Development of antioxidant active films containing tocopherols to extend the shelf life of fish

Food Control

Volumn 31, Issue 1, 2013, Pages 236-243

  Barbosa Pereira, Letricia ^a   Cruz, José Manuel ^b   Sendón, Raquel ^a   Rodríguez Bernaldo de Quirós, Ana ^a   Ares, Ana ^c   Castro López, Mar ^c   Abad, Maria José ^c   Maroto, Julio ^d   Paseiro Losada, Perfecto ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

^c UNIVERSITY OF A CORUÑA   (Spain)

^d Centro Tecnológico del Mar Technological Centre of the Sea   (Spain)

Author keywords

Active films; LDPE; Lipid oxidation; Natural antioxidants; Salmon; Tocopherols

Indexed keywords

EID: 84870316598     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.09.036     Document Type: Article

References (31)

1. Aidos I., Masbernat-Martinez S., Luten J.B., Boom R.M., van der Padt A. Composition and stability of herring oil recovered from sorted by-products as compared to oil from mixed by-products. Journal of Agricultural and Food Chemistry 2002, 50:2818-2824.
2. Brand-Williams W., Cuvelier M.E., Berset C. Use of free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft and Technologie 1995, 28:25-30.
3. Brigelius-Flohé R., Traber M.G. Vitamin E: function and metabolism. The FASEB Journal 1999, 13:1145-1155.
4. Choe E., Min D.B. Mechanisms of antioxidants in the oxidation of foods. Comprehensive Reviews in Food Science and Food Safety 2009, 8:345-358.
5. Cruz J.M., Moldes A.B., Bustos G., Torrado A., Dominguez J.M. Integral utilisation of barley husk for the production of food additives. Journal of the Science of Food and Agriculture 2007, 87:1000-1008.
6. Decker E.A., Warner K., Richards M.P., Shahidi F. Measuring antioxidant effectiveness in food. Journal of Agricultural and Food Chemistry 2005, 53:4303-4310.
7. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) Scientific opinion on the reevaluation of butylated hydroxyanisole-BHA (E 320) as a food additive. European Food Safety Authority Journal 2011, 9(10):2392.
8. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) Scientific opinion on the reevaluation of butylated hydroxytoluene BHT (E 321) as a food additive. European Food Safety Authority Journal 2012, 10(3):2588.
9. Erickson M.C. Lipid oxidation: flavor and nutritional quality deterioration in frozen foods. Quality of frozen food 1997, 141-173. International Thomson Publishing, New York, USA. M.C. Erikssson, Y.C. Hug (Eds.).
10. Frankel E.N. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends Food Science & Technology 1993, 4:220-225.
11. Frankel E.N. Antioxidants in lipid foods and their impact on food quality. Food Chemistry 1996, 57:51-55.
12. Frankel E.N. Antioxidants. Lipid oxidation 1998, 303. The Oily Press, Dundee, UK. 1st ed.
13. Frankel E.N. Hydroperoxides. Lipid oxidation 1998, 23-41. The Oily Press, Dundee, UK. 1st ed.
14. Fuster M., Lampi A., Hopia A., Kamal-Eldin A. Effects of α- and γ-tocopherols on the autooxidation of purified sunflower triacylglycerols. Lipids 1998, 33:715-722.
15. von Gadow A., Joubert E., Hansmann C.F. Comparison of the antioxidant activity of aspalathin with that of other plant phenols of rooibos tea (Aspalathus linearis), α-tocopherol, BHT, and BHA. Journal of Agricultural and Food Chemistry 1997, 45:632-638.
16. Huang S.W., Frankel E.N., German J.B. Antioxidant activity of α- and γ-tocopherols in bulk oils and in oil-in water emulsions. Journal of Agricultural and Food Chemistry 1994, 42:2108-2114.
17. Huang D., Ou B., Prior R.L. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry 2005, 53:1841-1856.
18. Martinez-Tome M., Jimenez A.M., Ruggieri S., Frega N., Strabbioli R., Murcia M.A. Antioxidant properties of Mediterranean spices compared with common food additives. Journal of Food Protection 2001, 64:1412-1419.
19. McClements D.J., Decker E.A. Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food system. Journal of Food Science 2000, 65:1270-1282.
20. Ohkatsu Y., Kajiyama T., Arai Y. Antioxidant activity of tocopherols. Polymer Degradation and Stability 2001, 72:303-311.
21. Phease T.L., Billingham N.C., Bigger S.W. The effect of carbon black on the oxidative induction time of medium-density polyethylene. Polymer 2000, 41:9123-9130.
22. Richards M.P., Hultin H.O. Contributions of blood and blood components to lipid oxidation in fish muscle. Journal of Agricultural and Food Chemistry 2002, 50:555-564.
23. Roginsky V., Lissi E.A. Review of methods to determine chain-breaking antioxidant activity in food. Food Chemistry 2005, 92:235-254.
24. Shahidi F., Zhong Y. Novel antioxidants in food quality preservation and health promotion. European Journal of Lipid Science and Technology 2010, 112:930-940.
25. Sidhu K.S. Health benefits and potential risks related to consumption of fish or fish oil. Regululatory Toxicology and Pharmacology 2003, 38:336-344.
26. St.Angelo A.J. Lipid oxidation in foods. Critical Reviews in Food Science and Nutrition 1996, 36:175-224.
27. Tafazoli S., Wright J.S., O'Brien P.J. Prooxidant and antioxidant activity of vitamin E analogues and troglitazone. Chemical Research in Toxicology 2005, 18:1567-1574.
28. Tong L.M., Sasaki S., McClements D.J., Decker E.A. Antioxidant activity of whey in salmon oil emulsion. Journal of Food Science 2000, 65:1325-1329.
29. Wessling C., Nielsen T., Giacin J.R. Antioxidant ability of BHT- and α-tocopherol-impregnated LDPE film in packaging of oatmeal. Journal of the Science of Food and Agriculture 2000, 81:194-201.
30. Wessling C., Nielsen T., Leufvén A., Jägerstad M. Retention of α-tocopherolin low-density polyethylene (LDPE) and polypropylene (PP) in contact with foodstuffs and food-simulating liquids. Journal of the Science of Food and Agriculture 1999, 79:1635-1641.
31. Witte V.C., Krause G.F., Bailey M.E. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science 1970, 35:582-585.