the WVP in all of the active films by 33%, 20% and 60% for the LDPE/4LE, PLA/4LE and PLA/6LE films, respectively. At the end of 10 days, the migration of phenolic compounds through the PLA films was measured to be 142.27 and 114.9 μg/dm2 for the PLA/4LE and PLA/6LE films, respectively, and was significantly higher than phenolic compounds migration measured for the LDPE/4LE (15.97 μg/dm2). Naringenin, apigenin, ferulic acid, eriocitrin, hesperidin and 4-hydroxybenzoic acid were the main identified compounds in the PLA, but only 4-hydroxybenzoic acid, naringenin and p-coumaric acid were identified in the LDPE films. Regarding the films’ ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxidation in almonds for 30 days. When applied to raw beef meat, the PLA/6LE packaging was able to significantly inhibit lipid oxidation for 6 days, and successfully inhibited total microorganisms’ growth until the 8th day of storage.publishersversionpublishe

A Contribution to the Bio and Circular Economy

and Cássia H. Barbosa’s Ph.D. fellowship (2021.08154.BD). MMA thanks the Instituto Superior Técnico for the Scientific Employment contract (contract No: IST-ID/154/2018) under Decree-Law No. 57/2016 and 57/2017. Publisher Copyright: © 2023 by the authors.The development of innovative/sustainable materials capable of enlarging the shelf-life of food products has lately been a focus of research, aiming to reduce food waste. Due to their good antimicrobial properties, zinc oxide nanoparticles (ZnO NPs) can add activity to food packaging, improving its performance. Furthermore, these nanoparticles are considered GRAS by the Food and Drug Administration (FDA), which represents an advantage in their application. Through an innovative and sustainable approach using tomato and passionfruit extracts, ZnO NPs were produced and incorporated into pectin films. The resulting bionanocomposites were tested for their activity via in situ studies, using fresh poultry meat as a food matrix. Overall, the bionanocomposites presented good antimicrobial activity, with the intrinsic antimicrobial properties of pectin having shown to be enhanced by the incorporated ZnO NPs. When used as primary packaging for the meat, the deterioration rate of the poultry meat, measured through microbiological growth and total volatile basic nitrogen content, was reduced. However, the nanoparticles contributed to the increment of discoloration and meat oxidation processes. Nonetheless, it can be concluded that fresh poultry meat protected with the bionanocomposites presented an extension of its shelf-life time, and it was confirmed that this eco-friendly packaging has potential to be employed by the food industry.publishersversionpublishe

PLA films loaded with green tea and rosemary polyphenolic extracts as an active packaging for almond and beef

Funding Information: This paper was carried out under the MobFOOD Project ( POCI-01-0247-FEDER-024524 and LISBOA-01-0247-FEDER-024524 ), funded by POCI ( Operational Programme “Competitiveness and Internationalization ”) and POR Lisboa ( Lisbon Regional Operational Programme ), through ANI, and by the Programa de Cooperación Interreg V-A España–Portugal (POCTEP) 2014-2020 (project 0377_IBERPHENOL_6_E ). Cássia H. Barbosa is grateful for her Ph.D. Grant 2021.08154 . BD funded by Foundation for Science and Technology (FCT), Portugal. The authors also would like to thank Talho Girassol, LDA, for kindly supplying the beef meat samples and to Dr. Sidney Tomé for his contribute for the statistical analysis. Funding Information: This paper was carried out under the MobFOOD Project (POCI-01-0247-FEDER-024524 and LISBOA-01-0247-FEDER-024524), funded by POCI (Operational Programme “Competitiveness and Internationalization”) and POR Lisboa (Lisbon Regional Operational Programme), through ANI, and by the Programa de Cooperación Interreg V-A España–Portugal (POCTEP) 2014-2020 (project 0377_IBERPHENOL_6_E). Cássia H. Barbosa is grateful for her Ph.D. Grant 2021.08154. BD funded by Foundation for Science and Technology (FCT), Portugal. The authors also would like to thank Talho Girassol, LDA, for kindly supplying the beef meat samples and to Dr. Sidney Tomé for his contribute for the statistical analysis. Publisher Copyright: © 2023 The AuthorsIn the present study, RE presented higher antioxidant capacity and higher content of total phenolic compounds than GTE. While the main phenolic compounds identified in RE were carnosic acid, carnosol and rosmarinic acid, in GTE catechins, rutin and gallic acid were the main identifies compounds. Extracts were incorporated into PLA active films, followed by the evaluation of its properties. The potential of the active PLA films to extend foods shelf-life was tested in almonds and beef. PLA/4GTE presented the highest water vapor permeability and opacity, while PLA/4RE presented the highest O2 permeability. PLA/2 GTE and PLA/4GTE presented the highest total content in phenolic compounds at the end of 10 days (at 40 °C). Regarding the almond packaged with the active films, PLA with RE films were the most effective in the reduction of oxidation, allowing to obtain the lowest lipid oxidation products, at the end of 60 days of storage at room temperature. In addition, active PLA films inhibited the formation of MDA content in beef stored for 11 days. This study shows that these PLA active packages can contribute for delaying lipid oxidation in foodstuffs with high fat content.publishersversionpublishe