Thermoplastic starch and green tea blends with LLDPE films for active packaging of meat and oil-based products

Food Packaging and Shelf Life

Volumn 21, Issue , 2019, Pages

  Panrong, Theeraphorn ^a,b   Karbowiak, Thomas ^b   Harnkarnsujarit, Nathdanai ^a  

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Active packaging; Antioxidant; Film; Food packaging; LLDPE; Thermoplastic starch

Indexed keywords

EID: 85065958262     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2019.100331     Document Type: Article

References (45)

1. Aardt, M.V., Duncan, S.E., Marcy, J.E., Long, T.E., O'keefe, S.F., Sims, S.R., Release of antioxidants from poly (lactide-co-glycolide) films into dry milk products and food simulating liquids. International Journal of Food science & Technology 42:11 (2007), 1327–1337.
2. Balentine, D.A., Wiseman, S.A., Bouwens, L.C., The chemistry of tea flavonoids. Critical Reviews in Food Science & Nutrition 37:8 (1997), 693–704.
3. Banon, S., Díaz, P., Rodríguez, M., Garrido, M.D., Price, A., Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Science 77:4 (2007), 626–633.
4. Burgos, N., Armentano, I., Fortunati, E., Dominici, F., Luzi, F., Fiori, S., et al. Functional properties of plasticized bio-based poly (lactic acid)_poly (hydroxybutyrate)(PLA_PHB) films for active food packaging. Food and Bioprocess Technology 10:4 (2017), 770–780.
5. Carrizo, D., Gullo, G., Bosetti, O., Nerín, C., Development of an active food packaging system with antioxidant properties based on green tea extract. Food Additives & Contaminants: Part A 31:3 (2014), 364–373.
6. Carrizo, D., Taborda, G., Nerín, C., Bosetti, O., Extension of shelf life of two fatty foods using a new antioxidant multilayer packaging containing green tea extract. Innovative Food Science & Emerging Technologies 33 (2016), 534–541.
7. Colon, M., Nerin, C., Role of catechins in the antioxidant capacity of an active film containing green tea, green coffee, and grapefruit extracts. Journal of Agricultural and Food Chemistry 60:39 (2012), 9842–9849.
8. De Lacey, A.L., López-Caballero, M.E., Montero, P., Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life. LWT-Food Science and Technology 55:2 (2014), 559–564.
9. Du, G., Li, M., Ma, F., Liang, D., Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits. Food Chemistry 113:2 (2009), 557–562.
10. Dudonné, S., Vitrac, X., Coutiere, P., Woillez, M., Mérillon, J.M., Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. Journal of Agricultural and Food Chemistry 57:5 (2009), 1768–1774.
11. Garg, S., Jana, A.K., Studies on the properties and characteristics of starch–LDPE blend films using cross-linked, glycerol modified, cross-linked and glycerol modified starch. European Polymer Journal 43:9 (2007), 3976–3987.
12. Giménez, B., de Lacey, A.L., Pérez-Santín, E., López-Caballero, M.E., Montero, P., Release of active compounds from agar and agar–gelatin films with green tea extract. Food Hydrocolloids 30:1 (2013), 264–271.
13. Gómez-Estaca, J., López-de-Dicastillo, C., Hernández-Muñoz, P., Catalá, R., Gavara, R., Advances in antioxidant active food packaging. Trends in Food Science & Technology 35:1 (2014), 42–51.
14. Gontard, N., Guilbert, S., Cuq, J.L., Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. Journal of Food Science 58:1 (1993), 206–211.
15. Gonzalez, Z., Pérez, E., Effect of acetylation on some properties of rice starch. Starch‐Stärke 54:3–4 (2002), 148–154.
16. Gounga, M.E., Xu, S.Y., Wang, Z., Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation. Journal of Food Engineering 83:4 (2007), 521–530.
17. Granda-Restrepo, D.M., Soto-Valdez, H., Peralta, E., Troncoso-Rojas, R., Vallejo-Córdoba, B., Gámez-Meza, N., et al. Migration of α-tocopherol from an active multilayer film into whole milk powder. Food Research International 42:10 (2009), 1396–1402.
18. Harnkarnsujarit, N., Li, Y., Structure–property modification of microcrystalline cellulose film using agar and propylene glycol alginate. Journal of Applied Polymer Science, 134(47), 2017, 45533.
19. Iñiguez-Franco, F., Soto-Valdez, H., Peralta, E., Ayala-Zavala, J.F., Auras, R., Gámez-Meza, N., Antioxidant activity and diffusion of catechin and epicatechin from antioxidant active films made of poly (L-lactic acid). Journal of Agricultural and Food Chemistry 60:26 (2012), 6515–6523.
20. Jamshidian, M., Tehrany, E.A., Desobry, S., Release of synthetic phenolic antioxidants from extruded poly lactic acid (PLA) film. Food Control 28:2 (2012), 445–455.
21. Kim, M., Evaluation of degradability of hydroxypropylated potato starch/polyethylene blend films. Carbohydrate Polymers 54:2 (2003), 173–181.
