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Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice

Microbial development, enzymatic action, and chemical reactions influence the quality of untreated natural orange juice, compromising its organoleptic characteristics and causing nutritional value loss. Active low-density polyethylene (LDPE) films containing green tea extract (GTE) were previously p...

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Autores principales: Rodrigues, Pedro V., Vieira, Dalila M., Martins, Paola Chaves, Martins, Vilásia Guimarães, Castro, M. Cidália R., Machado, Ana V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9824344/
https://www.ncbi.nlm.nih.gov/pubmed/36616401
http://dx.doi.org/10.3390/polym15010050
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author Rodrigues, Pedro V.
Vieira, Dalila M.
Martins, Paola Chaves
Martins, Vilásia Guimarães
Castro, M. Cidália R.
Machado, Ana V.
author_facet Rodrigues, Pedro V.
Vieira, Dalila M.
Martins, Paola Chaves
Martins, Vilásia Guimarães
Castro, M. Cidália R.
Machado, Ana V.
author_sort Rodrigues, Pedro V.
collection PubMed
description Microbial development, enzymatic action, and chemical reactions influence the quality of untreated natural orange juice, compromising its organoleptic characteristics and causing nutritional value loss. Active low-density polyethylene (LDPE) films containing green tea extract (GTE) were previously prepared by a blown film extrusion process. Small bags were prepared from the produced films, which were then filled with fresh orange juice and stored at 4 °C. Ascorbic acid (AA) content, sugar content, browning index, color parameters, pH, total acidity (TA) and microbial stability were evaluated after 3, 7, and 14 days of storage. The packaging containing GTE maintained the microbial load of fresh juice beneath the limit of microbial shelf-life (6 log CFU/mL) for the bacterial growth, with a more prominent effect for LDPE with 3%GTE. Regarding yeasts and molds, only the CO_LDPE_3GTE package maintained the microbial load of fresh juice below the limit for up to 14 days. At 14 days, the lowest levels of AA degradation (32.60 mg/100 mL of juice) and development of brown pigments (browning index = 0.139) were observed for the packages containing 3% of GTE, which had a pH of 3.87 and sugar content of 11.4 g/100 mL of juice at this time. Therefore, active LDPE films containing 3% of GTE increase the shelf-life of fresh juice and can be a promising option for storage of this food product while increasing sustainability.
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spelling pubmed-98243442023-01-08 Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice Rodrigues, Pedro V. Vieira, Dalila M. Martins, Paola Chaves Martins, Vilásia Guimarães Castro, M. Cidália R. Machado, Ana V. Polymers (Basel) Article Microbial development, enzymatic action, and chemical reactions influence the quality of untreated natural orange juice, compromising its organoleptic characteristics and causing nutritional value loss. Active low-density polyethylene (LDPE) films containing green tea extract (GTE) were previously prepared by a blown film extrusion process. Small bags were prepared from the produced films, which were then filled with fresh orange juice and stored at 4 °C. Ascorbic acid (AA) content, sugar content, browning index, color parameters, pH, total acidity (TA) and microbial stability were evaluated after 3, 7, and 14 days of storage. The packaging containing GTE maintained the microbial load of fresh juice beneath the limit of microbial shelf-life (6 log CFU/mL) for the bacterial growth, with a more prominent effect for LDPE with 3%GTE. Regarding yeasts and molds, only the CO_LDPE_3GTE package maintained the microbial load of fresh juice below the limit for up to 14 days. At 14 days, the lowest levels of AA degradation (32.60 mg/100 mL of juice) and development of brown pigments (browning index = 0.139) were observed for the packages containing 3% of GTE, which had a pH of 3.87 and sugar content of 11.4 g/100 mL of juice at this time. Therefore, active LDPE films containing 3% of GTE increase the shelf-life of fresh juice and can be a promising option for storage of this food product while increasing sustainability. MDPI 2022-12-23 /pmc/articles/PMC9824344/ /pubmed/36616401 http://dx.doi.org/10.3390/polym15010050 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Rodrigues, Pedro V.
Vieira, Dalila M.
Martins, Paola Chaves
Martins, Vilásia Guimarães
Castro, M. Cidália R.
Machado, Ana V.
Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice
title Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice
title_full Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice
title_fullStr Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice
title_full_unstemmed Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice
title_short Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice
title_sort evaluation of active ldpe films for packaging of fresh orange juice
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9824344/
https://www.ncbi.nlm.nih.gov/pubmed/36616401
http://dx.doi.org/10.3390/polym15010050
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