Novel ABTS-dot-blot method for the assessment of antioxidant properties of food packaging - Publikacja - MOST Wiedzy

Wyszukiwarka

Novel ABTS-dot-blot method for the assessment of antioxidant properties of food packaging

Abstrakt

The new ABTS-dot-blot method for the direct determination of antioxidant activity of active packaging that is in contact with foodstuffs has been developed. The usefulness of the new method was verified with the use of agarose, pork gelatin, bacterial cellulose and cellulose-chitosan films with incorporated standard antioxidant – Trolox or plant phytochemicals derived from three types of berry juices (chokeberry, blue-berried honeysuckle, rowanberry) or green tea. The plant components used for preparation of films were characterized by antioxidant profiling with the use of HPLC coupled with post-column derivatization with ABTS. The most abundant antioxidants were polyphenols, mainly anthocyanins, hydroxycinnamates and flavan-3-ols. The antioxidant properties of different types of films studied were evaluated by typical cuvette spectrophotometric ABTS test or by the novel method employing ABTS radical stabilised in an agarose gel. The results obtained for the Trolox containing films showed quantitative linear relationship between antioxidant content and the degree of ABTS bleaching in agarose gel. The results of both standard spectrophotometric method as well as ABTS-dot-blot approach indicated that gelatin, bacterial cellulose and chitosan on their own possessed antioxidant activity, which was substantially increased (6–10 times) by the addition of phytochemicals during film preparation. The highest antioxidant activity was observed for microbial cellulose films, which were prepared on the basis of material obtained during the kombucha drink production.

Cytowania

  • 1 1

    CrossRef

  • 0

    Web of Science

  • 1 1

    Scopus

Cytuj jako

Pełna treść

pobierz publikację
pobrano 79 razy
Wersja publikacji
Accepted albo Published Version
Licencja
Creative Commons: CC-BY otwiera się w nowej karcie

