Development of an active food packaging system with antioxidant properties based on green tea extract

Food Additives and Contaminants - Part A

Volumn 31, Issue 3, 2014, Pages 364-373

  Carrizo, Daniel ^a   Gullo, Giuseppe ^b   Bosetti, Osvaldo ^b   Nerín, Cristina ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Packaging Division   (Italy)

Author keywords

active food packaging green tea extract (GTE); antioxidant evaluation; HPLC fluorescence; radical scavenger; UPLC MS; valves

Indexed keywords

ACCIDENT PREVENTION; ANTIOXIDANTS; FREE RADICALS; PACKAGING; PACKAGING MACHINES; PACKAGING MATERIALS; TEA; VALVES (MECHANICAL);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT EVALUATIONS; ANTIOXIDANT PROPERTIES; FOOD PACKAGING INDUSTRY; GREEN TEA EXTRACTS; INDEPENDENT COMPONENTS; RADICAL SCAVENGERS; UPLC-MS;

FOOD SAFETY;

CAFFEINE; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; FREE RADICAL; GALLIC ACID; GREEN TEA EXTRACT; ANTIOXIDANT; PLANT EXTRACT; SCAVENGER; TEA;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL MIGRATION; CONTROLLED STUDY; DIFFUSION; DRUG FORMULARY; FLUORESCENCE; FOOD PACKAGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDEPENDENT COMPONENT ANALYSIS; MASS SPECTROMETRY; NONHUMAN; PACKAGING MATERIAL; PRIORITY JOURNAL; SCAVENGING SYSTEM; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRAVIOLET RADIATION; VALVE; ANALOGS AND DERIVATIVES; CAMELLIA SINENSIS; CHEMISTRY; DEVICES; EVALUATION STUDY; FOOD PRESERVATION; FOOD SAFETY; HUMAN; PROCEDURES; TEA;

ANTIOXIDANTS; CAFFEINE; CAMELLIA SINENSIS; CATECHIN; DIFFUSION; FOOD PACKAGING; FOOD PRESERVATION; FOOD SAFETY; FREE RADICAL SCAVENGERS; GALLIC ACID; HUMANS; PLANT EXTRACTS; TEA;

EID: 84897462232     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2013.869361     Document Type: Article

References (35)

1. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature. 181:1199-1200.
2. Canellas E, Aznar M, Mercea P, Nerin C. 2010. Partition and diffusion of volatile compounds from acrylic adhesives used for food packaging multilayers manufacturing. J Mater Chem. 20:5100-5109.
3. Colon M, Nerin C. 2012. Role of catechins in the antioxidant capacity of an active film containing green tea, green coffee and grapefruit extracts. J Agric Food Chem. 60:9842-9849.
4. Dicastillo CL, Nerin C, Alfaro P, Catalá R, Gavara R, Hernandez-Muñoz P. 2011. Development of new antioxidant active packaging films base on ethylene vinyl alcohol copolymer (EVOH) and green tea extract. J Agric Food Chem. 59:7832-7840.
5. Dole P, Feigenbaum A, Cruz CDL, Pastorelli S, Paseiro P, Hankemeier T, Voulzatis Y, Aucejo S, Saillard P, Papaspyrides P. 2006. Typical diffusion behaviour in packaging polymers application to functional barriers. Food Addit Contam Part A. 23:202-211.
6. European Commision Regulation (EU) 10/2011. On plastic materials and articles intended to come into contact with Food.
7. Fernandez PL, Martin MJ, Gonzalez AG, Pablos F. 2000. HPLC determination of catechins and caffeine in tea. Differentiation of green, black and instant teas. Analyst. 125:421-425.
8. Fieldson GT, Barbari TA. 1995. Analysis of diffusion in polymers using evanescent field spectroscopy. AIChE J. 41:795-804.
9. Graham HN. 1992. Green tea composition, consumption, and polyphenol chemistry. Prev Med. 21:334-350.
10. Gutiérrez L, Sánchez C, Batlle R, López C, Nerín C. 2009. New antimicrobial active package for bakery products. Trends Food Sci Technol. 20:92-99.
11. Ingold KU. 1961. Inhibition of the autoxidation of organic substances in the liquid phase. Chem Rev. 61:563-589.
12. Ishizu T, Tsutsumi H, Sato T, Yamamoto H, Shiro M. 2009. Crystal structure of complex of gallocatechin gallate and caffeine. Chem Lett. 38:230-231.
13. Lin LZ, Chen ZP, Harnly JM. 2008. New phenolic components and chromatographic profiles of green and fermented teas. J Agric Food Chem. 56:8130-8140.
14. López C, Sánchez C, Batlle R, Nerín C. 2007. Development of flexible antimicrobial films using assential oils as active agents. Food Chem. 55:8814-8824.
15. Martin-Diana AB, Rico D, Barry-Ryan C. 2008. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovative Food Sci Emerg Technol. 9:598-603.
16. Moisan JY. 1980. Diffusion des additifs du polyethylene. I. Influence de la nature du diffusant. Eur Polym J. 16:979-987.
17. Nerin C. 2011. Antioxidant active packaging and antioxidant edible films. In: Decker EA, Elias RJ, McClements DJ, editors. Chapter 31, Oxidation in foods and beverages and antioxidant applications. Management in different industry sectors. Cambridge: Woodhead; p. 496-515.
18. Nerin C, Tovar D, Dienane J, Camo J, Salafranca J, Beltrán JA, Roncalés P. 2006. Studies on the stabilization of beef meat by new active packaging containing natural antioxidants. J Agric Food Chem. 58:10016-10019.
19. Okada Y, Okada M. 1998. Scavenging effect of water soluble proteins in broad beans on free radicals and active oxygen species. J Agric Food Chem. 46:401-406.
20. Pedrielli P, Pedulli GF, Skibsted LH. 2001. Antioxidant mechanism of flavonoids. Solvent effect on rate constant for chain-breaking reaction of quercetin and epicatechin in autoxidation of methyl linoleate. J Agric Food Chem. 49:3034-3040.
21. Pezo D, Salafranca J, Nerín C. 2006. Design of a method for generation of gas-phase hydroxyl radicals, and use of HPLC with fluorescence detection to assess the antioxidant capacity of natural essential oils. Anal Bioanal Chem. 385:1241-1246.
22. Pezo D, Salafranca J, Nerín C. 2008. Determination of the antioxidant capacity of active food packagings by in situ gas-phase hydroxyl radical generation and high performance liquid chromatography-fluorescence detection. J Chromatogr A. 178:126-133.
23. Poon GK. 1998. Analysis of catechins in tea extracts by liquid chromatography electrospray ionization mass spectrometry. J Chromatogr A. 794:63-74.
24. Rodríguez Lafuente A, Batlle R, Nerín C. 2010. Active paraffin-based paper packaging for extending the shelf life of cherry tomatoes. J Agricul Food Chem. 58:6780-6786.
25. Roy MK, Koide M, Rao TP, Okubo T, Ogasawara Y, Juneja LR. 2010. ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: relationship between total polyphenol and individual catechin content. Int J Food Sci Nutr. 61:109-124.
26. Saito ST, Froehlich PE, Gosmann G, Bergold AM. 2007. Full validation of a simple method for determination of catechins and caffeine in Brazilian green tea (Camellia sinensis var. assamica) using HPLC. Chromatographia. 65:607-610.
27. Sanchez-Moreno C. 2002. Review: methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Sci Technol Int. 8:121-137.
28. Suppakul P, Miltz JM, Sonneveld K, Bigger SW. 2003. Active packaging technologies with an emphasis on antimicrobial packaging and its applications. J Food Sci. 68:408-420.
29. Tang B, Zhang L, Geng Y. 2005. Determination of the antioxidant capacity of different food natural products a new developed flow injection spectrofluorimetry detecting hydroxyl radicals. Talanta. 65:769-775.
30. UNE 87006. 1992. Análisis sensorial. Metodología. Prueba Triangular. Febrero 1992; p. 1-10.
31. UNE-EN 1186-3. 2002. Materials and articles in contact with foodstuffs. Plastics. Part 3: test methods for overall migration into aqueous food simulants by total immersion.
32. UNE-EN 13130-1. 2005. Materials and articles in contact with foodstuffs - plastics substances subject to limitation - part 1: guide to test methods for the specific migration of substances from plastics to foods and food simulants and the determination of substances in plastics and the selection of conditions of exposure to food simulants.
33. Yingyuad S, Ruamsin S, Leekprokok T, Douglas S, Pongamphai S, Siripatrawan U. 2006. Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork. Packag Technol Sci. 19:149-157.
34. Zeeb DJ, Nelson BC, Albert K, Dalluge JJ. 2000. Separation and identification of twelve catechins in tea using liquid chromatography/atmospheric pressure chemical ionization-mass spectrometry. Anal Chem. 72:5020-5026.
35. Zuo YG, Chen H, Deng YW. 2002. Simultaneous determination of catechins, caffeine and gallic acids in green, oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta. 57:307-316.