Evaluation biodegradable films with green tea extract for interleafing sliced meat products

A selection of formulations with different polymers and concentrations of green tea extract was conducted for application as interleafs in sliced meat products. Films were formulated using cellulose acetate, corn starch, and chitosan with the addition of 1.0, 2.5, and 5.0% green tea extract. Higher...

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Veröffentlicht in:	Food chemistry 2024-11, Vol.458, p.140159, Article 140159
Hauptverfasser:	Hamann, Daniele, Wlodarkievicz, Maria Eduarda, Puton, Bruna Maria Saorin, Fischer, Bruno, Colet, Rosicler, Paroul, Natalia, Valduga, Eunice, Zeni, Jamile, Mignoni, Marcelo Luis, Junges, Alexander, Backes, Geciane Toniazzo, Cansian, Rogério Luis
Format:	Artikel
Sprache:	eng
Schlagworte:	Active films Animals Antioxidant activity Antioxidants - chemistry Biopolymers Camellia sinensis - chemistry Cammelia sinensis Food Packaging - instrumentation Food Preservation - methods Food Storage Meat Products - analysis Plant Extracts - chemistry Swine Tea - chemistry
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Zusammenfassung:	A selection of formulations with different polymers and concentrations of green tea extract was conducted for application as interleafs in sliced meat products. Films were formulated using cellulose acetate, corn starch, and chitosan with the addition of 1.0, 2.5, and 5.0% green tea extract. Higher antioxidant activity was observed with the 1.0% concentration of green tea extract (P
ISSN:	0308-8146 1873-7072 1873-7072
DOI:	10.1016/j.foodchem.2024.140159