Słowa kluczowe

Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach
Opublikowano w:
Food Packaging and Shelf Life nr 24, strony 1 - 7,
ISSN: 2214-2894
Język:
angielski
Rok wydania:
2020
Opis bibliograficzny:
Kusznierewicz B., Staroszczyk H., Malinowska-Pańczyk E., Parchem K., Bartoszek-Pączkowska A.: Novel ABTS-dot-blot method for the assessment of antioxidant properties of food packaging// Food Packaging and Shelf Life -Vol. 24, (2020), s.1-7
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.fpsl.2020.100478
Bibliografia: test
  1. Baranowska, M., Suliborska, K., Chrzanowski, W., Kusznierewicz, B., Namieśnik, J., & Bartoszek, A. (2018). The relationship between standard reduction potentials of ca- techins and biological activities involved in redox control. Redox Biology, 17, 355-366. https://doi.org/10.1016/j.redox.2018.05.005. otwiera się w nowej karcie
  2. Gil-Izquierdo, A., & Mellenthin, A. (2001). Identification and quantitation of flavonols in rowanberry (Sorbus aucuparia L.) juice. European Food Research and Technology, 213, 12-17. https://doi.org/10.1007/s002170100328. otwiera się w nowej karcie
  3. Giménez, B., López de Lacey, A., Pérez-Santín, E., López-Caballero, M. E., & Montero, P. (2013). Release of active compounds from agar and agare gelatin films with green tea extract. Food Hydrocolloids, 30, 264-271. https://doi.org/10.1016/j.foodhyd.2012. 05.014. otwiera się w nowej karcie
  4. Kim, S. E., & Mendis, E. (2006). Bioactive compounds from marine processing byproducts -A review. Food Research International, 39, 383-393. https://doi.org/10.1016/j. foodres.2005.10.010. otwiera się w nowej karcie
  5. Kołodziejska, I., Wojtasz-Pająk, A., Ogonowska, G., & Sikorski, Z. E. (2000). Deacetylation of chitin in a two-stage chemical and enzymatic process. Bulletin of the Sea Fisheries Institute, 150, 15-24.
  6. Kusznierewicz, B., Piasek, A., Bartoszek, A., & Namieśnik, J. (2011a). The optimisation of analytical parameters for routine profiling of antioxidants in complex mixtures by HPLC coupled post-column derivatisation. Phytochemical Analysis, 22, 392-402. https://doi.org/10.1002/pca.1294. otwiera się w nowej karcie
  7. Kusznierewicz, B., Piasek, A., Bartoszek, A., & Namieśnik, J. (2011b). Application of a commercially available derivatization instrument and commonly used reagents to HPLC on-line determination of antioxidants. Journal of Food Composition and Analysis, 24, 1073-1080. https://doi.org/10.1016/j.jfca.2011.01.010. otwiera się w nowej karcie
  8. Kylli, P., Nohynek, L., Puupponen-Pimia, R., Westerlund-Wikstrom, B., Mcdougall, G., Stewart, D., ... otwiera się w nowej karcie
  9. Heinonen, M. (2010). Rowanberry phenolics: Compositional analysis and bioactivities. Journal of Agricultural and Food Chemistry, 58, 11985-11992. https://doi.org/10.1021/jf102739v. otwiera się w nowej karcie
  10. Li, J.-H., Miao, J., Wu, J.-L., Chen, S.-F., & Zhang, Q.-Q. (2014). Preparation and char- acterization of active gelatin-based films incorporated with natural antioxidants. Food Hydrocolloids, 37, 166-173. https://doi.org/10.1016/j.foodhyd.2013.10.015. otwiera się w nowej karcie
  11. Miller, N. J., & Rice-Evans, C. A. (1996). Spectrophotometric determination of anti- oxidant activity. Redox Report, 2, 161-171. https://doi.org/10.1080/13510002. 1996.11747044. otwiera się w nowej karcie
  12. Pastor, C., Sánchez-González, L., Chiralt, A., Cháfer, M., & González-Martínez, C. (2013). Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol. Food Hydrocolloids, 30, 272-280. https://doi.org/10.1016/j. foodhyd.2012.05.026. otwiera się w nowej karcie
  13. Piasek, A., Kusznierewicz, B., Grzybowska, I., Malinowska-Pańczyk, E., Piekarska, A., Azqueta, A., ... Bartoszek, A. (2011). The influence of sterilization with EnbioJet® Microwave Flow Pasteurizer on composition and bioactivity of aronia and blue- berried honeysuckle juices. Journal of Food Composition and Analysis, 24, 880-888. https://doi.org/10.1016/j.jfca.2011.04.005. otwiera się w nowej karcie
  14. Pires, C., Ramos, C., Teixeira, B., Batista, I., Nunes, M. L., & Marques, A. (2013). Hake proteins edible films incorporated with essential oils: Physical, mechanical, anti- oxidant and antibacterial properties. Food Hydrocolloids, 30, 224-231. https://doi. org/10.1016/j.foodhyd.2012.05.019. otwiera się w nowej karcie
  15. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26, 1231-1237. https://doi.org/10.1016/S0891- 5849(98)00315-3. otwiera się w nowej karcie
  16. Siripatrawan, U., & Harte, B. R. (2010). Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids, 24, 770-775. https://doi.org/10.1016/j.foodhyd.2010.04.003. otwiera się w nowej karcie
  17. Srihari, T., & Satyanarayana, U. (2012). Changes in free radical scavenging activity of kombucha during fermentation. Journal of Pharmaceutical Sciences and Research, 4, 1978-1981. https://doi.org/10.1016/j.foodchem.2007.12.037. otwiera się w nowej karcie
  18. Staroszczyk, H., Kusznierewicz, B., Malinowska-Pańczyk, E., Sinkiewicz, I., Gottfried, K., & Kołodziejska, I. (2020). Fish gelatin films containing aqueous extracts from phe- nolic-rich fruit pomace. LWT-Food Science and Technology, 117, 108613. https://doi. org/10.1016/j.lwt.2019.108613. otwiera się w nowej karcie
  19. Suppakul, P., Miltz, J. M., Sonneveld, K., & Bigger, S. W. (2003). Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science, 68, 408-420. https://doi.org/10.1111/j.1365-2621.2003. tb05687.x. otwiera się w nowej karcie
  20. Tongnuanchan, P., Benjakul, S., & Prodpran, T. (2012). Properties and antioxidant ac- tivity of fish skin gelatin film incorporated with citrus essential oils. Food Chemistry, 134, 1571-1579. https://doi.org/10.1016/j.foodchem.2012.03.094. otwiera się w nowej karcie
  21. Tongnuanchan, P., Benjakul, S., & Prodpran, T. (2013). Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. Journal of Food Engineering, 117, 350-360. https://doi.org/10. 1016/j.jfoodeng.2013.03.005. otwiera się w nowej karcie
  22. Wiegand, C., Elsner, P., Hipler, U.-C., & Klemm, D. (2006). Protease and ROS activities influenced by a composite of bacterial cellulose and collagen type I in vitro. Cellulose, 13, 689-696. https://doi.org/10.1007/s10570-006-9073-0. otwiera się w nowej karcie
  23. Wu, J., Chen, S., Ge, S., Miao, J., Li, J., & Zhang, Q. (2013). Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract. Food Hydrocolloids, 32, 42-51. https://doi.org/10.1016/j.foodhyd.2012.11.029. otwiera się w nowej karcie
  24. Yildirim, S., Röcker, B., Kvalvåg, M., Nilsen-Nygaard, P. J., Ayhan, Z., Rutkaite, R., ... otwiera się w nowej karcie
  25. Coma, V. (2018). Active packaging applications for food. Comprehensive Reviews in Food Science and Food Safety, 17, 165-199. https://doi.org/10.1111/1541-4337. 12322. otwiera się w nowej karcie
  26. Yingyuad, S., Ruamsin, S., Leekprokok, T., Douglas, S., Pongamphai, S., & Siripatrawan, U. (2006). Effect of chitosan coating and vacuum packaging on the quality of re- frigerated grilled pork. Packaging Technology and Science, 19, 149-157. https://doi. org/10.1002/pts.717. otwiera się w nowej karcie
  27. Zuo, Y., Chen, H., & Deng, Y. (2002). Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photo- diode array detector. Talanta, 57, 307-316. https://doi.org/10.1016/S0039- 9140(02)00030-9. otwiera się w nowej karcie
Weryfikacja:
Politechnika Gdańska

wyświetlono 126 razy

Publikacje, które mogą cię zainteresować

Meta Tagi