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Evaluation of plant extracts as an efficient source of additives for active food packaging

2022Journal article Open access
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dc.contributor.authorVieira, Dalila M.
dc.contributor.authorPereira, Carla
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPetrović, Jovana
dc.contributor.authorSoković, Marina
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCastro, Maria Cidalia R.
dc.contributor.authorRodrigues, Pedro V.
dc.contributor.authorMachado, Ana Vera
dc.date.accessioned2023-02-28T17:34:19Z
dc.date.available2023-02-28T17:34:19Z
dc.date.issued2022
dc.description.abstractNatural extracts have been used in several traditional medicine applications and culinary purposes. Their biological properties (antioxidant and antimicrobial) are due to the presence of several active aromatic compounds. Herein, different natural extracts were evaluated, namely structural and thermal characterization and biological activity, in its natural form and incorporated into a polymeric matrix, to assess their effective potential as additives for active food packaging. While rosemary presented the highest thermal stability with a degradation starting at 327°C, lemon balm extract was the less stable (180°C). Regarding the thiobarbituric acid assay, all extracts presented antioxidant activity, in oxidative hemolysis inhibition; anise, cinnamon, and clove extract did not present any action. Overall, the results demonstrated that leaves (rosemary and green tea) and the rhizome (curcumin) are the plant parts with the best performance. Therefore, extracts from aromatic plants are promising natural additives that can be incorporated into polymeric matrices to produce active food packaging film, increasing products shelf-life.pt_PT
dc.description.sponsorshipThe authors acknowledge the financial support by Portugal 2020, and Fundo Social Europeu (FSE) through Programa Operacional Regional do NORTE (NORTE-08-5369–FSE-000034), developed under the program “IMPULSE - Polímeros e Compósitos: Drivers da inovação tecnológica e da competitividade industrial”. To the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for R. Calhelha, C. Pereira, and L. Barros contracts. This work has also been supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (451-03-9/2021-14/ 200007).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVieira, Dalila M.; Pereira, Carla; Calhelha, Ricardo C.; Barros, Lillian; Petrovic, Jovana; Sokovic, Marina; Barreiro, M.F.; Ferreira, Isabel C.F.R.; Castro, Maria Cidalia R.; Rodrigues, Pedro V.; Machado, Ana Vera (2022). Evaluation of plant extracts as an efficient source of additives for active food packaging. Food Frontiers. ISSN 2643-8429: 3:3, p. 480–488
dc.identifier.doi10.1002/fft2.141pt_PT
dc.identifier.issn2643-8429
dc.identifier.urihttp://hdl.handle.net/10198/27327
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherJohn Wileypt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntimicrobialpt_PT
dc.subjectAntioxidantpt_PT
dc.subjectAromatic extractspt_PT
dc.subjectCytotoxicitypt_PT
dc.titleEvaluation of plant extracts as an efficient source of additives for active food packagingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.endPage488pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage480pt_PT
oaire.citation.titleFood Frontierspt_PT
oaire.citation.volume3pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePereira
person.familyNameCalhelha
person.familyNameBarros
person.familyNameBarreiro
person.familyNameFerreira
person.givenNameCarla
person.givenNameRicardo C.
person.givenNameLillian
person.givenNameFilomena
person.givenNameIsabel C.F.R.
person.identifier1415151
person.identifier469085
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridK-1629-2016
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.ridL-9802-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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