22. Kim, D.O., Jeong, S.W., Lee, C.Y., Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry 81:3 (2003), 321–326.
23. Kim, K.M., Lee, B.Y., Kim, Y.T., Choi, S.G., Lee, J., Cho, S.Y., Development of antimicrobial edible film incorporated with green tea. Food Science and Biotechnology 15:3 (2006), 478–481.
24. Leopoldini, M., Marino, T., Russo, N., Toscano, M., Antioxidant properties of phenolic compounds: H-atom versus electron transfer mechanism. The Journal of Physical Chemistry A 108:22 (2004), 4916–4922.
25. Lim, S.T., Jane, J.L., Rajagopalan, S., Seib, P.A., Effect of starch granule size on physical properties of starch-filled polyethylene film. Biotechnology Progress 8:1 (1992), 51–57.
26. López-de-Dicastillo, C., Gómez-Estaca, J., Catalá, R., Gavara, R., Hernández-Muñoz, P., Active antioxidant packaging films: Development and effect on lipid stability of brined sardines. Food Chemistry 131:4 (2012), 1376–1384.
27. López-de-Dicastillo, C., Castro-López, M.M., López-Vilariño, J.M., González-Rodríguez, M.V., Immobilization of green tea extract on polypropylene films to control the antioxidant activity in food packaging. Food Research International 53:1 (2013), 522–528.
28. Manzanarez-López, F., Soto-Valdez, H., Auras, R., Peralta, E., Release of α-tocopherol from poly (lactic acid) films, and its effect on the oxidative stability of soybean oil. Journal of Food Engineering 104:4 (2011), 508–517.
29. Micic, P., Bhattacharya, S.N., Rheology of LLDPE, LDPE and LLDPE/LDPE blends and its relevance to the film blowing process. Polymer International 49:12 (2000), 1580–1589.
30. Miller, J.D., Veeramasuneni, S., Drelich, J., Yalamanchili, M.R., Yamauchi, G., Effect of roughness as determined by atomic force microscopy on the wetting properties of PTFE thin films. Polymer Engineering & Science 36:14 (1996), 1849–1855.
31. Nisa, I., Ashwar, B.A., Shah, A., Gani, A., Gani, A., Masoodi, F.A., Development of potato starch based active packaging films loaded with antioxidants and its effect on shelf life of beef. Journal of Food Science and Technology 52:11 (2015), 7245–7253.
32. Prior, R.L., Wu, X., Schaich, K., Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural & Food Chemistry 53:10 (2005), 4290–4302.
33. Sabetzadeh, M., Bagheri, R., Masoomi, M., Study on ternary low density polyethylene/linear low density polyethylene/thermoplastic starch blend films. Carbohydrate Polymers 119 (2015), 126–133.
34. Sanches-Silva, A., Costa, D., Albuquerque, T.G., Buonocore, G.G., Ramos, F., Castilho, M.C., et al. Trends in the use of natural antioxidants in active food packaging: A review. Food Additives & Contaminants: Part A 31:3 (2014), 374–395.
35. Seideman, S.C., Cross, H.R., Smith, G.C., Durland, P.R., Factors associated with fresh meat color: A review. Journal of Food Quality 6:3 (1984), 211–237.
36. Siracusa, V., Rocculi, P., Romani, S., Dalla Rosa, M., Biodegradable polymers for food packaging: A review. Trends in Food Science & Technology 19:12 (2008), 634–643.
37. Siripatrawan, U., Harte, B.R., Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids 24:8 (2010), 770–775.
38. St-Pierre, N., Favis, B.D., Ramsay, B.A., Ramsay, J.A., Verhoogt, H., Processing and characterization of thermoplastic starch/polyethylene blends. Polymer 38:3 (1997), 647–655.
39. Taylor, P.W., Hamilton-Miller, J.M., Stapleton, P.D., Antimicrobial properties of green tea catechins. Food Science and Technology Bulletin, 2, 2005, 71.
40. Thakore, I.M., Iyer, S., Desai, A., Lele, A., Devi, S., Morphology, thermomechanical properties, and biodegradability of low density polyethylene/starch blends. Journal of Applied Polymer Science 74:12 (1999), 2791–2802.
41. Theivendran, S., Hettiarachchy, N.S., Johnson, M.G., Inhibition of Listeria monocytogenes by nisin combined with grape seed extract or green tea extract in soy protein film coated on turkey frankfurters. Journal of Food Science 71:2 (2006), M39–M44.
42. Walia, P.S., Lawton, J.W., Shogren, R.L., Felker, F.C., Effect of moisture level on the morphology and melt flow behavior of thermoplastic starch/poly (hydroxy ester ether) blends. Polymer 41:22 (2000), 8083–8093.
43. Wenzel, R.N., Surface roughness and contact angle. The Journal of Physical Chemistry 53:9 (1949), 1466–1467.
44. Woranuch, S., Yoksan, R., Akashi, M., Ferulic acid-coupled chitosan: Thermal stability and utilization as an antioxidant for biodegradable active packaging film. Carbohydrate Polymers 115 (2015), 744–751.
45. Wu, J., Chen, S., Ge, S., Miao, J., Li, J., Zhang, Q., Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract. Food Hydrocolloids 32:1 (2013), 42–51.