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

[Display omitted] •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. UV barrier properties and the oxygen permeabilit...

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Bibliographic Details
Published in:Food research international 2020-06, Vol.132, p.109110, Article 109110
Main Authors: Criado, Paula, Fraschini, Carole, Salmieri, Stéphane, Lacroix, Monique
Format: Article
Language:English
Subjects:
Alginates
Alginates - chemistry
Animals
Antioxidant
Breast
Cellulose
Cellulose - chemistry
Chickens
Color
Edible coating
Edible Films
Humidity
Life Sciences
Lipid peroxide
Lipids
Lipids - chemistry
Male
Nanoparticles
Nanoparticles - chemistry
Nanotechnology
Oxidation-Reduction
Oxygen
Oxygen - chemistry
Oxygen permeability
Permeability
Poultry
TBARS
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Summary:[Display omitted] •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. 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.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2020.109110