Cellulose nanocrystals (CNCs) loaded alginate films against lipid oxidation of chicken breast. (June 2020)

• Record Type: Journal Article
• Authors: Criado, Paula; Fraschini, Carole; Salmieri, Stéphane; Lacroix, Monique
• Is Part Of: Food research international. Volume 132(2020)
• Publication Date: 2020-06
• Subjects: Edible coating -- Antioxidant -- Oxygen permeability -- UV -- TBARS -- Lipid peroxide -- Nanotechnology; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109110
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: CNCs reduce oxygen permeability in alginate films at high relative humidity. CNCs loaded alginate films reduce UV transmission compared to control. CNC-reinforced alginate films show antioxidant properties in chicken breast samples. Abstract: 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.