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Cellulose nanocrystals (CNCs) loaded alginate films against lipid oxidation of chicken breast

Criado, Paula, Fraschini, Carole, Salmieri, Stéphane et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2020). Cellulose nanocrystals (CNCs) loaded alginate films against lipid oxidation of chicken breast Food Research International , vol. 132 , nº 109110. p. 1-9. DOI: 10.1016/j.foodres.2020.109110.

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Résumé

UV barrier properties and the oxygen permeability (OP) of alginate based films loaded from 0 to 30% CNCs (w/w polymer, dry basis) were evaluated at 0, 50, and 70% RH. The best performing film was used to coat chicken breasts and lipid oxidation was assessed during storage through lipid peroxide value (PV), thiobarbituric acid reagent substances (TBARS) quantification and color variability measurements. Results showed promising UV barrier effects and 25% decrease of OP at 70% RH when 30% CNCs were loaded in alginate films. Edible coating on chicken breasts also demonstrated a decrease of PV and TBARS at day 1 and 3 when 30% CNCs were used and no oxidative changes were indicated by chicken color.

Type de document: Article
Mots-clés libres: Antioxidant; Edible coating; Lipid peroxide; Nanotechnology; Oxygen permeability; TBARS; UV
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 15 juill. 2021 00:46
Dernière modification: 15 févr. 2022 18:43
URI: https://espace.inrs.ca/id/eprint/11570

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