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Cellulose nanocrystals (CNCs) loaded alginate films against lipid oxidation of chicken breast
Paula Criado1, Carole Fraschini2, Stéphane Salmieri1
1Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS-Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional Foods, 531 Blvd des Prairies, Laval, Quebec H7V 1B7, Canada.
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.
