کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7804024 | 1501337 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
ترجمه فارسی عنوان
نظارت بر اکسیداسیون لیپید در یک محصول فرآوری گوشتی بسته بندی شده با پلی کربنات نانو کامپوزیت (اسید لاکتیک)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
One of the most detrimental processes in fatty foodstuffs is lipid oxidation, which occurs during production and storage, and influences food composition and safety. Polylactic acid (PLA), a commercially available biopolymer, is biodegradable thermoplastic aliphatic polyester derived from renewable resources. Polymer layered silicate (PLS) nanocomposites have shown potential for enhancing physical, chemical, and mechanical properties of both conventional materials and biopolymers. In the present work nanocomposite films were prepared by incorporating unmodified montmorillonite clay (Cloisite® Na+) in the PLA. Moreover, the lipid oxidation status of a processed meat product packaged with a film incorporating this nanocomposite was evaluated. In line with this, hexanal, Thiobarbituric Acid Reactive Substances (TBARS) and p-anisidine value were monitored after packaging salami during different storage times (15, 30, 60 and 90â¯days). The results of this study showed that the presence of montmorillonite (MMT) in the polymer film can reduce the lipid oxidation of processed meat products, extending their shelf life and, thus, suggesting that the new film is a potential good alternative to conventional bioplastics.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: European Polymer Journal - Volume 98, January 2018, Pages 362-367
Journal: European Polymer Journal - Volume 98, January 2018, Pages 362-367
نویسندگان
Fernanda Vilarinho, Mariana Andrade, Giovanna G. Buonocore, Mariamelia Stanzione, M. Fátima Vaz, Ana Sanches Silva,