Effect of active films incorporated with montmorillonite clay and α-tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon-Reference-Cited by-同舟云学术

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Effect of active films incorporated with montmorillonite clay and α-tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon

Published:2018-10-18 Issue:1 Volume:32 Page:39-47
ISSN:0894-3214
Container-title:Packaging Technology and Science
language:en
Short-container-title:Packag Technol Sci

Author:

Dias Marali Vilela¹,Azevedo Viviane Machado¹^ORCID,Santos Taline Amorim¹^ORCID,Pola Cícero Cardoso²,Lara Bruna Rage Baldone³,Borges Soraia Vilela¹,Soares Nildade Fatima Ferreira²,Medeiros Éber Antônio Alves²,Sarantópoulous Claire⁴

Affiliation:

1. Food Science Department; Federal University of Lavras; Lavras Brazil

2. Food Technology Department; Federal University of Viçosa; Viçosa Brazil

3. Biomaterials Engineering Program; Federal University of Lavras; Lavras Brazil

4. Packaging Technology Center; Institute of Food Technology; Campinas Brazil

Funder

Financiadora de Estudos e Projetos

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Mechanical Engineering,General Materials Science,General Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/pts.2415/fullpdf

Reference51 articles.

1. Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants;Abreu;Food Chem,2011

2. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon;Sallam;Food Control,2007

3. Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses;Yagiz;Food Chem,2010

4. Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.);Abreu;Food Res Int,2010

5. Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids;Sallam;Food Chem,2007b

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3. Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives;Food Research International;2023-11

4. Improving the functionality of biodegradable food packaging materials via porous nanomaterials;Comprehensive Reviews in Food Science and Food Safety;2023-04-28

5. Application of chitosan nanoparticles in quality and preservation of postharvest fruits and vegetables: A review;Comprehensive Reviews in Food Science and Food Safety;2023-03

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